Home | Sign In | My Account | Help

0 Items

Sub-Total: $ 0.00

1-888-388-6372 |

Equipment Parts

Kitchen Supplies

Dining Room Supplies

Restaurant Furniture

Restaurant Equipment

Plumbing Supplies

Janitorial and Restroom

Health and Food Safety

Disposables

Eco Friendly Disposables

High End Disposables

Cups

Plates & Bowls

Food Containers

Portion Cups

Food Trays

Utensils

Straws

Stir Sticks

Toothpicks

Napkins

Twine

Deli & Butcher Paper

Baking Liners

Foil & Film

Food Storage Bags

Trash Bags

Shopping Bags

Restroom Disposables

Specialty Shop Supplies

Customer Favorites

Residential Kitchen

Clearance

Products by Brand

Join our email for $10 Off
*Exclusive News & Coupons*

Become A Fan

Follow eTundra

Click for the BBB Business Review of this Restaurant Equipment & Supplies in Boulder CO

Track Your Order

<< Return to Previous Page

10" x 8.5" Saddlepack Orange Portion Bag

Tundra No. DAY110921

Price:	$50.22

Manufacturer:	DayMark
Model:	110921
Shipping Info:	Usually Ships Within 1-3 Business Days
Units:	Box

	Qty.

Features
• Orange Portion Bag
• Great for monitoring food portions, reducing food waste, and simplifying food preparation
• Equipped for saddle pack dispensing when used with a portion bag dispenser
• Microwave safe
• Measure 10” x 8.5” and can hold 50 fl. oz
• 2000/box

Related Products

10" x 8.5" Saddlepack Blue Portion Bag
Price: $50.22

10" x 8.5" Saddlepack Black Portion Bag
Price: $50.22

10" x 8.5" Saddlepack Brown Portion Bag
Price: $50.22

Account

Home
Sign In
My Account
Catalog Request

Company Info

About Us
Contact Us
Help
Shipping
Returns
Privacy Policy
News & Events
Careers

Extras

Feedback
Site Map
Newsletter Sign Up
Blog
10 Restaurant Marketing Tips
Affiliate program

What We Offer

Restaurant Design
Restaurant Openings
Restaurant Chains
Special Requests
Quick Order Form
Why Buy From Tundra?

The Back Burner Blog

E.M.P.L.O.Y.E.E.: How to Spell Hired in the Restaurant Industry

Any restaurateur knows that hiring the wrong employee can be very costly for business. Not only will a bad employee cost you literally, by spending the money to hire and train them and the employee that eventually replaces them, but the level of work they bring to the table in your restaurant can also be very costly.