WALCO 7412 Dominion Medium-Weight Collection 18-0 Stainless Steel Bouillon Spoon Instructions

WALCO 7412 Dominion Medium-Weight Collection 18-0 Stainless Steel

Bouillon Spoon

Product Information

The stainless flatware is a high-quality product designed for use in residential or commercial settings. It is made of durable stainless steel, ensuring long-lasting performance and resistance to corrosion. The flatware includes various utensils such as forks, spoons, and knives, all designed to enhance your dining experience.

Care and Handling

To maintain the quality and longevity of your stainless flatware, it is essential to follow the care and handling guidelines outlined below:

Handling

• Slotted cylinders in a rack are suitable for sink or dishwasher use, allowing you to wash, transport, and dispense flatware with minimal handling.
• If using a system where flatware is washed and stored in the same cylinder, sort the flatware into the cylinders with the utensil side down to prevent hand contamination after cleaning.
• If using a system where flatware is transferred from the cleaning cylinder to a storage cylinder by inversion, sort the flatware in the cleaning cylinder with the utensil side up so that it will eventually be stored utensil side down.

Washing

• After pre-soaking, immediately load the flatware loosely into vertical cylinders. Do not wash the flatware in a flat position.
• Wash your flatware in hot water and use a good cleaning agent. Ensure the dishwasher temperature is above 130 degrees Fahrenheit by checking it twice daily.
• Use a nonabrasive or noncorrosive cleaning agent to avoid damaging the stainless steel surface.

Rinsing

• Rinse the clean flatware in water with a temperature of at least 180 degrees Fahrenheit
• Add a wetting agent to the rinse to prevent minerals in the water from staining the flatware.
• If you have very hard water, it is recommended to use a softener to prevent mineral deposits on the flatware.
• Ensure the flatware in the cylinders is loosely packed to allow for air drying. Shake racks to remove any excess water.
• To prevent corrosion and film build-up, thoroughly rinse the flatware and dry it immediately after rinsing.

Storing

• Always store the stainless flatware in a dry area to prevent moisture damage.
• Store the flatware with tines, bowls, and blades facing down to protect the utensil’s working surfaces.
• Before storing, make sure the flatware is clean and completely dry to avoid any potential corrosion or damage.
• Ensure you have an adequate amount of flatware for rush periods to meet your dining needs.

Handling

• Slotted cylinders in a rack suitable for sink or dishwasher use makes it possible to wash, transport, and dispense flatware with minimum handling.
• In a system where flatware is washed and stored in the same cylinder, the flatware should be sorted into the cylinders utensil side down to prevent hand contamination after cleaning.
• In a system where flatware is transferred from a cleaning cylinder to a storage cylinder by inversion, it should be sorted in the cleaning cylinder utensil side up, so that it will eventually be stored utensil side down.

Presoak

• Remove all food remnants before presoak but avoid using steel wool or metal scrapers.
• Flatware should be pre-soaked immediately following its removal from the table.
• Flatware should not remain in presoak for longer than 10 min.
• Use the presoak compound suggested by the manufacturer of your detergent.
• Do not use presoak containing silver de-tarnishing agent on stainless. These products cause severe corrosion to flatware.
• It is very important that only a plastic or stainless steel pan is used for pre-soaking. NEVER USE AN ALUMINUM PAN.
• Make sure liquid or powder compounds are completely dissolved before flatware is placed in presoak.
• Change presoak frequently. Chemicals accumulate in the presoak and may cause harm.

Washing

• After pre-soaking, immediately load flatware loosely into vertical cylinders.
• NEVER WASH FLAT.
• Wash your flatware in hot water and a good cleaning agent.
• Use a nonabrasive or non-corrosive cleaning agent.
• Check the dishwasher temperature twice daily, and make sure it is above 130 degrees.

Rinsing

• The clean flatware should then be rinsed in water of at least 180 degrees.
• A wetting agent may be added to the rinse to prevent minerals in water from staining the flatware.
• Should you have very hard water, a softener is recommended.
• Make sure flatware in cylinders is loosely packed to allow air drying.
• Shake racks to remove any water.
• To prevent corrosion and film build-up, flatware MUST be rinsed thoroughly and dried immediately after rinsing.

Storing

• Always store stainless flatware in a dry area.
• Always store flatware tines, bowls, and blades down.
• Flatware must be clean and dry before storing.
• Make sure you have the proper amount of flatware for rush periods.

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