Founded in 1998, the company supplies equipment to food service professionals with a focus on performance and support. Facility operators, culinary directors, and procurement staff will find this shovel suitable for restaurants, schools, hospitals, and bars that demand reliable hand tools that perform under constant pressure.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless steel blade and brown handle after each shift using a mild detergent and warm water; scrub joints with a soft brush and rinse thoroughly. Sanitize high-touch zones like handles and menu clips with an approved sanitizer at recommended dilution and contact time. Dry completely to prevent corrosion. Cleaning prevents cross-contamination of customers and staff, preserves finish, and supports health-code compliance.#@@#Additional Info#@#Town 33973 16-1/2" stainless steel wok shovel has a 16.5" blade and 3.5" depth for fast tossing in busy kitchens. It features a brown handle for a secure grip, weighs 0.46 pounds, resists corrosion, and meets CSA standards for commercial use.#@@#General Info#@#Description #@#
Founded in 1998, the company supplies equipment to food service professionals with a focus on performance and support. Facility operators, culinary directors, and procurement staff will find this shovel suitable for restaurants, schools, hospitals, and bars that demand reliable hand tools that perform under constant pressure.#@@#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#@#Upon confirmation of the completed payment, Culinary Depot will ship/deliver the Town 33973 Wok Shovel.#@@#Maintenance Guide#@#Clean the Town 33973 16-1/2"L Stainless Steel Wok Shovel after each shift to prevent carbon build-up and cross-contamination. Rinse with hot water, apply mild detergent, scrub the blade edge with a nonabrasive pad, then sanitize per HACCP protocols. Inspect the brown handle weekly for cracks; tighten rivets if loose. Dry thoroughly to prevent corrosion. Store on a designated rack away from acids and salts to preserve stainless steel integrity.