Founded in 1998, our commercial kitchen supply focus supports institutional buyers with practical products that stand up to daily operations. CSA listed sourcing and clear specification help purchasing professionals compare tools on measurable performance and compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and handle after each shift using a mild detergent and warm water, then dry immediately to prevent corrosion and handle degradation. Sanitize high-touch areas like handles with an EPA-approved surface sanitizer on recommended contact time. Inspect for loose rivets or damage and tighten or replace parts promptly. Clean prevents cross-contamination between front- and back-of-house, shapes customer perception, avoids health-code violations, and extends service life.#@@#Additional Info#@#Omcan USA model 23889 features a 12" stainless-steel curved blade and a yellow polypropylene handle for commercial kitchens. It balances at 31 pounds, meets CSA cleaning guidance, and supports precise portioning and efficient service.#@@#General Info#@#Description #@#
Founded in 1998, our commercial kitchen supply focus supports institutional buyers with practical products that stand up to daily operations. CSA listed sourcing and clear specification help purchasing professionals compare tools on measurable performance and compliance.#@@#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 edges daily and hone with a ceramic rod for consistent slicing. Clean the stainless steel blade after each use with warm water and neutral detergent; rinse and dry immediately to avoid spotting. Sanitize handles with a food-safe disinfectant and check the polypropylene yellow grip for cracks; replace knives with structural wear. Store knives in a rail or block to protect edges and ensure safety. Regular maintenance sustains performance and compliance.
