Matfer Bourgeat Exoglass 017362 Strainer 10-Inch Bouillon Chinois

Matfer Bourgeat 017362 Strainer, China Cap / Chinois / Bouillon

The Matfer Bourgeat Exoglass 017362 Strainer is a versatile and essential tool for any commercial kitchen or food service operation. Designed to efficiently strain both liquids and dry ingredients, this strainer is particularly suited for environments that demand precision and durability, such as professional restaurants, catering services, and institutional kitchens. Its robust construction and thoughtful design make it an ideal choice for chefs and kitchen staff who require reliable performance in high-volume settings.

Constructed from a one-piece composite material known as Exoglass, the Matfer Bourgeat 017362 Strainer boasts a rivetless body that enhances its durability and ease of cleaning. The ergonomic handle is heat resistant up to 430°F, ensuring safe and comfortable handling during use. The strainer features a triple-woven stainless steel mesh, reinforced with protective wires, which provides superior straining capabilities. Additionally, the model includes pan hooks for stability when resting on pots, making it a practical choice for hands-free operation.

With a diameter of 10 inches, the Matfer Bourgeat Exoglass 017362 Strainer offers ample capacity for a variety of straining tasks. Its design allows it to sit comfortably on pots and bowls ranging from 5 1/2 inches to 10 1/4 inches in diameter, providing versatility in its application. The strainer is NSF certified and dishwasher safe, underscoring its suitability for rigorous commercial use. This model's construction ensures it can withstand the demands of a busy kitchen while maintaining its performance over time.

Specifications

• Diameter: 10 inches
• Material: Exoglass composite body
• Mesh: Triple-woven stainless steel
• Heat Resistance: Up to 430°F
• Handle: Ergonomic, heat-insulated
• Pan Hooks: Included for stability
• NSF Certified
• Dishwasher Safe

Applications

• In full-service restaurants, the strainer is used to prepare smooth soups and sauces by removing solids efficiently.
• Quick-service kitchens utilize the strainer for rapid sifting of flour and dry ingredients, ensuring consistent texture in baked goods.
• Hotel banquet operations rely on the strainer for large-scale preparation of stocks and broths, maintaining clarity and flavor.
• Institutional kitchens, such as those in hospitals, use the strainer to ensure pureed foods are free of lumps for patient meals.
• In school cafeterias, the strainer aids in the preparation of nutritious soups, ensuring a smooth consistency for students.

From The Manufacturer