Supplied in minimum order quantities of 12, the product suits institutional purchasing and restocking cycles for restaurants, schools, hospitals, and catering operations. Procurement teams streamline inventory by ordering full-case quantities that match high-turn environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe spoon with warm water and mild detergent after each use. Scrub handle joint and bowl with a soft brush to remove food residue. Rinse thoroughly and air dry or towel dry. Sanitize high-touch areas like handles and menu zones with approved sanitizer per label. Store dry to prevent corrosion and odors. Regular cleaning prevents cross-contamination, keeps inspectors satisfied, deters pests, and preserves finish.#@@#Additional Info#@#Thunder Group SLPBA211 13" stainless steel basting spoon has a solid build with a heat-resistant Bakelite® handle rated to 320°F and a safety notch for grip; its 13" length and durable bowl suit commercial use and meet CSA standards.#@@#General Info#@#Description #@#
Supplied in minimum order quantities of 12, the product suits institutional purchasing and restocking cycles for restaurants, schools, hospitals, and catering operations. Procurement teams streamline inventory by ordering full-case quantities that match high-turn environments.#@@#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#@#Clean the Thunder Group SLPBA211 regularly to prevent residue buildup and maintain thermal performance. Rinse and wash with warm water and mild detergent; scrub joints and the safety notch using a nylon brush. Sanitize per facility protocol, then air dry to avoid corrosion. Inspect the Bakelite® handle for cracks and replace spoon if damage appears. Store utensils separated to prevent abrasion and ensure CSA compliance during inspections.
