Funnels, Strainers, Sieves & Shakers

This Schneider flour sieve has a 0.5mm mesh and is made from polypropylene throughout. It is a straightforward, practical tool designed for dusting flour, icing sugar, or cocoa powder over baked goods, or for sifting dry ingredients to remove lumps before mixing. There is nothing complicated about it — it does a simple job reliably and consistently.

In a busy bakery or pastry section, a sieve like this earns its place through frequency of use. The fine 0.5mm mesh produces an even, controlled dusting that is difficult to achieve by hand, which matters when presentation is part of the product. The polypropylene construction keeps the weight low, which reduces hand fatigue during repeated use across a long shift.

A few practical points worth noting:

• 0.5mm mesh gives a fine, even dusting suitable for flour, icing sugar, and cocoa
• Polypropylene construction is lightweight and resistant to moisture absorption
• Dishwasher safe, which simplifies end-of-service cleaning
• Compact enough to store easily in a busy baking station
• Suitable for both dusting finished bakes and sifting dry ingredients pre-mix

This is a small-scale tool suited to individual or low-volume use. For high-throughput production where larger quantities of dry ingredients need sifting continuously, a free-standing mechanical or rotary sieve would be more appropriate. This product is best matched to patisserie sections, small bakeries, or kitchen stations where dusting and finishing work is done by hand.

If you are putting together a bakery section and want to make sure you have the right tools for your workflow, our team is happy to talk it through.

This small sieve combines a stainless steel mesh with a lightweight polypropylene frame, making it a practical general-purpose tool for everyday kitchen tasks. At 7cm in diameter, it is sized for smaller-scale work such as sifting dry ingredients, dusting icing sugar or cocoa, or straining small quantities of sauces and liquids.

In a working kitchen, this kind of sieve earns its place through sheer convenience — it is quick to reach for, easy to rinse clean, and robust enough for regular daily use across pastry, sauce, and garnish work. The polypropylene frame keeps the overall weight minimal, which matters when the tool is being used repeatedly through a service.

• Stainless steel mesh resists corrosion and holds its shape with regular use
• Polypropylene frame is lightweight and easy to handle during service
• Suitable for sifting dry goods, dusting, and straining small volumes
• Quick to clean by hand or under running water
• Compact size suits tight workbench space and smaller prep tasks

There are no installation requirements — this is a hand-held tool that needs no additional equipment or fittings. It is worth noting that at 7cm, this sieve is intended for light-duty, smaller-volume work. Kitchens needing to sieve or strain larger quantities in a single pass would be better served by a wider diameter option.

This sieve is well suited to bakeries, patisseries, cafés, and the pastry sections of larger kitchens where smaller, precise work is part of the daily routine. If you are unsure whether this size is the right fit for your operation, the team is happy to help you work through the options.

The Vogue 240mm heavy duty sieve is a straightforward, reliable piece of prep kit built for regular use in a working kitchen. The double mesh construction gives a finer, more consistent sift than a single-mesh alternative, making it well suited to tasks such as sifting flour, dusting icing sugar, or passing sauces and stocks where a clean, lump-free result matters. The wood handle provides a secure, comfortable grip during prolonged use.

At 240mm this is a practical mid-to-large size, capable enough for batch preparation without being unwieldy for smaller tasks. The double mesh holds up well to repeated use and washing, maintaining its shape and tension better than lighter domestic equivalents. For kitchens running consistent prep volumes, a sieve that keeps its integrity over time reduces the need for frequent replacement.

Key practical points worth noting:

• Double mesh construction gives a finer, more uniform sift
• 240mm diameter suits medium to large batch prep work
• Wood handle offers a firm grip during extended prep sessions
• Heavy duty build withstands repeated daily use and washing
• Simple construction with no moving parts to fail or replace

There are no special installation or electrical requirements — this is hand-use equipment that simply needs to be stored accessibly and cleaned after each use. The mesh should be rinsed promptly after use with fine or sticky ingredients to prevent clogging and extend its service life. It is not suited to high-pressure dishwasher cycles, which can distort the mesh over time; hand washing or a gentle rack cycle is preferable.

This sieve is a sensible choice for catering operations with regular sifting or straining demands — bakery sections, pastry prep, sauce work, or general kitchen prep. If your volume is particularly high or you are looking for a larger diameter, it is worth considering whether a heavier gauge or larger option from the range would serve better. If you are unsure which size or spec fits your prep workflow, the team is happy to help you choose correctly.

The Vogue coarse conical strainer is a straightforward, workhorse kitchen tool used for draining stocks, sauces, vegetables and other liquids where a coarse filtration is required. The conical form directs liquid efficiently into a container below, and the 2mm perforations allow good flow while holding back larger solids.

In busy kitchen environments, strainers like this take a considerable amount of daily use — repeated exposure to hot liquids, acidic stocks, and constant washing. The stainless steel construction holds up well under this kind of sustained pressure and resists corrosion over time, which matters in a professional kitchen where replacement costs and downtime are worth avoiding. At this size it handles reasonable batch volumes without becoming unwieldy.

