San Jamize - RTI Hotel Supply

More documents

Recommendations

Info

t-st i c k ®Simply insert a T-Stick ® in thecenter of the food and leave forrequired time. The sensor spotwill darken if the item is at orabove the indicated temperature.T-Sticks ® take the guessing out of cooking time-temperature sensitive foods.T-Sticks ® are available in multiple temperatures to show that different types offoods have been cooked to their needed minimal internal temperatures. Onceused, T-Sticks ® can be saved as a permanent part of your HACCP records.• Single-use stick prevents cross-contamination.• Color-coded temperatures verify proper minimal internal temperatures.• Replaces expensive thermometers that are easily misplaced, notproperly sanitized or regularly calibrated.• Shows your customers that you care to ensure their safety againstfoodborne illnesses.• 1pk = 250 T-Sticks ®Call our Customer Care Department for free T-Stick ® HACCP Record Sheets.140°F (60°C) T-Stick ®Perfect for maintaining hot-holding temperatures of foodsin cafeterias, restaurants and buffets where water-baths orsteam tables are used.Sensor turns green at 143° ±2°F in 5 seconds.Item Number Color case Pack WeightTST9341 Green 140° (60°C) 1pk (250 T-Sticks ® ) 0.5lb(0.2kg)TST9343 Black 160° (71°C) 1pk (250 T-Sticks ® ) 0.5lb(0.2kg)TST9345 Brown 170° (77°C) 1pk (250 T-Sticks ® ) 0.5lb(0.2kg)T-Stick ® is a registered trademark of William-Allen, Inc.160°F (71°C) T-Stick ®Perfect for cooking hamburgers, ground meats, fish, pork and eggs.Sensor turns black at 160° ±1°F in 5 seconds.Sm a rtf o o d s a f e t y t o o l s170°F (77°C) T-Stick ®Perfect for cooking chicken and stuffed meats, stuffed fishor stuffed pasta along with reheating previously cooked andrefrigerated foods.Sensor turns brown at 173° ±2°F in 10 seconds.Run BladeRunner ®through the slicer foreasier and safer cleaning.b l a d e r u n n e r ®T-Sticks ® helpminimize the riskof time-temperatureabuse of hot foodsat steam tables.St o pBladeRunner ® offers a safe way to clean the food slicer blade while reducing the riskof cross contamination. Patented BladeRunner ® is a cleaner saturated sponge thatis run through the slicer similar to the way a food product is sliced. BladeRunner ®provides chemical and friction cleaning in one operation. No need to put hands nearthe blade.• An important product in your HACCP Plan for reducing the risk offoodborne illness outbreaks.• Reduces the potential for hand injury during cleaning.• Optional wall chart available that gives pictorial step-by-step instructionson how to use BladeRunner ® Instructions are written in English and Spanish.• Odorless, tasteless and dries within 60 seconds.• Provides quick and easy cleaning between uses making tear-downcleaning processes easier.Item number Description case Pack WeightBR24 24 sponges per pack 1 pk 5.8lbs(2.6kgs)BRWLCT Wall chart 1 0.1lb(0.045kg)k l e e n-cu p ®Kleen-Cup ® is ideal for cleaning commercial shake machines and blenders.The tri-web brushes surround the spindle to clean and sanitize it thoroughly.• Reduces the risk of cross-contamination between uses.• Great for restaurants who use a spindle mixer to mix eggs.• Prevents flavor transfers between uses.• Removes food debris that is left from the making of shakes.Item Number Dimensions case Pack WeightKLC28C 7¾”h x 4”dia 1 1.1lbs(197h x 102dia mm) (0.5kg)64W:sanjamar.comE:sanjamar@sanjamar.com
