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The SFT0069 is a 9-inch stainless steel catering tong used for gripping, turning, and plating in commercial kitchens. Operators handle cooked proteins, garnishes, and plated components during service. CE-certified construction meets UK, EU, USA, and Canada hygiene standards.
Commercial Application
Kitchen staff use these tongs during plating, buffet service, and stovetop cooking. The 230mm length provides reach without hand exposure to heat sources. Stainless steel resists corrosion from acidic ingredients and repeated dishwasher cycles.
Service teams deploy tongs during high-volume plating windows where speed and portion control matter. The scalloped gripping surface holds slippery items without tearing delicate proteins. Staff rotate multiple units through warewash cycles between service periods.
Key Operational Advantages
- 230mm working length for standard commercial plating and cookline tasks
- Food-grade stainless steel construction resistant to rust and chemical sanitisers
- Scalloped contact edges hold proteins, vegetables, and garnishes without slippage
- Spring hinge returns to open position without manual reset
- CE-certified for UK, EU, USA (NSF), and Canada (CSA) commercial kitchen use
- Dishwasher-safe for rapid turnaround during multi-shift operations
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | SFT0069 |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
Zodex manufactures the SFT0069 from food-grade stainless steel with a formed spring hinge. The scalloped gripping edges are stamped and deburred to prevent food tearing. Material composition resists thermal shock from hot cooklines to cold dishwashing cycles.
- One-piece stainless steel body with integral spring mechanism
- Deburred scalloped edges prevent protein damage during handling
- Polished finish simplifies cleaning and visual contamination checks
- Spring tension rated for repeated daily cycling in commercial use
Suitable Operations
- Commercial kitchens
- Hotel prep areas
- Restaurant kitchens
- Catering production facilities
- Food processing operations
Procurement & Support
TurcoBazaar supplies the SFT0069 from UK inventory with dispatch to commercial buyers in Europe, USA, Canada, Middle East, and Africa. Kitchen managers order tongs in multiples for full cookline coverage across prep, hot line, and plating stations. Volume pricing available for multi-unit catering operations.
Frequently Asked Questions
Q: What grade of stainless steel is used in the SFT0069 construction?
A: The SFT0069 uses food-grade stainless steel meeting CE certification requirements for commercial kitchen utensils. Grade specification can be confirmed for purchasing departments requiring documented material compliance. Contact technical support for material data sheets.
Q: What is the grip capacity between the tong edges?
A: The scalloped edges open to approximately 65mm at maximum spring extension. This accommodates standard portion sizes for proteins, vegetables, and plated garnishes. Spring tension maintains secure grip without operator hand fatigue during extended service.
Q: Are replacement springs available if tension weakens?
A: The SFT0069 uses a one-piece construction with integral spring mechanism. Units showing reduced tension should be replaced rather than repaired. Volume buyers stock spares to maintain operational readiness during service periods.
Q: Can these tongs withstand commercial dishwasher temperatures?
A: Stainless steel construction tolerates standard commercial dishwasher cycles at temperatures up to 82°C. Material resists thermal shock from cookline to warewash transition. No coating or finish degradation occurs with repeated high-temperature washing.
Q: What quantity should a 50-cover restaurant stock for full service?
A: Kitchen managers typically allocate 2-3 tongs per cookline station plus 2-4 units for plating areas. A 50-cover operation generally stocks 8-12 units to cover prep, service, and warewash rotation. Volume requirements increase for buffet or multi-shift operations.