Serve organized speed without compromise. This set delivers twelve 2-quart containers with coordinated pour spouts and lids, enabling staff to portion, identify, and pour ingredients rapidly while maintaining sanitation. Managers will notice reduced prep time and fewer refill interruptions during peak service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe pourers and lids after each service with a cloth dampened in warm water and mild detergent, then rinse. Sanitize daily using an EPA-registered sanitizer per label, air-dry fully before reassembly. Inspect spouts for cracks and replace damaged parts. Clean storage areas and high-touch items (menu covers, shakers, chair backs, door handles) to prevent cross-contamination, control pests, and maintain health-code compliance.#@@#Additional Info#@#Omcan USA’s 80232 set includes twelve 2 qt. polypropylene containers with matching pour spouts and lids for organized portioning. Each unit is durable, resists staining, and simplifies foodservice prep, CSA compliant.#@@#General Info#@#Description #@#
Serve organized speed without compromise. This set delivers twelve 2-quart containers with coordinated pour spouts and lids, enabling staff to portion, identify, and pour ingredients rapidly while maintaining sanitation. Managers will notice reduced prep time and fewer refill interruptions during peak service.
#@@# Polypropylene Construction#@#
Staff will handle durable polypropylene bodies that resist impact and staining in busy back bars and prep stations. The material reduces replacement frequency and sustains consistent performance under daily use.
#@@# Scrylonitrile Components#@#
Kitchens receive scrylonitrile pour spouts and lids that withstand repeated handling and cleaning cycles. Operators maintain secure seals and precise pouring action to limit spills and waste.
#@@# Assorted Color Coding#@#
Teams gain visual inventory control from six colors with two containers each, enabling immediate identification of syrups, juices, or mixers. Supervisors streamline mise en place and reduce cross-contamination risks through color-based assignments.
#@@# Complete Pour Units#@#
Employees get fully equipped units that include matching spouts and lids for each container, eliminating the need to source separate accessories. Users achieve faster setup and consistent pouring behavior across all stations.
#@@# Standard 2 Quart Capacity#@#
Chefs and bartenders work with containers sized at 2-quart capacity to balance refill frequency and storage footprint. Managers optimize countertop space while keeping sufficient on-hand quantities for sustained service.
#@@# Compact Footprint#@#
Operations benefit from containers measuring approximately 20 inches wide and 16 inches deep when arranged, fitting narrow shelves and crowded service counters. Facilities using limited space can maintain organized ingredient access without overhauling layouts.
#@@#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 pour spouts and lids weekly and replace worn parts to prevent contamination and maintain flow control. Sanitize containers after each use with NSF-compatible detergent and rinse in hot water; air-dry lids and spouts completely before reassembly. Store units upright in a clean, dry area away from direct heat. Rotate stock to avoid product degradation. Follow CSA and local regulations for food-contact materials and document maintenance actions for audit readiness.
