A vendor with a history dating to 1998 produces this part to commercial standards and aligns specifications with professional kitchens. CSA and industry compliance expectations guide quality control and distribution.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the cutter and remove blades using gloves. Mix mild detergent with warm water (use gallons or liters as needed). Scrub blade slots with a soft brush to remove food and grease. Rinse thoroughly and dry with a lint-free cloth. Inspect for nicks or wear; replace the Thunder Group IRFFC002B 0.38" square blade when damaged. Clean weekly and after heavy use to stop sickness, prevent fires, lower energy costs, and avoid equipment breakdowns.#@@#Additional Info#@#Thunder Group IRFFC002B 0.38" square blade fits French fry cutters, delivers 3/8" cuts, and meets foodservice standards; each stainless steel blade weighs 1.01 pounds, ships in packs of six, and has CSA-recognized construction for busy kitchens.#@@#General Info#@#Description #@#
A vendor with a history dating to 1998 produces this part to commercial standards and aligns specifications with professional kitchens. CSA and industry compliance expectations guide quality control and distribution.#@@#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#@#Maintain the Thunder Group IRFFC002B 0.38" square blade by inspecting edges daily for burrs and nicks; replace blades showing wear to prevent inconsistent cuts. Clean blades after each use with warm water and mild detergent; sanitize per facility protocol and dry immediately to prevent corrosion. Lubricate hinge pins weekly with food-grade lubricant. Store blades in a dry, labeled rack. Verify CSA compliance documentation during inventory checks.