Color Coded Serving Tongs – Green – 300mm – Food Prep & Buffet


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Description

Color Coded Serving Tongs – Green – 300mm

Enhance your kitchen hygiene and efficiency with these professional green color coded serving tongs, designed specifically for safe food handling. Measuring 300mm in length, these tongs are ideal for serving fruit, salad, and other foods where cross contamination must be avoided. The vibrant green handles provide instant identification, ensuring staff always use the correct tools for each food type, a vital step in maintaining food safety standards.

Key Features

  • Color Coded: Green handles for clear food type allocation, reducing risk of cross contamination
  • Length: 300mm for safe, easy serving
  • Safe Food Handling: Ideal for fruit and salad stations
  • Durable Construction: Designed for frequent use in busy commercial kitchens
  • Easy to Clean: Smooth, hygienic surfaces simplify washing and sanitizing

Dimensions & Specifications

Specification Measurement
Dimensions 300(L)mm
Material Stainless Steel
Weight 160g
Colour Green
Handle Type Vinyl-coated for grip
Design Ambidextrous
Cleaning Dishwasher safe
Hygiene Sleek design, easy to clean

Benefits

  • Minimizes the spread of bacteria between food stations
  • Speeds up service times by streamlining food prep routines
  • Supports compliance with food safety regulations
  • Highly visible color coding improves staff training and allocation

Technical Specifications

  • Length: 300mm
  • Color: Green (fruit/salad use recommended)
  • Primary Use: Commercial kitchens, buffets, salad bars, food prep stations
  • Material: Food-safe construction (material not specified)

FAQ

  • Q: Can these tongs be used for hot foods?
    A: These tongs are designed primarily for fruit and salad. For high-heat applications, check material suitability.
  • Q: Are these dishwasher safe?
    A: Yes, the smooth surfaces make them easy to clean and suitable for commercial dishwashers.
  • Q: Why are the tongs color coded?
    A: Color coding helps prevent cross contamination by assigning specific utensils to different food types.

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