Bouillon Strainer 8 Inch - Winco CCB-8R Extra-Fine Mesh Reinforced Stainless
The Winco CCB-8R is an 8-inch extra-fine-mesh bouillon strainer built for the kind of crystal-clear broth and consomme work that defines fine-dining stock production. Reinforced stainless steel construction, hollow handle for lighter weight in extended service, and a mesh tight enough to catch the fine albumin and bone particulate that turns a stock cloudy.
Why Extra-Fine Mesh
Standard chinois (mesh strainers) catch the big stuff but pass the fine fat globules and protein fragments that make a stock look murky. An extra-fine mesh bouillon strainer is the final-pass tool for consomme, demi-glace clarification, and any sauce where visual clarity matters. For everyday stock work, a coarser strainer is fine; for the white-tablecloth presentation, you want the CCB-8R.
Reinforced Construction
Extra-fine mesh strainers are fragile by design - the tight weave does not hold up under pressure if the rim flexes. The CCB-8R adds a reinforcing band at the lip and a rigid wire support frame underneath, which means it survives being banged on a stock pot rim and force-pressed with a ladle without warping out of round.
Use
Best used as the final pass after a coarse chinois. Set over a deep container, ladle hot stock through with a steady pour, and press lightly with the back of a ladle to extract the last liquid without forcing solids through. Dishwasher safe but hand-wash recommended to preserve mesh life.
Original: $25.46
-65%$25.46
$8.91More Images
Bouillon Strainer 8 Inch - Winco CCB-8R Extra-Fine Mesh Reinforced Stainless
The Winco CCB-8R is an 8-inch extra-fine-mesh bouillon strainer built for the kind of crystal-clear broth and consomme work that defines fine-dining stock production. Reinforced stainless steel construction, hollow handle for lighter weight in extended service, and a mesh tight enough to catch the fine albumin and bone particulate that turns a stock cloudy.
Why Extra-Fine Mesh
Standard chinois (mesh strainers) catch the big stuff but pass the fine fat globules and protein fragments that make a stock look murky. An extra-fine mesh bouillon strainer is the final-pass tool for consomme, demi-glace clarification, and any sauce where visual clarity matters. For everyday stock work, a coarser strainer is fine; for the white-tablecloth presentation, you want the CCB-8R.
Reinforced Construction
Extra-fine mesh strainers are fragile by design - the tight weave does not hold up under pressure if the rim flexes. The CCB-8R adds a reinforcing band at the lip and a rigid wire support frame underneath, which means it survives being banged on a stock pot rim and force-pressed with a ladle without warping out of round.
Use
Best used as the final pass after a coarse chinois. Set over a deep container, ladle hot stock through with a steady pour, and press lightly with the back of a ladle to extract the last liquid without forcing solids through. Dishwasher safe but hand-wash recommended to preserve mesh life.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The Winco CCB-8R is an 8-inch extra-fine-mesh bouillon strainer built for the kind of crystal-clear broth and consomme work that defines fine-dining stock production. Reinforced stainless steel construction, hollow handle for lighter weight in extended service, and a mesh tight enough to catch the fine albumin and bone particulate that turns a stock cloudy.
Why Extra-Fine Mesh
Standard chinois (mesh strainers) catch the big stuff but pass the fine fat globules and protein fragments that make a stock look murky. An extra-fine mesh bouillon strainer is the final-pass tool for consomme, demi-glace clarification, and any sauce where visual clarity matters. For everyday stock work, a coarser strainer is fine; for the white-tablecloth presentation, you want the CCB-8R.
Reinforced Construction
Extra-fine mesh strainers are fragile by design - the tight weave does not hold up under pressure if the rim flexes. The CCB-8R adds a reinforcing band at the lip and a rigid wire support frame underneath, which means it survives being banged on a stock pot rim and force-pressed with a ladle without warping out of round.
Use
Best used as the final pass after a coarse chinois. Set over a deep container, ladle hot stock through with a steady pour, and press lightly with the back of a ladle to extract the last liquid without forcing solids through. Dishwasher safe but hand-wash recommended to preserve mesh life.
