Founded in 1998, the manufacturer focuses on durable, cost-effective foodservice products with broad applicability across institutional and hospitality settings. Procurement teams find consistent specification, reliable supply, and technical support aligned with professional operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Use a soft cloth and mild detergent to wipe the Thunder Group 9752 4 Oz. Gold Orchid melamine tea cup after use. Rinse thoroughly and place in a dishwasher; follow manufacturer guidelines and avoid abrasive pads. Clean high-touch service areas—menu covers, shakers, chair backs, door handles—frequently to prevent cross-contamination, shape customer perception, meet health code expectations, deter pests, and extend the serviceable life of furnishings.#@@#Additional Info#@#Thunder Group 9752 4 oz. Gold Orchid melamine tea cup is 3.25" in diameter, resists breakage, and meets NSF and CSA standards. Dishwasher safe and BPA-free, it reduces replacement costs for foodservice operators.#@@#General Info#@#Description #@#
Founded in 1998, the manufacturer focuses on durable, cost-effective foodservice products with broad applicability across institutional and hospitality settings. Procurement teams find consistent specification, reliable supply, and technical support aligned with professional operations.#@@#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 cup after each service for hairline cracks or chips and remove compromised units immediately. Clean with a soft brush and a neutral pH detergent in commercial dishwashers at recommended cycles to preserve finish and NSF compliance. Rinse thoroughly to prevent residue buildup and sanitize per facility protocol. Store cups inverted on dry racks to prevent moisture pooling. Rotate stock by FIFO and log inspections weekly for traceability and waste reduction.
