The Zeroll 2006-EX Zeroll Universal Extended Length EZ Disher is a professional-grade tool designed for precise portioning in commercial kitchens. This disher features a size 6, 3-inch bowl diameter, and is suitable for both right and left-handed operation. Crafted from durable stainless steel with an ergonomic, white color-coded handle, it is optimized for efficient manual foodservice workflows. This tool is NSF approved for commercial use, supporting consistent and sanitary food portioning in institutional, catering, and small restaurant settings.
Top Zeroll 2006-EX Features
The Zeroll 2006-EX EZ Disher supports reliable manual operation with a squeeze handle and stainless steel bowl for durability. Its design facilitates easy cleaning, with no springs or complex mechanisms, and the ergonomic white handle reduces user fatigue. Perfect for dishing sauces, batters, and portions during steady daily food prep. Its compact dimensions fit efficiently within typical kitchen workspaces, streamlining food portioning tasks.
- Manual operation with ergonomic squeeze handle for ease of use
- Constructed from NSF-rated stainless steel for durability
- Tool-free disassembly simplifies cleaning and maintenance
- Fits standard 3-inch bowl diameters for versatile applications
- No springs or moving parts for long-term reliability in commercial kitchens
Ideal for foodservice teams requiring precise, manual portioning in small to medium-volume operations.
What is a commercial disher?
A commercial disher is a manual portioning tool designed for consistent foodservice applications, featuring a stainless steel bowl and ergonomic handle, such as the Zeroll 2006-EX. Installed in prep stations and catering kitchens, this disher facilitates efficient portion control for sauces, batters, or ingredients, supporting HACCP compliance with NSF approval. Its 3-inch bowl diameter makes it suitable for mid-range kitchen workflows, delivering precise, uniform servings during daily food production.
Top Disher for small foodservice kitchens
The Zeroll 2006-EX offers precise manual portioning, built with NSF-rated stainless steel, ideal for steady food prep workflows, and supports consistent daily use in compact commercial spaces requiring reliable equipment.
- Manual dishing suited for small prep kitchens
- Compact design fits narrow workstations efficiently
- Standard round bowl ideal for sauces and batters
- Moderate throughput supports up to 200 servings/day
- Manual food processing suitable for lower-volume tasks
2006-EX Technical Specs
The Zeroll 2006-EX features a stainless steel construction with a 3-inch bowl diameter, offering NSF certification for food safety. It operates manually with a squeeze handle, reducing maintenance needs. The unit measures 1.75 inches in height, 3.25 inches wide, and 9.5 inches deep, making it compatible with standard kitchen workspaces. Its durable materials support repetitive daily use without corrosion or degradation, ideal for steady food prep operations.
- Material: stainless steel with plastic handle
- Dimensions: 1.75″ H x 3.25″ W x 9.5″ D
- Handle color: white, NSF-rated
- Certification: NSF approved for commercial use
- Construction: durable stainless steel bowl and structure
- Operation: manual squeeze handle with no springs
- Cleaning: tool-free disassembly for routine sanitation
- Food safety: compliant with NSF standards, easy to sanitize
Why choose Zeroll 2006-EX
The Zeroll 2006-EX distinguishes itself through durable stainless steel construction, simple manual operation, and NSF approval, making it uniquely suited for reliable, sanitary, and consistent food portioning. Its ergonomic design improves user comfort, while its compact footprint supports efficient workflows. Compared to similar models, it minimizes maintenance and maximizes longevity for mid-volume foodservice environments.
- Robust stainless steel for extended longevity and hygiene
- Ergonomic squeeze handle minimizes user fatigue
- Designed for manual operation without complex mechanisms
- NSF rated for safety and sanitation compliance
- Compact size optimizes workspaces in small kitchens
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