Mac Knives & Bakery Depositors | Hospitality Connect

60 products

Choosing the Right Mac for Your Business

The Mac range at Hospitality Connect runs to 60 lines and covers cooks knives, paring knives, Japanese knives, utility knives and fillet knives, along with bakery depositors for portioning batters and doughs.

Choose a knife by the job it does most often. A cooks knife handles the bulk of chopping and is picked by blade length to suit the user and the board. A paring knife is for close, in-hand work such as trimming and peeling. A fillet knife uses a narrow, flexible blade to follow the bone on fish. A granton edge has scallops ground into the blade to reduce sticking when slicing. Bakery depositors are chosen by the drop size and the product they portion.

What does the Mac range at Hospitality Connect include?

Mac at Hospitality Connect covers 60 lines, made up of cooks knives, paring knives, Japanese knives, utility knives and fillet knives, plus bakery depositors. The range suits professional kitchens, butchery benches and bakery production.

What is a granton edge on a knife?

A granton edge is a row of shallow scallops ground into both sides of a blade above the cutting edge. The hollows create small air pockets so slices release instead of clinging, which helps when cutting meat, fish or moist vegetables.

When should I use a paring knife instead of a cooks knife?

Use a paring knife for small, controlled work held in the hand, such as peeling, trimming, coring and shaping garnishes. A cooks knife is longer and heavier and is better for board work like chopping, slicing and portioning larger items.

What is a fillet knife used for?

A fillet knife has a long, narrow and flexible blade that bends along the bone, so it is used to separate fillets from the frame of a fish and to remove skin cleanly. The flex is what lets it follow the contour without tearing flesh.

What does a bakery depositor do?

A bakery depositor portions batter, dough or filling into consistent drops so every muffin, biscuit or cake weighs the same. Consistent depositing controls portion cost and bake time, which is why production bakeries use one instead of hand scooping.

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