Engineered for consistent portion control and rapid plating, this tool pairs a robust design with an ergonomic handle to speed service without sacrificing accuracy. Foodservice teams achieve uniform servings across trays and pans, while the mechanism delivers smooth release and minimal downtime for continuous operation. Designed for frequent use, the unit meets NSF standards and fits routine sanitation protocols in high-volume kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the stainless steel bowl and ivory plastic handle after each shift with a mild detergent and warm water, then rinse and air dry. Sanitize high-touch zones like handles and storage shelves using an EPA-registered sanitizer per label, allow contact time, then dry. Inspect for food residue under rims and thumb-press mechanism; disassemble if needed and clean. Regular cleaning prevents cross-contamination, supports health-code compliance, and prolongs utensil life.#@@#Additional Info#@#The Thunder Group SLDS010 disher delivers 3.25 Oz. portions with an 18/8 stainless steel bowl and ivory plastic thumb-press handle. NSF and CSA listed components ensure compliance and ergonomic efficiency for chefs and staff.#@@#General Info#@#Description #@#
Engineered for consistent portion control and rapid plating, this tool pairs a robust design with an ergonomic handle to speed service without sacrificing accuracy. Foodservice teams achieve uniform servings across trays and pans, while the mechanism delivers smooth release and minimal downtime for continuous operation. Designed for frequent use, the unit meets NSF standards and fits routine sanitation protocols in high-volume kitchens.
This tool provides single-handed scooping and release to accelerate plating in peak service periods. Operators maintain consistent portion sizes with each use, reducing waste and streamlining labor during rush cycles.
The geometry produces neat, compact servings that stack and plate predictably for presentation-sensitive applications. Chefs achieve uniform product shapes ideal for portion-controlled menus and plated entrees.
The construction resists corrosion and withstands repeated contact with hot and cold ingredients. Managers preserve tool integrity through routine cleaning without concern for premature wear.
The handle delivers an insulated grip that reduces heat transfer and improves comfort during extended shifts. Staff sustain faster cycles with less hand fatigue, improving throughput across service lines.
With a capacity corresponding to a #10 disher, the tool fits portion ranges between 3 and 5 ounces for versatile menu applications. Kitchens match menu items to a single unit for consistent inventory usage and simplified training.
NSF certification affirms the disher meets sanitation requirements for commercial food prep environments. Compliance simplifies inspections and supports food safety protocols across institutional operations.
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• 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 disher daily for integrity and wear. Remove food residue after each shift with warm water and mild detergent; scrub the bowl and pivot with a soft brush. Sanitize components per protocol and allow to air dry completely before storage. Lubricate the trigger pivot monthly with food-grade lubricant for smooth action. Check handle attachment and replace any deformed fasteners. Store in a dry, ventilated cabinet to prevent corrosion.
