Designed for institutional kitchens, this colander delivers rigorous draining performance and consistent fit for food pans while maintaining visual inspection of contents for fast service decisions. It stands up to daily use and repeated cleaning without clouding or warping.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe colander with a mild detergent and warm water after each use. Rinse thoroughly to remove soap residue. Sanitize by applying an EPA-registered sanitizer per label instructions and allow air dry. Inspect rims and drain holes for food buildup and scrub with a soft brush as needed. Regular cleaning prevents cross-contamination of high-touch items, supports health code compliance, deters pests, and preserves polycarbonate service life.#@@#Additional Info#@#Cambro Camwear 1/2-size clear colander, 10-7/16" x 12-3/4" x 3" deep, fits 1/2-size food pans. Polycarbonate construction offers -40°F to 160°F stability, NSF certified, made in USA, weighs 4.98 pounds, model 23CLRCW135, for heavy kitchen use.#@@#General Info#@#Description #@#
Designed for institutional kitchens, this colander delivers rigorous draining performance and consistent fit for food pans while maintaining visual inspection of contents for fast service decisions. It stands up to daily use and repeated cleaning without clouding or warping.
Engineered to resist impact and maintain transparency under heavy use, this colander allows users to inspect contents quickly, reducing handling time and improving portion control.
Sized to maximize counter and storage efficiency in tight production lines, the colander allows operators to swap and drain without extra adapters, streamlining plating and prep workflows.
The depth balances holding capacity with rapid drainage, enabling batching of salads, rinsed produce, or thawed proteins. Staff can process moderate volumes while avoiding splashing and overflow.
Certification confirms compliance with public health standards for food contact equipment, supporting regulatory inspections and safe food handling protocols. Managers can document compliant equipment in audit records.
The construction tolerates chilling, thawing, and hot water sanitizing without dimensional change, allowing technicians to cycle through refrigeration and sanitizing procedures without replacing parts.
Supplied in a quantity that supports group purchasing and reduces reorder frequency for busy facilities, this pack quantity helps procurement professionals optimize inventory turns and minimize emergency purchases.
Each sentence conveys measurable value for food service operators and facility managers, reflecting a professional, precise approach to equipment selection and kitchen workflow planning.
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• 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 colanders after each shift for cracks or stress; replace units that show crazing to prevent contamination. Clean polycarbonate parts using warm water and mild detergent; scrub with a nonabrasive brush and rinse thoroughly to remove residue. Sanitize per facility protocol using approved NSF procedures and temperatures within the -40°F to 160°F range. Store colanders stacked loosely to avoid warping. Log maintenance actions by date and operator for traceability and inventory control.