Built to meet foodservice demands, the design supports bulk use and frequent handling typical in restaurants, cafeterias, and bars. Operations reduce downtime and control inventory costs by specifying equipment that withstands daily commercial stresses.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe strainer mesh and handle after each use with warm water and mild detergent, then rinse thoroughly. Sanitize high-touch areas like handles and rims using EPA-registered sanitizer per label. Dry fully to prevent corrosion. Clean under shelves and service stations daily to reduce crumbs that attract pests. Regular cleaning prevents contamination of clean items and hands, shapes customer perception, ensures health-code compliance, and extends furniture serviceable life.#@@#Additional Info#@#Thunder Group SLSTN5110PB 10" stainless steel strainer has a 10" bowl and black plastic handle. It features durable mesh for precise sieving of sauces and batters, ideal for commercial kitchens, ordered in six-unit minimums.#@@#General Info#@#Description #@#
Built to meet foodservice demands, the design supports bulk use and frequent handling typical in restaurants, cafeterias, and bars. Operations reduce downtime and control inventory costs by specifying equipment that withstands daily commercial stresses.#@@#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 strainer before each shift for mesh distortion, handle looseness, and corrosion. Clean the 10" stainless steel mesh after use by backflushing with warm water, then soak in a detergent solution at 110–120°F to dissolve oils and residue. Scrub the frame and handle with a nonabrasive brush, rinse thoroughly, and air dry on a sanitized rack. Sanitize per HACCP protocol for 60 seconds in a 50–100 ppm chlorine solution or approved sanitizer.