f r i d g e -ka r e ®Fridge-Kare ® provides an effective solution for removing moisture from the air inyour walk-in and reach-in coolers decreasing bacteria and mold growth. Fridge-Kare ® improves the energy efficiency of your cooler by lowering the relative dewpoint and reducing the burden on the cooling source.• All natural, non-toxic and 100% biodegradable.• Extends shelf life of perishable items while greatly reducing odortransfer among foods.• No preparation or power needed – just simply hangs from anyplace in your cooler.• One Fridge-Kare ® treats 250 cubic feet for up to 6 months.Item Number case Pack WeightFK1000 6 13.3lbs(6kgs)ABm a n i-ka r e ® ba n d a g e sHow many Fridge-Kare ®Units Does My Cooler Need?Mani-Kare ® Bandages have been specifically designed for dressing minor woundsthat can contaminate foods during preparation. Mani-Kare ® Bandages are brightblue in color for easy detection in food if inadvertantly dropped and propermonitoring of wound dressing (even under gloves) by restaurant management.• Bandages are made from hospital quality, flexible cloth.• Handy storage box makes bandages easy to find and keeps them clean.• Available in 5 different sizes.• Mani-Kare ® Value Pack includes a variety of all bandages.Item pack caseNumber contents Size Pack WeightMK0901 Strips: 7/8” x 3” 2pks 1.8lbs(0.83kg)6 boxes of 50(300 bandages)=1pkMK0902 Small Fingertip: 1¾” x 2” 2pks 1.6lbs(0.73kg)6 boxes of 40(240 bandages)=1pkMK0903 Knuckle: 1¾” x 3” 2pks 1.8lbs(0.83kg)6 boxes of 40(240 bandages)=1pkMK0904 Large Fingertip: 1¾” x 3” 2pks 1.5lbs(0.68kg)6 boxes of 25(150 bandages)=1pkMK0905 Patch: 2” x 3” 2pks 1.8lbs(0.83kg)6 boxes of 25(150 bandages)=1pkMK0906 Value Pack: 2 boxes of MK0901; 6pks 4.8lbs(2.18kgs)1 box of MK0902; 1 box of MK0903;1 box of MK0904; 1 box of MK0905MK0909 (1) storage box w/(1) MK0906 1 2.16lbs(0.98kg)Number ofFridge-Kare ® =NeededCubic ft. of cooler250CDetermine coolersize in cubic feet.Multiply A times B times CNon-food blue bandages are easy tosee, so you won’t serve contaminatedfood – A food safety disaster!f o o d s a f e t y t o o l sT:800.248.9826262.723.6133 F:262.723.420465
Page 1 and 2:
Distributed By:SAN JAMAR555 Koopman
Page 3 and 4:
T a b l e o f Co n t e n t sS a n J
Page 5: Sm a rtCo u n t e rSe rv ic eConven
Page 9 and 10: dimension b e v e r a g e c e n t
Page 12 and 13: p u l l -ty p e f o a m b e v e r a
Page 14: e z-fi t ® li d di s p e n s e r s
Page 18 and 19: H3001CLBKc o u n t e r t o p na p k
Page 20 and 21: Fo o dMa n a g e m e n tStadiums/At
Page 22 and 23: t h e do m e ® & mi n i do m e ®r
Page 24 and 25: f r o n t l i n e co u n t e r t o
Page 26 and 27: s e l f-se r v i c e co n d i m e n
Page 28 and 29: e z-ch i l l ® st e p p e d tr a y
Page 30 and 31: c o o k -ez e no n -st i c k ba k
Page 32 and 33: 2½ qu a r t fo u n t a i n ja r2½
Page 34 and 35: e c o n o m y pu m p & pu m p ki tE
Page 36 and 37: k a t c h a l l ® sc r a p bl o c
Page 38 and 39: t h e d o m e ® & m i n i d o m e
Page 40 and 41: v e r s a-ma t ®Versa-Mat ® is in
Page 42 and 43: s a f-t-sc o o p ® & g u a r d i a
Page 44 and 45: Includes (2)L1035 caddiesu l t i m
Page 46 and 47: Is your kitchensmart, safe andsanit
Page 48 and 49: e s s e n t i a l to o l s f o r e
Page 50 and 51: s a f e t y w r a p ® st a t i o n
Page 52 and 53: s a f-t-ic e ® t o t e s n o w w i
Page 54 and 55: Patent # D496.233S and Other Patent
Page 58 and 59: t h e st o r y on ch i l l -it ®Ch
Page 60 and 61: k l e e n-pa i l ®Kleen-Pails ® m
Page 62 and 63: a p i -k o o l ®Stirring products
Page 64 and 65: Cu t t i n gBo a r d sKitchensFood
Page 66 and 67: c u t -n-ca r r y ® w h i t e c u
Page 68 and 69: s a f-t-gr i p ® cu t t i n g bo a
Page 70 and 71: s a f -t-gr i p ® al l e r g e n s
Page 72 and 73: t u f f -cu t ® cu t t i n g bo a
Page 74 and 75: w h y ko o l -te k ® ?Kool-Tek ®
Page 76 and 77: k l e v e r k u t t e r p r e v e n
Page 78 and 79: e z-ma t s (l i g h t du t y )EZ-Ma
Page 80 and 81: Wa s h ro o mDispensersOffice Build
Page 82 and 83: economizeecological footprintpaper
Page 84 and 85: t e a r-n-dr yn o a d j u s t m e n
Page 86 and 87: i n t e g r a l e v e r ro l l to
Page 88 and 89: t r u e fo l d ® c-fo l d /mu l t
Page 90 and 91: q u a n t u m ® 12-13” jb tThe Q
Page 92 and 93: l o c k i n g to i l e t ti s s u e
Page 94 and 95: Cut t i n g Bo a r d sPages 72-81Pe
Page 96: inchcm13 12 11 10 9 8 7 6 5 4 31421
show all

San Jamize - RTI Hotel Supply

Create successful ePaper yourself

Delete template?

Save as template?