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.
• Conical (chinois) strainers: Fine-mesh 200–220mm cones for stocks, sauces and reductions.
• Coarse conical strainers: 175–230mm coarse mesh for pulp removal and vegetable stocks.
• Funnel strainers: 105–125mm funnels with mesh bases for decanting oils, vinegars and infusions.
• 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 are worth the price difference for kitchens running daily stock and sauce work.

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.
• Hand-wash fine mesh: Rinse under running water and dry inverted.

Pair with

Round out the prep line with mixing paddles spoons.

Why buy strainers and colanders from Hospitality Connect

• Trade pricing on volume: Bulk pricing scales sharply for service kits and repeat orders.
• Range depth: Multiple finish, size and grade options inside each line.
• Compliant materials: Food-contact items are food-grade certified.
• 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.
• Match the tool to the task: Heavy-mix paddles aren't for whisking.

Need help choosing? Talk to us

Our commercial chefs can match the right strainers and colanders to your menu and budget. Call our Australia-based trade line for a same-day spec quote.