Weighing 4.44 pounds and built for daily use, the pan withstands frequent handling in high-volume environments common to schools, hospitals, and hospitality venues. Kitchen staff experience fewer failures and procurement teams lower replacement frequency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the Bon Chef 9540CGRN Smart Bowl after each shift to prevent contamination of hands and clean items and to maintain appearance. Use a soft cloth and mild detergent; rinse thoroughly and air dry. Sanitize high-touch zones like rims and exterior surfaces with an approved sanitizer following label dilution in gallons or liters. Remove food debris from creases to deter pests. Inspect finishes regularly and wipe spills promptly to extend serviceable life and meet CSA and NSF expectations.#@@#Additional Info#@#Bon Chef 9540CGRN Smart Bowl is a 1/4-size rectangular food pan with a ceramic-coated aluminum body in Calypso Green. It is 6" deep, sized 6-7/20" x 10-1/20", offers 4 qt. capacity, and has NSF and CSA certification for commercial use.#@@#General Info#@#Description #@#
Weighing 4.44 pounds and built for daily use, the pan withstands frequent handling in high-volume environments common to schools, hospitals, and hospitality venues. Kitchen staff experience fewer failures and procurement teams lower replacement frequency.#@@#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 Bon Chef 9540CGRN Smart Bowl for coating wear and deformation. Remove it from service if the coating delaminates. Clean with mild detergent and warm water; scrub gently with nonabrasive pads to maintain the finish. Rinse thoroughly and air-dry or towel-dry to avoid water spots. Check seals on lids and ensure the unit is level in service wells. Rotate stock weekly to prevent residue buildup. Calibrate sanitizing solution to manufacturer concentrations and document maintenance actions.