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66 KITCHEN GOBAG ® DELIVERY BAGS • Packed with dense, high quality insulation for hot or cold • Made of thick, sturdy nylon fabric • Interior material is washable PVC vinyl • Machine washable & stain resistant GBD181412 Jumbo, 18'' x 14'' x 12''H, Black or Red 1/ea. GBD211414 1/2 Size Pans, 21'' x 14'' x 14''H, Black or Red 1/ea. GBD211517 Large, 21'' x 15'' x 17''H, Black or Red 1/ea. FOLDING DELIVERY BAGS GBD101011 Small, 10'' x 10'' x 11''H, Black 1/ea. GBD121515 Medium, 12'' x 15'' x 15''H, Black or Red 1/ea. GBD211417 Large, 21'' x 14'' x 17''H, Black or Red 1/ea. TOP LOADING DELIVERY BAG GBD13913 Small, 13'' x 9'' x 13''H, Black or Red 1/ea. SANDWICH BAG GBD151212 15'' x 12'' x 12''H, Black or Red 1/ea. WINGO BAG™ PREMIUM DELIVERY OR CATERING BAGS • High-performance insulation retains temperature • Adjustable contoured straps ideal for bike & scooter delivery • Waterproof liner prevents leaking & is easy to clean • Integrated reinforcements for lightweight bag stability • Dual close zipper & buckle to keep contents secure • Clear pocket for storing slips, menus or custom branding • Moisture-resistant exterior prevents bacteria, mold & odors • Reflector strip for safety BGDB-1616 Backpack, 16'' x 13'' x 16''H 1/ea. BGPZ-1909 Pizza Bag, 19'' x 19'' x 9''H 1/ea. BGPZ-2109 Pizza Bag, 21 1 /2'' x 21 1 /2'' x 9''H 1/ea. BGCB-1212 Catering, Small, 12'' x 12'' x 12''H 1/ea. BGCB-1709 Catering, Medium w/Bev Divider, 17'' x 13'' x 9''H 1/ea. BGCB-2314 Catering, Large, 23'' x 15'' x 14''H 1/ea. BGCB-2212 Catering, X-Large, 22'' x 22'' x 12''H 1/ea. GOBAG ® STANDARD PIZZA BAGS • Thick, sturdy 600-denier polyester fabric • Breathable nylon interior protects food quality • High-density insulation keeps food hot • Heavy-duty, sewn-in straps and ticket pouch • Machine washable & stain resistant GBP216 (2) 16'' or (3) 14'' Boxes, Black or Red 4/cs. GBP220 (2) 20'' or (3) 18'' Boxes, Black or Red 4/cs. GBP318 (3) 18'' or (4) 16'' Boxes, Black or Red 4/cs. GBP518 (5) 18'' or (6) 16'' Boxes, Black or Red 4/cs. GBP216110 (2) 16'' or (3) 14'' Boxes, Black 1/ea. GBP216521 (2) 16'' or (3) 14'' Boxes, Red 1/ea. GBP220110 (2) 20'' or (3) 18'' Boxes, Black 1/ea. GBP220521 (2) 20'' or (3) 18'' Boxes, Red 1/ea. GBP318110 (3) 18'' or (4) 16'' Boxes, Black 1/ea. GBP318521 (3) 18'' or (4) 16'' Boxes, Red 1/ea. GBP518110 (5) 18'' or (6) 16'' Boxes, Black 1/ea. DELIVERY BAGS SANDWICH BAG TYPES OF COOKWARE – USE & CARE ALUMINUM - Aluminum cookware is very popular because it is an excellent conductor of heat. Heat spreads quickly and evenly across the bottom, up the sides and across the cover to completely surround the food being cooked. Aluminum is also lightweight, so that even large pans are relatively easy to handle. Use and Care: After use, aluminum cookware should be allowed to cool before washing or soaking in order to safeguard against warping. Acidic foods (especially tomato-based sauces) and undissolved salt may cause pitting of the surface. Aluminum may stain when it contacts minerals in water and foods. Automatic dishwashing may increase the amount of staining due to the high heat of the drying cycle. Therefore, hand washing may be preferable. STAINLESS STEEL - Stainless steel cookware is exceptionally durable. It won't corrode or tarnish and its hard, non-porous surface is resistant to wear and scratching. Stainless steel cookware is usually made by combining stainless with other metals such as aluminum or copper to improve its heat conductivity. Use and Care: Stainless steel is one of the easiest materials to clean and keep clean. Washing and light scouring will remove soil and stubborn burns. As with aluminum cookware, long exposure to acidic or salty foods should be avoided to prevent pitting. COPPER - Copper's uniform heat conductivity makes it a good material for top-of-range cooking because the heat is distributed evenly. Copper cooking surfaces are usually lined with stainless steel or coated with a nonstock finish since foods left directly in contact with uncoated copper may become discolored. Use and Care: Copper can be easily polished with various commercial copper cleaners. INDUCTION - With induction cooking, heat is induced into the cookware, not transferred to it by the cooktop. An electromagnetic coil beneath the ceramic cooking surface creates a magnetic field which heats the cookware and its contents. The cookware must therefore have magnetic properties. Most types of induction cookware consist of several layers of different substances, usually stainless steel for its strength and magnetism and aluminum for its conductivity. Use and Care: As with traditional stainless steel cookware, washing and light scouring will keep the cookware clean and attractive. If the surface is stainless steel (rather than a non-stick coating) care should be taken with acidic and salty foods to avoid pitting.