Manufactured to meet professional kitchen demands, the fork withstands daily handling in restaurants, hotels, and institutional settings such as hospitals and campuses. Procurement teams will select an option that aligns with durability and presentation requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the 18/10 stainless steel fork after each service using a soft cloth and warm water with mild detergent. Rinse thoroughly and air dry or towel-dry to prevent water spots. Sanitize high-touch storage bins and handles with an approved sanitizer per label directions. Inspect for residue and polish gold finish with a non-abrasive cloth to prevent corrosion. Regular cleaning prevents germ transfer between staff and guests and supports health-code compliance.#@@#Additional Info#@#Bon Chef S1108 Chambers oyster cocktail fork is 4.87 inches long, made of 18/10 stainless steel with a gold finish for corrosion resistance. Its precise tines suit high-volume foodservice and daily sanitization.#@@#General Info#@#Description #@#
Manufactured to meet professional kitchen demands, the fork withstands daily handling in restaurants, hotels, and institutional settings such as hospitals and campuses. Procurement teams will select an option that aligns with durability and presentation requirements.#@@#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 forks daily for corrosion or wear and remove surface debris with a soft cloth and warm water. Apply a mild, nonabrasive detergent; scrub gently with a nylon brush to reach tines and joints. Rinse immediately to prevent spotting and sanitize per facility protocols, using chemical solutions at manufacturer concentrations. Dry items completely to avoid watermarks. Store utensils separated to prevent scratches and verify CSA or local codes for handling and sanitization schedules.