WALCO 4512 Accolade Collection 18-0 Heavyweight Stainless Steel 6 3-16 Long Bouillon Spoon Instructions

WALCO 4512 Accolade Collection 18-0 Heavyweight Stainless Steel 6 3-16

Long Bouillon Spoon

Product Information

The product is stainless flatware, which is a set of utensils made from stainless steel. It is designed to be durable, resistant to corrosion, and suitable for everyday use. The flatware includes knives, forks, and spoons.

Product Usage Instructions

Care and Handling

• Handle the flatware using slotted cylinders in a rack suitable for sink or dishwasher use. This minimizes handling and allows for easy washing, transportation, and dispensing of the flatware.
• In 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.
• In a system where 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.

Washing

• After pre-soaking, load the flatware loosely into vertical cylinders immediately.
• Never wash the flatware flat.
• Wash the flatware in hot water and a good cleaning agent.
• Use a nonabrasive or non-corrosive cleaning agent.
• Check the dishwasher temperature twice daily and ensure it is above 130 degrees.

Rinsing

• Rinse the clean flatware in water of at least 180 degrees.
• 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.
• 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.
• Store the flatware with tines, bowls, and blades down.
• The flatware must be clean and dry before storing.
• Ensure you have the proper amount of flatware for rush periods.

To retain a quality product, please follow the process below

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 cylindersutensil 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 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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