This disher delivers precise 1.63 Oz. portions with consistent release and an ergonomic thumb press, enabling staff to plate faster while maintaining a uniform product appearance and cost control. Restaurant kitchens, cafeterias, and catering lines benefit from reliable portioning that reduces waste and supports predictable food cost management.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean daily using a soft cloth and mild detergent; rinse and air dry. Focus on high-touch zones like handles and bowl rims to prevent cross-contamination and Norovirus transfer. Inspect for food buildup under shelves and around service stations to deter pests. Maintain visible cleanliness to support health-code compliance and preserve finish, reducing staining and material degradation over time.#@@#Additional Info#@#Thunder Group SLDS220P #20 disher dispenses 1.63 Oz. per scoop. It has an 18/8 stainless steel bowl and a yellow plastic handle. NSF and CSA listed, it features a thumb-press mechanism to reduce fatigue.#@@#General Info#@#Description #@#
This disher delivers precise 1.63 Oz. portions with consistent release and an ergonomic thumb press, enabling staff to plate faster while maintaining a uniform product appearance and cost control. Restaurant kitchens, cafeterias, and catering lines benefit from reliable portioning that reduces waste and supports predictable food cost management.
Measure servings to a 1.63 Oz. capacity with a #20 bowl designed for repeatable scoops. Operators maintain consistent portion weight across shifts, simplifying inventory forecasting and menu costing.
Constructed from 18/8 stainless steel, the bowl resists corrosion and stands up to daily use in high-volume settings. Managers achieve a long service life and straightforward sanitation routines without frequent replacements.
Utilize the thumb press mechanism for single-handed operation and rapid cycling during peak service. Crew members reduce hand fatigue and improve throughput when filling pans or plating multiple items.
Identify portion size instantly with a yellow plastic handle that matches common kitchen color systems. Supervisors streamline training and minimize portioning errors by assigning sizes by color.
Rely on NSF certification for food safety standards and regulatory acceptance in commercial kitchens. Foodservice directors demonstrate adherence to hygiene protocols during inspections and audits.
Benefit from a 0.36-pound tool that balances durability with nimble handling for repetitive tasks. Staff execute precise scoops without excess strain, supporting faster service and consistent presentation. This disher is an essential tool for any foodservice operation, enhancing efficiency and ensuring quality in every portion served.
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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#@#Clean the Thunder Group SLDS220P disher after each shift to prevent food buildup and corrosion. Rinse under warm water, apply mild detergent, and scrub the round bowl and thumb-press mechanism with a soft brush. Sanitize per facility protocol and air dry on a rack to preserve the yellow handle color. Inspect the 18/8 stainless steel for pitting; replace if damaged. Lubricate pivot points with food-grade lubricant monthly to maintain trigger action.
