Matfer Bourgeat Whisks and Mashers

The Matfer Bourgeat Ergo Giant Whisk is a 120cm professional kitchen tool built for large-batch mixing and stirring tasks in busy catering environments. At this scale, it is intended for use in stockpots, large bains-marie, and high-capacity mixing vessels where a standard whisk simply cannot reach the base of the vessel effectively.

Where this whisk differs from a conventional large whisk is in its engineering around operator welfare. The extended Exoglass handle is shaped to encourage wrists to sit in line with the forearm during use, which matters in kitchens where staff are whisking repeatedly across a long shift. The handle also incorporates an impact absorber at the head junction, which dampens vibration and reduces noise — both of which add up over time during heavy repetitive use. The handle is heat resistant to 220°C, making it practical for working directly in hot liquids without risk of warping or discomfort.

Practical benefits for kitchen operators include:

• Reaches the base of deep pots without awkward posture adjustments
• Reinforced handle construction holds up under heavy, dense mixes
• Impact absorber protects bowl and vessel rims from chipping damage
• Heat-resistant handle allows use in hot preparations without restriction
• Can be hung for storage using the compatible holder (holder sold separately)

At 1.3kg, this is not a lightweight tool — that is appropriate for the task, but kitchens should be aware that extended use by staff with existing upper limb conditions warrants consideration. It is best suited to larger operations: central production kitchens, high-volume catering facilities, and sites regularly handling large quantities of sauces, stocks, or batters.

If you are unsure whether this size is right for your vessels and workflow, or whether a shorter model would serve better, our team is happy to help you work that out before you order.

The Matfer Bourgeat Ergo Giant Whisk is an 80cm professional kitchen whisk built specifically for heavy mixing tasks where operator fatigue and repetitive strain are genuine concerns. At this length it is suited to large pots, stockpots, bain-maries, and any application requiring sustained stirring or whisking over extended service periods. The Exoglass handle is designed to position the wrist in line with the forearm, which reduces the mechanical stress associated with prolonged mixing work.

In a busy kitchen environment, this kind of tool earns its place during prep-heavy services — sauce production, pastry work, stock reduction, or volume batching where a standard-length whisk would require an awkward reach or poor wrist angle. The reinforced handle accommodates heavy mixes without flexing, and the heat resistance of the Exoglass material means it can be used safely with hot contents without risk of distortion or handle degradation. An impact absorber at the wire junction reduces vibration feedback to the hand and helps protect the rim of bowls and pans during use.

• Extended 80cm length reduces awkward reaching into deep vessels
• Ergonomic handle alignment helps lower risk of repetitive strain injury
• Reinforced handle construction supports use with dense or heavy mixes
• Impact absorber at the wire head protects both operator and cookware
• Heat-resistant Exoglass material remains stable with hot contents

Weighing 900g, this is not a lightweight tool — that is deliberate. The added mass supports controlled stirring in large volumes without the operator having to apply excessive downward force. It is worth considering whether your team will be using this for extended periods, and whether a hanging storage solution (available separately) would suit your setup to keep it accessible and off work surfaces.

This whisk is well suited to high-volume kitchens, catering operations, and production environments handling large batch quantities. For lighter or lower-volume work, a shorter whisk from the same Ergo range would be more practical. If you are equipping a kitchen and want to confirm the right tool for the task, the team is happy to talk it through.

The Matfer Bourgeat 18" balloon whisk is a professional-grade hand whisk built for everyday use in a commercial kitchen. At 445mm in length, it sits in the larger end of the standard balloon whisk range — long enough to work efficiently in deep mixing bowls and large saucepans without the handle sitting too close to the heat.

In a working kitchen, a whisk this size earns its place during sauces, custards, batters, and emulsifications where volume and consistent wire tension matter. The stainless steel construction throughout keeps it reliable under repeated daily use, and at 220g it has enough weight to feel substantial without tiring the wrist over a long service.

