Founded in 1998, the company focuses on durable, cost-effective foodservice tools that help operators streamline operations and manage costs effectively. The description reflects specifications and practical benefits for professionals who require reliable portion control and robust daily performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean pourers after each shift. Rinse with warm water, soak 5 minutes in 100 ppm quaternary sanitizer, brush spouts, then rinse and air dry. Inspect for cracks or residue; replace damaged units. Clean high-touch zones like bottle necks and service rails to prevent germ transfer and customer complaints, maintain health-code readiness, and reduce pest attraction by removing spills and sticky buildup.#@@#Additional Info#@#Thunder Group PLPR113M pourers provide a 1.13 oz. flow for consistent service. Made from SAN plastic with a clear spout and purple tail, they fit standard 750ml bottles and ship in packs of 12, meeting CSA standards.#@@#General Info#@#Description #@#
Founded in 1998, the company focuses on durable, cost-effective foodservice tools that help operators streamline operations and manage costs effectively. The description reflects specifications and practical benefits for professionals who require reliable portion control and robust daily performance.#@@#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#@#Store pourers in a clean, dry bin to prevent contamination and preserve flow accuracy for optimal performance. Inspect each pourer carefully before service for any cracks or deformation and promptly discard any damaged units to ensure safety. Sanitize with a food-safe detergent at 40–60°C, rinse thoroughly, and air-dry on a sterile rack to eliminate any potential pathogens. Rotate stock regularly to use older units first and record replacements diligently to maintain accurate inventory.
