Product Overview
The Non-Hydroscopic (won't absorb liquids) safe-grip, molded polypropylene handles safe up to 100??C / 212??F. Forks are for the holding and maneuvering of bulky foods. The length is to allow the cook to handle the food item in the cooking area, without removing it, while keeping a safe distance to prevent hand burns. The deeper and hotter the cooking area is; the longer the fork needs to be.
Cook Fork: The fork has two spear prongs that allow you to reach into a hot oven to move and rotate meats quickly during broiling.
Carving Forks: The two prongs are slender and long to allow you to gently puncture the meat as you hold it to cut. The carving fork holds the meat in place enabling even slicing during the carving process.
Pot Fork: The fork has two spear prongs that allow you to reach into a hot pot to move and rotate bulky foods quickly during the cooking process. The pot fork prongs are narrower than the cook fork prongs.
The handle and serving knife are both National Sanitation Foundation (NSF) approved. These HACCP knives are color coded for the following HACCP recognized uses:
Red Knife = Meat
Blue Knife = Fish
Green Knife = Produce
White Knife = Dairy/Cheese
Yellow Knife = Poultry
- High carbon stainless steel head
- Polypropylene handle
- Dishwasher safe
- NSF approved
