Culinary Essentials 859178 Perforated Food Portion Server, Green, 4 oz.
Quickly serve your food using the Culinary Essentials 859178 Perforated Green Food Portion Server. Each scoop holds up to 4 ounce of food allowing for precise portion control so you won't over serve or under serve your guests. This is a great tool for almost all kitchens including school cafeterias or buffets when serving pasta salads or boiled/steamed vegetables. The handle is color coded as green so you can distinguish this portion server from others.
This item has a capacity of 4 ounce and the handle measures at 10-1/2 inches in length. NSF Approved, Dishwasher safe.
$4.19
Culinary Essentials 859178 Perforated Food Portion Server, Green, 4 oz.—
$4.19
Culinary Essentials 859178 Perforated Food Portion Server, Green, 4 oz.
Quickly serve your food using the Culinary Essentials 859178 Perforated Green Food Portion Server. Each scoop holds up to 4 ounce of food allowing for precise portion control so you won't over serve or under serve your guests. This is a great tool for almost all kitchens including school cafeterias or buffets when serving pasta salads or boiled/steamed vegetables. The handle is color coded as green so you can distinguish this portion server from others.
This item has a capacity of 4 ounce and the handle measures at 10-1/2 inches in length. NSF Approved, Dishwasher safe.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Quickly serve your food using the Culinary Essentials 859178 Perforated Green Food Portion Server. Each scoop holds up to 4 ounce of food allowing for precise portion control so you won't over serve or under serve your guests. This is a great tool for almost all kitchens including school cafeterias or buffets when serving pasta salads or boiled/steamed vegetables. The handle is color coded as green so you can distinguish this portion server from others.
This item has a capacity of 4 ounce and the handle measures at 10-1/2 inches in length. NSF Approved, Dishwasher safe.
