Fit this cleaver into busy restaurant, institutional, or back of house environments where durability and performance matter. Procurement teams benefit from a reliable tool backed by a manufacturer with a long history in food service equipment since 1998.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and polypropylene handle after use with warm water and mild detergent, rinse thoroughly, and dry immediately to prevent corrosion and handle degradation. Sanitize high-touch zones like handles and storage hooks with an EPA-approved sanitizer per label. Inspect for nicks or loosened parts; hone or replace when needed. Regular cleaning prevents contamination between front and back of house, supports health-code compliance, deters pests, and preserves service life.#@@#Additional Info#@#Omcan USA’s 8.5" stainless steel Chinese cleaver has a polypropylene black handle and an 8.5" blade for precision chopping and bone cutting in commercial kitchens; weighs 33 pounds and meets CSA durability standards for heavy-duty use.#@@#General Info#@#Description #@#
Fit this cleaver into busy restaurant, institutional, or back of house environments where durability and performance matter. Procurement teams benefit from a reliable tool backed by a manufacturer with a long history in food service equipment since 1998.#@@#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 blade and handle before each shift for chips, loose rivets, or cracks; tighten or replace hardware to ensure safety. Clean the blade after each use with warm water and mild detergent, then dry with a lint-free cloth to avoid staining and corrosion. Hone daily with a medium ceramic rod to maintain edge geometry; sharpen weekly under heavy use. Sanitize with food-safe solutions and air-dry on a rack.
