DE_088_089 3/6/10 10:42 AM Page 2
KITCHEN KNIVESA
KITCHEN
Handles are a molded white polypropy- ACCESSORIES
lene which are impact and wear-
resistant. Stronger, longer
R lasting blades are
E
constructed of a
S
stain-free high car-
bon steel with a
T razor sharp edge.
A
U
R
E
A
N
A B C D E F G H J I K
T F
Designed to meet the demanding con-
ditions in today’s foodservice industry.
G
N
Impact and wear-resistant White poly-
propylene handles. Stain-free high car-
F
M
bon steel blades.
O
O
O
D
L
HA B C D E F G H I J
P
Item No. Description Sale/ea.
Item No. Description Blade Sale/ea.
R
A. W0547 Spear Point Paring Knife 4" $ 3.25
PRICES
A. W5689 2¹⁄₂" Mini Turner $5.50
B. 6025 6"x3" Sq. End Turner 9.50
E
B. W5601 Chef’s Style Paring Knife 3¹⁄₄" 3.95
YOU’LL
C. 60111 8"x3" Perftd. Turner 9.95
P
C. W5614 Narrow Stiff Boning Knife 6" 8.25
D. 6019 8"x3" Turner 9.95
D. W8525 Offset Sandwich Knife 7" 10.95
W8625 Offset Sandwich Knife 9" 11.95
FLIP
E. 6013 4"x3" Hamburger Turner 9.95
F. 60071 5"x4" Hamburger/Steak Turner 10.95
E. W5622 Wavy Edge Utility Knife 8" 9.50
G. W5694 2¹⁄₄"x4¹⁄₂" Pie Server 7.50
F. W5610 Cook’s Wide Blade Knife 10" 18.95
OVER!
H. 6015 Scalloped Sandwich Spreader 3.25
G. W5621 Curved Wavy Edge Bread Knife 10" 11.95
I. W5692 4" Griddle Scraper 8.50
H. W5627 Slicer 12" 12.95
I. W5627E Wavy Edge Slicer 12" 12.95
J. W5625 Butcher Knife 10" 16.95
3
25
J. W56506 6" Baker’s Icing Spatula 7.95
K. W56501 10" Baker’s Icing Spatula 9.50
Sandwich
L. W5697 6"x3" Dough Cutter 8.95
M. W5691 4" Pizza Cutter 14.50
Spreader
N. 7009 12" Pot Fork 7.95
O. 6607 Soft Grip Poultry Shear 14.95
CUTTING
BOARDS
COLOR-CODED
• Meets
CUTTING BOARDS
all FDA
Specify
Reduce the risk of cross-contamination
regulations Color
by using the correct color-coded cutting
• USDA
board for different foods.
Approved
Color Use For
Item No. Size Sale/ea.
Brown Cooked Meat
Item No. Size Sale/ea.
Blue Seafood
Non-porous, non-absorbent,
CB1218 12"x18"x¹⁄₂" $ 9.95 CC18 18"x12" $ 9.95
Green Fruit & Vegetables
stain resistant, & easy to clean.
CB1520 15"x20"x¹⁄₂" 13.95 CC20 20"x15" 13.95
Red Raw Meat
Will not warp, peel, chip or crack.
CB1824 18"x24"x¹⁄₂" 21.95 CC24 24"x18" 21.95
Yellow Poultry
SAVE TIME!
LESS WASTE!
EASY
EASY CHOPPER
Use for fast, easy chopping, cutting
ALWAYS A PERFECT TOMATO
and dicing of onions, tomatoes, po-
tatoes, celery, peppers and other
SLICE!
SLICER
firm vegetables. Perfect for salsa and
pizza toppings. Great for wedging cit-
rus and other fruits using the option-
$
249
al wedging kit. Stainless steel blades
remain razor sharp indefinitely.
ON SALE
Interchangeable grids
Stainless
allow 6 operations
steel blades
with one machine
Turn the Easy Chopper into an
Easy Wedger with the
ensure per- optional Wedger Kit
fect ¹⁄₄" or ³⁄₁₆"
Item No. N556002 Sale/ea.: $249.00
slices.
Item No. Description Sale/ea.
Replacement Blades
Specify size. BN5550 Easy Chopper–Specify ¹⁄₄", ¹⁄₂" or ³⁄₈" $179.00
B55424 Extra Blade/Holder Assemblies–Specify ¹⁄₄", ¹⁄₂" or ³⁄₈" 79.95
Item No. 466-1 ³⁄₁₆"
B436 Replacement Blades–Specify ¹⁄₄", ¹⁄₂" or ³⁄₈" 49.95
Item No. 466-2 ¹⁄₄" A55727 Wedger Kit–Specify 4-, 6- or 8-Section 69.95
Sale/ea.: $29.95 A428 Rplmnt. Wedger Blades–Specify 4-, 6- or 8-Section 39.95
88
Need help selecting the right item? Call one of our product specialists today 1•800•526•8224
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152 |
Page 153 |
Page 154 |
Page 155 |
Page 156 |
Page 157 |
Page 158 |
Page 159 |
Page 160 |
Page 161 |
Page 162 |
Page 163 |
Page 164 |
Page 165 |
Page 166 |
Page 167 |
Page 168 |
Page 169 |
Page 170 |
Page 171 |
Page 172 |
Page 173 |
Page 174 |
Page 175 |
Page 176 |
Page 177 |
Page 178