Engineers designed the unit with smooth joints and minimal crevices to simplify cleaning and reduce microbial harborage. Kitchen leaders follow standard cleaning protocols and maintain compliance with CSA and local health codes without complex disassembly.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean tongs after each shift to prevent germ transfer on high-touch items. Rinse food debris, then wash with detergent and hot water; scrub joints and serrations with a brush. Sanitize per facility protocol and air-dry or towel-dry with a clean cloth. Inspect for corrosion on stainless steel and remove deposits promptly to protect finish and extend service life. Record cleaning in CSA logs to support inspections and traceability.#@@#Additional Info#@#FOH’s BUT030BES23 7" brown stainless steel tongs ensure precise ice and garnish handling; they weigh 1.98 pounds, are corrosion-resistant, and meet CSA guidelines for professional kitchens.#@@#General Info#@#Description #@#
Engineers designed the unit with smooth joints and minimal crevices to simplify cleaning and reduce microbial harborage. Kitchen leaders follow standard cleaning protocols and maintain compliance with CSA and local health codes without complex disassembly.#@@#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 the completed payment, Culinary Depot will ship/deliver the FOH BUT030BES23 Tongs.#@@#Maintenance Guide#@#Inspect the FOH 7" brown stainless steel tong before each shift for deformation, corrosion, or loose joints. Rinse immediately after use to remove food residue, then soak in warm water with mild detergent for two to five minutes. Scrub pivot and gripping edges with a soft-bristle brush, rinse, and air dry to prevent water spots. Sanitize according to facility protocol using approved chemical or thermal methods. Lubricate pivot with food-grade lubricant monthly and store dry.
