Serve consistent portions with a design built for busy food service operations, combining reliable capacity with commercial durability. These 10-1/2 ounce oval bowls deliver measured servings while fitting into crowded prep and service stations, enabling fast plating and efficient circulation during peak periods. Every unit meets commercial safety standards for oven, microwave, and dishwasher use, reducing equipment juggling and streamlining workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Use a mild detergent and warm water to wash each ceramic oval bowl; scrub with a soft cloth to remove food residues and rinse thoroughly. Load bowls in the dishwasher arranged to avoid contact; use standard commercial dishwasher detergent and run a full cycle. Inspect high-touch items like rim edges and serving stations and sanitize with an EPA-registered surface disinfectant to prevent contamination and deter pests. Dry and store bowls in a clean, dry area to extend service life.#@@#Additional Info#@#Tuxton's BWB-105J oval ceramic bowl holds 10-1/2 oz and measures 7" x 6-1/8". It's fully vitrified, lead-free, ovensafe, microwavesafe, and dishwashersafe, ideal for kitchens and catering.#@@#General Info#@#Description #@#
Serve consistent portions with a design built for busy food service operations, combining reliable capacity with commercial durability. These 10-1/2 ounce oval bowls deliver measured servings while fitting into crowded prep and service stations, enabling fast plating and efficient circulation during peak periods. Every unit meets commercial safety standards for oven, microwave, and dishwasher use, reducing equipment juggling and streamlining workflows.
#@@# Capacity Control#@#
Provide precise 10-1/2 ounce portions to standardize menu costing and minimize waste. Operators achieve consistent plating across staff shifts, supporting predictable inventory usage and menu margins.
#@@# Compact Footprint#@#
Fit a 7 by 6.13 inch footprint into crowded racks and line spaces without sacrificing serving area. Staff can access stacked bowls quickly, accelerating service and reducing turnaround time in dish return loops.
#@@# Commercial Durability#@#
Use fully vitrified ceramic construction to resist chipping and thermal stress in daily institutional cycles. Facilities can run ovens and microwaves without special handling, lowering replacement frequency and maintenance interventions.
#@@# Sanitation Ready#@#
Rely on dishwasher-safe and lead-free materials to support strict health code regimes in schools, hospitals, and restaurants. Teams maintain hygienic service standards with standard commercial dishmachine cycles and avoid chemical compatibility issues.
#@@# Thermal Versatility#@#
Employ oven-safe and microwave-safe properties to reheat, finish, or hold items directly in the bowl. Chefs can control temperature stages without transferring product, streamlining mise en place and reducing cross-contamination risk.
#@@# Design Efficiency#@#
Select an oval profile that optimizes countertop presentation and fits ergonomic service techniques for ladling and garnishing. Servers handle the bowls with reduced spillage, improving guest experience and lowering labor spent on recovery.
#@@#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 ceramic surfaces weekly for hairline cracks and chip formation; replace units showing damage to prevent contamination. Clean with a mild alkaline detergent in a commercial dishwasher cycle at recommended temperatures; avoid abrasive pads to preserve glaze. Verify seals on storage racks and stack gently to prevent impact. Preheat ovens only after loading dishes designed for thermal shock resistance. Track inventory by Manufacturer part BWB-105J and rotate stock using first-in, first-out.