Buying mixing bowls for a commercial kitchen is mostly about matching sizes to tasks. Too many large bowls take up shelf space; too few small ones slow down prep.
Common sizes and uses
- 14 to 18 cm: whisking eggs, dressings, sauces, small portions of mise en place.
- 20 to 26 cm: salads for two to four people, marinating, mixing batters.
- 28 to 36 cm: bulk salad, dough, washing vegetables.
- 40 cm and above: central kitchens and catering, kneading large batches.
Gauge matters
Thin bowls dent and lose their shape when dropped. For daily commercial use, look for a body thickness of about 0.6 mm or more for medium sizes, and thicker for large basins.
Shape
Straight-wall bowls are easier to stack and fill with a scoop. Deep round bowls are better for whisking. Bowls with a pouring spout save time with batters and sauces.
Stacking and storage
Buy bowls from one series so they nest. A set of five or six sizes usually takes the same shelf space as a single large bowl.
We make mixing bowls in a wide range of sizes, in 304 and 201 steel, with mirror, brushed or gold finishes. Tell us your menu and volume, and we will suggest a size set.