Practically, a conical strainer of this type is useful across a range of kitchen tasks:

• Straining stocks and consommés during preparation
• Draining vegetables and pasta in volume
• Passing sauces to remove coarse solids before finishing
• General-purpose wet straining during prep and service

There are no installation considerations — this is a hand-held tool requiring no utilities or fixed position. It is worth checking that your storage setup accommodates the conical profile, as these can be awkward to stack without a dedicated hook or rail. At 540g it sits comfortably in the hand during use without feeling flimsy.

This strainer suits most professional kitchen environments from small independent restaurants through to larger catering operations. Where very fine filtration is needed — for consommés or delicate sauces — a fine mesh or muslin-lined alternative would be more appropriate. If you regularly strain very large batch volumes, a larger diameter model may reduce handling time.

If you're unsure which strainer size or mesh grade suits your kitchen's typical output, the team is happy to help you work that out before you order.

The Olympia 14cm barware sieve is a straightforward stainless steel straining tool designed for bar and kitchen use. It is commonly used to strain cocktails, juices, and other beverages directly into glasses, removing ice, pulp, or solids cleanly during service.

In a busy bar environment, a reliable sieve that holds up to repeated use and frequent washing matters more than it might appear. This one is made from stainless steel throughout, which means it resists corrosion, handles high-volume service without deteriorating, and stays presentable on the bar top. It is also dishwasher safe, which keeps turnaround quick during service.

• Stainless steel construction resists corrosion and staining over time
• Dishwasher safe for fast, hygienic turnaround between service periods
• Mesh design strains cleanly without clogging under normal bar use
• Lightweight and easy to handle during high-volume drinks service

There are no special installation or setup requirements — this is a hand-use tool that needs no more than a rinse or a dishwasher cycle to maintain. It is worth checking that the 14cm diameter suits your preferred glassware and pouring style before ordering, as straining sieves vary in size and a poor fit can slow service.

This sieve suits bars, hotel lounges, restaurants with a cocktail offering, and any venue where drinks are strained to order. For operations with very heavy throughput or where a finer strain is needed, it is worth considering whether a heavier-duty or finer-mesh option would better serve the volume. If you are equipping a new bar setup and want to make sure you are choosing the right combination of bar tools, the team is happy to advise.

The Olympia barware sieve is a straightforward stainless steel straining tool with a fine mesh bowl and a fixed handle. At 18cm, it sits at a practical working size — large enough to strain a decent volume of liquid in a single pass, whether that's a cocktail being poured to order at a bar station or a batch of stock being refined in a prep kitchen.

Stainless steel construction throughout means it holds up to regular, heavy use without warping, rusting, or degrading in the way cheaper alternatives tend to over time. It is dishwasher safe, which matters in fast-moving environments where utensils need to turn around quickly between services rather than waiting for hand-washing.

• Handles routine bar and kitchen straining tasks without clogging or distortion
• Stainless steel mesh and handle clean easily and resist corrosion
• Dishwasher safe for fast turnaround during busy service
• Comfortable to use one-handed when pouring or finishing dishes

This sieve is a sensible choice for bars, café kitchens, and smaller prep operations where a reliable all-purpose strainer is needed without any complexity. For high-volume kitchens working through larger batch quantities, a larger or heavier-gauge alternative may be worth considering to suit the throughput.

If you're unsure whether this size is right for your operation, or if you need guidance on which straining tools suit your kitchen setup, we're happy to help.

The Tellier triturator is a traditional professional kitchen tool used for pressing cooked foods — vegetables, pulses, fruits and other soft ingredients — through a fine sieve to produce smooth purées, coulis and sauces. It operates on a simple mechanical principle: a hand-cranked paddle rotates against the sieve plate, forcing the food through the mesh while retaining skins, seeds and fibrous matter above. No electrical connection is required, and there are no moving parts beyond the crank mechanism itself.

In a working kitchen, the triturator earns its place during prep-heavy service periods — sauce production, daily soup prep, or pastry and dessert work where smooth, consistent texture matters. The tinned steel construction is robust and handles high-temperature ingredients without issue, which matters when you are working with freshly cooked product straight from the stove. The tool is straightforward to disassemble and clean between uses.

• Supplied with a 3mm sieve as standard for general pureeing and sauce work
• Spare sieves in alternative mesh sizes are available separately, allowing finer or coarser results depending on the application
• No power source required — reliable in any kitchen environment
• Tinned steel construction withstands regular heavy use and high-temperature ingredients
• Simple mechanics mean minimal maintenance and a long working life

This is a manually operated tool, so output is limited by the operator's time and effort — it is best suited to kitchens where sauce and purée volumes are manageable by hand. High-volume operations producing large batches daily may find a powered mouli or food mill a more practical choice. For occasional or medium-frequency use, however, the triturator offers reliable results without the cost or complexity of powered equipment.

Well suited to independent restaurants, hotel kitchens, catering colleges and small-to-medium production kitchens where consistent hand-crafted sauces and purées are part of the daily routine.

