Each case ships with an overall shipped weight near 19 pounds, enabling predictable freight planning and manual handling. Receiving teams will assign storage locations and staff resources using consistent weight information.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe ceramic surface with a soft cloth and mild detergent; rinse with warm water and air dry. Sanitize high-touch areas like rims and serving trays using a food-safe sanitizer per label directions. Inspect for cracks or chips and remove damaged units. Clean spills promptly to prevent stains and material degradation. Regular cleaning prevents germ transfer between staff and customers, supports health-code compliance, deters pests, and preserves finish and service life.#@@#Additional Info#@#CAC China 666-WP-W ceramic sake pots hold 6 Oz. in a creamy white, round Japanese style for foodservice. They measure 1.75" diameter and 5.25" height, weigh 19 pounds per case, and are durable glazed ceramic, packaged three dozen per case.#@@#General Info#@#Description #@#
Each case ships with an overall shipped weight near 19 pounds, enabling predictable freight planning and manual handling. Receiving teams will assign storage locations and staff resources using consistent weight information.#@@#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 ceramic surfaces after each service with a neutral pH detergent and warm water to remove oils and residues. Rinse thoroughly and air dry to prevent water marks. Inspect rims and glaze for chips; replace units showing damage to avoid contamination. Stack pots with protective liners to prevent abrasion during transport. Descale periodically with a diluted citric acid solution, then rinse until pH neutral. Follow CSA and local sanitation schedules for recordkeeping.