Deploy the scoop for dry goods, ice, grain, and liquid transfers in front and back of house operations. Staff adapt the tool across stations, from prep lines to bar ice handling, increasing utility without adding specialty tools. This versatile scoop enhances efficiency and ensures that foodservice operations run smoothly, meeting the demands of busy environments while adhering to safety standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Use a food-safe detergent and warm water to scrub the Bar Maid CR-835W-N scoop, rinse thoroughly, and air dry. Sanitize high-touch zones like the handle and hook with an approved sanitizer between shifts to prevent germ transfer and protect customers and staff. Inspect for cracks; replace if damaged. Clean stored areas and booth crevices to deter pests and maintain appearance, ensuring surfaces meet CSA and health code expectations.#@@#Additional Info#@#Bar Maid CR-835W-N 82 Oz. white polystyrene scoop features an 82 oz. bowl with a hook handle for quick portioning. NSF certified, it resists staining, simplifies cleaning, and meets commercial kitchen standards.#@@#General Info#@#Description #@#
Deploy the scoop for dry goods, ice, grain, and liquid transfers in front and back of house operations. Staff adapt the tool across stations, from prep lines to bar ice handling, increasing utility without adding specialty tools. This versatile scoop enhances efficiency and ensures that foodservice operations run smoothly, meeting the demands of busy environments while adhering to safety standards.#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the scoop daily for cracks or abrasion and discard units that show stress to prevent contamination. Clean with warm water and mild detergent after each use, scrubbing the flat bottom and hook handle with a soft brush to remove residue. Sanitize per facility protocol using approved chemical sanitizers or a 170°F rinse in a dishmachine. Dry completely before storage to limit microbial growth. Replace on schedule and document maintenance for CSA compliance.
