Here is the revised text:
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe bowl exterior and interior with a mild detergent solution and a soft cloth; rinse with clean water and air dry. Sanitize high-touch surfaces like chair backs, menu covers, condiment shakers, and bathroom handles using an EPA-registered sanitizer per label directions. Remove crumbs and spills from booth crevices and under shelving to deter pests. Regular cleaning prevents cross-contamination, supports health-code compliance, and preserves furniture condition.#@@#Additional Info#@#CAC China LV-15-R 12.5 Oz. red ceramic round Las Vegas nappie bowl has a 12.5 Oz. capacity, 5" diameter, and 2" height. It supports microwave, oven, and dishwasher use; three dozen per case for restaurants with durable ceramic construction.#@@#General Info#@#Description #@#
Here is the revised text:
Serve statement-driven presentations with confidence using a ceramic round nappy bowl engineered for consistent performance in high-traffic foodservice environments. Designed to balance portion control and visual appeal, this red bowl supports plated menus that require precise serving sizes and repeatable presentation. Foodservice managers will appreciate a pack quantity that simplifies procurement and inventory management for institutional operations.
Specify a bowl for controlled portioning that reduces waste and standardizes serving sizes across shifts. Chefs gain predictable plating results and finance teams see fewer overportioning losses.
Choose a ceramic build rated for regular use that resists chipping under normal handling and retains thermal mass for hotter holds. Kitchen staff can stack and store plates with confidence, lowering replacement frequency.
Use this bowl safely in microwaves and ovens to reheat plated items without transferring serviceware between rooms. Line cooks speed service by reheating on demand while managers maintain consistent food temperature control.
Place bowls in commercial dishwashers for rapid turnaround during peak service periods, reducing manual labor. Supervisors free staff for higher value tasks and maintain sanitary cycles that meet institutional cleaning protocols.
Rely on a diameter and height that fit tight pass zones and crowded prep stations, enabling efficient plating workflows. Team members reduce handling time and optimize counter real estate during service.
Order three dozen per case to streamline stocking for cafeterias, restaurants, and catering operations, simplifying reorder cadence. Procurement teams benefit from fewer SKUs to track and predictable case quantities for budgeting.
#@@#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 units to prevent contamination. Clean bowls after each use with a mild detergent and warm water; scrub gently to protect glaze. Rinse thoroughly and sanitize per local health codes using approved detergents or 50–200 ppm chlorine solutions. Dry items completely before stacking to avoid bacterial growth. Verify dishwasher and oven ratings periodically and replace per usage cycles to maintain service reliability.