Founded in 1998, our company supports food service professionals with durable, code-compliant tableware built for continuous use. CSA and material compliance accompany the product, and specifications focus on service efficiency, safety, and predictable lifecycle performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe plates and seating daily with a mild detergent and warm water; rinse and air dry. Sanitize high-touch zones—menu covers, shakers, chair backs, door handles—using an EPA-registered surface sanitizer per label dwell time. Remove crumbs and spills around booths and under shelves to deter pests. Inspect and polish wooden or vinyl surfaces monthly to prevent staining and material degradation. Cleanliness prevents cross-contamination, shapes guest perception, and supports health-code compliance.#@@#Additional Info#@#Tuxton’s GAA-003 Agave 7.25" ceramic plate has 0.57 cu. ft. capacity with lead-free, fully vitrified construction; it's oven-, microwave-, and dishwasher-safe for reliable service in restaurants, schools, hospitals, and catering.#@@#General Info#@#Description #@#
Founded in 1998, our company supports food service professionals with durable, code-compliant tableware built for continuous use. CSA and material compliance accompany the product, and specifications focus on service efficiency, safety, and predictable lifecycle performance.#@@#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 plates daily for chips or hairline cracks and discard damaged units to prevent contamination. Wash sets in commercial dishwashers using manufacturer-recommended detergents and cycle temperatures to preserve glaze and embossed rim integrity. Dry plates thoroughly before stacking to avoid moisture trapping. Store trays on padded shelving with balanced loads; rotate stock using first-in, first-out. Follow CSA and local codes for sanitation and handling.