Available in packaged quantities of 1 each with inventory on hand, the tool integrates into procurement systems for immediate replacement or expansion. Documentation includes a manufacturer warranty file and standard shipping from the stated distribution point.
LongDescription#@#NA#@@#Cleaning Instructions#@#Use warm water and a mild detergent to wash blade and polypropylene handle after each shift, scrub with a soft brush, rinse thoroughly, and air dry or towel-dry. Sanitize high-touch areas (handles, prep surfaces, menu covers) with an EPA-approved sanitizer per label, then allow proper contact time. Inspect knife for damage and replace if blade chips. Regular cleaning prevents contamination, deters pests, supports health-code compliance, and preserves service life.#@@#Additional Info#@#Omcan USA’s 11601 produce knife has a 4.5" stainless blade and a black polypropylene handle. Weighing 1 pound, it supports precision cutting and meets foodservice durability needs, shipping from ZIP 14305 upon payment confirmation.#@@#General Info#@#Description #@#
Available in packaged quantities of 1 each with inventory on hand, the tool integrates into procurement systems for immediate replacement or expansion. Documentation includes a manufacturer warranty file and standard shipping from the stated distribution point.#@@#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 Omcan USA 11601 Produce Knife.#@@#Maintenance Guide#@#Inspect the blade before each shift to ensure no chips or corrosion; sharpen with a fine ceramic rod at a 15° angle and hone daily to maintain edge integrity. Sanitize the polypropylene handle and blade with a food-safe sanitizer after heavy use and rinse with potable water. Store the knife in a protective sheath or designated slot to prevent contact damage. Record maintenance dates and replace the knife when structural defects appear to protect staff and product quality.