Countertop Cooking Equipment - Greenfield World Trade

vollrathco.comOne-Piece Color-CodedKool-Touch ® Tongs 20-gauge stainless steel Reduce risk of food borne illness resulting fromcross-contamination Ideal for maximizing your HACCP program Two grip designs: Utility (scalloped) or VersaGrip ® Available in three sizesNo pinch designfor safer useOne-pieceConstructionKitchen EssentialsScalloped GripFeatures concave ends and gentlyscalloped teeth. Ideal for almostany area of the kitchen.ITEMUnique springless designeliminates bacteria-pronefood trapsYellowDESCRIPTIONBlueRedMulti-PackColor-CodedNSF Utility Tong Vollrath's 9 1 ⁄2" (24.1 cm) scallopedutility-style color-coded tongs Multi-Pack includes 6 color-codedtongs — one each of black, blue,red, yellow, tan and green4780911 Utility Style Multi-PackColor-Coded TongsCoated handles are heatresistant to 180˚F (82˚C)and are equipped withAgion ® antimicrobialprotection for food safetyKool-Touch ® color-coded handles provide easyidentification for controlled food contactBlackGreenTanLENGTHIN (CM)CASELOT9 1 ⁄2 (24.1) 3Open ChannelSCALLOPEDITEMVersaGrip ®Features flattened ends and gripperteeth. Perfect for grills and broilers.VERSAGRIP ®ITEMCOLORLENGTHIN (CM)CASELOT4780920 4790920 Black 9 1 ⁄2 (24.1) 124781220 4791220 Black 12 (30.5) 124781620 4791620 Black 16 (40.6) 124780930 4790930 Blue 9 1 ⁄2 (24.1) 124781230 4791230 Blue 12 (30.5) 124781630 4791630 Blue 16 (40.6) 124780940 4790940 Red 9 1 ⁄2 (24.1) 124781240 4791240 Red 12 (30.5) 124781640 4791640 Red 16 (40.6) 124780950 4790950 Yellow 9 1 ⁄2 (24.1) 124781250 4791250 Yellow 12 (30.5) 124781650 4791650 Yellow 16 (40.6) 124780960 4790960 Tan 9 1 ⁄2 (24.1) 124781260 4791260 Tan 12 (30.5) 124781660 4791660 Tan 16 (40.6) 124780970 4790970 Green 9 1 ⁄2 (24.1) 124781270 4791270 Green 12 (30.5) 124781670 4791670 Green 16 (40.6) 12Jacob’s Pride ® Warranty does not cover Kool-Touch ® coatingSee page 8-22 for product specificationSee page 8-3 for more information on Agion ® antimicrobial protectionColor-CodingA convenient and easy way to control food contact andcross-contamination. Ideal for HACCP programs.Raw MeatsUncookedPoultryFishCooked FoodsFruits andVegetablesMiscellaneous8-20