Founded in 1998, our company supports culinary professionals with products specified for durability and operational efficiency. Production-tested components meet industry expectations and help facilities maintain throughput, sanitation, and portion accuracy.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the 4 oz. melamine ramekin after each service. Rinse debris, wash with a mild detergent at recommended temperatures, and use a soft brush for crevices. Run through commercial dishwasher cycles; inspect for residue and repeat if necessary. Sanitize high-touch zones such as lids, service trays, and storage racks to prevent contagion transfer and maintain health-code compliance. Dry and store items off the floor to deter pests and preserve appearance.#@@#Additional Info#@#CAC China MRKF-4-BLK 4 oz black melamine ramekins ship 8 dozen per case for high-volume foodservice. Each cup measures 3.25" wide, resists breakage, cleans in dishwashers, and stores lightweight portions for cafes and kitchens.#@@#General Info#@#Description #@#
Founded in 1998, our company supports culinary professionals with products specified for durability and operational efficiency. Production-tested components meet industry expectations and help facilities maintain throughput, sanitation, and portion accuracy.#@@#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 each ramekin before service for cracks or deformation; remove compromised units. Clean with mild detergent and warm water; use a soft brush to dislodge food particles. Verify dishwasher cycles meet manufacturer temperature limits to prevent warping. Dry components thoroughly to avoid microbial growth and store stacked loosely to prevent chipping. Rotate inventory using first-in, first-out and document lot numbers for traceability.