The design aligns with common kitchen safety protocols by covering sharp edges and reducing accidental contact during transport. Managers receive a practical storage solution that supports training, reduces risk, and extends blade life.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe scabbard interior and exterior with a soft cloth and mild detergent; rinse and air dry. For grease, apply a non-abrasive cleaner and scrub gently. Inspect slots for debris and remove with a nylon brush. Replace if cracks appear. Clean daily in high-use environments, focus on high-touch zones like handles and storage racks to prevent germ transfer and pest attraction. Regular cleaning preserves finish and supports CSA and health-code compliance.#@@#Additional Info#@#Omcan USA’s 12908 "B" style polypropylene knife scabbard holds one 7" and one 12" knife, measures 20.5" length and 1.5" depth, weighs 2 pounds, resists chemical exposure, and meets CSA cleaning and durability expectations for institutional kitchens.#@@#General Info#@#Description #@#
The design aligns with common kitchen safety protocols by covering sharp edges and reducing accidental contact during transport. Managers receive a practical storage solution that supports training, reduces risk, and extends blade life.#@@#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#@#Use a soft cloth and mild detergent to clean the polypropylene scabbard after each shift, remove debris from the interior channel with a nylon brush, and rinse with warm water to prevent residue buildup. Inspect edges and mounting points for cracks or wear weekly and replace damaged scabbards immediately to maintain blade retention. Store scabbards dry, away from direct heat, and label by knife size to prevent cross-contamination.
