Packaging supplies two dozen pieces per case for predictable stocking and reorder cycles aligned with fast-moving accounts. Purchasing teams will forecast needs and consolidate orders for fewer shipments per period.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe bowls after use with warm water and mild detergent, scrub square rims and corners with a soft brush, then rinse thoroughly to remove food acids. Sanitize high-touch items like menu covers, salt/pepper shakers, chair backs, and door handles with EPA-registered sanitizer per label. Dry and inspect for chips; remove damaged pieces. Regular cleaning prevents germ transfer to staff and guests, supports health-code compliance, deters pests, and preserves bowl appearance and service life.#@@#Additional Info#@#CAC China KC-B8-R 42 Oz. red ceramic square bowl offers 42 Oz. capacity in an 8" x 2.25" size, ideal for heavy foodservice. Its ceramic resists thermal shock and is microwave, oven, and dishwasher safe.#@@#General Info#@#Description #@#
Packaging supplies two dozen pieces per case for predictable stocking and reorder cycles aligned with fast-moving accounts. Purchasing teams will forecast needs and consolidate orders for fewer shipments per period.#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect ceramic surfaces daily for chips or cracks and remove damaged items to prevent contamination. Clean bowls after each service with low-alkaline detergent and hot water; use a nonabrasive pad for stuck food. Rinse thoroughly to remove detergent and sanitize with an approved chemical sanitizer. Dry items completely before stacking to prevent moisture transfer and bacterial growth. Rotate inventory using first-in, first-out procedures and log inspections.