Manufactured for food service environments, this table knife meets operational demands for durability and cost-efficiency. Inventory planners can deploy the knife across high-turn settings such as schools, hospitals, and bars while maintaining replacement schedules and budget forecasts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and handle after each service with a soft cloth and mild detergent; rinse in warm water and dry immediately to prevent water spots. For grease, apply a non-abrasive stainless steel cleaner and follow manufacturer directions. Inspect for nicks; replace if damaged. Clean high-touch items such as chair backs, menu covers, and door handles frequently to prevent germ transfer, shape guest perception, meet health code expectations, and deter pests.#@@#Additional Info#@#Thunder Group SLAT219 420 Stainless Steel Salad Knife measures 8.3" overall with an 8.2mm blade thickness. Made from 420 stainless steel for corrosion resistance, the rounded handle ensures an ergonomic grip for foodservice staff.#@@#General Info#@#Description #@#
Manufactured for food service environments, this table knife meets operational demands for durability and cost-efficiency. Inventory planners can deploy the knife across high-turn settings such as schools, hospitals, and bars while maintaining replacement schedules and budget forecasts.#@@#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 Thunder Group SLAT219 salad knife weekly for surface defects and corrosion. Remove residue after each shift using warm water and neutral detergent, then rinse and dry immediately to prevent spotting. Sanitize with a food-safe solution following manufacturer concentration and contact-time instructions. Store knives separated or sheathed to protect edges and prevent cross-contamination. Rotate inventory to avoid prolonged exposure to moisture.
