This 8 inch serrated slicer with a black polypropylene handle delivers consistent cut quality and repeatable control for high‑volume kitchens, cafeterias, and food service lines. Restaurant operators will appreciate the balanced weight and simplified maintenance that keep service moving.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the Omcan USA 12603 8" R-Wave slicer after each shift to prevent cross-contamination and preserve appearance. Rinse blade under warm water, apply mild detergent with a soft brush along serrations, then rinse thoroughly. Sanitize non-food-contact handles and storage areas with EPA-registered sanitizer. Dry completely and inspect for damage. Regular cleaning deters pests, supports health-code compliance, and maintains customer confidence.#@@#Additional Info#@#Omcan USA's 8" R-Wave slicer has a serrated blade and polypropylene handle for consistent portioning and less tearing. It’s a 1-pound tool that meets CSA standards for commercial kitchens and supports high-volume slicing.#@@#General Info#@#Description #@#
This 8 inch serrated slicer with a black polypropylene handle delivers consistent cut quality and repeatable control for high‑volume kitchens, cafeterias, and food service lines. Restaurant operators will appreciate the balanced weight and simplified maintenance that keep service moving.
Textured handle and full tang profile provide positive control and improved safety during aggressive slicing tasks. Food safety officers note consistent handling technique reduces accidents and supports staff training protocols.
#@@#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 daily for nicks and corrosion; remove debris with a soft brush and warm water, then dry immediately. Sanitize the handle and blade with a food-safe sanitizer after each shift. Hone the serrated edge using a tapered rod designed for serrations every week or when cutting resistance increases. Tighten handle rivets and inspect for cracks; replace the knife if the polypropylene handle shows structural damage. Store blades in a rack or sheath.
