Town manufactures commercial foodservice supplies with an emphasis on quality and customer service, and this product ships under established commercial supply channels. Procurement teams benefit from reliable restock lead times and consistent part numbering for integration with inventory systems.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe chopsticks with a cloth dampened in mild detergent and warm water; rinse and air dry. Sanitize high-touch zones like menu covers, chair backs, and condiment shakers with an EPA-registered sanitizer per label dwell time. Inspect for cracks; discard damaged pairs. Store dry in closed bins to prevent pest access. Regular cleaning prevents cross-contamination to hands and food, shapes customer perception, ensures visible compliance with health codes, and prolongs service life of furnishings.#@@#Additional Info#@#Town 51316G Chopsticks offer reusable 10-1/2" plastic utensils in green, with 10 pairs per box and 100 boxes per case. They weigh 60 grams per pair, resist staining, clean quickly, and meet CSA handling standards for foodservice.#@@#General Info#@#Description #@#
Town manufactures commercial foodservice supplies with an emphasis on quality and customer service, and this product ships under established commercial supply channels. Procurement teams benefit from reliable restock lead times and consistent part numbering for integration with inventory systems.#@@#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#@#Use Town 51316G Chopsticks in high-volume settings and inspect each pair for cracks or warping. Clean reusable plastic chopsticks in a commercial dishwasher at recommended temperatures and avoid prolonged soaking to prevent degradation. Sanitize with EPA-registered food-contact disinfectants following dwell times. Store dry in ventilated racks to prevent microbial growth. Replace inventory showing discoloration, odor, or loss of rigidity per rotation schedules.