Serve consistent 2-ounce portions at scale with a durable stainless steel perforated portion controller designed for foodservice environments, where accuracy and sanitation drive efficiency. Operators will produce uniform servings rapidly while minimizing waste, and the bright red handle provides fast visual identification during busy service periods. This tool meets the needs of cafeterias, bars, catering operations, and high-volume kitchens that require repeatable portion control and frequent washing.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean perforated portion controller: rinse under warm water to remove solids, then wash with detergent and a soft brush, paying attention to perforations and the red handle. Sanitize per facility protocol, air dry, and store dry. Clean high-touch items often to prevent germ transfer between guests and staff, shape customer perception, meet visible-health standards, deter pests, and extend service life of furnishings.#@@#Additional Info#@#CAC China SPCP-2RD stainless steel perforated portion controller holds 2 Oz. per scoop and ships 72 per case. It features a red handle for quick identification, ergonomic grip, and perforations that drain excess liquid for consistent portioning.#@@#General Info#@#Description #@#
Serve consistent 2-ounce portions at scale with a durable stainless steel perforated portion controller designed for foodservice environments, where accuracy and sanitation drive efficiency. Operators will produce uniform servings rapidly while minimizing waste, and the bright red handle provides fast visual identification during busy service periods. This tool meets the needs of cafeterias, bars, catering operations, and high-volume kitchens that require repeatable portion control and frequent washing.
#@@# Handle Visibility#@#
A red handle enables quick selection under high throughput conditions, reducing search time during peak service. Staff will maintain flow and accuracy when stations change personnel or when multiple portion sizes operate simultaneously.
#@@# Precise 2 Ounce Capacity#@#
The molded geometry calibrates each scoop to 2 ounces, ensuring consistent portioning for menu cost control and nutritional compliance. Managers will track usage more accurately and reduce overportioning without complex training.
#@@# Perforated Bowl#@#
A perforated bowl drains excess liquid while retaining solids, promoting proper texture and presentation for plated items. Chefs will serve items that meet recipe intent without additional manual draining steps.
#@@# Stainless Steel Construction#@#
Stainless steel resists corrosion and withstands repeated dishmachine cycles, preserving structural integrity in demanding operations. Purchasing teams will benefit from longer service life and lower replacement frequency.
#@@# Case Quantity Supply#@#
Packaged with 72 pieces per case, the inventory supports high turnover environments and reduces reorder frequency for busy accounts. Procurement professionals will realize fewer shipments and simplified inventory planning.
#@@# Dishwasher Safe Design#@#
The controller endures commercial dishwasher temperatures and sanitizing cycles while maintaining finish and fit, complying with common kitchen sanitation protocols.
#@@#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 handles and rivets weekly for wear; tighten or replace fasteners promptly. Sanitize stainless steel surfaces after each service with a food-safe sanitizer and soft cloth; avoid bleach and abrasive pads. Remove residue from perforations with a soft brush and warm water, then air dry to prevent corrosion. Store spoons in a dry, ventilated tray to reduce moisture. Calibrate portion output using measured cups or a scale and document results.
