Employ a lightweight container that reduces wrist fatigue during long shifts while remaining stable on service counters. Employees will maintain pace without sacrificing precision during repetitive squeeze operations. This bottle is the ideal solution for busy kitchens, ensuring efficiency and effectiveness in condiment dispensing.
LongDescription#@#Squeeze Bottle, 24 oz., plastic, red (3 dozen minimum order)#@@#Cleaning Instructions#@#Wipe exterior with a detergent solution and soft cloth, then rinse with clean water and air dry. Sanitize high-touch zones like caps and bottle necks using a food-safe sanitizer per label directions. Inspect tips for residue; remove and soak in warm soapy water if clogged. Clean weekly or after messy service to prevent germ transfer to staff and customers, reduce pest attraction, maintain surface condition, and support health-code compliance.#@@#Additional Info#@#Thunder Group PLTHSB024R 24 oz. red plastic squeeze bottle offers durable, foodservice-grade dispensing for sauces and condiments.#@@#General Info#@#Description #@#
Employ a lightweight container that reduces wrist fatigue during long shifts while remaining stable on service counters. Employees will maintain pace without sacrificing precision during repetitive squeeze operations. This bottle is the ideal solution for busy kitchens, ensuring efficiency and effectiveness in condiment dispensing.#@@#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 bottles daily for cracks, deformation, or nozzle damage and replace units showing wear. Flush caps and tips with hot water and mild detergent after each shift to prevent clogging; use a small nylon brush for residual product. Sanitize by submerging in a 100 ppm chlorine solution for one minute, then air dry inverted. Label bottles with contents and date. Rotate stock using first-in, first-out; train staff on squeeze pressure to reduce waste and extend service life.
