Strainers

Stainless steel strainers are a versatile kitchen tool used daily during preparation and washing tasks. A large strainer for rinsing batches of vegetables or disinfecting fruit is as essential as any other kitchen accessory—it saves time and ensures a more hygienic preparation process. BHS supplies strainers to HoReCa and catering businesses.

Types and uses of strainers

Large bowl-format strainers (20–30 cm) are designed for rinsing large quantities of products at once: salad leaves, vegetables, fruit, berries. They attach to the sink surface, leaving hands free. Medium-sized strainers (15–20 cm) are versatile for rinsing and draining after blanching or cooking. Fine-mesh strainers with small perforations are for delicate products, small grains, rice and rinsing without product loss. Double strainers with a removable inner basket—the inner basket lifts out with the products, water remains in the outer bowl, and products are retrieved easily without additional draining. Strainers with handles or legs are more stable when placed on a counter or sink without needing to be held.

When and where strainers are needed

At the salad preparation station, a strainer is the first step—salad leaves, fresh vegetables and fruit are washed in the strainer before chopping. When retrieving blanched vegetables, a strainer allows quick draining of water from a pot or blanching container and immediate transfer to cold-water shock, preserving the vegetables’ colour and texture. When preparing fruit, berries and smaller fruit are washed in a strainer under running water, yielding clean products without excess water or harmful substances. BHS advises on strainer size and perforation choice based on daily preparation volume and product type.

Materials and HACCP

Stainless steel strainers made from AISI 304 meet HACCP standards—a smooth surface and precise perforation prevent bacterial buildup and facilitate thorough cleaning. Washing in a dishwasher is standard after each shift. A brush or soft sponge can be used to clean perforations—regular cleaning prevents food residue buildup in the holes. A damaged strainer with deformed perforations should be replaced, as it may cause cleaning issues. BHS advises on strainer maintenance and HACCP requirements.

HoReCa usage scenarios

In a restaurant salad bar preparation kitchen, a large strainer allows immediate washing of kilograms of fresh salad leaves, which are then placed in disinfecting water or directly into a salad spinner for further processing. In a pastry kitchen, a strainer is used for washing berries and placing them in a colander before topping preparation. In a canteen, a batch of blanched broccoli or cauliflower is drained in a strainer and immediately rinsed with cold water to halt the cooking process. Also see Metal Bowls.

Frequently asked questions

What perforation is suitable? The standard for vegetables, fruit and pasta is 3–5 mm—water drains quickly and products do not fall through. For rice and smaller grains, a 1–2 mm perforation is recommended. Fine-mesh strainers are designed for rinsing very small products. BHS advises based on the specific product type and volume.

Are strainers dishwasher-safe? Yes—stainless steel strainers made from AISI 304 are dishwasher-safe at high temperatures. After washing, it is advisable to check the perforations to ensure no food residue has accumulated, which could affect hygiene.

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.