Potato ricer GEFU 13170 Aluminium 410 mm length 93 mm height

The GEFU 13170 potato ricer is a kitchen tool crafted from durable aluminium, measuring 410 mm in length and 93 mm in height. Designed to produce a fine, even mash, it works with potatoes, cooked vegetables, fruits and soft foods such as ice cream or spaetzle dough. The unit features a special sieve pattern suitable for making homemade spaetzle and can be disassembled for straightforward cleaning. The long arms and ergonomic shape provide mechanical advantage for easier pressing, while the aluminium surface is coated in a silver-grey finish for corrosion resistance and a consistent appearance.

Advantages

The aluminium construction provides strength with moderate weight, allowing the ricer to withstand regular kitchen use without becoming cumbersome. Its long arms reduce the effort needed to press large volumes, and the special sieve pattern produces a uniform texture suitable for delicate preparations. The design allows quick disassembly so both the sieve and pressing plate can be cleaned thoroughly. The combination of capacity and ease of use makes the tool suitable for processing vegetables, fruits and soft desserts.

Suitable for

• Mashing cooked potatoes to create smooth, lump-free mashed potatoes
• Preparing homemade spaetzle or small dumpling dough using the special sieve pattern
• Pressing cooked vegetables and soft fruits for purees and sauces
• Forming fine-textured ingredients for salads, baby food and desserts such as spaghetti ice cream

Key specifications

• Material: coated cast aluminium
• Overall length: 410 mm
• Overall height: 93 mm
• Special sieve pattern for fine extrusion (suitable for spaetzle and similar doughs)
• Long-arm design for reduced pressing force
• Disassemblable for cleaning
• Surface finish: silver-grey coating for corrosion resistance

How to use

Place cooked, well-drained potatoes or other softened food into the bowl of the ricer. Bring the handles together and press evenly until the food is extruded through the sieve. For spaetzle, press dough through the special pattern directly into simmering water or onto a board, then separate pieces as they form. Disassemble the unit after use to remove residue from the sieve and pressing plate, and wash components by hand or in the top rack of a dishwasher if indicated by the manufacturer.

Usage recommendations

For best results, use hot, well-cooked and drained potatoes or softened vegetables to avoid clogging the sieve. Apply steady, even pressure rather than quick, forceful strikes to prolong the tool’s mechanism and to achieve a consistent texture. Rinse immediately after use to make cleaning easier and reassemble only when parts are dry.