Weighing 5.52 ounces and measuring approximately 3 inches wide by 3.75 inches high, the pourer minimizes storage space and shipping costs. Operations that frequently rotate inventory will find shelving and carting more efficient with this compact profile.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the 8 Oz. ash porcelain pourer after each shift using a mild detergent and warm water, then rinse and air dry. Sanitize high-touch zones like lids, service trays, and creamer stations with an approved sanitizer at labeled dilution, following contact time. Inspect for chips and remove damaged units. Clean reduces cross-contamination between front and back of house, shapes customer perception, and helps meet visible surface health code requirements.#@@#Additional Info#@#FOH's TCR019BEP23 8 Oz. Ash porcelain pourer has an 8 oz. capacity in a 3" by 3.75" profile. It's made from durable porcelain, has a rounded shape, and meets CSA standards for commercial use.#@@#General Info#@#Description #@#
Weighing 5.52 ounces and measuring approximately 3 inches wide by 3.75 inches high, the pourer minimizes storage space and shipping costs. Operations that frequently rotate inventory will find shelving and carting more efficient with this compact profile.#@@#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 and deliver the FOH TCR019BEP23 Artefact® Pourer.#@@#Maintenance Guide#@#Inspect the porcelain pourer before each shift for cracks and glaze chips; discard compromised units. Clean with warm water and neutral pH detergent after service; scrub gently with a nonabrasive pad. Rinse thoroughly to remove detergent and air dry on a sanitized rack. Rotate stock using first-in, first-out to prevent soiling. Store with paper liners to avoid chipping. Sanitize per CSA guidelines when required and document cycles in the maintenance log for compliance.