This classic dressing crock delivers measured capacity and durable construction, allowing kitchens to serve consistent dressings and condiments without slowdowns. It is designed for continuous use in busy salad bars, cafeterias, and catering lines while maintaining a refined ceramic-like finish.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the cast aluminum crock with a soft cloth and warm mild detergent; rinse and dry immediately to avoid water spots. Sanitize high-touch surfaces like lids and serving rims using EPA-approved sanitizer per label. Inspect for dents and abrasive damage; repair or replace damaged units. Regular cleaning prevents cross-contamination between staff and guests, supports health-code compliance, deters pests, and preserves finish and service life.#@@#Additional Info#@#Bon Chef 9143ALLERGENLAVENDER Round Classic Salad Dressing Crock holds 10.38 Qt.#@@#General Info#@#Description #@#
This classic dressing crock delivers measured capacity and durable construction, allowing kitchens to serve consistent dressings and condiments without slowdowns. It is designed for continuous use in busy salad bars, cafeterias, and catering lines while maintaining a refined ceramic-like finish.
Weighing approximately 2.5 pounds, this crock lowers strain during frequent lifting compared to heavier ceramic alternatives. Teams can complete setup and teardown faster, improving turnover between meal periods.
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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#@#For regular service of the Bon Chef 9143ALLERGENLAVENDER Round Classic Salad Dressing Crock, drain and wash with warm water and neutral pH detergent to prevent coating degradation. Rinse and dry with a lint-free cloth to avoid spots. Inspect the coating weekly for chips; remove from service if damaged. Clean with nonabrasive pads; avoid steel wool. Sanitize with a food-safe sanitizer and allow to air dry. Rotate stock to prevent long dwell times and label contents.