This commercial-grade skimmer ensures effective separation of solids from liquids while maintaining product quality for continuous use in busy kitchens. Designed for foodservice operators, this set provides capacity, durability, and ergonomics for high-throughput frying, blanching, and straining tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe mesh skimmers after use with warm water and a mild detergent, scrub gentle on the fine mesh, rinse thoroughly, and air dry upright. Sanitize high-touch areas—handles and storage racks—using an EPA-approved sanitizer per label instructions. Remove food buildup under shelves and around serving stations to deter pests and prevent contamination of clean items and hands. Regular cleaning preserves appearance and supports health code compliance.#@@#Additional Info#@#Town 42506/DZ 6" Stainless Steel Skimmer, sold by the dozen, has a 6" round fine mesh bowl and a 10-3/4" bamboo handle. Its all-stainless design resists corrosion, ensuring durability for frying, blanching, and skimming in commercial kitchens.#@@#General Info#@#Description #@#
This commercial-grade skimmer ensures effective separation of solids from liquids while maintaining product quality for continuous use in busy kitchens. Designed for foodservice operators, this set provides capacity, durability, and ergonomics for high-throughput frying, blanching, and straining tasks.
The stainless steel mesh captures small particulates without clogging, enabling clear transfers and reduced rework. Users will maintain product consistency and reduce waste when separating solids from oils or broths.
A bamboo handle positions hands at a safe distance from heat while providing tactile control during long shifts. Line cooks and fry station staff will experience less fatigue and improved handling on repetitive lifts.
Full stainless steel construction resists corrosion and withstands daily commercial dishroom cycles and high-temperature environments. Kitchen managers will extend tool life and lower replacement frequency compared with plated or mixed-material utensils.
Supplying identical units supports simultaneous workstations and reduces downtime for cleaning between tasks. Establishments can maintain continuous service during peak hours without sacrificing tool availability.
A bowl offers a balance between surface area and maneuverability for scooping fried items, pasta, or produce. Chefs will achieve precise portioning and gentle product handling across common production volumes.
At approximately six pounds per dozen, the set remains portable for rapid deployment across stations while providing sufficient mass for stable scooping. Staff will transfer tools quickly and minimize interruptions during continuous service.
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• 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 skimmers after each shift and remove food particles from the fine mesh to prevent clogging and bacterial growth. Submerge baskets in 100°F to 120°F warm water with mild detergent and agitate gently; rinse in clear water and air dry to avoid moisture retention. Sanitize per facility protocol using approved solutions and contact times. Replace bamboo handles when splintering appears and store utensils off the floor to maintain hygiene and longevity.