Packaged as 72 units per case, the supply model supports bulk restocking for multi-station operations, catering fleets, and institutional kitchens. Inventory managers gain predictable replenishment and lower per-unit procurement overhead.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe tongs after each shift with a mild detergent and warm water; rinse and air dry. Sanitize high-touch zones—menu covers, chair backs, shaker tops, door handles—using an EPA-approved surface sanitizer per label dwell time. Inspect handles and joints for residue; remove crumbs from booth crevices and under shelves to deter pests. Regular cleaning preserves stainless steel finish, prevents contamination transfer between front- and back-of-house, and supports health-code compliance.#@@#Additional Info#@#CAC China SSUT-16-10 16" stainless steel utility tongs feature heavy-duty, one-piece construction for foodservice use; the uncoated handle resists wear, cleans in commercial dishwashers, and ships 72 pieces for restaurants, hospitals, and kitchens.#@@#General Info#@#Description #@#
Packaged as 72 units per case, the supply model supports bulk restocking for multi-station operations, catering fleets, and institutional kitchens. Inventory managers gain predictable replenishment and lower per-unit procurement overhead.#@@#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#@#Upon confirmation of the completed payment, Culinary Depot will ship/deliver the CAC China SSUT-16-10 Utility Tong.#@@#Maintenance Guide#@#Inspect tongs for deformation and metal fatigue before every shift to prevent food safety risks and ensure consistent grip. Sanitize in a commercial dishwasher using manufacturer-recommended detergents; verify temperature and chemical concentrations per HACCP protocols. Remove residue by soaking in warm water and a neutral pH cleaner, then scrub joints with a nylon brush. Air-dry completely to avoid corrosion. Store hung or in a ventilated bin to maintain sterility and prevent bending.