Founded 1998, our B2B focus delivers product solutions informed by long experience with restaurants, hospitals, schools, universities, and hospitality groups. Specified to meet commercial demands, this item ships two dozen per case and supports consistent service routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe each 3 oz ceramic sauce dish with warm water and mild detergent, scrub crevices with a soft brush, rinse thoroughly, and place in the dishwasher on normal cycle for sanitization. Inspect high-touch zones like rims and storage shelves after cleaning. Regular cleaning prevents germ transfer on menu covers and chair backs, shapes customer perception of hygiene, ensures visible compliance with health codes, deters pests, and preserves ceramic finish and service life.#@@#Additional Info#@#Tuxton GZL-751 3 oz ceramic rectangular sauce dish measures 4" x 2.5" x 1.13" and holds 3 oz; fully vitrified ceramic withstands microwave, oven, and dishwasher use, meeting CSA-quality expectations, sold two dozen per case.#@@#General Info#@#Description #@#
Founded 1998, our B2B focus delivers product solutions informed by long experience with restaurants, hospitals, schools, universities, and hospitality groups. Specified to meet commercial demands, this item ships two dozen per case and supports consistent service routines.#@@#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 glaze and rim weekly; remove chips and replace damaged units to prevent contamination. Clean with a neutral pH detergent in a commercial dishwasher cycle and allow full drying before stacking. Sanitize per facility protocol using an approved chemical or heat method; verify dwell times with test strips. Rotate stock using first-in, first-out. Handle by base to avoid fingerprints on serving surfaces. Record maintenance actions in the equipment logbook.