A few practical points worth noting for kitchen operators:

• Stainless steel wires throughout — resists corrosion and staining over time
• Sealed wire construction prevents food trapping at the handle joint
• Dishwasher safe, supporting standard kitchen hygiene routines
• Heat-resistant insulated handle suitable for use near high-temperature environments
• 18" length suits larger bowls, bains-marie, and deep pans

As with any hand whisk, the 18" size is best suited to medium and larger batch work. For small-batch finishing or tight pan work, a shorter whisk from the same range may be more practical. Matfer Bourgeat produce a full range of balloon whisk sizes, so it is worth considering what sizes your kitchen genuinely uses day-to-day before ordering multiples.

If you are stocking a new kitchen or replacing worn utensils across a brigade and would like guidance on which sizes and quantities make sense for your operation, we are happy to help.

The Matfer Bourgeat 16" balloon whisk is a professional-grade hand whisk designed for everyday use in commercial kitchens. Constructed from stainless steel wire and fitted with an Exoglass handle, it is built to withstand the demands of a working kitchen environment rather than the occasional domestic use most consumer whisks are designed around.

In practice, this is the kind of tool that earns its place in a brigade quickly. The balloon head is well suited to incorporating air into creams, egg whites, and batters, as well as emulsifying sauces and dressings at pace. The Exoglass handle is heat resistant to 220°C, which matters in a kitchen where utensils are routinely set down near hot surfaces or used to whisk over a bain-marie without the risk of warping or heat transfer to the hand.

• Heat-resistant Exoglass handle reduces risk of burns during stovetop use
• Sealed wire construction prevents food trapping, supporting hygiene compliance
• Dishwasher safe — holds up to repeated commercial warewashing cycles
• Stainless steel wires resist corrosion and maintain shape under regular use

It is worth noting that at 405mm in length this whisk is suited to medium to large mixing bowls and saucepans. For lighter prep work or smaller vessels, a shorter whisk from the same range may be more practical. For very high-volume pastry operations or where a power whisk attachment would be more appropriate, this remains a hand tool and should be selected accordingly.

Well suited to general-purpose sauce and pastry work across restaurants, hotels, and contract catering kitchens. If you are equipping a full brigade and are unsure which sizes to stock, the team are happy to advise on what tends to work well in practice.

The Matfer Bourgeat 14" balloon whisk is a professional kitchen tool built for everyday use in commercial food preparation. Constructed from stainless steel wires with an Exoglass handle, it is designed to incorporate air effectively into sauces, creams, batters, and egg-based preparations. The sealed wire construction at the base of the handle prevents moisture and food debris from accumulating — a common hygiene concern with cheaper whisks that have open ferrules.

In a working kitchen environment, this whisk performs reliably across a range of preparations. The Exoglass handle is heat resistant to 220°C, which means it can be used at the stove without risk of the handle softening or warping — a practical consideration when finishing a sauce or working near direct heat. At 355mm in length, it gives the user adequate reach into deep pans and mixing bowls without being unwieldy.

From an operational standpoint, a few features are worth noting:

• Exoglass handle is dishwasher safe and heat resistant to 220°C
• Sealed wire construction resists bacteria build-up and simplifies cleaning
• Stainless steel wires offer durability under regular, heavy use
• 14" length suits standard commercial saucepans and mixing bowls
• Lightweight enough for extended use without causing fatigue

This whisk is well suited to the general demands of a professional kitchen — pastry sections, sauce work, or general prep. It is a practical choice for kitchens that need reliable, hygienic smallwares that hold up to daily dishwasher cycles. For very high-volume pastry operations or specialist applications requiring a heavier gauge wire, it is worth considering whether a more heavy-duty whisk would be more appropriate.

If you are kitting out a section or have questions about which whisk sizes suit your specific prep volumes, our team is happy to help.

The Matfer Bourgeat 12" balloon whisk is a professional kitchen utensil designed for everyday use in commercial environments. It combines stainless steel wire construction with a handle made from Exoglass — a material well regarded in professional kitchens for its durability and resistance to high temperatures. This is a straightforward, reliable whisk built to perform consistently across a wide range of preparation tasks.

