Designed for foodservice environments, this turner meets the demands of restaurants, schools, hospitals, and hospitality operations that require reliable hand tools. Minimum order quantities reflect commercial stocking practices and support predictable inventory for operators, ensuring they can maintain efficient service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and wood handle after each shift with a cloth and warm water; apply mild detergent for grease, rinse, and dry immediately to prevent wood swelling. Sanitize stainless steel blade with an EPA-approved sanitizer following label dilutions. Inspect handle for cracks; replace if damaged. Clean high-touch areas (handles, prep counters, menu covers) frequently to prevent germ transfer and pest attraction, maintain health-code readiness, and preserve furniture lifespan.#@@#Additional Info#@#Thunder Group SLTWHT005 hamburger turner has a 5" x 4" stainless steel blade and 13-1/2" length with a wood handle, ideal for commercial kitchens; ships in lots of six and meets CSA durability standards.#@@#General Info#@#Description #@#
Designed for foodservice environments, this turner meets the demands of restaurants, schools, hospitals, and hospitality operations that require reliable hand tools. Minimum order quantities reflect commercial stocking practices and support predictable inventory for operators, ensuring they can maintain efficient service.#@@#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#@#Maintain the Thunder Group SLTWHT005 solid hamburger turner by washing stainless steel blade and wood handle after each shift using warm water and a neutral pH detergent; rinse thoroughly and dry immediately to prevent wood swelling. Sanitize blade per facility protocol and oil the wood handle monthly with food-safe mineral oil; inspect rivets and blade edge for deformation and replace unit if bent. Store flat to avoid warping and rotate inventory to track wear.
