Removable head and smooth handle surfaces allow quick cleaning between uses and straightforward sanitation workflows. Food safety teams will achieve compliance more efficiently because staff complete wash cycles faster and inspect components easily.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the basting mop after each shift. Rinse head in warm water to remove grease, then soak 5–10 minutes in a 200 ppm quaternary ammonium sanitizer or 100 ppm chlorine solution. Agitate and rinse, wring thoroughly, and air-dry hanging by the hardwood handle. Inspect fibers and handle for damage; replace mop if fibers mat or handle cracks. Regular cleaning prevents cross-contamination, deters pests, and preserves service life.#@@#Additional Info#@#Chef Master 02103Y 15" L Black Mr. Bar-B-Q basting mop has a hardwood handle and durable head for high-volume kitchens, ensures precise glaze application, heat resistance, weighs 0.37 pounds, and meets CSA standards.#@@#General Info#@#Description #@#
Removable head and smooth handle surfaces allow quick cleaning between uses and straightforward sanitation workflows. Food safety teams will achieve compliance more efficiently because staff complete wash cycles faster and inspect components easily.#@@#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 completed payment, Culinary Depot will ship/deliver the Chef Master 02103Y Basting Mop.#@@#Maintenance Guide#@#Inspect the mop head before each shift and replace when fibers fray or darken. Submerge the head in a 1:10 bleach-to-water solution for five minutes to sanitize; rinse thoroughly and air dry. Oil the hardwood handle monthly with food-grade mineral oil to prevent splitting. Store the mop hanging to maintain shape and avoid contact with heat sources. Follow CSA and local codes for sanitization records and disposal of contaminated materials.
