Serving tongs Hendi 171882
Technical data 01 / 02
These Hendi serving tongs are made from stainless steel and PVC, with purple colouring and HACCP marking. Their overall length gives staff reach when transferring food during service, while the distinct colour helps identify them among other utensils. The combination suits routine handling at a serving or plating station.
Where it is used
Use the tongs at a buffet or plating station to grip and transfer food from a serving dish to a plate or portioning container. Their length provides reach across the working area, helping staff handle food without bringing a hand close to the dish. The serving-tong design supports controlled placement during service, whether preparing plates for immediate handover or replenishing a buffet display.
The HACCP marking helps staff recognise the utensil when organising equipment in a kitchen working under a HACCP system. Its purple colour is visually distinct, making the tongs easier to pick out from differently coloured utensils during a busy service. This helps staff return to the intended utensil quickly when several items are in use at the station.
Care
The tongs combine stainless steel and PVC and must not be cleaned in a dishwasher, so hand cleaning is required after use. Stainless steel resists corrosion in damp kitchen conditions, a useful property for an utensil repeatedly handled around food and washing areas. PVC is a durable plastic used in the construction, so the two materials call for care that respects the dishwasher restriction. Return the tongs to the service area once hand-cleaned.
How to choose
The overall length is useful when assessing reach at a serving station: consider the distance from the serving dish to the plate or portioning container, and whether the tongs can bridge it comfortably. This helps match the utensil to the layout and handling task rather than relying on a general-purpose choice. Serving tongs provide a grip for moving food between those points, supporting placement without handling it directly.
The purple colour offers a separate selection cue where staff use utensils in different colours, while the HACCP marking supports recognition in a HACCP-managed kitchen. Together, these traits help teams identify the utensil during service and organise it with the equipment used at the relevant station.