Founded in 1998, our B2B focus emphasizes dependable products for chefs and operations managers who need reliable tableware components. Procurement teams gain access to industry-tested items that align with commercial workflow demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe porcelain lid with a soft cloth and mild detergent; rinse and air-dry. For stains, apply a non-abrasive cleaner and scrub gently. Sanitize high-touch zones like handles and edges with EPA-approved sanitizer; allow contact time per label. Inspect for chips and discard damaged units. Clean regularly to stop germ transfer between customers and staff, support positive customer perception, maintain health-code compliance, deter pests, and prolong lid service life.#@@#Additional Info#@#CAC China TST-W23-LID porcelain lid fits 7.5" models, has a 6–7 inch sealing surface, and weighs 17.6 pounds per case. Founded in 1998, manufacturers supply two dozen lids per case.#@@#General Info#@#Description #@#
Founded in 1998, our B2B focus emphasizes dependable products for chefs and operations managers who need reliable tableware components. Procurement teams gain access to industry-tested items that align with commercial workflow demands.#@@#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#@#Clean porcelain lids after each shift using a neutral detergent and warm water; rinse thoroughly and air dry to prevent mineral spots. Inspect edges and rims for chips; discard or segregate compromised pieces to avoid contamination. Run lids through commercial dishwashers on recommended cycles; stack carefully to prevent contact damage. Store lids in a dry, ventilated area away from heavy items and abrasive surfaces to maintain hygiene and serviceability.