Sterilisers

Kitchen Sterilisers are specialised units designed to sanitise knives, spoons, forks and other utensils to a consistently safe, hygienic standard. This range includes knife sterilisers, utensil sterilisers and UV sterilisers from trusted commercial brands. They are ideal for busy restaurant, hotel, cafe and canteen kitchens where food safety and workflow are critical. By reducing cross-contamination risks and keeping tools ready to use, these sterilisers support compliance, speed of service and staff confidence.

• Knife sterilisers that securely hold blades while applying heat or UV to reduce bacteria on cutting tools.
• Utensil sterilisers for spoons, forks and small implements, helping maintain hygiene in prep and service areas.
• UV kitchen sterilisers using ultraviolet light to target germs and bacteria without chemicals, ideal for high-traffic sites.
• Compact, space-saving units that integrate easily into existing kitchen layouts and workstations.
• Durable commercial construction suited to intensive daily use in professional catering environments.
• Options suitable for both commercial premises and serious home cooks seeking higher hygiene standards.

How to choose the right Kitchen Sterilisers

• Assess the number of knives and utensils you need to process at peak times to choose an appropriate capacity.
• Decide whether you need dedicated knife sterilisers, general utensil sterilisers, or UV units depending on your menu and workflow.
• Measure available counter or wall space to ensure the steriliser fits safely into your existing kitchen layout.
• Consider energy usage and cycle times so the unit supports fast turnaround in busy service periods.
• Check build quality, materials and certification to ensure suitability for heavy commercial use and food safety compliance.
• Think about future growth or seasonal peaks and select a model that can handle increased demand.

Care and maintenance

• Clean internal chambers and racks regularly, following the manufacturer’s instructions to prevent residue build-up.
• Inspect seals, hinges and knife holders frequently to ensure doors close securely and tools are held safely.
• Avoid abrasive cleaners on stainless steel surfaces; use approved non-corrosive cleaning products instead.
• For UV sterilisers, periodically check lamps and replace them as recommended to maintain effective germ reduction.
• Keep vents and air inlets clear of dust and grease to support efficient, safe operation.
• Train staff on correct loading, cycle selection and safe handling of sharp knives when using the steriliser.

Pair your steriliser with our wider cleaning, hygiene and dishwashing ranges to build a complete food-safe kitchen workflow.

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