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

Specialty Shop Supplies

Ice Cream Shop Supplies

Coffee Shop Supplies

Bar Supplies

Concession Supplies

Mexican Restaurant Supplies

Asian Restaurant Supplies

Pizza Shop Supplies

Bakery Supplies

Sandwich Shop Supplies

Catering & Buffet Supplies

Hotel & Hospitality Supplies

Eco-Friendly 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

Black Countertop Fullfold Napkin Dispenser

Tundra No. 51198

List Price:	$74.36
Price:	$41.78

Manufacturer:	San Jamar
Model:	H3001CLBK
Shipping Info:	Stock Item, Same Day Shipping M-F
Units:	Each

	Qty.

Features
• Holds 5" x 6 1/2" napkins
• Capacity is 300 fullfold napkins
• Cabinet & faceplate frame are 20 ga. steel
• Base is hi-impact rigid vinyl
• Black body with clear faceplate
• 7 5/8"W x 11"D x 5 1/2"H

Specs

Color:		Black
Width:		7 5/8"
Height:		5 1/2"
Depth:		11"

Related Products

Tork Advanced Natural Dispenser Napkin
Price: $58.14

Tork Advanced White Dispenser Napkin
Price: $67.42

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.