Portion dishers are useful kitchen aids that ensure the right amount of food every time They reduce food waste and make serving easy without complex layout. Whether for ice cream, cookie dough or mashed potatoes, each food service business needs a scoop or disher.
Sizes of dishers depend on how many scoops fill 32-ounce or one-quart tin. The number on the tool shows the amount of scoops in a quart. To find the size, simply divide 32 by that number.
How to Use Portion Dishers and Choose the Right Size
For example, number-8 disher is 4 ounces, because 32 divided by 8 is 4. Number-16 holds 2 ounces. That is the simple rule.
The chosen size of disher decides how much food you serve every time. Big dishers can quickly increase portions and calories, while small help to control parts and look good. Ice cream shops usually use number-10 or number-12 for single servings, which gives 2.67 to 3.2 ounces each scoop.
Some portion dishers are called press dishers. Their handles come in different colors, like black, blue, red, green and ivory, so that staff easily take the right amount. Number-16 disher has a blue handle and holds 2 ounces, or around 4 spoons.
Number-20 with yellow handle caries 1.52 ounces or about 3 spoons. Number-24 holds two and two-third spoons of dough and makes medium to large cookies. Number-50 cookie disher holds one and one-third spoon and portions small to medium cookies.
Portion dishers come with slotted or solid cups in several sizes for various kitchen use. Some brands offer sizes of 0.64 to 4 spoons, so that each need is met. Medium 1-ounce disher is a versatile size, commonly used for taking ingredients in baking recipes, portioning snacks or measuring soup or cereal.
All dishers measure by volume. For a precise serving, fill a scoop and weigh it on a scale. This way you find the real portion to easily calculate the cost.
Dishers of some makers do not perfectly follow the quart rule, so there can be small differences between them. Even so they give a good standard for ingredient measures and best consistency.