Supply teams receive units packaged 48 each per case, simplifying bulk procurement and backstock management for cafeterias and large operations. Purchasing departments calculate storage needs and reorder cadence with clear unit counts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless steel bain marie pots with a mild detergent and warm water using a soft cloth; rinse and dry thoroughly to prevent water spots. Sanitize high-touch areas like lids and handles with an EPA-registered sanitizer per label dwell time. Inspect for food buildup under rims and shelf edges; remove debris to deter pests. Clean daily to protect customers, support health-code compliance, and preserve furnishings' finish.#@@#Additional Info#@#CAC China SBAM-125 stainless steel bain marie holds 1.5 Qt. per pot and ships 48 per case. It offers corrosion resistance and precision fit for steam tables, ensuring durability, easy sanitation, and consistent heat transfer for portion control.#@@#General Info#@#Description #@#
Supply teams receive units packaged 48 each per case, simplifying bulk procurement and backstock management for cafeterias and large operations. Purchasing departments calculate storage needs and reorder cadence with clear unit counts.#@@#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 bain marie pots daily for dents, loose welds, and corrosion; remove debris and dry completely after washing to prevent staining. Use a soft cloth and mild detergent for interior and exterior cleaning; avoid steel wool to protect finish. Calibrate holding temperatures weekly and log readings. Replace seals and handles at first sign of wear. Follow CSA guidelines for sanitization and store units dry in a ventilated area to prevent microbial growth.
