Collection: Strainers & Colanders

Strainers and colanders are constant-use prep tools — for pasta, vegetables, stock, fryer baskets and front-of-house cocktail service. Hospitality Connect carries the working range from Chef Inox, Wiltshire, Avanti, Zwilling, Pyrolux and Zanzi, from 90mm miniature funnels through to 285mm 5L colanders and 200mm conical chinois in 18/8 and 18/10 stainless.

Choosing the right strainer or colander

• Stainless colanders (180–285mm): Chef Inox 4mm-hole colanders with wire handles — the standard pasta and vegetable drainer. 5L capacity is the most common pick for the prep line.
• Conical (chinois) strainers: Fine-mesh 200–220mm cones for stocks, sauces and reductions. Reinforced gauze versions hold up to repeated use.
• Coarse conical strainers: 175–230mm coarse mesh for pulp removal and vegetable stocks where fine pass-through isn't needed.
• Funnel strainers: 105–125mm Chef Inox funnels with mesh bases for decanting oils, vinegars and infusions into bottles.
• Bar strainers: Zanzi tri-julep strainers in gun metal and rose gold for cocktail service.

Material and mesh comparison

18/10 stainless mesh is the standard for fine work — it survives the dishwasher, doesn't taint stock and resists corrosion from salt and acid. 18/8 stainless is more economical and adequate for general prep. Reinforced wire gauze conical strainers (Chef Inox 38041) are worth the price difference for kitchens running daily stock and sauce work — the rim takes the impact when the strainer is set down hard. Plastic colanders from Avanti and silicone-collapsible strainers from Pyrolux suit lighter prep, salad rinsing and front-of-house tasks where weight and storage matter.

Use cases and care

• Daily inspection: Check the mesh-to-rim weld for hairline tears; mesh failure mid-stock costs the batch.
• Mesh size matched to job: 0.4mm fine mesh for clear consommé, 1mm coarse for vegetable stock, 4mm hole colander for pasta drain.
• Don't bash on the bench: Tap residue out gently — banging the rim deforms the cone geometry and degrades flow.
• Hand-wash fine mesh: Dishwasher detergent leaves residue in fine mesh; rinse under running water and dry inverted.
• Dedicate by station: One chinois for stock reductions, another for sauces with dairy — flavours carry across washes.

A working pasta and stock line typically runs three colanders (one in service, one in wash, one as backup), one fine chinois per sauce station and a coarse strainer for pulp work. Bar service adds a Hawthorne strainer, a tea strainer for citrus pith and a fine-mesh tea-style strainer for clarified cocktails. For HACCP-sensitive operations, colour-coded handles or paint-marked rims keep raw and ready-to-eat tools separate.

Pair with

Round out the prep line with mixing bowls, measuring spoons cups jugs and mixing paddles spoons.

Why buy strainers and colanders from Hospitality Connect

• Trade pricing on volume: Bulk pricing scales sharply for service kits, pack-out fits and repeat orders — ask for a multi-line quote.
• Range depth: Multiple finish, size and grade options inside each line so you don't compromise on the look.
• Compliant materials: Food-contact items are food-grade certified; uniforms and disposables meet AU service standards.
• Same-day quoting: Specifier requests typically returned within one business day.
• Australian-based support: Local team, AEST hours, and a real phone number.

Strainers and colanders care and longevity

• Hand wash timber and plastic-handled tools: Dishwasher heat and detergents shorten handle life.
• Dry immediately after washing: Moisture trapped in joints causes rust and dulls polish.
• Inspect rivets weekly: Loose rivets become a foreign body risk; replace at first sign of movement.
• Don't leave on hot plates: Stainless wires lose temper above 250°C; tools deform and fatigue at the joint.
• Match the tool to the task: Heavy-mix paddles aren't for whisking; whisks aren't for stirring polenta.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right strainers and colanders to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.