Spatulas & Scrapers

The over-molded blade and handle design on our new Carlisle Spatulas & Scrapers completely eliminates unsanitary food traps.
- The fine-edge tapered profile on the Spatula is perfect for spreading
- while the sharp edge and deep bowl of the Scraper reduces waste by helping you pick-up every last drop
- The High-Heat versions are rated to 600° F and feature cool-touch handles
| Product | Description | Length | Head Width | Case | Case | List Price1 | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Pack | Weight | Cube | Weight | Cube | |||||||
44141 |
10" Spatula | 10.00in | 25.40cm | 2.31in | 5.87cm | 12ea | 1.50lb | 0.22ft³ | 0.68kg | 0.01m³ | $2.71 |
44142 |
14" Spatula | 14.00in | 35.56cm | 3.06in | 7.77cm | 12ea | 1.50lb | 0.22ft³ | 0.68kg | 0.01m³ | $3.49 |
| 44143 | 16" Spatula | 16.00in | 40.64cm | 3.06in | 7.77cm | 12ea | 1.50lb | 0.22ft³ | 0.68kg | 0.01m³ | $3.93 |
| 44144 | 10" Scraper | 10.12in | 25.70cm | 2.12in | 5.38cm | 12ea | 1.50lb | 0.22ft³ | 0.68kg | 0.01m³ | $2.84 |
| 44145 | 14" Scraper | 14.18in | 36.02cm | 2.88in | 7.32cm | 12ea | 1.50lb | 0.14ft³ | 0.68kg | $4.56 | |
| 44146 | 16" Scraper | 16.25in | 41.27cm | 2.88in | 7.32cm | 12ea | 1.50lb | 0.43ft³ | 0.68kg | 0.01m³ | $4.84 |
44131 |
10-1/2" High Heat Spatula | 10.44in | 26.52cm | 2.12in | 5.38cm | 12ea | 1.50lb | 0.14ft³ | 0.68kg | $11.31 | |
| 44132 | 14" High Heat Spatula | 13.88in | 35.26cm | 2.81in | 7.14cm | 12ea | 1.50lb | 0.22ft³ | 0.68kg | 0.01m³ | $14.67 |
| 44133 | 16-1/4" High Heat Spatula | 16.18in | 41.10cm | 2.75in | 6.99cm | 12ea | 1.50lb | 0.14ft³ | 0.68kg | $15.31 | |
44134 |
10-1/2" High Heat Scraper | 10.18in | 25.86cm | 2.25in | 5.71cm | 12ea | 1.50lb | 0.14ft³ | 0.68kg | $12.53 | |
44135 |
14" High Heat Scraper | 13.88in | 35.26cm | 2.88in | 7.32cm | 12ea | 1.50lb | 0.14ft³ | 0.68kg | $16.42 | |
| 44136 | 16-1/4" High Heat Scraper | 16.00in | 40.64cm | 2.88in | 7.32cm | 12ea | 1.50lb | 0.14ft³ | 0.68kg | $17.11 | |
Carlisle suggested domestic U.S. list prices shown, dealer prices vary.
