The white finish offers a neutral plating option that complements a variety of menu styles and portion trays. Chefs can utilize these bowls for salads, sides, soups, and plated desserts, ensuring visual consistency across service lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean bowls after each shift to prevent contamination of clean items and hands. Rinse debris, wash in dishwasher on normal cycle or hand-scrub with neutral detergent and soft brush, then air-dry. Sanitize high-touch areas like rims and stacked edges using an approved sanitizer per label, allow contact time, and air-dry. Clean dining chairs, booth crevices, and service counters daily to shape customer perception, deter pests, and comply with health codes.#@@#Additional Info#@#GET M-811-W Supermel melamine bowl holds 32 Oz., measuring 7.5" diameter by 2.5" high. It is break-resistant, NSF certified, chip-resistant, dishwasher safe, and suitable for hot and cold plating.#@@#General Info#@#Description #@#
The white finish offers a neutral plating option that complements a variety of menu styles and portion trays. Chefs can utilize these bowls for salads, sides, soups, and plated desserts, ensuring visual consistency across service lines.#@@#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 bowls daily for hairline cracks and chips; remove damaged items immediately to prevent contamination. Clean with a neutral detergent and warm water; apply mechanical agitation for dried soils. Sanitize per facility protocol using chlorine or quaternary ammonium at manufacturer concentrations; verify solution strength with test strips. Load dishwasher to avoid nesting; allow full dry cycles before storage. Rotate stock using first-in, first-out procedures to maintain service readiness.
