Original text:
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the porcelain saucer with a soft cloth and mild detergent, rinsing thoroughly and air-drying. Sanitize high-touch areas like rims and stacked edges with a food-safe sanitizer following label dilution in gallons or liters. Inspect for chips; discard cracked items. Clean dining room chair backs, menu covers, and condiment shakers daily to prevent germ transfer and shape customer perception. Remove crumbs under shelves to deter pests and protect inspections.#@@#Additional Info#@#FOH's DCS061WHP23 Seattle saucer is 6.25" dia. x 1" H, made of durable white porcelain for heat resistance and dishwasher durability; it’s compact, stackable, and supports standard cups, simplifying inventory management.#@@#General Info#@#Description #@#
Original text:
Serve consistent, restaurant-grade presentation with a professional saucer engineered for daily service in high-traffic operations. Food service teams can rely on its durable construction for repeated use and straightforward handling.
Porcelain glaze resists staining and tolerates standard commercial dish machine cycles specified by CSA guidelines for tableware. Maintenance crews will achieve reliable sanitization and reduced labor for spot treatment.
#@@#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 the FOH DCS061WHP23 porcelain saucer after each service using warm water and a neutral detergent to remove oils and sugars. Rinse thoroughly and air-dry or towel-dry with a lint-free cloth to prevent spots. Inspect edges and glaze for chips; remove damaged pieces from service immediately. Stack with padded separators to avoid abrasion. Avoid sudden temperature changes; preheat plates gradually when required for hot service.
