Design suits plated salads, desserts, and multi-course service across institutional dining, hotels, and restaurants. Food service directors can standardize settings with a single fork type to streamline inventory and training routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the Bon Chef S1607 fork after each shift to prevent germ transfer and maintain appearance. Rinse debris, soak in warm water with mild detergent, scrub with a soft brush on tines and handle, then sanitize per facility protocol. Air dry or towel dry with a lint-free cloth. Inspect for corrosion or bending and remove from service if damaged. Regular cleaning deters pests, supports health-code compliance, and preserves finish and service life.#@@#Additional Info#@#Bon Chef S1607 Britany salad and dessert fork measures 7.33" and uses 18/10 stainless steel for corrosion resistance and weight balance; the gold finish complements plated settings, and CSA-compatible construction supports commercial laundering.#@@#General Info#@#Description #@#
Design suits plated salads, desserts, and multi-course service across institutional dining, hotels, and restaurants. Food service directors can standardize settings with a single fork type to streamline inventory and training routines.#@@#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 bending, corrosion, and finish wear; replace any unit that shows structural compromise. Clean pieces after each service cycle using warm water and neutral detergent; avoid chlorine and acidic cleaners that damage 18/10 stainless steel. Sanitize with approved commercial solutions and rinse thoroughly to remove residues. Polish gold finishes with a nonabrasive cloth. Store utensils dry in a ventilated drawer or rack to prevent spotting and microbial growth.