Product meets common culinary smallware expectations and carries manufacturer identification for easy reordering through procurement channels. Purchasing teams benefit from clear specifications for budgeting, receiving, and asset tracking.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless steel bowl and green handle with a mild detergent solution and a soft cloth, then rinse and air dry. Sanitize high-touch zones like handles and menu areas with an EPA-approved sanitizer per label dwell time. Inspect for food buildup under shelving and in booth crevices; remove debris to deter pests. Clean regularly to prevent contamination of clean items and hands, shape customer perception, and meet CSA inspection expectations.#@@#Additional Info#@#CAC China SPCP-4GN stainless steel perforated portion controller has a 4 Oz. capacity and green handle. It ensures consistent portioning for high-volume kitchens and ships 72 per case. CSA-compliant, it resists corrosion and simplifies sanitation.#@@#General Info#@#Description #@#
Product meets common culinary smallware expectations and carries manufacturer identification for easy reordering through procurement channels. Purchasing teams benefit from clear specifications for budgeting, receiving, and asset tracking.#@@#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 joints weekly; tighten fasteners and replace units that show cracks or loose rivets. Clean stainless steel with warm water and mild detergent, then dry immediately to prevent spotting. Sanitize perforations using a brush and approved food-safe sanitizer; flush with potable water and air-dry. Verify portion accuracy by measuring sample servings in ounces and adjust technique if portions vary. Store utensils separated to avoid bending and contamination.
