Stop settling for flimsy display pieces when durability and sanitation drive service quality. This rectangular deli crock delivers consistent capacity and rugged performance for high-traffic salad bars, delis, institutional kitchens, and catering lines. Operators will appreciate a compact footprint that holds 4.9 Qt. while resisting impact, stains, chips, and wide temperature swings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the Cambro DC10110 with a soft cloth and mild detergent; rinse and air dry. Sanitize high-touch zones—menu covers, shakers, chair backs, door handles—using EPA-registered sanitizer per label directions to stop germ transfer and prevent contamination of food and hands. Clean spill zones under shelves and booth crevices to deter pests. Inspect surfaces for stains and remove promptly to preserve finishes and maintain health-code compliance.#@@#Additional Info#@#Cambro DC10110 13-3/4" black rectangular deli crock holds 4.9 qt and measures 13-3/16" by 10-7/16", constructed from impact-, stain- and chip-resistant SAN plastic, NSF and CSA certified for foodservice use, withstands -40°F to 160°F, made in USA.#@@#General Info#@#Description #@#
Stop settling for flimsy display pieces when durability and sanitation drive service quality. This rectangular deli crock delivers consistent capacity and rugged performance for high-traffic salad bars, delis, institutional kitchens, and catering lines. Operators will appreciate a compact footprint that holds 4.9 Qt. while resisting impact, stains, chips, and wide temperature swings.
#@@# Capacity That Fits Service Needs#@#
This crock holds 4.9 Qt., providing reliable volume for dressings, prepared salads, and condiments. Staff can stage standard portion pans and refill quickly to maintain continuous service.
#@@# Robust SAN Construction#@#
Manufactured in SAN plastic, the unit resists impact and breakage during heavy handling and cleaning cycles. Managers will reduce replacement frequency and maintain cleaner stations because the material resists staining.
#@@# NSF Certified Sanitation#@#
The crock meets NSF standards for food contact, supporting regulatory compliance in institutional and commercial environments. Chefs and supervisors will simplify audits and maintain public health requirements with certified components.
#@@# Temperature Range Performance#@#
Engineers designed the component to tolerate temperatures from -40°F to 160°F, enabling chilled storage and hot holding within specific service windows. Kitchen staff can transfer the crock between prep and service without immediate thermal failure.
#@@# Compact Rectangular Footprint#@#
The 13.91-inch width and 10.44-inch depth fit tight wells and narrow service lines, maximizing layout flexibility. Culinary planners can optimize rail space and reduce cross-traffic during peak hours.
#@@# Made in USA Quality#@#
Production in the United States ensures consistent material controls and traceability for procurement teams. Purchasing agents will align sourcing policies with domestic manufacturing goals while receiving a dependable product.
#@@#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#@#Clean this Cambro DC10110 deli crock after each service cycle by rinsing with warm water, then wash with a mild detergent using a soft brush to remove food residue without abrading the SAN surface. Inspect scalloped edges and corners for chips; discard units that show structural damage. Sanitize per facility protocol using approved agents compatible with SAN and CSA guidance. Store inverted to drain, avoid stacking wet units, and rotate inventory to prevent wear.