Adaptable to restaurants, cafeterias, hospitals, and institutional kitchens, the slicer handles high-throughput lines and intermittent prep tasks. Managers benefit from one tool that supports carving, portioning, and deli prep without frequent tool changes.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and polypropylene handle after each shift with a mild detergent and warm water; rinse and air dry. Sanitize high-touch zones—handle, blade spine, storage rack—using an EPA-registered sanitizer per label contact time. Inspect for nicks; hone or replace when dull. Store knife sheathed in a dry rack to prevent contamination and pests. Regular cleaning preserves finish, supports health-code compliance, and sustains customer confidence.#@@#Additional Info#@#Omcan USA 12553 is a 12" slicing knife with a stainless steel blade and red polypropylene handle for commercial kitchens. The 27-pound balance and 12" cutting edge ensure controlled slicing and easy maintenance for foodservice professionals.#@@#General Info#@#Description #@#
Adaptable to restaurants, cafeterias, hospitals, and institutional kitchens, the slicer handles high-throughput lines and intermittent prep tasks. Managers benefit from one tool that supports carving, portioning, and deli prep without frequent tool changes.#@@#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 blade integrity daily. Replace the knife if you find nicks, chips, or bending to prevent inconsistent slices and contamination. Sanitize the 12" blade after each use with a food-safe sanitizer and warm water; scrub away from your hand to avoid cuts. Dry the handle and blade thoroughly to prevent bacterial growth. Hone the edge with a ceramic rod before service and sharpen with a whetstone at 20° when honing fails. Store the slicer in a blade guard or magnetic rack.
