Food Service Utensils | McMaster-Carr

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Material

Stainless Steel

Length

Environment

Food and Beverage

Capacity

Blade Material

Silicone Rubber

Stainless Steel

Export Control Classification Number (ECCN)

RoHS

Handle Material

Stainless Steel

REACH

DFARS Specialty Metals

Color

Food Industry Standard

Blade Length

Bowl Width

Handle Length

Blade Width

Utensil Type

Autoclavable

Flexibility

Scoop Bottom Shape

For Use With

Bowl Length

Handle Color

Maximum Temperature

Less than 150° F

150° F to 199° F

200° F to 249° F

250° F to 499° F

500° F or greater

Overall Length

Knife Type

How can we improve?

255 Products

Containers, Storage, and Furniture

Spoons

Stainless steel, plastic, and wood spoons

Spatulas

Mix and spread paints, chemicals, and adhesives

Scoops

Collect and transfer bulk materials

Measuring Spoons

Measuring Spoons

Measure ingredients equal to or less than 2 tbsp.

Ladles

Stir, scoop, and pour liquids and dry materials

Measuring Cups

Measure ingredients larger than 2 tbsp.

Drying Racks

Suspend objects to let them dry

Scoop Holders

Keep your scoop within reach but out of the way

Fabricating and Machining

Tongs

Grip and handle objects without touching them

Putty Knives

Spread and scrape material

Facility and Grounds Maintenance

Kitchen Knives

Boning, paring, butcher, bread, and chef's knives

Can Openers

Manual and electric can openers

Whisks

Mix and whip wet and dry ingredients

Toothpicks

Mint flavored and individually wrapped

Pizza Cutters

Slice through everything from soft foam to doughy materials like clay

Colanders

Rinse and drain liquid from food

Cutting Boards

Cut food on a textured, nonslip surface that won't crack or absorb liquids

Flatware

Stock your break room with disposable or reusable forks, knives, and spoons

Straws

Sip and stir beverages with disposable paper or plastic straws

Stir Sticks

Mix beverages such as coffee and tea

The quick brown fox jumped over the lazy dog. Pedestal (35" Ht. x 4" Wd. x 4" Dp.)