If you are unsure which sieve size suits your menu, or whether a manual tool is the right fit for your volume, we are happy to talk it through.

This is the genuine 2mm replacement sieve for the Tellier triturator — a direct spare part rather than an accessory. It fits the Tellier triturator and is the correct component to replace when the existing sieve becomes worn, damaged, or when a different output texture is required.

In a working kitchen, triturator sieves take a steady amount of wear from fibrous ingredients, bones, and high-volume throughput. Over time the mesh can distort or sustain small tears that affect the consistency of the output. Having a spare sieve to hand means production does not stop while waiting for a replacement to arrive — a practical consideration for any operation running purées, soups, or forced sauces as a regular part of service.

The 2mm aperture is the standard choice for smooth purées and refined soups where a finer, more consistent texture is expected. It is suitable for most vegetable and soft-protein preparations where a coarser sieve would leave too much texture in the finished product.

If you are unsure whether the 2mm aperture is the right choice for your preparation style, or if you need to confirm compatibility with your existing Tellier triturator model, the team are happy to advise before you order.

The Matfer Bourgeat Piston Funnel is a manually operated depositing and portioning tool used across pastry, confectionery, and sauce sections. The operator fills the copolyester body, selects one of the four interchangeable nozzles, and depresses the piston to deliver a controlled, consistent flow. The 1.5 litre capacity is well suited to individual portion work and small-batch production runs where precision matters more than volume.

In a working kitchen, tools like this justify their place through repeatability and reduced mess rather than any single standout feature. The copolyester construction resists staining, cleans thoroughly between batches, and holds up to the kind of daily handling that wears out lesser equipment quickly. The ergonomic handle reduces wrist strain during extended finishing work — relevant when you are plating large numbers of portions under service pressure.

• Four nozzles (2mm, 4mm, 5mm, 8mm) give precise control over flow rate and finish
• Stainless steel stand keeps the funnel stable and off the bench between uses
• Copolyester body resists staining and cleans to food-safe standards with minimal effort
• Ergonomic handle design reduces fatigue during repetitive portioning tasks
• No setup required — ready to use anywhere with adequate prep space

There are no installation requirements; this is a hand tool that works wherever you have prep space and the right mixture to hand. Operators who regularly work through higher volumes in a single session may find a larger-capacity model a more practical fit for their workflow.

If you are weighing up nozzle sizes or wondering whether the 1.5 litre capacity suits your production volumes, the team is happy to talk it through.

This 14cm sieve consists of a stainless steel mesh bowl set within a polypropylene frame. It is a straightforward, practical tool intended for everyday kitchen preparation tasks — sifting dry ingredients, rinsing small quantities of produce, draining, or dusting flour and icing sugar over finished dishes.

In a working kitchen environment, sieves of this size are typically kept close to the pass or prep station for quick, repeated use during service. The stainless steel mesh holds up well to regular washing and is resistant to the kind of wear that comes with frequent daily use. The polypropylene frame keeps overall weight low, which is practical when staff are handling the tool repeatedly throughout a shift.

• Stainless steel mesh resists corrosion and is easy to clean
• Lightweight polypropylene frame reduces hand fatigue during repeated use
• Suitable for dry and wet sieving tasks across a range of prep applications
• Compact 14cm size fits neatly into most prep station layouts

It is worth noting that this is a light-duty utensil suited to moderate prep volumes. Kitchens processing very large quantities of dry ingredients — high-output bakeries or pastry sections, for instance — may find a larger or more heavy-duty sieve a better fit for their throughput requirements.

If you have questions about which sieve size or style best suits your kitchen's workflow, the team is happy to help you make the right choice.

The Vogue 260mm heavy duty sieve is a straightforward, well-constructed kitchen tool intended for professional use. Built with a double mesh and a sturdy wooden handle, it is suited to the daily demands of commercial kitchen preparation — sifting flour, dusting icing sugar, passing sauces, or removing lumps from dry ingredients ahead of service.

In a working kitchen, sieves take more punishment than most smallwares. They get used repeatedly through prep, rinsed under hot water, and stacked in drawers or on shelves. The double mesh construction on this model holds up better under regular use than single-layer alternatives, reducing the risk of the mesh distorting or separating with heavy loading. The wooden handle gives a comfortable, secure grip when working through denser ingredients or larger volumes.

Practical advantages for kitchen teams include:

• Double mesh reduces the need for multiple passes with dry ingredients
• Wide 260mm diameter suits bulk prep and larger mixing bowls
• Wooden handle stays cool and offers a firm grip during use
• Straightforward construction makes cleaning and inspection easy

At 260mm this is a larger sieve, making it well suited to pastry sections, bakery prep, or any kitchen producing at volume. For lighter or less frequent use, a smaller diameter sieve may be more practical day to day.

If you are unsure which size or mesh gauge best suits your prep workflow, the team is happy to help you work through the options.

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.

The Schneider flour sieve is a practical polypropylene sieve with a 1mm mesh, designed for everyday sifting and dusting tasks in commercial bakery and pastry production. It is suited to sifting flour into batters and doughs, dusting finished bakes with icing sugar, and ensuring dry ingredients are free from lumps before mixing.

