Original text:
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove scale pan and wash with warm, soapy water; rinse and dry. Wipe stainless steel housing with a non-abrasive cleaner and soft cloth. Clean dial face gently to avoid misalignment. Inspect seals and fasteners; tighten as needed. Remove grease from surrounding counters and vents to reduce fire risk. Sanitize food-contact surfaces with an EPA-approved sanitizer. Record cleaning dates to pass CSA inspections and extend equipment life.#@@#Additional Info#@#Edlund's HD-25 scale features stainless steel construction and a fixed dial for clear readings. It supports 25 pounds with 1-ounce graduation, operates mechanically, and is NSF certified for portion control in busy foodservice settings.#@@#General Info#@#Description #@#
Original text:
Engineered to handle up to 25 pounds, the unit provides reliable measurement for bulk and individual portions. Operators will maintain consistency across shifts, reducing waste and standardizing cost per serving.
Graduation increments of 1 ounce support fine portion adjustments and compliance with recipe specifications. Staff can reproduce weights quickly, improving plating accuracy and inventory tracking.
A fixed dial face presents weights at a glance, eliminating the need for power and reducing maintenance points. Teams will perform fast portion checks without training on electronic menus or settings.
Full stainless steel construction delivers mechanical robustness and a cleanable surface that meets sanitary workflows. Managers will extend equipment life and lower cleaning time when compared with nonmetal housings.
Mechanical operation requires no electricity, ensuring uninterrupted service during power interruptions and simplifying installation requirements. Facilities will avoid downtime tied to batteries or wiring while preserving measurement reliability.
NSF certification confirms the design adheres to commercial sanitation and safety standards, supporting food safety audits and regulatory inspections. Procurement professionals will document compliance when specifying equipment for institutional kitchens.
#@@#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#@#Inspect the dial and platform weekly for debris and food residue; remove loose particles with a soft brush and warm, soapy water. Dry all stainless steel surfaces immediately to prevent spotting. Validate calibration monthly by placing known weights and adjusting per manufacturer instructions. Lubricate pivot points with food-grade lubricant annually and replace worn seals promptly. Store the unit in a dry, ventilated area and document maintenance actions for CSA and NSf compliance.