Elevate plating standards with a commercial-grade ceramic plate designed for consistent service and long operational life. This 12-inch round plate features a wide rim profile and fully vitrified ceramic construction, making it ideal for high-frequency use in restaurants, cafeterias, hospitals, and catering operations. Staff will appreciate its resilience in ovens, microwaves, and dishwashers, which reduces handling steps and supports faster table turns.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe plates after use with a soft cloth and mild detergent; rinse and air dry. Load black ceramic plates into the dishwasher per instructions; use low-abrasive detergents to avoid wear. For oven use, remove residues before heating. Clean high-touch areas—menu covers, chair backs, salt/pepper shakers, door handles—frequently with EPA-approved sanitizer to prevent germ transfer, pest attraction, and to maintain health-code compliance and customer confidence.#@@#Additional Info#@#Tuxton CBA-120 12" black ceramic plate is ideal for foodservice with a 12" diameter, wide rim, and 0.65 cu. ft. capacity. Vitrified ceramic resists chipping, supports oven/microwave use, and is dishwasher-safe, meeting CSA standards.#@@#General Info#@#Description #@#
Elevate plating standards with a commercial-grade ceramic plate designed for consistent service and long operational life. This 12-inch round plate features a wide rim profile and fully vitrified ceramic construction, making it ideal for high-frequency use in restaurants, cafeterias, hospitals, and catering operations. Staff will appreciate its resilience in ovens, microwaves, and dishwashers, which reduces handling steps and supports faster table turns.
#@@# Durable Ceramic Construction#@#
Fully vitrified ceramic provides dense, hard surfaces that resist chipping and thermal shock under heavy use. Kitchens benefit from predictable durability that minimizes replacement costs and maintains a uniform presentation across service lines.
#@@# Wide Rim Design#@#
A pronounced wide rim frames plated food and controls spillover during transport, improving run speed and reducing waste. Servers report fewer incidents of sauced entrees contacting tray edges thanks to the expanded rim footprint.
#@@# Thermal Endurance#@#
The plate tolerates oven and microwave cycles without surface degradation, allowing chefs to finish dishes under heat and send plates directly to service. This capability enables teams to streamline staging and reduces the number of transfer vessels required.
#@@# Dishwasher Compatibility#@#
The glaze and vitrification process support high-temperature commercial dishwasher cycles while preserving finish and color integrity. Back-of-house staff can run heavy loads without accelerating surface wear, lowering labor and replacement frequency.
#@@# Lead-Free Glaze#@#
Manufacturing specifies a lead-free ceramic formulation to meet institutional safety expectations for food contact surfaces. Facilities maintain compliance with regulatory preferences and reduce chemical exposure risks for guests.
#@@# Consistent Dimensions#@#
A true 12-inch top diameter and standardized profile ensure stackability and compatibility with industry racks, plateside warmers, and bussing 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#@#Inspect rims and glaze weekly for cracks or chipping; replace compromised plates to prevent contamination. Clean plates after service using commercial dishwashers on recommended cycles to remove residue. Stack plates with felt or paper separators to avoid abrasion. Avoid sudden temperature changes; cool food before placing plates in ovens and ensure stable ramp rates. Rotate stock using first-in, first-out procedures to reduce thermal cycling.