Brushed stainless steel surface tolerates high-temperature dishmachine cycles and resists surface wear from detergents and sanitizers. Food service managers will appreciate compatibility with standard sanitation protocols and CSA relevant handling standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the 4" square stainless steel Tokyo dish with a mild detergent and warm water, scrubbing with a soft cloth to remove food residue. Rinse thoroughly and air or towel dry to prevent water spots. Sanitize high-touch items like menu covers and salt shakers frequently using an approved surface sanitizer. Inspect seating and booth crevices for crumbs and clean under shelves to deter pests. Regular cleaning preserves finish and helps meet CSA and local health-code expectations.#@@#Additional Info#@#FOH's RSD030GOS23 Tokyo Dish is 4" square with a 0.5" rim, made of brushed stainless steel with a matte brass finish. It weighs 2.76 pounds, resists corrosion, and supports plating and portion control for various kitchens.#@@#General Info#@#Description #@#
Brushed stainless steel surface tolerates high-temperature dishmachine cycles and resists surface wear from detergents and sanitizers. Food service managers will appreciate compatibility with standard sanitation protocols and CSA relevant handling standards.#@@#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 the FOH RSD030GOS23 Tokyo Dish before first use and after each shift for dents or edge deformation that could affect plating or stacking. Clean with warm water and neutral detergent, scrub gently with a nonabrasive pad, rinse thoroughly, and sanitize per facility protocol. Dry immediately with a lint-free towel to prevent water spots. Rotate inventory to avoid long-term exposure to acidic foods.
