Winco, NB-30HK, Pastry Brush

Winco
UPC/GTIN
811642043443
Product Code: NB-30HK
Call to place an order: (843) 273-0240 or email sales@lancerestaurant.com
Winco, NB-30HK, Pastry Brush is available to buy in increments of 120

Product Overview / Details

  • Pastry brush
  • 3 wide
  • concave with hook
  • 1-piece
  • heat resistant up to 300F 150C
  • dishwasher safe
  • nylon bristles
  • plastic handle
  • white

Description

Take the kitchen game to the next level with the Winco Pastry Brush NB-30HK. This essential tool is designed to meet the high demands of a professional restaurant setting, ensuring that your culinary creations are always top-notch. The Winco Pastry Brush features a 3-inch wide concave brush head, perfect for evenly spreading glazes, sauces, and oils on your pastries and other dishes. The nylon bristles are heat resistant up to 300°F (150°C), making it ideal for use in high-temperature environments without compromising its integrity. Plus, the bristles are dishwasher safe, ensuring easy and thorough cleaning after each use. One of the standout features of this pastry brush is its 1-piece construction, which eliminates the risk of bristles falling out and ensures long-lasting durability. The plastic handle is ergonomically designed for a comfortable grip, reducing hand fatigue during extended use. The handle is also white, providing a clean and professional appearance that complements any kitchen decor. Additionally, the Winco Pastry Brush NB-30HK comes with a convenient hook, allowing you to hang it within easy reach, keeping your workspace organized and efficient. This thoughtful design element ensures that the brush is always accessible when you need it most. In summary, the Winco Pastry Brush NB-30HK is a reliable and efficient tool that enhances your kitchen's functionality. Its heat-resistant nylon bristles, durable 1-piece construction, and ergonomic design make it a must-have for any professional chef or baker. Elevate your culinary creations with this indispensable kitchen accessory.
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