Built by a supplier with established industry presence since 1998, the dish aligns with B2B reliability expectations and inventory planning. Procurement teams receive predictable availability and consistent specifications for ordering and menu planning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the ceramic dish and lid after each service with a soft cloth and a mild detergent solution; rinse and air dry. For dried food, soak in warm water up to 2 gallons per sink and scrub with a non-abrasive pad. Sanitize high-touch surfaces—lid handles, shelf fronts, chair backs—using EPA-registered sanitizer per label. Clean spills promptly to prevent pests and material damage. Regular cleaning reduces cross-contamination, supports inspections, and improves customer perception.#@@#Additional Info#@#FOH DBO132BKC21 21 oz. black round ceramic dish with lid measures 8" x 6-1/4" x 2-1/4". Vitrified stoneware resists heat to 500°F, supports portion control, cleans easily, and stacks for storage. CSA compatible for professional kitchens.#@@#General Info#@#Description #@#
Built by a supplier with established industry presence since 1998, the dish aligns with B2B reliability expectations and inventory planning. Procurement teams receive predictable availability and consistent specifications for ordering and menu 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#@#Maintain the FOH DBO132BKC21 kiln ovenware by washing with warm water and a neutral detergent; scrub gently with a nonabrasive pad to preserve the vitrified ceramic surface. Inspect the lid seal and rim for chips before each use and discard cracked items. Preheat ovens to required temperature and avoid thermal shock by placing room-temperature dishware into hot ovens. Store stacked with protective liners to prevent abrasion. Follow CSA guidelines for kitchen equipment handling.
