WALCO Heavy-Duty 7 Long 18/0 Stainless Steel Tabletop Flat Pastry Serving Tongs Instructions

WALCO Heavy-Duty 7 Long 18/0 Stainless Steel Tabletop Flat Pastry Serving

Tongs

Product Information

This product is stainless flatware, designed to provide a quality dining experience. It is made from stainless steel material, ensuring durability and resistance to corrosion. The flatware consists of utensils such as forks, knives, and spoons, which are essential for any dining setting.

To retain a quality product, please follow the process below

Care and Handling

• Use slotted cylinders in a rack suitable for sink or dishwasher use to wash, transport, and dispense flatware with minimum handling.
• If 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 flatware is transferred from a 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.

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 presoak compound suggested by 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 the flatware loosely into vertical cylinders. Do not wash flat.
• Wash the flatware in hot water and use a good cleaning agent. Ensure that the dishwasher temperature is above 130 degrees Fahrenheit (55 degrees Celsius).
• Use a nonabrasive or noncorrosive cleaning agent to avoid damaging the flatware.

Rinsing

• Rinse the clean flatware in water of at least 180 degrees Fahrenheit (82 degrees Celsius).
• You can 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.
• Make sure the flatware in cylinders is loosely packed to allow for air drying. Shake the racks to remove any water droplets.
• To prevent corrosion and film build-up, thoroughly rinse the flatware and dry it immediately after rinsing.

Storing

• Always store stainless flatware in a dry area to prevent moisture damage.
• Store the flatware with the tines, bowls, and blades facing down to protect the utensil surfaces.
• Ensure that the flatware is clean and dry before storing.
• Make sure you have an adequate amount of flatware for rush periods to meet your dining needs.

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