Manufactured to meet the rigorous requirements of professional kitchens, the spade adheres to standards expected by institutional buyers and foodservice operators. Facilities relying on durable smallware can count on reliable performance, backed by an experienced supplier established in 1998.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the stainless steel blade and black handle after each use with a mild detergent solution and soft cloth; rinse with potable water and dry immediately to prevent staining. Sanitize high-touch zones like handles and serving surfaces using an approved sanitizer at label concentration; follow contact time. Inspect for corrosion or cracks and replace damaged units. Regular cleaning prevents germ transfer, preserves appearance, helps pass inspections, and reduces pest attractants.#@@#Additional Info#@#Thunder Group SLTHCS001B ice cream spade has a stainless steel blade and ergonomic black handle for durability; its 0.37-pound weight and corrosion-resistant design are ideal for high-volume foodservice (minimum 12).#@@#General Info#@#Description #@#
Manufactured to meet the rigorous requirements of professional kitchens, the spade adheres to standards expected by institutional buyers and foodservice operators. Facilities relying on durable smallware can count on reliable performance, backed by an experienced supplier established in 1998.#@@#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 stainless steel blade daily for nicks and corrosion; remove residue with a nylon brush and warm water to prevent bacterial growth. Sanitize the black plastic handle using a food-safe disinfectant and rinse thoroughly. Dry all surfaces immediately to prevent water spots and prolong finish. Rotate stock to avoid prolonged exposure to acidic ingredients. Replace units showing structural fatigue. Follow CSA and local food-safety guidelines.
