The knife block designed for commercial kitchens enhances efficiency and protects blades. This unit organizes knives for quick access during busy service. It meets sanitation standards and withstands daily handling.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and empty the knife block. Remove the insert and wash in warm, soapy water or place the removable insert in a dishwasher if labeled dishwasher safe. Sanitize stainless steel housing and base with a food-safe sanitizer; rinse and air dry. Inspect slots and door seals for debris; clear with a soft brush. Clean weekly to remove bacteria, reduce fire risk from grease, lower energy use on appliances, prevent breakdowns, and ensure CSA and NSF compliance.#@@#Additional Info#@#Edlund KBS-2002 12" stainless steel knife block holds six knives in open slots. It features a removable insert for cleaning, is dishwasher-safe, NSF certified, weighs 7 pounds, and is made in the USA for professional kitchens.#@@#General Info#@#Description #@#
The knife block designed for commercial kitchens enhances efficiency and protects blades. This unit organizes knives for quick access during busy service. It meets sanitation standards and withstands daily handling.
The housing is constructed for durability, ensuring long service life in busy kitchens.
The block accommodates open-slot knives, keeping tools separated to prevent dulling and allowing for quicker changeovers.
The insert can be removed for easy cleaning, helping teams sanitize internal surfaces without disassembly. This reduces contamination risk and speeds up sanitation processes.
The design supports entry into commercial dishwashers, facilitating effective cleaning with less manual effort.
The height minimizes counter space usage while providing sufficient vertical storage for knives, allowing for better organization in the kitchen.
At seven pounds, the unit is easy to lift and reposition during workflow changes or cleaning events, enabling efficient layout adjustments.
NSF certification confirms the unit meets public health standards for food contact equipment, supporting procurement requirements.
#@@#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#@#Maintain the Edlund KBS-2002 12" stainless steel knife block by cleaning daily with warm water and mild detergent to remove food particles and oils. Inspect the removable insert weekly and run it through a commercial dishwasher per NSF guidelines. Lubricate base contact points monthly with food-safe mineral oil to prevent corrosion. Verify slots remain clear; replace the block if stainless housing shows persistent pitting. Store knives dry and sheathed.