Compliance Ready.
Certify operations with a tool that carries NSF recognition and meets food safety inspection expectations. Kitchen supervisors simplify audit preparation and document equipment selection for regulatory records.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe polycarbonate paddle with a mild detergent solution and soft cloth; rinse with potable water and air dry. Sanitize high-touch zones like handles and hanging hooks using an EPA-registered sanitizer per label contact time. Inspect for cracks before use and discard damaged units. Clean after each use to prevent contamination transfer, deter pests, maintain inspections, and extend serviceable life of paddles and surrounding fixtures.#@@#Additional Info#@#San Jamar RCU64V2 polycarbonate cold paddle holds 64 ounces and measures 4.88"W x 6.25"D x 18.96"H. It cools sauces and soups quickly; NSF and CSA compliant, with a hanging hook for easy storage and 1.32 pounds for impact and stain resistance.#@@#General Info#@#Description #@#
Compliance Ready.
Certify operations with a tool that carries NSF recognition and meets food safety inspection expectations. Kitchen supervisors simplify audit preparation and document equipment selection for regulatory records.#@@#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 polycarbonate paddle before each shift for cracks, crazing, or stress lines and replace if found. Sanitize the 64 Oz. reservoir after use with a food-safe detergent and rinse thoroughly to remove residues. Store the paddle hung by the integrated hook to prevent warping and microbial buildup. Avoid abrasive cleaners that scratch polycarbonate surfaces. Calibrate cooling cycles in storage units to maintain recommended temperatures and document cleaning intervals for CSA audits.