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Three Snow Stainless Steel Tebo Noodle Strainer Convection

Three Snow Stainless Steel Tebo Noodle Strainer Convection

  • $194.38
  • $5,400.00

Product InformationBrand:Three SnowModel:10176Material:Body: 18-8 Stainless Steel, Handle: Polyamide 66 (Glass fiber-reinforced)Heat Resistant Temperature:200 Product type:Noodle StrainerCountry of origin:JapanDimensions (approx):140 x 165 mm, Handle lengt

SKU:
  • FOWI371557208242
Categories:
  • Standard Shipping: $25
  • Free Shipping:We offer free shipping on orders over $30. Please check the free - shipping eligibility at checkout.
  • Delivery Time: It usually takes [3-5] business days for standard shipping. Please note that this is an estimated time frame and may be affected by local holidays, and unforeseen circumstances.

Product Information

  • Brand:Three Snow
  • Model:10176
  • Material:Body: 18-8 Stainless Steel, Handle: Polyamide 66 (Glass fiber-reinforced)
  • Heat Resistant Temperature:200
  • Product type:Noodle Strainer
  • Country of origin:Japan
  • Dimensions (approx):140 x 165 mm, Handle length: 220 mm
  • Mesh:8
  • Item weight (approx):300 g
  • Shipping weight (approx):500 g

Key Features

  • This tebo is perfect for draining boiled noodles.
  • The base of the handle is made of thick wire, therefore it is 4 times more durable compared to the average tebo noodle strainers.
  • The cylindrical shaped strainer has enough space for noodles to move around when cooking.
  • The handle is made of resin therefore it is hygienic and you dont need to worry about mold or rotting.

Use & Care

  • Wash it well after each use and dry it thoroughly before storing.
  • Dishwasher safe.

Background

Shinetsu-Works Co., Ltd. is a manufacturer of commercial-grade/home use kitchen tools. It is located in Tsubame, Niigata, which is known as the city of fabrication. They take user opinions and manufacture products in the integrated system from planning/development to production to provide various kinds of product such as commercial-grade kitchen equipment that is essential to Japanese food culture and meets needs for ever-changing cooking methods or environments.

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