Chef Master
Chef Master 02103Y Basting Mop
$13.33$17.00
In Stock
Cleaning & Hygiene
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of cleaning tools that fits your budget, venue type and compliance needs.
FAQ
Yes—colour coding is widely used to prevent cross-contamination in commercial kitchens.
Mops, buckets, microfibre cloths, brushes, scrub pads and squeegees are standard essentials.
Microfibre absorbs more moisture and dries faster, improving hygiene.
Replace when visibly worn or when absorption/cleaning performance drops.
No—only certified food-contact brushes and cloths should be used on prep surfaces.
Why KW
We help Australian foodservice venues choose reliable cleaning tools that support hygiene compliance and daily sanitation workflows. For tailored product recommendations, call 1300 001 366 or contact us via our contact page.
Brand Identity: Designed for high-durability commercial cleaning and safe hygiene practices.
Signature Strength: Colour-coding systems, strong materials, ergonomic designs and HACCP-friendly construction.
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