This stainless steel 6 quart pot features commercial-grade construction, delivering consistent heat response and reliable performance across busy kitchens while adding visual contrast to service lines. Designed for intensive use, this round pot includes a fitted cover and riveted handle for secure handling under constant demand.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe pot exterior and handles after service with mild detergent and a soft cloth, then rinse and dry to remove food acids and salt. Sanitize high-touch areas like lids and handles with approved sanitizer, following contact time, then air-dry. Inspect riveted handles and seams; tighten or repair if loose. Clean storage shelves and booth crevices to prevent pests and contamination. Regular cleaning supports inspections and guest perception.#@@#Additional Info#@#Bon Chef’s Classic Country French 6 Qt. stainless steel braiser has a 12.38" induction-ready base, riveted handles, and a fitted cover, ensuring NSF-certified durability and even heat for braising, stewing, and sauce work.#@@#General Info#@#Description #@#
This stainless steel 6 quart pot features commercial-grade construction, delivering consistent heat response and reliable performance across busy kitchens while adding visual contrast to service lines. Designed for intensive use, this round pot includes a fitted cover and riveted handle for secure handling under constant demand.
Engineers built the body from corrosion resistant stainless steel to withstand daily thermal cycles and frequent cleaning. The induction compatible bottom provides rapid heat transfer and efficient energy use on induction ranges and other cooktops.
Manufacturers calibrated the vessel to hold 6 Qt., which suits batch sauces, confits, or finishing pans for medium volume operations. Operators gain predictable yields that simplify portioning and recipe scaling.
Designers attached a riveted handle to ensure a stable connection under load while reducing movement during transport and plating. Staff experience improved grip and confidence when lifting filled pots.
The included cover seals heat and moisture to maintain consistent internal temperatures and reduce evaporation during long braises. Chefs control reductions and stock concentration with minimal lid adjustment.
A bright yellow exterior provides quick visual identification without compromising cleanability or performance in dish machines and sanitizing stations. Facilities streamline inventory checks and station assignments using distinct coloration.
The unit meets NSF requirements for commercial foodservice use and measures 12.38 inches in diameter with a shallow profile that optimizes oven and storage footprint. Managers achieve regulatory compliance while maximizing shelf and rack utilization.
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• 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#@#Clean cookware ensures consistent results and reduces downtime. Inspect riveted handles weekly and tighten hardware as needed. De-scale stainless steel with a 1:1 vinegar and water solution; apply with a soft cloth and rinse to avoid residue. Cycle the induction base on low heat for five minutes after heavy use to evaporate moisture. Sanitize the interior with NSF-compliant detergents, following label contact time. Store the pot dry, cover removed, to prevent corrosion.