Scrapers are basic tools for mechanical cleaning in professional gastronomy. They are used to remove hard deposits, dried organic substances, and technological residues from various work surfaces. The scraper consists of a working blade and a handle, with the choice of material determining its application – from delicate Teflon surfaces to thick layers of grease on baking trays.
The cleaning efficiency depends on selecting the right type of scraper for the type of contamination and the material of the cleaned surface. The blade attack angle is usually 20–45 degrees, ensuring optimal penetration of the dirt layer while minimizing the risk of surface damage.
We offer 4 main categories of scrapers:
- Plastic scrapers – made of polypropylene (PP) or high-density polyethylene (HDPE). Operating temperature up to 120°C. Intended for surfaces with non-stick coatings, Teflon, and delicate composite materials.
- Metal scrapers – made of stainless steel AISI 304/316. Blade thickness 0.5–1.2 mm. Designed for removing hard deposits, burnt residues, and sticky remains from steel and cast-iron trays.
- Scrapers with threaded handle – telescopic design with adjustable length 30–100 cm. Threaded connection M12 or M16. Allow work in hard-to-reach areas without bending down.
- Specialist scrapers – with profiled blades adapted to the geometry of cleaned elements. Models for gutters, angles, and cylindrical surfaces with diameters from 50 mm.
Technical specification:
The length of standard scrapers is 15–25 cm, blade width 3–8 cm. The ergonomic handle with a diameter of 25–30 mm ensures a firm grip during intensive work. Materials in contact with food comply with EU Regulation 1935/2004.
Metal scrapers withstand loads up to 15 kg during cutting work. Plastic models are resistant to organic acids with pH 3–11 and chlorine detergents up to a concentration of 200 ppm. The steam sterilization temperature is up to 134°C for all types.
The choice of scraper depends on the type of surface and the nature of contamination. For daily cleaning of production lines, plastic models are sufficient, while for intensive use in ovens and grills, stainless-steel versions with increased mechanical strength are indispensable.
