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Amana Menumaster  |  SKU: 59004022

Amana Menumaster 59004022 SEALER, RTV- TUBE

$34.90
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Amana Menumaster 59004022 Sealer, RTV Silicone Tube

Part Number: 59004022

This is a 1.9 oz tube of RTV red silicone sealant for sealing joints and gaps on commercial kitchen equipment manufactured by Amana. It creates a flexible, waterproof bond and can withstand temperatures up to 600°F. Suitable applications include sealing cooking equipment like ovens, griddles, steamers, etc. Provides corrosion resistance and improves equipment longevity. Easy squeeze tube allows for precise sealant application. UL recognized product meets NSF 51 food equipment standards. Made in the USA.

Part Amana Menumaster 59004022 SEALER, RTV- TUBE fits 0 models

Amana Menumaster 59004022 Sealer, RTV Silicone Tube

Part Number: 59004022

This is a 1.9 oz tube of RTV red silicone sealant for sealing joints and gaps on commercial kitchen equipment manufactured by Amana. It creates a flexible, waterproof bond and can withstand temperatures up to 600°F. Suitable applications include sealing cooking equipment like ovens, griddles, steamers, etc. Provides corrosion resistance and improves equipment longevity. Easy squeeze tube allows for precise sealant application. UL recognized product meets NSF 51 food equipment standards. Made in the USA.

Part Amana Menumaster 59004022 SEALER, RTV- TUBE fits 0 models

N / A
Amana Menumaster

Amana Menumaster 59004022 SEALER, RTV- TUBE

$34.90

Amana Menumaster 59004022 Sealer, RTV Silicone Tube

Part Number: 59004022

This is a 1.9 oz tube of RTV red silicone sealant for sealing joints and gaps on commercial kitchen equipment manufactured by Amana. It creates a flexible, waterproof bond and can withstand temperatures up to 600°F. Suitable applications include sealing cooking equipment like ovens, griddles, steamers, etc. Provides corrosion resistance and improves equipment longevity. Easy squeeze tube allows for precise sealant application. UL recognized product meets NSF 51 food equipment standards. Made in the USA.

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