In a busy pastry section or bakery environment, a reliable sieve takes constant daily use — repeated scraping, washing, and handling through production runs. The polypropylene construction holds up well under this kind of regular use without warping or losing shape, and the 1mm mesh provides consistent coverage whether you are sifting larger volumes or finishing individual bakes to order.

Practically, the sieve offers a few straightforward advantages for kitchen operators:

• Fine 1mm mesh removes lumps reliably, improving texture in finished products
• Suitable for both flour sifting and light dusting of icing sugar or cocoa
• Dishwasher safe, reducing cleaning time during busy service turnarounds
• Lightweight polypropylene is easy to handle during repetitive tasks

There are no particular installation requirements for a sieve of this type. It is worth noting that polypropylene, while durable, is not suited to high-heat environments — keep it away from direct contact with hot surfaces or open flame. If your operation involves very high-volume sifting or requires a larger drum capacity, a heavier-duty or larger-format sieve may be more appropriate.

This sieve is well suited to small to mid-sized bakeries, pastry sections in hotel or restaurant kitchens, and catering operations where regular baking and finishing work is part of the daily routine. It is a practical everyday tool rather than a high-output production sieve.

If you are equipping a baking section and would like guidance on what else might be useful alongside it, the team are happy to help.

The Matfer Bourgeat Exoglass Bouillon Strainer Holder is a purpose-made accessory designed to hold the Matfer Bourgeat bouillon strainer securely against a saucepan rim during straining. It clips on and releases easily, keeping the strainer steady so the operator's hands are free to ladle or manage the pan without having to hold everything in place at once.

In a busy kitchen pass or sauce section, small details like this matter. Straining stocks, consommés, and sauces is a routine task that carries a burn risk if the equipment shifts under load. A dedicated holder removes that variable, supporting consistent, safe technique even during peak service when speed and attention are both under pressure.

The holder is made from Matfer Bourgeat's Exoglass composite, which is worth noting for practical reasons:

• Exoglass is non-toxic, odourless, and does not absorb flavours or aromas
• Fully dishwasher safe — no special handling required
• Resistant to thermal shock, so it handles the transition between hot pans and cold rinsing without degrading
• Lightweight at 530g, reducing hand fatigue during repetitive tasks
• Compatible with saucepan diameters from 140mm to 240mm, covering most standard sauce and stock pans

There are no installation requirements here — this is a hand-held utensil accessory with no electrical, gas, or water connections. It stores simply and takes up minimal space in any prep or sauce area. It is supplied as the holder only; the bouillon strainer itself is a separate item and is required for the two pieces to function together.

This holder is well suited to professional kitchens where bouillon straining is a regular part of the workflow — hotel kitchens, restaurant sauce sections, or catering operations running classical French-influenced menus. It is a straightforward, durable solution for a specific task.

If you have questions about compatibility with your existing Matfer Bourgeat strainer or want to check whether this fits your pan sizes, the team is happy to help before you order.

The Matfer Bourgeat Exoglass Bouillon Strainer is a conical strainer built for filtering stocks, sauces, and bouillons in professional kitchens. It uses a triple-layer stainless steel mesh cone paired with an Exoglass handle — a glass-fibre reinforced composite material developed by Matfer Bourgeat specifically for commercial kitchen use. The result is a tool that balances fine filtration with the durability and hygiene standards that busy kitchens demand.

In day-to-day production work, the difference between a single-mesh strainer and a triple-layer construction becomes clear when stock clarity matters. The finer filtration produces cleaner, more consistent results in consommés, refined sauces, and finished stocks. The mesh holds its shape under firm pressure from a ladle or pestle and does not distort with repeated heavy use — a common failure point on lower-quality alternatives. The Exoglass handle remains cool during use, resists corrosion, and will not splinter or absorb odours over time.

• Triple-layer mesh produces finer, cleaner filtration than single-mesh alternatives
• Exoglass handle is heat-resistant, dishwasher-safe, and will not corrode or splinter
• Mesh retains its shape under firm pressure from a ladle or pestle
• Stainless steel construction resists staining and cleans thoroughly
• Lightweight enough for comfortable single-handed use during service

There are no installation requirements. The strainer suits hook or rail storage and is compatible with standard commercial dishwashers. The 255mm mesh diameter makes it a practical choice for medium-batch production — kitchens passing very large volumes of stock in a single session may find a larger-diameter strainer offers better throughput.

This is a reliable everyday tool for restaurant kitchens, hotel production areas, and catering operations where sauce and stock quality is a consistent priority. If you are building out a new kitchen brigade or reviewing your smallwares across the board, the team is happy to talk through what works best for your particular setup.

This is the genuine 1mm replacement sieve for the Tellier triturator. Sieves are the working component that determines the fineness of the output — as the mesh wears or becomes damaged through regular use, results become inconsistent, and replacing the sieve is the straightforward way to restore performance without replacing the whole unit.

