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Oven Cloth, Probe Thermometer, Oven Mitt, Cut Resistant Glove, Pail Opener
Table Mounted Manual Can Opener & Can Opener
Shelf Liner (to prevent slipping), Cutting Board, Insert, Bench Scraper, Chef Knife
Non-stick rice spoon, wooden spoon, spatula, ladle, metal spoon, whisk, slotted spoon, skimmer, perforated spoon, tongs
Dry storage containing spices and herbs
Metal hotel pans
Chef knife (8" or 10"), bread knife, santoku knife, boning knife, paring knife, kitchen shears
Cutting boards (red - raw meat, yellow - raw poultry, blue - fish, green - vegetables, white - everything else, including vegetables
Convection oven (top 325, bottom 375)
Stainless Steel Mixing Bowls
Industrial Steamer (or Combi oven)
Slope sided saute pan, straight sided saute pan, saucepan, sauce pot
Produce sink with French Fry slicer
Salamander (broiler)
Digital Scale and Spring Scale
Liquid Measuring Cups (for amounts from 50 ml --> 4 L)
Trunnion (steam) kettle
Chinois (China Cap) Strainer
Plastic Inserts
Immersion Blender
Robot Coupe Vegetable Slicer Attachments
Robot Coupe Bowl Cutter Attachments
Dual Stockpot Burner
Chef (French) Knives
Wok set on Charbroiler (or Broiler)
Digital Timers
Gas Burners (gas range)
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