Westmark

The Westmark pineapple slicer is a straightforward hand tool designed to core, peel and slice a fresh pineapple in a single continuous operation. Rather than working through the fruit with a knife in multiple stages, the slicer drives down through the centre, separating the core and releasing the flesh in one motion. The body is polypropylene, keeping the tool light and easy to handle.

For kitchens producing fruit platters, buffet displays, smoothies or fresh desserts on a regular basis, this kind of tool pays back quickly in prep time. It removes some of the skill and care normally required when breaking down a pineapple by hand, and produces a reasonably consistent result without relying on knife technique. It is best suited to moderate prep volumes — a busy breakfast operation or a café running daily specials — rather than high-throughput production environments where a bench-mounted slicer or dedicated prep equipment would be more appropriate.

• Reduces pineapple prep to a single, straightforward action
• Consistent results without requiring specialist knife skills
• Lightweight polypropylene construction, easy to rinse and store
• Suitable for cafés, hotel kitchens and catering prep
• For high-volume or continuous fruit prep, a heavier-duty mechanical slicer may be worth considering

Cleaning is simple — rinse under running water or put through a dishwasher, depending on the construction of the specific model. Storage footprint is minimal.

If you're equipping a prep section and want to talk through the right tools for your volume and menu, the team is happy to help.

The Westmark Novapress is a hand-operated garlic press constructed from aluminium. It works by forcing a peeled garlic clove through a perforated pressing plate, producing crushed or minced garlic directly into a pan, bowl, or container without the need for a chopping board or knife.

For kitchen environments where garlic is used regularly but not in particularly large volumes, a well-made manual press like this is a practical addition to the prep area. It produces a consistent result quickly, and being a hand tool, it requires no power source, no setup, and no cleaning beyond a rinse or a run through the dishwasher.

• Aluminium construction — lightweight without feeling flimsy
• Single-action pressing mechanism — minimal effort, consistent output
• Compact size makes it easy to store within a prep station
• No electrical connection or counter space required
• Suitable for regular daily use in smaller operations

It is worth noting that this is a manual, single-portion tool. For kitchens preparing large quantities of garlic in bulk — or where speed of prep is a critical factor during service — a food processor attachment or a dedicated electric chopper would be the more appropriate choice.

This press is best suited to smaller kitchens, cafés, or as a backup tool in larger operations where occasional garlic prep is needed without pulling out larger equipment.

If you are unsure whether this fits your prep workflow, or you would like to discuss what else might suit your kitchen better, the team is happy to help.

These Westmark kitchen tongs are a straightforward stainless steel utensil designed for everyday food handling tasks in a commercial kitchen. At 220mm in length, they sit in a practical mid-range size — long enough to keep hands clear of heat, compact enough for precise plating and portioning work. The corrugated ends provide a reliable grip on a wide range of food items, reducing the risk of slipping when handling delicate or irregularly shaped portions.

In a busy kitchen environment, tongs like these see constant use across grill stations, sauté sections, and pass work. The all-stainless construction means they hold up well to repeated washing, whether by hand or through a commercial glasswasher or dishwasher, and they resist the staining and corrosion that affects lower-quality utensils over time.

• Corrugated tips for a secure, non-slip grip on varied food items
• Stainless steel construction — hygienic, durable, and dishwasher safe
• 22cm length keeps hands at a safe distance from heat sources
• Lightweight enough for extended use during busy service periods
• Simple, tool-free construction with no moving parts to fail or replace

These tongs are well suited to most types of commercial kitchen — from small cafés and bistros to larger restaurant kitchens needing reliable, everyday utensils. For high-volume operations with heavy throughput, it is worth considering heavier-gauge alternatives that may offer additional rigidity under sustained use.

If you are equipping a new section or restocking your utensil kit and want a steer on quantities or complementary pieces, we are happy to help.

The Westmark Steel Swivel Peeler is a straightforward hand peeler built for routine vegetable preparation in commercial kitchens. The swivel blade pivots to follow the contours of root vegetables, reducing wasted flesh and keeping prep efficient. Construction combines a steel body with a stainless steel blade, giving it more durability than plastic-handled alternatives that tend to crack or flex under sustained use.

For kitchens that rely on hand peeling as part of daily prep — whether for potatoes, carrots, parsnips or similar root vegetables — a well-made swivel peeler makes a practical difference over the course of a busy shift. The stainless steel blade holds an edge reliably and resists corrosion, which matters in a wet prep environment where tools are constantly rinsed and wiped down.

