Tongs

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.