In a working kitchen, triturator sieves take considerable punishment. They are used daily for passing soups, sauces, purées and similar preparations, and the fine mesh is particularly susceptible to distortion if cleaned carelessly or put through a commercial dishwasher on an unsuitable cycle. Keeping a spare sieve on hand avoids any interruption to service when a replacement is needed at short notice.

The 1mm mesh gives a fine, smooth output suited to purées and well-passed sauces. It is worth being clear that different preparations call for different mesh sizes — if your kitchen regularly processes a range of textures, it is worth considering whether additional sieves in other sizes would be a practical addition to your spares kit.

This sieve is designed specifically for use with the compatible Tellier triturator model and is not a universal fit. If you are unsure whether this sieve is correct for your machine, it is worth checking before ordering — our team is happy to confirm compatibility based on your existing equipment.

This is a straightforward stainless steel funnel designed for channelling liquids or fine-grained dry ingredients — such as spices, salt, or sugar — into bottles, containers, and narrow-necked vessels. It is a simple, everyday prep tool with no moving parts and nothing complicated about its use.

In a commercial kitchen context, funnels like this are commonly used during mise en place and between services: decanting stocks, oils, sauces, and dressings into storage or service containers, or refilling condiment dispensers and squeeze bottles. The stainless steel construction holds up to regular washing and resists staining from acidic liquids, which plastic alternatives do not always manage well over time.

• Stainless steel construction resists staining and tolerates repeated commercial washing
• Suitable for liquids and fine-grained dry goods
• Lightweight and easy to handle during busy prep periods
• No crevices or joints that trap residue, supporting straightforward hygiene

There are no installation requirements. This is a handheld utensil that requires only storage space. It is not suited to coarse solids or chunky ingredients where a larger-bore or filtered funnel would be more appropriate.

A practical choice for any commercial kitchen that regularly decants ingredients or refills service containers. If you need guidance on other prep utensils or smallwares for a kitchen fit-out, the team is happy to help point you in the right direction.

The Matfer Bourgeat piston funnel is a manual dispensing tool designed for controlled, portion-accurate filling of liquids, sauces, batters, and similar preparations. The body is made from co-polyester, a food-safe material that is both lightweight and resistant to the staining and odour absorption that affects some plastics under daily kitchen use. The stainless steel wire stand holds the funnel upright between uses, keeping the work surface tidy and reducing the risk of spillage.

In a working pastry section or sauce station, this type of funnel earns its place through consistency. The piston mechanism allows the operator to dispense in controlled amounts with one hand, which is useful when filling tart cases, portioning coulis, or loading squeezy bottles from a bulk batch. The 0.75Ltr capacity suits smaller-batch work rather than high-volume continuous production, making it a practical choice for à la carte kitchens, patisserie sections, and prep environments where precision matters more than speed.

Four interchangeable nozzles are supplied at diameters of 2mm, 4.5mm, 5mm, and 8mm, giving a reasonable range of flow rates for different consistencies — from thin sauces through to thicker batters or creams. Swapping nozzles is straightforward, and the co-polyester body is easy to dismantle and clean at the end of service.

This is a smallware that suits kitchens doing detailed plating or portioned pastry work. For sites needing a larger working volume or near-continuous filling across a long service, a higher-capacity model in the same range may be worth considering.

If you are unsure whether this size is right for your prep volumes or workflow, the team is happy to help you work through the options.

The De Buyer automatic piston funnel is a benchtop portioning tool designed for professional pastry, sauce, and prep work. Each press of the piston dispenses a measured quantity of liquid or semi-liquid product — sauces, cream, batters, dressings — reducing the variability that comes with ladling or pouring by hand. The 1.5 litre capacity makes it well suited to batch-fill working at individual stations rather than continuous high-volume dispensing.

In a working kitchen, this type of funnel earns its place at pastry stations, sauce prep areas, and plating lines where portion consistency affects both food cost and presentation. The piston action allows one-handed operation, which is a practical advantage when plating at pace or managing multiple components at once. Stainless steel construction holds up to repeated daily use and handles the temperature ranges typical of sauce and cream work without issue.

Practical advantages in day-to-day use include:

• Consistent portion output helps control waste and keeps food costs predictable
• One-handed operation supports cleaner, faster plating during service
• Non-slip stand keeps the unit stable on the bench between uses
• Two nozzles supplied, allowing different flow rates or product types to be accommodated
• Dishwasher-safe construction simplifies end-of-service cleaning

There are no installation requirements — no water, gas, or electrical connection needed. At 720g it is light enough to move between stations as required, and the compact footprint suits most prep benches without taking up significant space.

This funnel is well suited to smaller operations, dedicated pastry sections, and kitchens where sauce or cream portioning is a regular part of service. For sites with significantly higher throughput, or where multiple stations require simultaneous access, a larger-capacity unit would be worth considering.

If you would like to talk through whether this capacity fits your service style, the team is glad to help.

