Cleaned and bagged in a Class 8 clean room, these spatulas won’t contaminate your samples. They’re also FDA compliant for direct contact with food. Scoop, sort, or spread materials, then toss these spatulas when you’re done. Made of polystyrene, they are firm yet flexible enough to scrape the sides of containers without breaking. The narrow blade fits inside test tubes and other small containers.

Spatulas with a U-shaped blade have raised edges that keep powders and granules from falling as you move them between containers.

Spatulas with a straight blade are often used to scrape and spread pastes or gels. Since they don’t have raised edges, it’s easy to see if you’ve transferred every last speck.

Mix and stir food and other material in hygienic environments with these paddles—they’re easy to clean and won’t corrode from frequent washdowns with harsh cleaners. You can also use them as scrapers.

Polypropylene paddles are much lighter than stainless steel paddles, which reduces fatigue during extended use. They also have a T-handle to give you more comfort and control. They’re often used to mix soups, sauces, and powders. Unlike stainless steel, they won’t scratch surfaces. Constructed from a single piece of plastic, they have no seams where bacteria can grow. These paddles are FDA compliant for direct contact with food.

304 stainless steel paddles are more durable than plastic paddles, and won’t bend or chip with prolonged use. They’re often used with dense or heavy materials, such as sticky dough and ice cream. These paddles are highly polished and have smooth, continuously welded seams, so bacteria has nowhere to hide. They meet NSF/ANSI 2 design standards for sanitary food equipment.

Paddles with holes are good for agitating liquids, and they help break up clumps in your mixture.

Scrape, cut, and spread material in your food-processing facility with these putty knives—they’re FDA compliant for direct contact with food. Made from plastic, they won’t scratch metal surfaces or corrode from chemicals.

Metal- and X-ray-detectable knives have metal and chemical additives that set off metal detectors and show up on X-ray machines if they fall into your line. They help you comply with Hazard Analysis and Critical Control Point (HACCP) programs to keep contaminated food from leaving your facility.

Sanitary knives are antibacterial to stop germs and mold from growing on the surface.

Autoclavable knives can be sterilized with heat.

Use these spatulas for mixing, flipping, and scraping.

Plastic and silicone rubber spatulas meet NSF/ANSI standards for food equipment. Silicone rubber spatulas resist heat better than plastic spatulas.

Quickly serve the same portion size every time. Some scoops, ladles, and spoons meet NSF/ANSI 2 standards for food equipment.

Styles C and D have perforations for draining liquids.

Gather small amounts of sample material. With a flat edge, these spoons are easy to level off for sampling the same capacity each time. Each set includes four spoon sizes. These spoons are FDA compliant for direct contact with food.

Note: Capacities are approximate.