Spoodles

Spoodles are colour coded portion control ladles designed for fast, accurate serving in professional kitchens and catering operations. This range covers solid and perforated spoodles in multiple capacities, from small 2oz measures up to large 240ml serving tools. Ideal for restaurants, hotels, canteens and buffets, they help standardise portions, reduce waste and speed up service. Made from durable, heat-resistant materials, these utensils are built for constant use in commercial environments and are easy to clean between shifts.

• Wide choice of spoodle sizes, from 2oz to 8oz and 60ml to 240ml, for precise portion control across your menu.
• Solid and perforated spoodles to suit sauces, stews, vegetables, pasta, sides and draining applications on the pass or buffet line.
• Colour coded handles in red, green, blue, yellow, black, ivory and more to support HACCP and easy product identification.
• Durable stainless steel and high quality plastic constructions designed to withstand high temperatures in busy commercial kitchens.
• Dishwasher safe designs for quick turnaround and hygienic cleaning during and after service.
• Trusted brands such as Vogue and Tablecraft, suitable for restaurants, hotels, schools, hospitals and contract caterers.

How to choose the right Spoodles

• Match the spoodle capacity to your menu items, choosing smaller sizes for sides and toppings and larger sizes for soups, stews and main components.
• Decide between solid and perforated spoodles depending on whether you are serving liquids, sauces and purees or draining vegetables, pasta and poached items.
• Use colour coded handles to support your HACCP plan, separating utensils for raw, cooked, allergen-free or dietary specific foods.
• Consider the materials and handle design, selecting heat-resistant, comfortable grips for long service periods on the pass or buffet.
• Check overall length and handle shape to ensure the spoodles work with your gastronorm pans, bain maries and serving stations.
• Plan for service volume by keeping multiple spoodles in key sizes so busy sites can maintain speed and consistency.

Care and maintenance

• Wash spoodles promptly after service, using commercial dishwashers where suitable to maintain hygiene and remove food residues.
• Avoid abrasive pads or harsh chemicals on stainless steel bowls and plastic handles to prevent scratching and discolouration.
• Inspect handles and joints regularly for cracks, loose fittings or wear, and replace any damaged spoodles immediately.
• Store spoodles on utensil racks or hooks so they can air dry fully and stay organised by size and colour code.
• Keep perforated spoodles free of blocked holes by soaking and brushing if necessary, ensuring efficient draining during service.
• Follow manufacturer temperature guidelines to prevent warping or softening when used in hot pans or bains maries.

Pair your spoodles with our ladles, scoops, gastronorm pans and buffet utensils to create a complete, efficient serving setup.

Need help choosing? Call Caterboss on (01) 687 5772.