The Tellier moulin is a traditional rotary food mill made from tinned steel, used in professional kitchens for pureéing, sieving, and passing cooked vegetables, fruits, soups, and sauces. It operates by manual rotation of a blade that forces food through a perforated disc, separating the usable pulp from skins, seeds, and fibrous material. The mill comes supplied with three interchangeable sieve discs of different perforation sizes, allowing the operator to adjust the texture of the output to suit the dish.

In kitchen practice, a moulin of this type earns its place during prep rather than service. It is commonly used for batch work — passing large volumes of tomato sauce, potato, root vegetable purée, or fruit compote — and the three disc options give useful flexibility without needing multiple tools. Tinned steel is the traditional material for this type of mill and holds up well under regular use, though it requires proper drying after washing to maintain the surface.

• Three interchangeable discs for fine, medium, and coarse textures
• Suitable for soups, purées, sauces, fruit, and cooked vegetables
• Tinned steel construction — traditional, proven material for this application
• Manual operation with no electrical dependency
• Straightforward to disassemble and clean between uses

This is a manual tool, so output rate depends on operator effort and volume of produce. It is well suited to kitchens that process moderate batch volumes during prep. For sites with very high-volume passing requirements, a powered option may be worth considering alongside this mill.

If you are unsure which disc configuration suits your most common prep tasks, or whether this capacity is right for your operation, we are happy to help you work through it.

The De Buyer Mini Automatic Piston Funnel is a compact, manually operated dispensing tool designed for controlled portioning of liquid and semi-liquid ingredients such as sauces, creams, batters, and dressings. The piston mechanism delivers a measured release each time the trigger is operated, helping kitchen teams achieve consistent portion sizes without measuring by eye.

In a working kitchen environment, tools like this earn their place through reliability and ease of use rather than complexity. The piston action is straightforward to operate one-handed, which makes it practical during busy service when speed and accuracy both matter. The 0.8 litre capacity suits smaller-batch dispensing tasks well — it is not a bulk production tool, but for plating, finishing, or pastry work at a station it handles the job cleanly.

• Consistent portioning reduces waste and supports cost control
• One-handed operation keeps the other hand free during plating
• Non-slip stand keeps the unit stable on the work surface between uses
• Stainless steel construction withstands regular cleaning and daily kitchen use
• Dishwasher safe, reducing cleaning time at end of service

The unit is supplied with a 7mm diameter nozzle, which suits most sauce and cream applications. It is worth considering whether that nozzle diameter is appropriate for the consistency of ingredients you intend to dispense — thicker preparations may require a different attachment. Being compact and lightweight, it requires no installation and fits easily into most station setups.

This funnel is well suited to pastry sections, plating stations, and smaller food service operations where precise, repeatable portioning adds genuine value. For higher-volume production environments where a larger capacity would reduce refill frequency, it is worth considering whether a bigger model would better serve the workflow.

If you are unsure whether this size is the right fit for your operation, the team is happy to talk through your requirements.

This Olympia barware sieve is a straightforward, practical straining tool used across both bar and kitchen environments. The stainless steel mesh bowl catches unwanted solids when straining cocktails, stocks, sauces, or infusions, and the plastic handle keeps it comfortable to use through a busy service.

At 100mm in diameter, it sits in a useful middle ground — broad enough to strain efficiently over a glass or small vessel, compact enough to store tidily in a crowded back bar or prep station. The stainless steel construction resists staining and holds up well to repeated washing, and it is confirmed dishwasher safe, which matters when the pace picks up at the end of service.

Practical points worth noting:

• Stainless steel mesh resists rust and retains its shape with regular use
• Plastic handle stays comfortable during extended service periods
• Dishwasher safe, simplifying end-of-service cleaning
• Compact 10cm diameter suits bar jugs, small pots, and mixing vessels
• Lightweight at 80g, easy to handle one-handed

This sieve is well suited to bars, cafés, and kitchen prep areas where a reliable, easy-clean straining tool is needed without the bulk of a larger colander or conical strainer. It is not intended for high-volume pass work or straining large batches — for that, a full-size conical strainer or larger colander would be more appropriate.

If you are equipping a new bar or kitchen and want to make sure you have the right sizes and types of straining tools for your operation, we are happy to help you work through it.

The Matfer Bourgeat Exoglass Sieve Strainer is a 200mm professional kitchen sieve combining an Exoglass composite frame with a fine stainless steel triple-layer mesh. Exoglass is a glass-fibre reinforced composite material developed specifically for professional kitchen use — it is heat-resistant, non-absorbent, and will not warp, rust, or harbour bacteria in the way traditional wooden or basic plastic-framed sieves can over time.

The triple-layer mesh construction is the defining feature here. A single-layer mesh will pass particles that a triple-layer arrangement catches, and in a brigade environment where sauce consistency and pastry finesse matter, that difference is noticeable. The fine mesh is well suited to passing custards, fruit coulis, velouté, bisques, and fine dry ingredients where a coarser sieve would leave too much through.