• Swivel blade follows vegetable contours, reducing waste during prep
• Steel and stainless steel construction for everyday kitchen durability
• Suitable for a wide range of root vegetables and firm-skinned produce
• Compact size keeps it easy to store in a prep station

This is a hand tool, so throughput depends entirely on the prep team. Kitchens processing large volumes of root vegetables regularly may find dedicated peeling machines more practical for the bulk of that work, with a hand peeler kept in reserve for smaller quantities or topped-up prep during service.

Well suited to any kitchen carrying out regular vegetable prep — from small independent restaurants to larger operations where hand peelers supplement mechanical equipment. If you have questions about equipping a prep station or want guidance on what smallwares make sense for your setup, the team is happy to help.

The Westmark Zester is a straightforward, purpose-built hand tool for zesting citrus fruits in a professional kitchen environment. It produces fine, consistent zest strips using a stainless steel grating head, with a polypropylene handle providing a secure, comfortable grip during use.

For prep teams working through quantities of citrus — whether finishing desserts, preparing marinades, or garnishing cocktail menus — a reliable zester that holds its edge and cleans quickly makes a practical difference over a shift. The stainless steel construction is resistant to corrosion and handles repeated washing without deteriorating, which matters in a busy kitchen where smallwares go through constant use and cleaning cycles.

• Stainless steel grating head resists corrosion and holds its edge over time
• Polypropylene handle provides a secure grip during repetitive prep work
• Smooth surfaces make cleaning straightforward by hand or in a commercial dishwasher
• Compact size suits tight prep bench environments
• Suited to citrus zesting tasks across pastry, garnish, and sauce preparation

This is a hand tool rather than a high-volume processing solution, so it suits kitchens where citrus zesting is a regular but not industrial-scale task. For operations processing very large quantities, a bench-mounted or drum grater attachment may be worth considering alongside this.

If you are building out your smallwares kit and want to talk through what works well in your specific prep setup, the team is happy to help.

These Westmark kitchen tongs are a straightforward stainless steel utility tool, 320mm in length, designed for general food handling, plating, and prep work in commercial kitchen environments. The corrugated ends provide a reliable grip on a range of food items, reducing the risk of slipping when handling ingredients or plated components under service pressure.

Stainless steel construction keeps them practical in busy kitchens — they withstand repeated washing in commercial dishwashers and resist the corrosion that comes with constant exposure to moisture and food acids. At 32cm, the length gives enough reach to handle items in pans, trays, or on the pass without getting hands too close to heat sources.

Useful across a range of kitchen tasks, including:

• Turning and handling food during cooking
• Plating and portioning during service
• Handling salad, bread, and cold items at a buffet or counter
• General food prep and assembly work

These tongs are suited to most kitchen settings — from small cafés and pub kitchens through to larger brigade operations where a stock of reliable hand tools is kept. For operations needing longer reach or a heavier-gauge construction for handling larger cuts or catering quantities, it is worth considering an alternative size or specification.

If you are equipping a kitchen and want to make sure you are choosing the right tools for your service style, the team is happy to help.

The Westmark Steakmaster is a dual-surface aluminium meat hammer designed for tenderising cuts before cooking. One face carries a fine, flat surface for evening out thickness and flattening escalopes or schnitzels, while the reverse features a raised tooth pattern that penetrates deeper into the muscle fibres to break down tougher cuts. It is a straightforward, manual prep tool with no moving parts and no electrical requirement.

In a busy kitchen environment, a reliable meat hammer earns its place in the prep section. The Steakmaster's aluminium construction keeps the weight practical for extended prep sessions, and the dual surface means a single tool handles both flattening and tenderising tasks without reaching for a second implement. That said, for high-volume operations processing large quantities of tougher cuts daily, a heavier commercial-grade model may be worth considering.

• Two striking surfaces cover both flattening and deep-fibre tenderising in one tool
• Aluminium construction keeps the weight manageable during repetitive prep work
• Reduces prep time by combining two tenderising techniques in a single pass
• Suitable for beef, pork, chicken, and veal preparation
• Hand wash only — factor this into your cleaning workflow

Installation considerations are minimal: this is a handheld prep tool requiring only bench space and a suitable chopping surface beneath the meat. The hand-wash-only requirement is worth noting in kitchens running dishwasher cycles on all smallwares, as it will need to be cleaned separately.

The Steakmaster suits pub kitchens, hotel prep sections, and independent restaurants where meat tenderising is a regular but not industrial-scale task. If you are processing very high volumes, it is worth having a conversation about whether a heavier-duty option would serve you better. Feel free to get in touch with the team if you would like a steer.