Packed as twenty packs of fifty per case, the configuration simplifies storage and replenishment routines while minimizing packaging waste. Inventory teams receive clear unit counts for ordering and shelf stocking, enabling accurate comparisons in pounds per case and storage footprint planning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe cups before use with a food-safe sanitizer; air-dry on a clean rack. Clean high-touch zones—menu covers, shaker tops, chair backs, door handles—using detergent then EPA-registered sanitizer to prevent germ transfer and contamination of food and hands. Scrub spills and crevices around booths and serving stations to deter pests. Inspect and remove residue to preserve cup appearance and material integrity and to support health code compliance.#@@#Additional Info#@#Empress EK16A 16 Oz. translucent polystyrene cold cups offer clear visibility, rolled rims for sipping, and ergonomic ribs for handling. Each case has 20 packs of 50 cups, made from polypropylene for reliable single-use in high-volume foodservice.#@@#General Info#@#Description #@#
Packed as twenty packs of fifty per case, the configuration simplifies storage and replenishment routines while minimizing packaging waste. Inventory teams receive clear unit counts for ordering and shelf stocking, enabling accurate comparisons in pounds per case and storage footprint planning.#@@#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#@#Store cups in a cool, dry location away from direct sunlight to prevent warping and discoloration. Inspect rolls before use and discard any units with cracks or deformations. Clean dispensing areas daily with mild detergent; rinse and air dry to avoid chemical residue. Rotate inventory using first-in, first-out procedures and track case counts to maintain supply. Follow CSA and local regulations for food-contact materials and disposal.