In a working kitchen, balloon whisks take considerable punishment — constant use through service, contact with hot preparations, and repeated cycles through a commercial dishwasher. The Exoglass handle holds up well under these conditions, remaining stable at temperatures where standard plastic handles can degrade. The sealed wire construction prevents food residue from collecting at the joints, which is a practical hygiene advantage in any food safety-conscious kitchen.

This whisk suits a broad range of applications:

• Emulsifying sauces and dressings during service
• Incorporating air into batters, creams, and egg-based preparations
• Blending dry ingredients smoothly into wet mixtures
• General whisking tasks across pastry and hot kitchen sections

At 305mm, this is a practical mid-length tool — long enough to work comfortably in a standard saucepan or bain marie, without being unwieldy. It is dishwasher safe, which matters in operations where utensils need to turn around quickly between services.

This whisk is well suited to professional kitchens of most sizes, from small independent restaurants through to contract catering operations. If you need a larger or heavier-gauge whisk for high-volume sauce or pastry work, it is worth considering the other sizes in the Matfer Bourgeat range. If you are equipping a kitchen from scratch and want guidance on the right sizes and quantities, the team is happy to help.

The Matfer Bourgeat 10" balloon whisk is a professional kitchen tool designed for everyday use across a wide range of preparation tasks. Constructed with stainless steel wires and an Exoglass handle, it is built to withstand the demands of a commercial kitchen environment without compromising on control or hygiene.

In working kitchens, a reliable balloon whisk needs to hold up to repeated daily use — sauces, batters, vinaigrettes, custards, and emulsifications all place different demands on the tool. The eight-wire configuration gives good volume and aeration for general whipping and mixing tasks, and the balance between wire gauge and flexibility makes it practical across a range of consistencies rather than suited to one specific job.

The Exoglass handle is the standout practical feature here. Heat-resistant and sealed at the point where the wires enter the handle, it avoids the moisture trap that causes hygiene and structural problems with traditional wooden or hollow-handled whisks. It also passes through the dishwasher without issue, which matters in a kitchen where equipment turns around quickly.

• Sealed wire construction prevents food and moisture ingress at the handle joint
• Exoglass handle is heat-resistant and safe for dishwasher cleaning
• Stainless steel wires resist corrosion under daily commercial use
• Eight-wire balloon configuration suits aeration and general mixing tasks

This whisk is well suited to most professional kitchen sections — larder, pastry, and sauce work. It is not a specialist confectionery whisk, and kitchens with very high-volume whipping tasks may find a larger or more purpose-built tool more appropriate. For most professional applications, though, it covers the ground reliably.

If you are equipping a section and unsure whether this size or specification is the right fit for your workflow, we are happy to help you think it through.

The Matfer Bourgeat FMC whisk is an 18-inch professional balloon whisk built around a distinctive hard wire construction. The tines are formed from memory wire, meaning they flex under load and return to their original shape rather than permanently deforming over time — a common failure point with standard stainless wire whisks used heavily in a professional setting. The handle is moulded from Exoglass composite, a watertight, heat-insulating material that can withstand temperatures up to 220°C without risk of burning, and is shaped with a slight bulge to improve grip during prolonged use.

In a busy kitchen, a whisk at this length earns its keep in large bowl and bain-marie work — emulsifying mayonnaise, incorporating stiff creams, working roux, or aerating sauces in volume. The extra reach reduces hand fatigue compared with shorter models when working deep pots or large mixing bowls, which matters during a long service or prep run. The memory wire design is particularly relevant here: repeated heavy use against stiff mixtures is exactly the kind of stress that causes conventional wire whisks to splay or lose tension, so the retained shape translates directly into consistent results over a longer working life.

• Stays cleaner and dries more reliably than whisks with hollow or riveted handles
• The Exoglass handle is safe for high-temperature environments and hot-side work
• Dishwasher safe, reducing the time burden during post-service cleaning
• NF food hygiene approved, which supports due diligence in regulated kitchen environments

There are no electrical or installation requirements — this is a hand tool — but it is worth noting that the 18-inch length suits deep vessels and larger-batch work. If your typical use involves smaller bowls or lighter emulsification tasks, a shorter model from the same range is likely more practical. Conversely, for very high-volume sauce or cream work, it is worth considering whether a machine attachment better suits the volume.

