Manufactured to common commercial tabletop standards and supplied in quantities suitable for facility rollout, the spoon integrates into batch purchasing systems. Procurement teams receive a product that aligns with foodservice operational workflows and storage practices.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the 18/0 stainless steel bouillon spoon after each service to prevent contamination of clean items and hands. Rinse debris, wash with dish detergent and warm water, scrub joints with a soft brush, rinse, and air dry or towel dry with a lint-free cloth. Sanitize per facility protocol using approved sanitizer at specified dilution and contact time. Inspect for corrosion or bends; replace if damaged to maintain health code compliance and customer confidence.#@@#Additional Info#@#Bon Chef SBS301 6.19" 18/0 Stainless Steel Tuscany bouillon spoon features a 5.9" bowl-to-tip length, durable 18/0 stainless construction, 2-ounce weight, and polished silver finish for consistent plating in food service.#@@#General Info#@#Description #@#
Manufactured to common commercial tabletop standards and supplied in quantities suitable for facility rollout, the spoon integrates into batch purchasing systems. Procurement teams receive a product that aligns with foodservice operational workflows and storage practices.#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Bon Chef SBS301 Tuscany Bouillon Spoon.#@@#Maintenance Guide#@#Maintain the Bon Chef SBS301 bouillon spoon by washing after each service using a nonabrasive detergent and warm water to prevent staining. Rinse thoroughly and hand-dry with a soft cloth to avoid water spots and corrosion on 18/0 stainless steel. Inspect handles and bowls for deformation; replace items that show thinning or pitting. Store utensils separated to prevent scratches. Periodically sanitize per CSA guidelines and record maintenance actions for inventory control.