Metal Bowls

Stainless steel metal bowls are an everyday tool in professional kitchens, where there are never too many — they are involved in every preparation process from early morning until the end of the shift, and a professional restaurant kitchen typically uses dozens of bowls in various sizes simultaneously. BHS supplies metal bowls to HoReCa businesses.

Types and sizes of metal bowls

Shallow bowls (5–8 cm height) — ideal for marinades, sauces and rinsing products, where a larger surface area is needed. Medium-depth bowls (10–15 cm) — versatile, suitable for mixing, storing and preparing products. Deep bowls (18–25 cm) — for whisking with a hand whisk or mixer; the narrower opening helps prevent splashing during mixing. Diameter range: 12–50 cm; standard set for a professional kitchen — 3–5 different sizes. Bowls with a flat base — more stable on table surfaces; with a rounded base — better for whisking and thorough mixing. Some models are equipped with a rubber base to prevent slipping during intensive mixing.

When and where metal bowls are needed

In the preparation process, metal bowls are used at every step — for sorting, washing, marinating, dough preparation, mixing sauces and storing finished products. In patisserie kitchens, mixing creams and foamy masses in a deep metal bowl is standard. When preparing large pots, a large metal bowl allows for preparing salad bases or marinades in large batches. In catering businesses, large metal bowls are used for temporary storage of prepared food, salad base preparation and event site supply. A precise collection of kitchen bowls saves time, as there is no need to search for a suitable bowl for each task. BHS advises on compiling a bowl set based on kitchen volume and menu needs.

HACCP and maintenance

Stainless steel metal bowls meet HACCP requirements — AISI 304 steel is approved for food contact, resistant to acids, alkalis and disinfection chemicals. The smooth inner surface without seams facilitates thorough cleaning and disinfection, ensuring compliance with food contact surface standards. Dishwasher cleaning is the daily standard; hand washing with a disinfectant is preferred for very fine and precise disinfection. Regular visual inspection for scratches or colour changes, which may indicate material wear. BHS advises on metal bowl maintenance and HACCP requirements for intensive use.

HoReCa usage scenarios

In a restaurant’s preparation kitchen, metal bowls of various sizes are used for all vegetable, meat and sauce preparations throughout the day — on average, a chef uses 5–8 bowls during a single shift. In patisserie kitchens, deep 30 cm metal bowls for whisking egg whites or cream in a planetary mixer are standard. In canteens, large metal bowls (40–50 cm diameter) are included for preparing large quantities of salads before portioning. Also see Glass Bowls.

Frequently asked questions

What metal bowl set is needed? For a standard kitchen: 2–3 small bowls (18–22 cm), 2–3 medium (28–32 cm), 1–2 large (38–44 cm). For patisseries: at least 3–4 deep bowls 28–36 cm. BHS can help compile a set based on kitchen volume.

Are metal bowls suitable for freezing? Yes — stainless steel withstands freezing temperatures. For freezing, bowls covered with plastic wrap are usually used to prevent product contact with air.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.