A colander is an indispensable kitchen tool for every professional chef — without a colander, draining large quantities of pasta or rice is difficult, time-consuming and a risky procedure with hot water. A stainless-steel colander ensures fast, ergonomic and safe separation of products from water. BHS supplies colanders to HoReCa businesses.
Colander construction and applications
A professional stainless-steel colander is a bowl-shaped container with a perforated surface and a stable base or legs, providing stability on a sink or countertop. Perforation with a standard hole size of 3–5 mm is suitable for draining pasta, rice, vegetables and other larger products. Finer perforation (1–2 mm) is ideal for smaller grains or precision tasks. Colanders with handles allow you to hold the tool against the pot and pour the contents into the colander without a separate placement step. Larger colanders (6–10 L) are designed for draining large quantities of pasta or rice to match the pot size. Important: choose a colander with a capacity that roughly matches the pot’s contents — a colander that is too small cannot drain all the water in one process.
When and where a colander is needed
In a restaurant with a pasta menu, a colander is one of the most frequently used accessories — every day, dozens of batches of pasta, noodles and boiled vegetables are drained. In a canteen preparing rice and porridge dishes, a colander ensures fast and safe drainage of large quantities. For rinsing vegetables in fresh produce preparation, a colander replaces a separate rinsing basin for smaller volumes, providing quick and efficient product cleaning. For washing fruits and berries, a colander is a convenient tool that does not damage the product and reduces water consumption. BHS advises on selecting the colander size and perforation size for your specific application.
Materials and HACCP
A stainless-steel colander is made from AISI 304 steel — the material meets HACCP food safety requirements and is approved for food contact. The perforation is precisely stamped, edges are finished to prevent food from catching and reduce the risk of injury. Cleaning in a dishwasher is a standard procedure. If the colander has stubborn residues (rice starch, pasta starch), soak it in hot water with detergent before washing. BHS advises on colander maintenance.
HoReCa usage scenarios
In an Italian restaurant’s pasta station, an 8–10 L colander is placed next to the pot — every 5 minutes, a batch of hot pasta is drained, and the colander is immediately immersed in ice water to stop cooking or serve immediately. In a canteen with a large volume of rice dishes, a colander with handles allows safe drainage of 5–6 L rice batches over a sink. In a vegetable preparation station, a colander is used for rinsing and draining salads. Also see GN perforated containers and pots.
Frequently asked questions
What colander capacity should I choose? Choose a capacity roughly the same as or slightly larger than the volume cooked in the pot. For a medium-sized restaurant’s pasta station, a 5–6 L colander is sufficient; for a large canteen, 8–10 L. BHS can advise on the exact size based on your daily processing volume.
Is a colander suitable for all product types? The colander’s perforation size determines its suitability. 3–5 mm holes are for pasta, vegetables and fruits; 1–2 mm for rice and fine grains; finer holes are for special applications, less common in professional kitchens.
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.