This whisk is well suited to professional kitchens with a reasonable volume of sauce, cream, or emulsification work — particularly where durability and hygiene compliance matter. It is a practical choice for pastry sections, sauce stations, and larder work where a reliable, long-lived hand whisk is used daily rather than occasionally.

If you are unsure which size or style of whisk best fits your section's workflow, the team is happy to talk it through.

The Matfer Bourgeat FMC whisk is a professional hard wire whisk designed for tasks that demand both resilience and control. At 16 inches, it is a well-established choice for mayonnaise, stiff creams, and emulsified sauces where consistent wire tension is essential to achieving the right result. The handle is moulded from Exoglass, a composite material that insulates against heat and maintains a secure grip even during extended use.

In a working kitchen, the practical advantages of this whisk become apparent quickly. The memory wire construction means the wires return to their original shape after use rather than splaying or deforming — a common failure point on lower-grade whisks used heavily during service. The Exoglass handle tolerates high temperatures without becoming uncomfortable to hold, which matters when working near hot surfaces or briefly resting the whisk on a warm pan rim.

• Memory wire construction resists deformation under repeated heavy use
• Exoglass composite handle insulates against heat up to 220°C
• Watertight handle construction prevents moisture ingress and bacterial build-up
• Dishwasher safe for straightforward end-of-service cleaning
• NF food hygiene approved for professional kitchen compliance

From a practical standpoint, the watertight handle is worth noting — it eliminates the gap between handle and wire collar where debris and moisture can accumulate on traditional riveted designs. This makes end-of-day cleaning more straightforward and supports kitchen hygiene standards without additional effort. At 270g in stainless steel, it has enough weight to work efficiently without causing fatigue over a long service.

This whisk is well suited to pastry sections, sauce work, and any station where emulsification or aeration of thicker mixtures is a regular task. For lighter work such as egg whites or vinaigrettes, a balloon whisk in a smaller size may be more appropriate — and for very high-volume continuous use, a heavier-duty or larger-format whisk may be worth considering.

If you are building out a whisk kit for a section and want guidance on matching sizes and wire gauges to the tasks involved, the team is happy to help you work through the options.

The Matfer Bourgeat Exoglass whisk is a 500mm professional balloon whisk designed for demanding kitchen and pastry environments. The balloon section uses memory-wire construction, meaning the wires return to their original shape after use rather than deforming under sustained pressure — a practical advantage over standard stainless steel whisks that can splay or distort over time. The handle is moulded from Exoglass, a composite material that is both watertight and heat-resistant, making it safer to rest across hot pans or use near heatwork without the grip becoming uncomfortable.

In a working kitchen, the difference between a whisk that holds its shape and one that doesn't becomes noticeable quickly. This model is well suited to the repetitive demands of pastry preparation, sauce work, and emulsification tasks where consistent balloon geometry helps maintain aeration and even mixing. The 500mm length gives useful reach into deep pans and bain-marie setups without the handle getting in the way.

• Memory-wire balloon resists distortion under sustained use
• Exoglass handle is watertight — no moisture ingress over time
• Heat-resistant handle reduces burn risk near hot surfaces
• Dishwasher safe, meeting standard kitchen hygiene workflows
• NF food hygiene approved for professional use

The dishwasher-safe construction is worth noting for high-volume kitchens where utensils go through the rack multiple times a day. There are no joins or hollow sections in the handle where water and bacteria can accumulate, which keeps it compliant with food hygiene expectations over the long term.

This whisk is best suited to professional pastry sections, sauce kitchens, and catering operations requiring a reliable, mid-to-large balloon whisk for everyday use. Operators needing a shorter whisk for lighter tasks or a heavier gauge for very high-volume production work may find other sizes in the range worth considering. If you are equipping a new section and want to make sure you have the right size for the job, the team is happy to talk it through.

