Designed for professional kitchens, the fork integrates with existing carving workflows and storage systems used in restaurants, hospitals, and institutional food service. Procurement teams will find the part useful as a long-term component in rotisserie and carving operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Rinse the Fri-Jado 9172365 stainless steel meat fork under warm water to remove debris. Apply a mild detergent with a soft brush; scrub tines and handle thoroughly. Rinse with clean water and sanitize per CSA or local protocols. Air dry or towel-dry with a clean cloth. Inspect for corrosion or bend; replace if damaged. Clean after each use to prevent bacterial growth, reduce fire risk from grease buildup, save energy, and avoid equipment failure.#@@#Additional Info#@#Fri-Jado's 9172365 stainless steel meat fork weighs 0.50 pounds and features durable, corrosion-resistant tines for secure handling of large roasts in service environments. It meets CSA standards and fits standard rotisserie and oven mounts.#@@#General Info#@#Description #@#
Designed for professional kitchens, the fork integrates with existing carving workflows and storage systems used in restaurants, hospitals, and institutional food service. Procurement teams will find the part useful as a long-term component in rotisserie and carving operations.#@@#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 completed payment, Culinary Depot will ship/deliver the Fri-Jado 9172365 Meat Fork.#@@#Maintenance Guide#@#Inspect the Fri-Jado 9172365 Stainless Steel Meat Fork for bends or corrosion weekly and replace if deformation impairs function. Clean with warm water and mild detergent after each use, then sanitize per facility protocol; air dry to prevent residue. Polish joints with a food-safe lubricant quarterly and tighten fasteners as needed. Store in a dry, ventilated rack to avoid contact with acids. Keep records of maintenance and CSA certifications on file.
