The tri-basket strainer system streamlines large-scale straining tasks while preserving clarity and consistency in broth and stock production. Designed for continuous kitchen workflows, it reduces handling steps and supports steady output in high-demand environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Cleveland TBS100 before cleaning. Remove baskets and soak in warm water with mild detergent for 10–15 minutes. Scrub with a soft brush to remove grease and food debris; rinse thoroughly. Wipe exterior and internal chamber with non-abrasive cleaner and a soft cloth. Clean vents and joints to prevent grease buildup. Sanitize food-contact parts per CSA guidelines. Inspect seals and reassemble only after all components dry completely.#@@#Additional Info#@#Cleveland TBS100 Tri-Basket Strainer System has three removable baskets for draining and straining. It fits commercial kettles and meets CSA requirements.#@@#General Info#@#Description #@#
The tri-basket strainer system streamlines large-scale straining tasks while preserving clarity and consistency in broth and stock production. Designed for continuous kitchen workflows, it reduces handling steps and supports steady output in high-demand environments.
The system accommodates simultaneous processing through three separate baskets, increasing net throughput and reducing cycle time per batch. Operators achieve faster turnover and maintain consistent flow rates when producing large volumes for service.
Engineers selected robust materials to withstand repeated thermal and mechanical stress typical in commercial kitchens. Staff can perform frequent use and cleaning without rapid wear, supporting longer service life and predictable maintenance scheduling.
Three individual baskets allow operators to vary mesh size and holdback based on application, enabling targeted separation of solids from liquids. Chefs gain control over clarity and mouthfeel of stocks, soups, and sauces while minimizing loss of valuable solids.
Designers sized the unit to fit common steam kettles and existing production lines, simplifying retrofit into current setups. Technicians can install and align the strainer system quickly, reducing downtime during upgrades.
Smooth surfaces and lift-out baskets speed manual cleaning and support rigorous sanitation routines required in foodservice operations. Managers can document compliant cleaning cycles and reduce microbial risk through accessible components.
The manufacturer provides parts and technical documentation distributed through established service networks since 1998, ensuring replacement components remain available. Procurement teams benefit from predictable servicing pathways and documented specifications for asset management.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Cleveland TBS100 Tri-Basket Strainer System by inspecting baskets and seals weekly for deformation or corrosion. Clean baskets after each shift with potable water and low-alkaline detergent; soak up to 15 minutes for stubborn residue, then rinse. Lubricate hinge points monthly with food-grade lubricant. Verify CSA labels remain legible and replace damaged tags. Calibrate fit in kettles quarterly and store components dry to prevent bacterial growth.