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Commercial Food Service Equipment
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Dry Measure 1 qt.
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Color-Coded Cook’s Knife 10″ blade
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Cutting Board 6″ x 9″ x 1/2″
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China Cap 9″ bowl
$
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Bell Creamer 5 oz.
$
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Modena Serving Spoon 8-1/2″
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Squeeze Bottle 24 oz.
$
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InnovaTools® Turner 14-1/2″
$
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Skimmer 8″ dia. x 14″L handle (22″ O.A.L)
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Elegance Butter Spreader 6-3/4″
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Pizza Plate 9″ dia.
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Tartelette Mould 2-2/5″
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Cutting Board 12″ x 18″ x 1/2″
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Steam Table Pan Cover 1/6 size
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Thermalloy® Fry Pan 5-1/2″ dia.
$
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Color-Coded Cutting Board 12″ x 18″ x 1/2″
$
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Luna Dinner Knife 9-1/2″
$
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Strainer 8″ bowl (20.3 cm)
$
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Steam Table Pan 1/1 full size
$
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Cuisipro SGT™ Grater 14″
$
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InnovaTools® Turner 10-5/8″
$
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KitchenGrips® Hot Pad 10″
$
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Nozzle Only for whipped cream dispenser
$
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Pom Tongs 6″L
$
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Masher 18″L
$
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Conventional Ladle 2 ounce
$
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Eclipse Dessert Spoon 7-1/8″ (18.1 cm)
$
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Celine Dinner Fork 7-1/4″
$
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Elegance Tablespoon 8″
$
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Modena Dessert Knife 7-1/8
$
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Spaghetti Tongs 7-1/2″L
$
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Thermalloy® Stock Pot 32 qt.
$
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Eclipse Serving Fork 14″ (35-1/2 cm)
$
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Harmony Chafer full size
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Mixing Bowl 3/4 qt.
$
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Thermalloy® Saute Pan 3 qt.
$
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