Stop compromising table service for speed. This European dinner fork combines a chef-minded profile with consistent mass production quality, enabling front- and back-of-house teams to deliver precise portion control and repeatable guest experiences across high-volume shifts. Designed for hospitality environments that demand reliable performance, this fork supports efficient plating and simplifies inventory management.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean forks after each shift to prevent germ transfer and customer illness. Rinse debris, then wash with hot water and detergent for 30–60 seconds, scrub tines and handles, and rinse thoroughly. Sanitize per CSA or local protocol using approved chemical or heat sanitizers; air-dry on clean racks. Inspect for corrosion or damage; remove stained items for rework. Regular cleaning preserves finish, reduces pest risk, and improves customer perception.#@@#Additional Info#@#Bon Chef SBS306 Tuscany dinner fork measures 8.20", made from 18/0 stainless steel for corrosion resistance, weighs 2 ounces, has four tines for secure food placement, and meets CSA cleaning and safety standards.#@@#General Info#@#Description #@#
Stop compromising table service for speed. This European dinner fork combines a chef-minded profile with consistent mass production quality, enabling front- and back-of-house teams to deliver precise portion control and repeatable guest experiences across high-volume shifts. Designed for hospitality environments that demand reliable performance, this fork supports efficient plating and simplifies inventory management.
#@@# Material Integrity#@#
Constructed from 18/0 stainless steel, the utensil resists corrosion and maintains a uniform surface finish under frequent wash cycles. Kitchens will experience extended service life and predictable appearance retention during daily operations.
#@@# Ergonomic Balance#@#
Engineers optimized weight distribution to reduce wrist fatigue during extended service periods, improving staff comfort and consistency when plating. Servers and line cooks will handle the fork with control during rapid plate assembly.
#@@# Precise Tine Geometry#@#
Manufacturers form the tines to deliver consistent spear and lift characteristics for proteins, salads, and sides. Chefs will gain repeatable handling that speeds plating and minimizes product loss.
#@@# Standardized Length#@#
At 8.2 inches overall length, the fork fits established flatware layouts and storage systems used in institutional and hospitality settings. Managers will integrate it into flatware rolls, trays, and automated dishroom racks without modification.
#@@# Sanitation Compatibility#@#
The stainless construction tolerates high-temperature dishmachines and common sanitizing chemistries used in commercial kitchens. Operations will maintain food safety standards while reducing downtime for hand polishing.
#@@# Inventory Scale#@#
Ships in commercial quantities suitable for food service professionals, schools, and hospitals managing large seat counts. Procurement teams will achieve cost predictability and streamlined replenishment when standardizing on a single fork profile.
#@@#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 bent tines or corrosion and remove damaged units to maintain service quality. Clean utensils after each shift using alkaline detergent at recommended concentration; rinse with potable water and sanitize per CSA guidelines. Dry immediately to prevent spotting and store forks separated to avoid abrasion. Schedule weekly polish and monthly inventory checks; replace any 18/0 stainless steel pieces showing pitting to preserve hygiene and consistent presentation.