Measuring 4-3/4 inches wide and 1-1/4 inches high, this low-profile unit stacks efficiently to conserve storage and trolley space. Procurement plans can maximize shelf density and transport up to two dozen per case for simplified ordering. This dish is an ideal choice for enhancing service while maintaining operational efficiency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe dishes after service with a soft cloth and mild detergent; rinse and load into the dishwasher using the recommended cycle. Scrub dried food with a nonabrasive pad before sanitizing. Inspect for chips and remove damaged items. Clean high-touch zones like chair backs, menu covers, and bathroom handles with EPA-approved sanitizer to prevent germ transfer, shape customer perception, meet health-code expectations, and deter pests.#@@#Additional Info#@#Tuxton GAR-060 fruit dish holds 5-1/2 oz in a 4-3/4" ceramic design in Red Rock; the lead-free bowl resists thermal shock, performs in ovens and microwaves, and is CSA-rated for commercial dishwashers, sold two dozen per case.#@@#General Info#@#Description #@#
Measuring 4-3/4 inches wide and 1-1/4 inches high, this low-profile unit stacks efficiently to conserve storage and trolley space. Procurement plans can maximize shelf density and transport up to two dozen per case for simplified ordering. This dish is an ideal choice for enhancing service while maintaining operational efficiency.#@@#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 each Tuxton GAR-060 fruit dish for chips and hairline cracks before service and remove compromised pieces. Clean ceramic surfaces in commercial dishwashers on manufacturer-recommended cycles; pre-rinse to prevent residue. Sanitize with approved solutions at specified concentrations and contact times. Store dishes nested with protective separators to avoid abrasion. Rotate stock to distribute wear and record maintenance weekly to monitor breakage rates and service life.