These scoops have welded seams, rounded interiors, and polished surfaces to prevent bacterial growth and reduce foodborne illness. Use them to move, measure, or dispense bulk materials in sanitary environments, such as food processing and pharmaceutical plants. They meet NSF/ANSI 2, so they comply with strict sanitary design requirements for food equipment.

Round bottom scoops are the easiest to pour with, since contents slide to a narrow exit point.

Flat bottom scoops are the best for scooping materials from flat surfaces. They can also rest flat on a surface, so they can be used as weigh boats.

Styles B-F are made of 304 or 316 stainless steel and won’t corrode from frequent washdowns with harsh cleaners and sanitizers. 316 stainless steel scoops are the most corrosion resistant. Style D have an ergonomic handle that keeps hands comfortable and clean while scooping for extended periods of time. Style E have an extra-long handle that is nearly 2 ft. long. It is ideal for scooping from a distance, such as into large or deep containers.