Supplied in multi-unit sets to meet institutional ordering patterns for cafeterias, restaurants, and catering operations. Procurement teams ensure tool availability at scale and limit downtime from lost or damaged items.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless steel mesh and wooden handle after each shift using a mild detergent and warm water; rinse thoroughly and air dry. Scrub fine mesh with a soft brush to dislodge debris; avoid abrasive pads. Sanitize per facility protocol on high-touch items to prevent germ transfer between front- and back-of-house and reduce contamination risks. Inspect handles and mesh for damage; replace if compromised to maintain hygiene and serviceability.#@@#Additional Info#@#Thunder Group SLSTN5110 10" stainless steel fine mesh strainer has a flat wood handle and welded mesh for consistent sifting; its 1.05-pound build ensures durability and NSF-compatible materials for daily kitchen use.#@@#General Info#@#Description #@#
Supplied in multi-unit sets to meet institutional ordering patterns for cafeterias, restaurants, and catering operations. Procurement teams ensure tool availability at scale and limit downtime from lost or damaged items.#@@#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 stainless steel mesh before each shift and remove debris with a soft brush to preserve flow and prevent clogging. Sanitize after contact with raw proteins using a food-safe sanitizer and follow with a potable water rinse. Dry thoroughly to prevent spotting and potential corrosion. Replace wooden handles showing cracks or loosened rivets to maintain food safety and ergonomics. Store strainers flat or hung to avoid mesh deformation and warping.
