Serve consistent portions and maintain production pace with a professional stainless steel portioning tool designed for commercial use. This disher is ideal for repetitive scooping tasks in high-volume kitchens, providing accurate portions while resisting corrosion and impact. Operators will notice uniform yields, reduced waste, and straightforward sanitation procedures that support food safety protocols.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the stainless scoop and shaft with a mild detergent and warm water, rinse, then air dry or towel dry. Sanitize high-touch zones like handles, chair backs, menu covers, and shakers after peak service using an EPA-registered sanitizer per label. Inspect for food residue under shelves and around stations daily; remove crumbs to deter pests. Clean surfaces regularly to prevent contamination, support health-code compliance, and maintain furnishings' lifespan.#@@#Additional Info#@#Vollrath’s 47391 #8 disher delivers a 3.4 oz. portion with a 9" stainless steel scoop. The gray squeeze-handle design improves release, reduces fatigue, meets CSA standards, and suits high-volume foodservice.#@@#General Info#@#Description #@#
Serve consistent portions and maintain production pace with a professional stainless steel portioning tool designed for commercial use. This disher is ideal for repetitive scooping tasks in high-volume kitchens, providing accurate portions while resisting corrosion and impact. Operators will notice uniform yields, reduced waste, and straightforward sanitation procedures that support food safety protocols.
#@@# Capacity Control#@#
Measure consistent portions with a precise 3.4 Oz. nominal capacity that aligns with standard portioning charts and recipe yields. Chefs will achieve repeatable plating and calorie controls that simplify inventory and cost tracking, while line cooks gain predictable output during peak service times.
#@@# Stainless Durability#@#
Rely on stainless steel construction that resists rust and deformation under continuous use in hot wash cycles. Managers will reduce replacement frequency and maintenance interventions, as the metal tolerates rigorous dishroom procedures and frequent handling.
#@@# Squeeze Handle#@#
Operate the squeeze handle to release product cleanly from the round bowl, minimizing manual scraping and cross-contamination risks. Employees will speed up service and reduce contact with food surfaces, which supports sanitation and accelerates throughput.
#@@# Size Compatibility#@#
Choose the #8 size to deliver 3 to 4 ounces per scoop, fitting menu items that require single-serve portions such as ice cream, drop cookies, or portioned side servings. Kitchens will standardize portion control across stations and simplify recipe scaling for large events.
#@@# Ergonomic Length#@#
Work with a 9-inch overall length that balances reach and leverage for comfortable repetitive use on counters and pans. Staff will experience reduced wrist strain and maintain consistent scooping mechanics during extended shifts.
#@@#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#@#Ships securely for reliable delivery. Allow time for processing and transit.#@@#Maintenance Guide#@#Inspect the scoop daily and verify the squeeze-handle action moves smoothly; lubricate pivot points with food-grade lubricant when resistance increases. Clean the stainless steel bowl and shaft after each shift using a mild detergent and warm water, then sanitize per facility protocol; rinse thoroughly and air dry to prevent spotting. Replace units showing pitting, bending, or compromised seals. Store dished tools separately to avoid deformation and cross-contamination.
