Vollrath 46822 Short Round-bottom Dipper 12oz Stainless

Product Description

The VOLLRATH 46822 is a 12-ounce stainless steel short round-bottom dipper designed for portioning liquids, batters, soups, and sauces in foodservice and institutional kitchens. The short round-bottom bowl shape allows clean, consistent scooping from deep pots and containers. The handle measures 13 inches in length, providing safe reach over hot cookware while keeping the operator away from steam and heat. Built from stainless steel, the dipper resists corrosion, handles repeated high-temperature use, and meets commercial sanitation demands. This tool is a standard item for cafeteria lines, commissary operations, catering kitchens, and any high-volume prep environment where portioning accuracy and durability matter.

The 46822 fits into general foodservice workflows wherever a reliable 12-ounce dipper is needed. Common applications include portioning soup into bowls on a serving line, ladling batter for griddle or waffle stations, and scooping sauces from hotel pans. The round-bottom bowl design is well suited to use with cylindrical pots and deep steam table inserts, minimizing residual product left at the base of the container. Appropriate for restaurant kitchens, school cafeterias, hospital food operations, and catering trucks.

Key Features

• 12-ounce capacity for consistent, repeatable portioning
• Short round-bottom bowl design clears residue from cylindrical and deep containers
• 13-inch handle keeps hands away from hot liquid surfaces
• Stainless steel construction resists corrosion and withstands commercial dishwasher cycles
• Single-piece or smooth-weld construction typical of commercial-grade dippers for sanitary compliance

Compatibility

Designed as a general-purpose replacement or addition for commercial foodservice dipper sets; compatible with standard soup kettles, stock pots, hotel pans, and steam table inserts used in institutional and restaurant kitchens.

Installation Notes

No installation is required for this hand tool. Before first use, wash thoroughly with hot water and commercial detergent in compliance with local health department sanitation requirements. Inspect the bowl-to-handle joint periodically for any separation or cracking that could trap food debris. Store on a clean utensil rack or hang by the handle loop if present to maintain sanitary conditions between uses.