Serve consistent portions without guesswork using this stainless steel portion controller featuring a blue handle. Designed for high-volume kitchens, this tool combines durable construction with an 8 Oz. capacity to expedite plating, reduce waste, and maintain portion accuracy across shifts. Food service professionals benefit from a reliable, ergonomically balanced implement that withstands heavy use while supporting consistent cost control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the CAC China SPCT-8BL after each shift to prevent cross-contamination and maintain appearance. Rinse with warm water, scrub with mild detergent and a soft brush, then sanitize with a food-safe solution. Air-dry or towel-dry with a lint-free cloth. Inspect handles and joints for wear; replace if damaged. Regular cleaning reduces germ transfer on high-touch zones, supports health-code compliance, and preserves serviceable life.#@@#Additional Info#@#CAC China SPCT-8BL 8 oz stainless steel portion controller has a blue ergonomic handle and solid scoop head, delivers 8 oz servings for high-volume foodservice, meets CSA requirements, ships 72 per case, and resists corrosion for commercial use.#@@#General Info#@#Description #@#
Serve consistent portions without guesswork using this stainless steel portion controller featuring a blue handle. Designed for high-volume kitchens, this tool combines durable construction with an 8 Oz. capacity to expedite plating, reduce waste, and maintain portion accuracy across shifts. Food service professionals benefit from a reliable, ergonomically balanced implement that withstands heavy use while supporting consistent cost control.
#@@# Solid Construction#@#
Engineers selected stainless steel for its structural integrity and corrosion resistance, ensuring a long service life in busy kitchen environments. Managers enjoy reduced replacement frequency and predictable performance under repeated wash cycles.
#@@# Ergonomic Handle#@#
Designers shaped the blue handle to enhance grip and minimize hand fatigue during repetitive scooping. Chefs experience steadier portioning and maintain production speed throughout long service periods.
#@@# Precise Capacity#@#
Calibrated at 8 Oz., this portion controller delivers uniform servings that simplify recipe scaling and inventory forecasting. Operators achieve tighter food cost management and ensure a consistent guest experience with every plate served.
#@@# Solid Bowl#@#
Manufacturers designed a solid bowl to securely hold semi-liquid and solid items during transfer. Line cooks can minimize spills and maintain presentation quality when filling pans, plates, or chafing dishes.
#@@# Case Pack Efficiency#@#
Supplied in cases of 72, procurement teams receive bulk quantities that streamline restocking and reduce per-unit costs. Institutions such as schools and hospitals can outfit multiple stations with a single purchase, enhancing operational efficiency.
#@@# Maintenance Friendly#@#
The design allows for straightforward cleaning and sanitizing, compatible with commercial dish machines and manual wash sinks. Kitchen supervisors can enforce compliance with sanitation protocols while preserving the longevity of the tool.
#@@#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 the CAC China SPCT-8BL portion controller weekly for loosening at the handle junction and tighten fasteners to maintain alignment. Clean the stainless steel scoop by hand in warm, soapy water after each service; sanitize with a food-safe solution and air-dry fully before storage. Remove staining with a nonabrasive stainless cleaner; avoid chlorine-based detergents that corrode metal. Store in a dry, ventilated cabinet to prevent moisture buildup and prolong service life.