The Matfer Bourgeat Exoglass whisk is a 450mm balloon whisk built specifically for professional kitchen use. It combines stainless steel wire construction with an Exoglass composite handle — a glass-fibre reinforced material that is watertight, heat-resistant, and does not transfer heat to the hand during use near hot surfaces or liquids.

Where standard whisks can distort under repeated heavy use or warp when left near a heat source, the wire configuration on this model is designed to retain its original shape over time. The wires resist deformation during sustained mixing tasks such as emulsifying sauces, incorporating air into batters, or working with thicker preparations that place consistent pressure on the frame.

From a practical standpoint, the Exoglass handle offers a number of operational advantages worth noting:

• Heat-resistant handle reduces burn risk when working near stove tops or bains-marie
• Watertight construction prevents moisture ingress into the handle joint
• Stainless steel wires maintain shape under sustained heavy mixing
• Fully dishwasher safe, supporting efficient end-of-service cleaning routines
• NF food hygiene approved, suitable for use in regulated catering environments

At 450mm, this is a full-size whisk suited to working in large bowls, bain-marie pots, and sauce pans at volume. It is a practical choice for pastry sections, sauce work, and general preparation in professional kitchens. For lighter or more detailed work, shorter versions of the same range are available. For high-frequency, high-volume applications, it is worth considering whether a heavier-gauge model would better suit the workload.

If you are equipping a new section or replacing utensils across a brigade and want to talk through which sizes and types make sense for your workflow, the team is happy to help.

This is the dedicated masher head accessory for the Matfer Bourgeat Prep Chef potato masher stand. It is not a standalone piece of equipment — it is designed specifically to fit the Matfer Bourgeat masher stand system and should be ordered as a replacement or spare when the original head requires swapping out.

The mashing plate is stainless steel, which holds up well under the repeated pressure and cleaning cycles that come with producing mash at volume. The composite housing is built to withstand daily use without cracking or degrading, which matters in kitchens where mashed potato features across multiple service periods. The combination of materials keeps the head reasonably light while maintaining the structural rigidity needed for consistent results across a full service.

From an operational standpoint, carrying a spare head is a straightforward way to avoid interruptions mid-service. If the primary head needs to be pulled for cleaning or sustains damage, having a replacement to hand means the stand keeps working rather than sitting idle. This is particularly relevant in pub kitchens, school catering operations, care homes, and contract catering environments where mash is a regular feature on the menu.

• Stainless steel mashing plate for consistent results and easy cleaning
• Composite housing resists wear under repeated daily use
• Quick to attach and detach from the Matfer Bourgeat masher stand
• Suitable as a direct replacement or operational spare

This accessory is only compatible with the Matfer Bourgeat Prep Chef masher stand system. If you are unsure whether it matches your current setup, or if you are considering the full stand system, we are happy to confirm compatibility before you place an order.

The Matfer Bourgeat spiral whisk is a specialist hand tool designed for working sauces, emulsions, and liaisons to a smooth, even finish. Unlike a standard balloon whisk, the coiled spiral wire construction concentrates contact with the base and sides of a pan, making it particularly effective for finishing and binding where a conventional whisk would leave pockets of unincorporated liquid or sediment.

In a busy kitchen environment, this kind of precision tool earns its place during service. The spiral wire moves through a sauce with less resistance than a full balloon head, giving the cook finer control when adjusting consistency or incorporating a butter mount at the last moment. The Exoglass handle — a composite material developed by Matfer Bourgeat — resists heat, stays comfortable in the hand over extended use, and will not splinter, corrode, or retain food odours the way wooden-handled tools can. The stainless steel wire construction holds up well to repeated washing and the rigours of a professional kitchen.

Practically speaking, this whisk is well suited to sauce work, anglaise-style custards, beurre blanc, and any preparation where a silky texture and thorough binding matter. It is less suited to high-volume aeration tasks — for whipping cream or egg whites to volume, a balloon whisk remains the appropriate choice.

If you are building out a sauce section or reviewing your utensil kit and want a straightforward steer on which tools will earn their keep, we are happy to help.