Stop compromising speed for quality. This stainless steel fry pan combines rapid heat response, robust construction, and induction compatibility to meet the demands of busy kitchens while preserving consistent cooking results. Foodservice teams will appreciate its balance of durability and practical design for continuous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean pan after service to prevent germ transfer on handles and rims. Rinse loose debris, wash with warm water and mild detergent using a nonabrasive pad, scrub welded handle and hanging hole, then rinse and sanitize per CSA or local protocol. Dry immediately and store hanging or in a dry rack to avoid corrosion. Regular cleaning preserves finish, deters pests, and maintains customer perception and code compliance.#@@#Additional Info#@#Thunder Group SLSFP012 12" stainless steel fry pan has a welded handle with a hanging hole, induction-ready 18/8 construction, uncoated surface, NSF certification, and weighs 5.35 pounds for commercial foodservice use.#@@#General Info#@#Description #@#
Stop compromising speed for quality. This stainless steel fry pan combines rapid heat response, robust construction, and induction compatibility to meet the demands of busy kitchens while preserving consistent cooking results. Foodservice teams will appreciate its balance of durability and practical design for continuous daily use.
#@@# Stainless Steel Build#@#
Constructed from 18/8 stainless steel, the pan delivers corrosion resistance and sustained structural integrity under heavy use. Chefs will rely on even heat distribution and easy maintenance that reduce lifecycle costs in commercial settings.
#@@# Induction Ready#@#
Engineered for induction, the pan transfers energy efficiently to cut heating times and lower energy consumption. Kitchen managers gain faster service cycles and predictable temperature control across multiple cooking stations.
#@@# Welded Handle#@#
A welded handle provides a secure, permanent attachment that resists loosening under repeated handling and dishroom exposure. Line cooks obtain a confident grip and maneuverability while moving pans between burners and ovens.
#@@# Uncoated Surface#@#
The uncoated stainless interior tolerates high searing temperatures without surface degradation and allows metal utensils without surface damage. Culinary teams can perform finish techniques such as deglazing and pan sauce preparation directly in the pan.
#@@# 12 Inch Diameter#@#
A 12 inch top diameter expands usable surface area for portioned sautéing, searing, and pan-frying, enabling multiple servings per cycle. Operators optimize workflow by reducing the number of pans required during peak service.
#@@# NSF Certified#@#
NSF certification confirms the pan meets public health and sanitation standards for professional kitchens. Procurement officers gain assurance that the item aligns with regulatory expectations for institutional use.
#@@#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 pan before each shift. Remove carbon buildup from the cooking surface with a nylon scrubber and warm water to preserve heat transfer. Season the 18/8 stainless steel by heating the pan, adding a thin layer of high-smoke-point oil, and wiping excess. Rinse and dry immediately after washing to prevent spotting. Check the welded handle and hanging hole for cracks; tighten hardware if needed. Use flat-bottom burners for even contact. Allow the pan to cool before immersion.
