Tongs

Tongs are essential hand tools for safe, hygienic handling of hot food, salad, pastries and buffet items in busy commercial kitchens. This range covers stainless steel sugar tongs, universal and all purpose tongs, salad and serving tongs, hamburger tongs and HACCP colour coded options. Ideal for restaurants, cafes, hotels, delis and mobile caterers, they help you plate, turn and serve food without direct contact. Durable construction and ergonomic designs support fast service, portion control and consistent presentation on the pass or buffet.

• Stainless steel universal and all purpose tongs in a choice of lengths for cooking, grilling and general service.
• Sugar and pastry tongs designed for precise handling of small items such as sugar cubes, petit fours and baked goods.
• Salad and serving tongs for front of house buffets, self service counters and deli displays.
• HACCP colour coded tongs in multiple colours to separate raw and cooked foods and reduce cross contamination risks.
• Chrome nickel and chrome steel constructions for strength, corrosion resistance and long term commercial use.
• Lightweight, easy grip designs that are simple to clean and suitable for high turnover catering environments.

How to choose the right Tongs

• Match the length of the tongs to the task; shorter models suit plating and sugar service, while longer tongs are safer for grills, fryers and ovens.
• Consider material quality such as stainless steel or chrome nickel steel for durability, corrosion resistance and a professional finish.
• Use HACCP colour coded tongs to clearly separate raw meat, cooked food, allergens and ready to eat items in line with food safety procedures.
• Decide between universal, salad, serving, hamburger or pastry tongs depending on whether they are for back of house cooking or front of house service.
• Check spring tension and grip style so staff can use the tongs comfortably during long shifts without fatigue.
• Ensure the design suits your layout, from compact tongs for tight prep areas to longer options for barbecues and carvery stations.

Care and maintenance

• Clean tongs promptly after service, following your standard washing procedures and rinsing thoroughly to remove food residues.
• Where suitable, wash tongs in a commercial dishwasher, separating colour coded items to avoid mix ups between food zones.
• Avoid harsh abrasives or steel wool that can scratch metal surfaces and harbour bacteria over time.
• Inspect hinges and springs regularly for stiffness or damage and replace worn tongs to maintain safe, reliable operation.
• Store tongs dry and off the worktop, using utensil holders or hanging rails to keep them clean and easy to access.
• Keep colour coded tongs in clearly labelled stations so staff always return them to the correct food preparation area.

Explore our wider kitchenware, buffet utensils, ladles, scoops and thermometers to complete your food preparation and service setup.

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