The tri-basket strainer system streamlines large-scale skimming, frying, and blanching tasks while allowing operators to manage three separate loads independently. Designed for heavy kitchen cycles, the unit reduces downtime and improves product consistency in continuous-use environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Cleveland TBS20 before cleaning. Remove baskets and soak in warm, soapy water; scrub with a non-abrasive brush to remove grease and food particles. Rinse thoroughly and air dry or towel dry to prevent corrosion. Wipe the exterior and steam connections with a mild detergent, avoiding excess water near seals. Inspect seals and fasteners; tighten or replace as needed. Clean daily to prevent bacterial growth, reduce fire risk, lower energy use, and help pass CSA inspections.#@@#Additional Info#@#Cleveland’s TBS20 Tri-Basket Strainer System fits steam kettles to separate solids during cooking. The stainless baskets mount securely, allow draining, and withstand sanitization.#@@#General Info#@#Description #@#
The tri-basket strainer system streamlines large-scale skimming, frying, and blanching tasks while allowing operators to manage three separate loads independently. Designed for heavy kitchen cycles, the unit reduces downtime and improves product consistency in continuous-use environments.
Engineered to handle multiple loads, the tri-basket configuration lets staff process three batches without cross-contamination. Operators separate items by basket to maintain product integrity and speed up turnover during peak service.
Fabricated for commercial kitchens, the assembly uses robust materials that resist warping and deformation under thermal stress. Technicians will appreciate simplified maintenance intervals and reduced replacement frequency because the parts withstand routine industrial use.
The baskets release easily for rapid changeouts and cleaning, minimizing labor time between cycles. Line workers remove and reinsert baskets with minimal training, which reduces stoppage and improves throughput during busy shifts.
Designed to match common kettle and fryer geometries, the system aligns securely to prevent spillage and uneven cooking. Chefs achieve consistent cook times across batches because the baskets maintain stable immersion depth and orientation.
Open access and straightforward surfaces permit efficient washdown and inspection, supporting rigorous health standards. Managers find that shorter cleaning cycles decrease labor costs while maintaining compliance with inspection protocols.
The unit integrates with established replacement part channels and supports service continuity for facilities planning long-term operations. Procurement teams benefit from predictable parts sourcing and the ability to keep units operational across heavy service schedules.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Cleveland TBS20 Tri-Basket Strainer System with scheduled cleaning and inspection to preserve throughput and hygiene. Remove baskets after each shift; soak in warm, soapy water and inspect for deformation or corrosion. Flush the kettle and strain paths with potable water and a food-safe sanitizer. Lubricate hinge points monthly with food-grade lubricant. Verify basket alignment and replace seals if wear exceeds manufacturer tolerances.