Edlund S-11 Manual Stainless Steel Can Opener With Cast Stainless Steel Base – EDS11-Schneller Versand

Description

Edlund S-11 Manual Stainless Steel Can Opener With Cast Stainless Steel Base – EDS11

The Edlund S-11 is a manual stainless steel can opener with cast stainless steel base

Features

• Dishwasher safe
• Made in U.S.A.
• Rustproof stainless steel construction
• Parts remove easily for replacement
• Tamper proof model also available

Specifications

What our Experts Think

• Extremely Durable & Sanitary: Stainless-steel construction with cast base resists rust, withstands frequent washing, and meets professional sanitation standards.

• Stable & Reliable Operation: Heavy cast base and 16″ lever bar ensure smooth, controlled cutting even with repeated use.

• Low-Maintenance & Easy to Clean: Parts disassemble easily for cleaning or replacement; most components are dishwasher-safe.

• Consistent, Versatile Performance: Opens a wide variety of can sizes; reversible/double-sided knife extends blade life.

• Manual Power, No Electricity Needed: Operates anywhere, making it ideal for kitchens with limited space or power supply.

• Recommended For: Restaurants, cafeterias, delis, and catering kitchens needing a sturdy, dependable, and hygienic manual can-opening solution.

Q&A

Q1: What type of can opener is the S-11?
A1: Manual, table-mount can opener with a cast stainless-steel base for stability and durability.

Q2: How durable and sanitary is it?
A2: Fully stainless steel, rustproof, NSF-certified, and easy to sanitize; all parts resist corrosion.

Q3: What kinds of cans can it handle and what is its capacity?
A3: Handles standard cans, including #10-size, and is suitable for up to ~50 cans per day in commercial settings.

Q4: Is maintenance straightforward?
A4: Yes — knife, drive gear, and other components are removable for easy cleaning or replacement.

Q5: Why is it suitable for commercial kitchens?
A5: Stable cast base, stainless-steel construction, easy maintenance, and NSF certification make it ideal for professional kitchens, delis, and cafeterias.

Maintenance Tips

• Clean After Use: Wipe cutting blade and base with a damp cloth; remove food residue to prevent buildup.

• Blade Inspection: Check the cutting blade regularly; sharpen or replace if dull.

• Proper Use: Operate within recommended can sizes to avoid damage.

• Lubrication: Lightly oil moving parts to maintain smooth operation.

• Storage: Store in a dry, dust-free area to prolong durability and performance.