Round Scoop Bottom—Round-bottom scoops minimize corners and seams where contents can get stuck. Their design lets you pour contents smoothly.

Flat Scoop Bottom—Flat-bottom scoops can rest flat on a surface, so they can be used as weigh boats to measure samples.

301 Stainless Steel and 304 Stainless Steel—Stainless steel scoops are more corrosion resistant than aluminum or galvanized steel. They will stand up to frequent washdowns with harsh cleaners and sanitizers.

Extra-High Rim—Scoops with an extra-high rim are cylindrical and higher near the handle to prevent material from falling onto your hand when tilted upright.

304 Stainless Steel—These scoops are made of 304 stainless steel, so they won’t corrode from frequent washes with harsh cleaners.

NSF/ANSI 2—These scoops meet NSF/ANSI 2 sanitary standards for use in food-processing environments.

304 Stainless Steel—Stainless steel bowls resist corrosion and chemicals.

Fixed Bowl—Dippers with a fixed bowl are safe for use with food—they don’t have pins or other small parts that might break off. They’re easier to pour and collect samples with than dippers with a swivel bowl because you have control over how the bowl moves.

Swivel Bowl—Dippers with a swivel bowl let you sample from almost any angle. The bowl stays upright even when you move the handle, so there’s little risk of spilling when you move samples. However, you need two hands to empty them.

Style E—Style E have a handle release for easy dispensing.

NSF/ANSI 2—Some scoops, ladles, and spoons meet NSF/ANSI 2 standards for food equipment.

Long Reach Handle—Spoons with a long handle can reach over a foot to get to the bottom of large containers and bulk material sacks.

Flat Bottom—Flat-bottom spoons rest on surfaces without tipping over. You can use them as weigh boats.

NSF/ANSI 2—Spoons that meet NSF/ANSI 2 adhere to sanitary standards for food-processing environments.

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.

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.

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.

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