Engineers designed the form to flex rather than fracture under impact, lowering the risk of sharp edges or ruined pieces. Procurement teams will improve safety and reduce replacements by specifying these tents for routine daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe plastic number tents with a mild detergent and warm water using a soft cloth; rinse and air dry. Disinfect high-touch areas with a 70% alcohol wipe or an EPA-registered sanitizer following label dwell time. Inspect tents for cracks; replace damaged units. Store stacked upright in dry storage. Regular cleaning prevents germ transfer on menu covers and chair backs, supports health-code compliance, deters pests from food debris, and preserves plastic finish for prolonged service life.#@@#Additional Info#@#Cal-Mil 234-1-13 number tents measure 3.5" x 3" and display numbers 26–50 on black break-resistant plastic. They weigh 0.15 pounds, stack compactly, and are CSA-compatible for durable foodservice identification.#@@#General Info#@#Description #@#
Engineers designed the form to flex rather than fracture under impact, lowering the risk of sharp edges or ruined pieces. Procurement teams will improve safety and reduce replacements by specifying these tents for routine daily use.#@@#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 tents weekly for cracks and stress; replace any unit that shows fracture to prevent contamination. Clean all surfaces with a mild detergent and warm water; rinse thoroughly and air dry to avoid residue. Sanitize with a food‑service approved solution at recommended dilution; allow full contact time before rinsing. Store flat in a dry container to prevent warping. Verify legibility of numbers before each service shift to ensure accurate table management.