Supplied as one dozen, the pack supports busy kitchens, cafeterias, and catering operations that require multiple workstations. Bulk supply minimizes downtime caused by tool shortages and streamlines restocking schedules.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the stainless-steel ladle after each shift with warm water and mild detergent, rinsing thoroughly and drying with a clean cloth to prevent spotting. Sanitize high-touch areas like handles and storage hooks with a food-safe sanitizer per label dwell time. Inspect for food buildup under rims and between handle seams; remove debris with a soft brush. Regular cleaning prevents contamination of clean items and hands, deters pests, and maintains appearance and service life.#@@#Additional Info#@#Town 34943/DZ 6 oz stainless steel wok ladles, sold by the dozen, feature durable, corrosion-resistant heads and ergonomic brown handles. Each ladle measures 17–23 inches and weighs 5.75 pounds per dozen, ideal for commercial kitchens.#@@#General Info#@#Description #@#
Supplied as one dozen, the pack supports busy kitchens, cafeterias, and catering operations that require multiple workstations. Bulk supply minimizes downtime caused by tool shortages and streamlines restocking schedules.#@@#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 completed payment, Culinary Depot will ship/deliver the Town 34943/DZ Wok Ladle.#@@#Maintenance Guide#@#Inspect ladles daily for deformation and secure handles before each shift. Clean stainless steel with warm water and mild detergent; scrub joints with a nylon brush to remove food residues. Sanitize using an approved chemical or 180°F hot-water rinse for 30 seconds. Dry and hang to prevent corrosion and bacterial growth. Replace units showing pitting, cracks, or loose rivets. Record maintenance actions in a log for CSA compliance and inventory control.