Manufactured by an established foodservice equipment supplier founded in 1998, the kit meets typical commercial durability expectations and fits professional workflow requirements. Procurement officers rely on consistent supply availability and supplier support for replacement planning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless tools after each shift with a mild detergent and warm water, rinse, then air dry or towel-dry to prevent spotting. Sanitize high-touch zones (menu covers, shaker tops, chair backs, bathroom handles) with an EPA-registered sanitizer per label contact time. Inspect for food residue under shelves and in booth crevices weekly; remove crumbs to deter pests. Clean regularly to prevent cross-contamination, maintain customer perception, comply with CSA and health-code expectations.#@@#Additional Info#@#Town's 17-piece garnishing kit (model 48677/DZ) includes a dozen 6.5" stainless steel tools for precision garnish and prep, weighing 5.6 pounds for ergonomic control; it supports high-volume foodservice workflows and meets CSA standards.#@@#General Info#@#Description #@#
Manufactured by an established foodservice equipment supplier founded in 1998, the kit meets typical commercial durability expectations and fits professional workflow requirements. Procurement officers rely on consistent supply availability and supplier support for replacement planning.#@@#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 Town 48677/DZ garnishing kit by washing all stainless steel pieces in warm, soapy water after each service to remove acids and oils. Rinse thoroughly and dry immediately to prevent spotting. Inspect edges for burrs and hone with a fine ceramic rod weekly to preserve performance. Store blades separated by dividers or sheaths to prevent contact. Lubricate hinge pins and tighten loose screws monthly. Record maintenance dates for CSA compliance.