Scaritech Other Equipment

This trolley is designed specifically to work with Scaritech's 20 litre dough tubs and 40 litre ingredient bins, providing a stable, wheeled base that keeps bulk ingredients mobile and accessible during prep. Built from polypropylene and supplied as a flat-pack kit with castor wheels, it assembles simply without specialist tools and adds a practical layer of organisation to ingredient storage areas.

In busy prep kitchens, keeping heavy containers of flour, sugar, or other dry goods off the floor and easy to move makes a genuine difference to workflow and manual handling risk. The trolley allows fully loaded bins to be wheeled between storage and workstation without repeated lifting, which is particularly useful during baking or pastry prep when large quantities of ingredients are in regular use.

• Keeps ingredient bins elevated, organised, and mobile during service prep
• Reduces manual handling when moving heavy dry goods around the kitchen
• Lightweight polypropylene construction is easy to clean and resistant to moisture
• Castor wheels allow repositioning without effort, even when fully loaded
• Flat-pack kit format means it can be stored or relocated with minimal disruption

At 3kg, the trolley itself is easy to handle even before bins are fitted. Its compact footprint suits tighter prep areas and dry stores where space is limited, though it is worth confirming your floor surface is suitable for castors before positioning it permanently in your workflow.

This trolley is best suited to bakeries, pastry sections, and prep kitchens that regularly use Scaritech's container range. It is a practical addition rather than a standalone storage system — if your operation uses a large number of bins simultaneously, it is worth considering how many trolleys you would need to keep the workflow running efficiently. If you are unsure whether this suits your setup, the team is happy to advise.

These are the genuine Scaritech replacement blades for the Kikoop sandwich slicer, sold in a pack of five. They are designed specifically for the Kikoop KIKOOP02V2 model, made from stainless steel, and are the correct like-for-like replacement when blades become worn or damaged through regular use.

In a busy sandwich bar, deli, or catering kitchen, slicer blades take considerable punishment. Even with proper care and cleaning, cutting efficiency will decline over time, and using worn blades affects both portion consistency and throughput during service. Keeping a pack of spare blades to hand means you are not waiting on a single replacement to arrive before getting back up to speed.

Stainless steel construction holds up well in commercial environments and is straightforward to clean and maintain in line with food hygiene requirements. As genuine Scaritech parts, these blades are made to the same specification as the originals, so fit and performance should be consistent with what you would expect from a new machine.

It is worth noting that these blades carry no commercial warranty, so they are best treated as a consumable item rather than a long-term component. If your Kikoop is seeing very heavy daily use, it is sensible to review blade condition regularly and rotate replacements in before performance starts to slip noticeably.

If you are unsure whether these blades are compatible with your specific machine or have questions about maintaining your Kikoop slicer, we are happy to help — just get in touch with the team before ordering.

60CM. Beech wood The Scaritech flipping board is the perfect solution for handling baguettes. Best used dough when your dough is proving on a couche, side-by-side with other baguettes, the flipping board ensures long pieces of bread are kept intact when being repositioned.

The Scaritech shaping sheet is a purpose-made mat for forming and shaping bread and pastry doughs. The working surface is felted wool, which provides a natural, lightly textured face that discourages dough from sticking without the need for excessive dusting. The underside is finished in silicone, keeping the mat firmly in place on a work surface during use.

In a bakery or patisserie environment, a stable, consistent work surface makes a practical difference — particularly when shaping delicate pastry or working with enriched doughs that are prone to tearing if they catch. The wool surface absorbs minimal moisture, which helps maintain dough condition during the shaping stage rather than drawing out surface hydration.

From an operational standpoint, this mat offers a few straightforward advantages:

• Wool surface resists dough adhesion without heavy flouring
• Silicone reverse prevents mat movement during active shaping
• Flexible construction allows rolling or folding for compact storage
• Lightweight and easy to move between preparation stations
• Non-porous surface wipes down easily between uses

It is worth noting that this mat requires hand washing only — it is not suitable for machine washing or immersion cleaning, which is a practical consideration in a high-throughput kitchen where quick turnaround of equipment between sessions matters. It is best suited to lower-volume or specialist bakery work, craft production, or patisserie preparation rather than industrial-scale output.

If you are unsure whether this mat suits your preparation workflow or volume, the team is happy to help you think it through before you order.

The Scaritech lifting board is a polypropylene dough-handling board designed for bakery and food preparation environments. It serves as a practical alternative to traditional wooden boards, used to transfer and handle dough, pastry, and other prepared items during production without the hygiene and maintenance concerns that come with timber.

In a working bakery or prep kitchen, the key advantage over wood is straightforward: polypropylene does not absorb moisture, harbour bacteria, or warp with repeated washing. It can be put through a commercial dishwasher or wiped down quickly between uses, which matters when production is continuous and downtime for cleaning is limited. Because the surface is smooth and non-porous, dough is less inclined to stick, which in practice means less flour is needed during handling — a small but real saving in ingredient costs and a benefit to dough consistency.

• Non-porous polypropylene surface resists moisture and bacterial ingress
• Reduces reliance on bench flour during dough transfer
• Dishwasher safe and straightforward to clean between uses
• Lighter than equivalent wooden boards, reducing handling strain
• Durable enough for regular daily use in production environments

At 600x400mm this board suits standard prep bench work and fits comfortably alongside GN-sized trays and typical bakery workstations. It is well suited to small bakeries, hotel kitchens with in-house patisserie, and catering operations where bread or dough preparation forms part of the daily routine. For high-volume production sites handling large dough batches continuously, it is worth considering whether a larger board or multiple boards better fits the workflow.

If you are unsure whether this size is right for your prep setup, we are happy to talk it through.