Chef Aid

This Chef Aid set provides three polypropylene funnels in graduated sizes — 65mm, 80mm, and 100mm — designed for transferring both dry and liquid ingredients into bottles, containers, and dispensers without spillage. They are a straightforward, practical piece of smallware found in prep areas, pastry sections, and back-of-house storage stations across a wide range of commercial kitchens.

In a working kitchen environment, having the right funnel size to hand speeds up prep tasks and reduces mess when decanting sauces, oils, spices, or dry goods. The three sizes between them cover most common container neck widths, so staff are not reaching for improvised alternatives during a busy service. The polypropylene construction is resistant to staining and odour absorption, and the smooth internal surface clears quickly under running water.

• Three sizes cover a broad range of container necks and ingredient types
• Stackable design means all three store compactly in a single drawer or utensil tray
• Polypropylene material resists staining and is straightforward to clean
• Lightweight enough for everyday repeated handling without fatigue
• Suited to both liquid and dry ingredient transfer

There are no installation requirements — these are hand-use items requiring no power, water, or fixed positioning. They are best suited to kitchens that regularly decant ingredients or refill service bottles and dispensers as part of prep routines. For operations with very high-volume decanting needs or specialist requirements such as fine-mesh straining, there are more purpose-built options in the smallwares range worth considering.

If you are putting together a prep kit or restocking utensils and want to talk through what else might be useful, the team is happy to help.

This is a straightforward pack of two standard ice cube trays from Chef Aid, made from high density polyethylene. Each tray produces a batch of individually separated ice cubes and can be refilled and returned to the freezer once emptied — a simple, low-cost way to keep a modest supply of ice moving during service.

The two-tray format is the practical point here. While one tray is freezing, the other can be in use, giving a continuous rotation without gaps in supply. For low-volume applications — a small café bar, a hospitality suite, or a back-of-house prep area — this kind of simple staggered system works well enough when ice demand is steady rather than heavy.

These trays are worth considering where the volume of ice required is modest and a dedicated ice machine isn't warranted. They're also a useful backup for sites that already have a machine but need occasional supplementary capacity.

• Reusable HDPE construction, easy to rinse and return to service
• Separated cube moulds for clean, uniform ice production
• Two-tray pack supports a simple rotation to maintain supply
• Lightweight and compact — easy to store when not in use

These trays are not suited to high-volume operations where consistent, large quantities of ice are required throughout service — for those environments, a countertop or undercounter ice machine is the more appropriate solution. For anything in between, it's worth having a conversation about what best fits the workflow.

If you're unsure whether this is the right approach for your setup, the team is happy to talk it through.