Designed for tabletop and bar environments, the utensil integrates seamlessly with existing flatware programs and service trays. Purchasing teams appreciate compatibility with standard POS and inventory systems while maintaining a professional presentation. This oyster fork is an essential addition to any foodservice operation, enhancing both functionality and style.
LongDescription#@#NA#@@#Cleaning Instructions#@#Use a soft cloth and warm water with mild detergent to remove food residues and salts from the 18/0 stainless steel oyster fork. Rinse thoroughly and air or towel dry to prevent water spots. Sanitize high-touch items like menu covers and shaker tops with an approved sanitizer at label contact time to reduce pathogen transfer. Clean dining surfaces and booth crevices daily to deter pests and maintain inspection-ready appearance. Regular care preserves finish and service life.#@@#Additional Info#@#Thunder Group SLGD008 oyster fork is 5.59" long with a 5" blade made of 18/0 stainless steel. It resists corrosion, has precise tines for shellfish, and meets commercial durability for restaurants, bars, hospitals, and schools.#@@#General Info#@#Description #@#
Designed for tabletop and bar environments, the utensil integrates seamlessly with existing flatware programs and service trays. Purchasing teams appreciate compatibility with standard POS and inventory systems while maintaining a professional presentation. This oyster fork is an essential addition to any foodservice operation, enhancing both functionality and style.#@@#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 each oyster fork daily for bent tines, corrosion, or loose handles and replace damaged units immediately. Sanitize after each service cycle using approved chemical sanitizers at manufacturer concentrations; rinse and air dry to prevent residue buildup. Hand wash in warm, soapy water and avoid abrasive pads to preserve mirror-finish. Store forks separated to prevent contact damage and inventory by batch to track CSA compliance and lifecycle.
