Original text:
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe chopsticks before first use with a 100–200 ppm bleach or quaternary ammonium solution, then air-dry. Clean after each shift: remove packaging, wash in hot soapy water or dishmachine at recommended temps, rinse, sanitize, and dry. Focus on high-touch zones like wrappers, storage bins, and pickup trays to prevent cross-contamination and shape customer perception. Inspect for cracks; discard damaged pairs to maintain hygiene and service life.#@@#Additional Info#@#Thunder Group PLCS002 white plastic chopsticks come in cases of 1,000 pairs, ensuring consistent length and weight for foodservice use. Kitchens get durable, easy-to-clean utensils that meet commercial needs and simplify inventory.#@@#General Info#@#Description #@#
Original text:
Serve reliable, consistent utensils without disrupting service flow. These white plastic chopsticks ship sealed in bulk to support high-traffic dining operations and reduce loading time for front and back of house staff. Count-controlled packaging keeps inventory predictable for kitchens, cafeterias, and catering teams.
Constructed from durable plastic, these sticks resist splintering and deforming under normal use. Facilities minimize breakage rates and maintain a consistent user experience through uniform material quality.
Packed in grouped sealed bundles, each case contains 1000 pairs to limit handling and cross-contamination during storage. Managers shorten prep time and enforce sanitary protocols by deploying presealed units directly to service lines.
Each pair weighs approximately 66 grams per case total, enabling easy transport and simplified stock rotation. Staff move large quantities without mechanical aid and replenish stations quickly during peak periods.
Finished in white, the utensils integrate with diverse table settings and plating concepts without clashing. Operators preserve visual consistency across outlets and simplify purchasing by standardizing on a single color.
Engineers designed the profile for common chopstick techniques and general-purpose use in casual and institutional dining. Servers provide guests with a familiar tool that performs reliably across noodle, rice, and small-portion dishes.
Manufactured for foodservice use, the product balances durability and affordability to support budget-conscious programs. Procurement teams control costs while maintaining replacement cadence and reducing emergency orders.
#@@#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 sealed packaging before use and store cases in a cool, dry area to prevent warping. Clean each pair with a food-safe detergent and warm water; rinse thoroughly and air dry on racks to avoid trapped moisture. Rotate stock by first-in, first-out to maintain quality and verify counts per case during inventory. Replace damaged units immediately and document disposal. Follow local sanitation codes and retain CSA or manufacturer documentation for audits and procurement records.