From a practical standpoint, this sieve offers a few clear operational advantages:

• Exoglass frame resists heat, chemicals, and heavy daily cleaning without degrading
• Triple-layer fine mesh delivers consistent filtration results across repeated use
• Non-porous material does not retain odours or flavours between preparations
• Lightweight build at 375g reduces fatigue during extended pastry or sauce work
• Dishwasher-safe construction supports efficient end-of-service cleaning

At 200mm this is a mid-sized sieve suited to the demands of a professional kitchen rather than domestic use. It works well in both saucier and pastry sections. For kitchens requiring larger-volume straining in a single pass, a larger-diameter sieve from the same range may be a more practical choice.

If you are unsure which mesh grade or size best fits the preparations your kitchen runs, our team are happy to help you choose the right option before you order.

The Beaumont Gorky Strainer is a fine mesh strainer designed specifically for double-straining cocktails. Developed in collaboration with flair bartending champion Gorkem Harp, it is intended to replace a standard fine mesh strainer in situations where you need to remove smaller ice fragments, fruit pips, herb particles, or other fine solids from a finished drink before it reaches the glass.

Where the Gorky differs from a conventional fine mesh strainer is in its construction. The deeper sides and more accurate round profile allow a greater volume of liquid to be held in the strainer at one time, which means less caution is required when pouring quickly under pressure. During a busy service, this translates to faster straining with less risk of spillage or overflow — a practical advantage when working at speed behind a bar.

Made from stainless steel, it is straightforward to rinse clean between uses and holds up well to the demands of a commercial bar environment. Key practical points include:

• Deeper sides hold more liquid, reducing the need to slow your pour
• Accurate round shape makes precise placement over glassware easier
• Fine mesh filters small ice fragments, pips, and herb matter effectively
• Stainless steel construction is durable and easy to keep clean
• Compact and lightweight for easy storage in a busy bar setup

This strainer is well suited to cocktail bars, hotel bars, and any venue where double-straining is a regular part of service. It is a single-purpose tool — if your operation rarely double-strains, a standard hawthorne and mesh combination may cover your needs adequately.

If you are equipping a new bar or reviewing your smallwares setup, our team is happy to help you put together the right kit for your service style.

This is a genuine spare 3mm sieve designed for use with the Tellier Triturator. Sieves are a consumable component in regular triturator use — they wear, become misshapen under repeated pressure, or are simply misplaced during cleaning. Having a spare to hand avoids unnecessary downtime in a busy prep kitchen.

The 3mm perforation size produces a finer output than coarser alternatives, making it well suited to smooth soups, purées, and sauces where a consistent, refined texture is required. Operators running high-volume soup or sauce production will recognise how quickly a sieve in regular use can deteriorate, and keeping a replacement in stock is straightforward good practice.

If you are unsure whether the 3mm grade is correct for your application, or if you need to check compatibility with your existing Triturator model, our team is happy to help you confirm the right part before you order.

The Beaumont Fine Mesh Strainer is a double-straining tool designed for bar use, intended to catch the small particles that a standard Hawthorne or julep strainer will miss. Ice chips, fruit pips, herb fragments and fine pulp are all filtered out as the drink passes through the mesh, producing a cleaner, smoother result in the glass.

In a busy bar environment, consistency matters. When a guest orders the same cocktail twice, it should look and taste the same both times. A fine mesh strainer used alongside a primary strainer helps achieve that — removing the small variables that affect texture and clarity, particularly in citrus-forward or muddled drinks where debris is more likely to carry through.

• Fine mesh catches particles a standard strainer allows through
• Copper-plated finish suits front-of-house presentation and traditional bar aesthetics
• Stainless steel construction beneath the finish supports regular commercial use
• Lightweight and easy to rinse between serves during busy service
• Compatible with standard pouring technique alongside a primary strainer

As a smallware, there is little to consider in terms of installation. It is worth noting that copper-plated finishes require slightly more care during cleaning than bare stainless — abrasive cloths or harsh chemicals should be avoided to maintain the finish over time. This is particularly relevant in high-turnover bar environments where equipment is handled frequently.

This strainer suits cocktail bars, hotel bars, and any front-of-house operation where drink presentation is important. It is a straightforward, practical addition to a well-equipped bar setup rather than specialist equipment. If you are equipping a bar from scratch or building out a full smallwares kit, the team is happy to help you identify what else you might need.

The Olympia Mesh Strainer is a fine wire cocktail strainer finished in gunmetal, used primarily for double-straining cocktails that contain muddled fruit, herbs, or purée. Where a Hawthorne or julep strainer removes ice and larger solids, this mesh strainer catches the finer particles — fruit fibres, small seeds, and herb fragments — that would otherwise cloud the finished drink or affect its texture.

In a busy bar environment, presentation consistency matters across every cover. Using a mesh strainer as the final step before pouring into the glass helps ensure that drinks made with fresh ingredients arrive looking clean and deliberate rather than hazy or unfinished. It works in the hand rather than sitting in the shaker, which means it fits naturally into an established double-straining workflow without adding complexity to service.

At 40g, it is light enough to handle continuously through a full service and compact enough to keep close to hand on a bar station. The stainless steel construction holds up to regular use and bar cleaning routines without the finish degrading quickly.

