Stop wasting staff time on fragile tools. This stainless steel empanada fork combines a corrosion-resistant head with an ergonomic plastic handle to deliver consistent crimping performance in high-volume kitchens, catering operations, and institutional foodservice. Food production teams achieve precise seam sealing and repeatable presentation with a compact, easy-to-sanitize implement that fits drawer storage and handheld workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Use a mild detergent and warm water to clean the Winco EF-05 empanada fork after each shift. Rinse thoroughly and sanitize food-contact surfaces with a CSA-approved sanitizer per label directions. Scrub joints between the stainless steel tines and plastic handle with a soft brush to remove dough residue. Air dry or towel dry completely before storage. Inspect the handle and tines for wear; replace the tool if you detect cracking or bending to prevent contamination and maintain safety.#@@#Additional Info#@#Winco EF-05 empanada fork is 5.63" wide, made of stainless steel with a plastic handle, ideal for dough crimping and sealing.#@@#General Info#@#Description #@#
Stop wasting staff time on fragile tools. This stainless steel empanada fork combines a corrosion-resistant head with an ergonomic plastic handle to deliver consistent crimping performance in high-volume kitchens, catering operations, and institutional foodservice. Food production teams achieve precise seam sealing and repeatable presentation with a compact, easy-to-sanitize implement that fits drawer storage and handheld workflows.
#@@# Durability Focus#@#
Stainless steel construction resists bending and corrosion during frequent wash cycles, ensuring a long service life in busy prep stations. Operators reduce replacement frequency and maintain consistent crimp quality under continuous use.
#@@# Ergonomic Handle#@#
A molded plastic handle provides a secure grip and thermal isolation for rapid, repetitive tasks without transferring heat to the operator. Chefs maintain control during fast assembly runs while minimizing hand fatigue across long shifts.
#@@# Compact Footprint#@#
At 5.63 inches in nominal width and approximately 4.37 inches in overall height, the tool fits tight workspaces and standard utensil trays for convenient access. Line cooks streamline prep flow by storing the fork with other hand tools in limited drawer space.
#@@# Precise Crimping#@#
Tine geometry and spacing produce uniform seals on dough edges, reducing leakage during frying or baking and improving yield consistency. Kitchen managers witness fewer product defects and more predictable portion control across batches.
#@@# Lightweight Handling#@#
With a reported weight near 45.08 grams, staff experience low wrist strain during high-count assembly tasks, supporting sustained output while maintaining quality. Production lines maintain tempo without sacrificing operator comfort.
#@@# Simple Maintenance#@#
Smooth stainless surfaces and a nonporous handle simplify manual washing and sanitizing, supporting compliance with health standards, including CSA expectations for material specification.
#@@#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#@#Securely packed for shipping. Inspect upon delivery and report issues immediately. Tracking details provided after order shipment.#@@#Maintenance Guide#@#Clean the Winco EF-05 after each shift by rinsing under warm water and applying a mild detergent; scrub tines with a soft brush to remove dough residues and prevent rust. Dry all surfaces immediately to avoid spotting on stainless steel. Inspect the plastic handle weekly for cracks and replace when compromised. Sanitize per CSA guidelines using approved solutions, then air-dry. Store fork flat or hung to preserve tine alignment and ensure ready, hygienic service.
