Plastic Blade—Plastic shovels are much lighter than stainless steel shovels, which reduces fatigue during extended use. Unlike stainless steel, they won’t scratch surfaces. The single-piece construction has no seams where bacteria can grow. These shovels come in a variety of colors, which you can use to color-code specific lines or areas in your plant as part of a Good Manufacturing Practices (GMP) program. They’re also FDA compliant for direct contact with food.

Stainless Steel Blade—Stainless steel shovels are highly polished and have smooth, continuously welded seams, so bacteria has nowhere to hide. They also have a closed-back design, which prevents debris from collecting on the back of the blade.

Style B—The handle on Style B shovels is reinforced with aluminum for added strength and angled to reduce back strain while lifting.

Metal Detectable—Metal-detectable plastic shovels have a metal additive that sets off metal detectors if a piece breaks off and falls into your line, so contaminated food won’t leave your plant. They help you comply with Hazard Analysis and Critical Control Point (HACCP) programs.

Polypropylene—Forks with polypropylene tines are lightweight, reducing the effort needed to scoop or rake. They have a single-molded design that leaves no room for bacteria to grow. They won’t scratch stainless steel equipment in your facility, and they’re commonly used with delicate foods such as grapes or peaches. These forks are FDA compliant for direct contact with food.

304 Stainless Steel—Forks with stainless steel tines are highly polished and have continuously welded seams, so they have no crevices that could house bacteria. They’re reinforced with a steel bar welded across the tines for increased durability and strength. They’re often used for firm and heavy foods such as frozen meat. These forks meet NSF standards for sanitary design for food equipment.

Straight Handle—Forks with a straight handle have shallow, easy-to-clean threads that reduce the risk of bacteria growth. The handle threads tightly into the head to minimize loosening.

T-Handle—Forks with a T-handle are shaped for comfort during prolonged use.

304 Stainless Steel—Pitchforks with stainless steel tines are highly polished and have continuously welded seams, so they have no crevices that could house bacteria. They’re reinforced with a steel bar welded across the tines for increased durability and strength. They’re often used for firm and heavy foods such as frozen meat. These pitchforks meet NSF standards for sanitary design for food equipment.

Polypropylene—Pitchforks with polypropylene tines are lightweight, reducing the effort needed to scoop. They have a single-molded design that leaves no room for bacteria to grow. They won’t scratch stainless steel equipment in your facility, and they’re commonly used with delicate foods such as grapes or peaches. These pitchforks are FDA compliant for direct contact with food.

Angled Handle—Pitchforks with an angled D-handle reduce back strain when lifting. The angled handle is reinforced with an inner aluminum tube.

D-Handle—Pitchforks with a D-handle provide a comfortable grip and can be hung on hooks.