• Removes fine fruit pulp, seeds, and herb fragments from finished cocktails
• Supports consistent presentation across high-volume cocktail service
• Pairs with Hawthorne or julep strainers as part of a double-straining setup
• Lightweight and easy to handle throughout a busy shift
• Stainless steel build suits regular use and standard bar cleaning

This strainer is well suited to cocktail bars, hotel bars, and restaurant bar sections where fresh fruit and herb-based drinks are a regular part of the menu. If your bar operates at very high volume and you are equipping multiple stations, it is worth considering how many you need to keep service moving without delay.

If you are building out a bar setup or have questions about which straining tools work best for your menu, the team is happy to help you think it through.

The Gobel fine chinois is a conical strainer with a closely woven mesh designed to filter liquids down to a fine, smooth consistency. It is the standard tool for passing stocks, bouillons, sauces, coulis and custards where a clean, uniform result is required. Constructed entirely from stainless steel, it is built to withstand daily professional use and repeated high-temperature washing without degrading.

In a working kitchen, consistency matters. A fine chinois removes fibres, seeds, aromatics and small particles that would otherwise compromise the finish of a sauce or the clarity of a stock. The close mesh does the filtering work thoroughly, meaning less time correcting texture at the pass and more confidence in a consistent result across each service.

• Fine-woven mesh filters stocks, sauces and coulis to a smooth finish
• Stainless steel construction handles repeated use and commercial dishwashing
• Conical form fits standard stockpots and saucepans for hands-free straining
• Lightweight at 400g, reducing fatigue during extended prep sessions
• Easy to clean thoroughly, supporting good kitchen hygiene practice

There are no installation requirements — this is a hand-held utensil that needs only a suitable vessel beneath it and adequate storage. It is worth checking that the diameter sits securely across your most commonly used pots before ordering, particularly if your brigade works primarily with narrow stockpots or smaller saucepans.

The 200mm chinois is well suited to small and medium kitchen operations — catering for restaurants, hotels, private dining and events where sauces and stocks are prepared in moderate volumes. Kitchens producing very large batch quantities may find a larger diameter model better suited to their throughput.

If you are building out a utensil set or want to confirm this size is right for your operation, the team is happy to help.

The Vogue 10" conical strainer is a standard piece of sauce and stock work kit, built from stainless steel for durability and ease of cleaning. The conical form allows liquid to drain quickly and evenly, making it a practical choice for passing stocks, soups, sauces, and custards during a busy service.

In a working kitchen, a strainer like this gets used repeatedly throughout the day, often over hot pans and in damp conditions. The stainless steel construction holds up well to that kind of regular, heavy use and won't corrode, taint flavours, or absorb odours over time. It cleans quickly by hand or in a commercial dishwasher without degrading.

• Passes stocks and sauces efficiently during high-volume service
• Stainless steel resists corrosion and is odour-neutral
• Compatible with commercial dishwasher cleaning
• Conical shape drains quickly without pooling
• Robust enough for repeated daily use in a professional kitchen

There are no installation requirements to consider here — this is a hand-held tool that needs only a suitable hook or utensil rack for storage. The 250mm diameter makes it a practical mid-size option: large enough for bulk sauce work, but manageable for single-portion passing too. Kitchens with very high sauce or stock throughput may find value in having two or three of these in rotation to maintain service pace.

This strainer suits most professional kitchen environments — from small independent restaurants to contract catering operations. If your kitchen regularly passes very large volumes in a single batch, a larger capacity model may be worth considering alongside this one.

If you're fitting out a new kitchen or restocking your utensil range and want to talk through what quantities or sizes make sense for your operation, the team is happy to help.

The Deglon Stop Glisse is a stainless steel fine mesh strainer designed for precise separation work in a professional kitchen environment. At 80mm across, it is sized for smaller-batch tasks — straining sauces, rinsing small ingredients, or passing semi-solid foods — rather than high-volume bulk work.

The mesh is notably fine, which makes it reliable for tasks where a coarser strainer would let unwanted particles through. In a busy kitchen this matters: consistent results at the pass depend on tools that perform the same way every time, not just when conditions are ideal. The stainless steel construction holds up well under repeated daily use and does not corrode or taint flavour.

A few practical details make this strainer easier to work with during service:

• Curved hooks allow it to sit securely over bowls or pans for hands-free straining
• Anti-slip handle design reduces the risk of the strainer shifting during use
• Fully dishwasher safe, keeping cleaning straightforward at the end of service
• Lightweight at 100g, reducing fatigue during repetitive prep tasks
• Stainless steel construction resists staining and is hygienic to maintain

As a compact 80mm strainer, this is best suited to garnish work, sauce finishing, and small-batch preparation rather than bulk straining. Kitchens with higher-volume straining requirements — or those working with larger vessels — would be better served by a wider strainer. For occasional or specialised use, the size and build quality here are well matched to the task.

If you are building out a prep section and want to make sure you are specifying the right sizes and styles across your strainer kit, we are happy to talk it through.