Filters
View items

Commercial Kitchen Tongs

34 products
1342 products
You've viewed 34 of 34 products

Commercial kitchen tongs are what staff turn, lift and plate with all day: off a grill plate, out of a fryer basket, out of a bain marie tray and onto the plate. The right pair grips without crushing, reaches without putting a hand over the heat, and springs back on its own.

Length is the first decision and it follows the equipment. Short tongs for plating and salads, mid-length for a pan, long tongs for a grill or a fryer. Listings also call them catering tongs. Serving tongs are a different shape again: scalloped or spoon-ended, sized for a buffet tray rather than a hot plate.

After length it is the tip and the spring. Scalloped tips grip meat, flat tips suit delicate items, and a locking collar matters for storage rather than for use. Keep them at the station they serve — see commercial gas chargrills, commercial gas deep fryers and bain marie displays.

Setting the lengths and tip styles each station needs? The price guide lists the tongs together, so short, mid and long can go on the one order.

These are the top FAQs for Commercial Kitchen Tongs

What length should I buy?

Match it to the depth of the equipment. Reaching the back of a grill plate or into a fryer basket needs real length; plating needs short tongs for control.

Most kitchens need two or three lengths rather than one. A single mid-length pair puts someone's forearm over a hot plate — see bbq accessories for the grill-length options.

Scalloped, flat or spoon tips?

Scalloped tips bite into protein and are the default for grill and pan work. Flat tips suit flat items, pastry and garnish. Spoon tips are for service, where you want to lift something wet without squeezing it.

Buying one tip style for everything is why food gets crushed on the pass. The serving spoons and soup spoons and ladles ranges cover what tongs do badly.

Do locking tongs help or get in the way?

They help in storage and in a drawer and they get in the way during service, because the lock gets knocked closed. A pair used constantly is better without one.

If storage space is the issue, hang them instead — see commercial kitchen wall shelves.

Can tongs be used in a non-stick pan?

Not metal ones. Use silicone-tipped or nylon tongs in anything coated, and keep stainless for stainless and cast iron.

Mixing them up is the fastest way to ruin a pan. See commercial frying pans and commercial cast iron cookware for which is which.

Should buffet tongs be different from kitchen tongs?

Yes, and keeping them separate matters for hygiene as well as appearance. A buffet pair is handled by guests and should be swapped and washed through service, not just at the end.

Hold enough spares to swap rather than wipe. See buffet and table service and chafing dish sets and fuel.

Why do tongs lose their spring?

Being left locked, being dropped, or being stacked under weight in a drawer. The spring is the part that wears and it is not repairable.

Treat them as a consumable and hold spares. Hanging storage extends their life more than anything else does — see cutlery storage.

Can they go through a dishwasher?

Solid stainless tongs generally can and a commercial dishwasher is the easiest way to deal with grill grease. Silicone-tipped pairs are usually fine too; check the product page where the tip is bonded.

The thing to watch is them going through locked, because the tips then do not get cleaned. Open and spread them in the rack.