Stop sacrificing portion control for speed. This ergonomically designed disher delivers precise 2 Oz. portions while reducing operator fatigue, enabling consistent plating and faster service in high-volume kitchens. Engineers built the stainless steel bowl and molded handle to withstand repeated use and frequent cleaning without performance loss.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe disher bowl and handle after each shift using a mild detergent and warm water, then rinse and air dry. Sanitize high-touch zones—handle, lever, and storage racks—with an EPA-approved sanitizer per label contact time. Inspect seals and joints weekly; tighten or replace parts showing wear. Clean surrounding surfaces and dining touchpoints to prevent germ transfer, pest attraction, and failing health inspections. Regular care preserves finish and function.#@@#Additional Info#@#Thunder Group SLDS016L disher #16 dispenses 2 Oz. portions with a thumb-press lever and ergonomic blue handle. The 18/8 stainless steel bowl is NSF certified, weighs 0.37 pounds, and is ideal for high-volume kitchen plating.#@@#General Info#@#Description #@#
Stop sacrificing portion control for speed. This ergonomically designed disher delivers precise 2 Oz. portions while reducing operator fatigue, enabling consistent plating and faster service in high-volume kitchens. Engineers built the stainless steel bowl and molded handle to withstand repeated use and frequent cleaning without performance loss.
#@@# Standard Round#@#
Engineers formed the 18/8 stainless steel bowl to provide reproducible, smooth scoops with each stroke. Users achieve uniform portions that improve inventory control and plate presentation.
#@@# Thumb Press#@#
Designers placed a thumb-press lever for one-handed operation and rapid release, which speeds service during peak periods. Staff maintain consistent output without interrupting workflow.
#@@# Ergonomic Handle#@#
Manufacturers crafted a molded plastic ergonomic handle to reduce hand strain during extended shifts. Chefs and servers sustain productivity while minimizing fatigue-related errors.
#@@# NSF Certified#@#
Inspectors certified the unit to NSF standards, ensuring it meets public health requirements for food-contact tools. Managers protect diners and simplify regulatory inspections with compliant equipment.
#@@# Durable Construction#@#
Fabricators built the disher from heavy-gauge stainless steel and robust plastics to resist corrosion and mechanical wear. Kitchens benefit from a tool that maintains form and function under daily commercial stress.
#@@# Precise Capacity#@#
Calibrated for a 2 Oz. yield and labeled as #16, the scoop delivers measurable portion control to cut waste and standardize servings. Purchasing teams will track usage and cost per plate more accurately.
Operators receive a practical utensil that balances speed, accuracy, and durability for cafeteria lines, restaurants, hospitals, and catering operations. Founded in 1998, the company supplies commercial kitchens with tools that support consistent output, compliance, and reduced labor strain.
#@@#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 disher after each shift and remove any food residue to prevent corrosion effectively. Use warm water and a mild detergent; scrub the bowl and handle thoroughly with a soft brush, rinse thoroughly, and dry immediately to avoid unsightly water spots. Lubricate the pivot with food‑grade oil on a monthly basis and tighten the lever fastener if any play develops. Replace the unit promptly when latch wear compromises portion control.
