Stalgast Vegetable Strainer with Interchangeable Mesh Discs

A vegetable strainer separates the pulp of cooked vegetables from skins, seeds and fibres by pressing the softened produce through a fine metal mesh. The mesh acts as a sieve, allowing smooth puree to pass while trapping unwanted solids. This method yields a consistent, lump-free texture that is essential for cream soups, sauces and baby food, and it eliminates the need for manual peeling or dicing before cooking.

The operator loads the cooked vegetables into the strainer bowl, selects the mesh disc that matches the desired fineness, and presses the mixture through with a pestle or a scraper. The three mesh sizes—1.5 mm, 2.2 mm and 2.8 mm—allow the same tool to produce anything from a silky puree to a slightly coarser cream. Once the pulp has passed through, the operator removes the disc, empties the solids from the bowl and repeats the process with the next batch.

The strainer is a single stainless-steel bowl with a diameter of 240 mm. Three mesh discs are supplied, each marked with its aperture size. The bowl has no moving parts or controls; the operator applies manual pressure to push the vegetables through the mesh.

The 240 mm diameter gives a work surface large enough to handle several portions at once, reducing the number of passes needed for a full service. The three mesh sizes open different culinary uses: the 1.5 mm disc refines purees for fine dining, the 2.2 mm disc suits everyday soups and sauces, and the 2.8 mm disc allows a controlled amount of texture for rustic dishes.

Cleaning follows directly from the construction. The stainless-steel bowl and discs are washed in hot water with detergent, rinsed and dried. The mesh discs should be scrubbed on both sides to remove trapped pulp, and the bowl should be wiped to clear any residue from the rim. No lubrication or disassembly is required.

The product is supplied as a set of one bowl and three mesh discs. It is categorised under food preparation equipment in the Stalgast professional catalogue.