Skimmers & Strainers

Skimmers and strainers are chosen by head type and diameter against batch size and ingredient. Wide wire-mesh spider skimmers lift bulk fried food like chips and tempura from hot oil while draining oil back into the fryer, while finer mesh heads suit small or delicate items such as dumplings and poached eggs. Flat perforated skimmers lift and skim scum from stocks and poaching liquid. Head diameter commonly runs 12-20cm, matched to the pan or fryer and the typical batch size. Stainless steel mesh and heads are the commercial standard for heat resistance near fryers and hot pans, and long handles — often with a heat-resistant grip — keep hands clear of oil and steam; check the handle rating if it is not full stainless. The main buying consideration is head type and diameter against the job. Used across fryer stations, stockpots and poaching sections in pubs, cafés, hotels and restaurants.