The cayenne finish offers a visual cue that enhances presentation and supports menu theming without additional accessories. Hospitality operators will use the red tone to contrast plated items and reinforce brand plating concepts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe plates after service with a soft cloth and a mild detergent solution; rinse and air-dry or run in a commercial dishwasher on recommended cycles. Scrub chair backs, menu covers, salt/pepper shakers, and door handles with an EPA-registered sanitizer to prevent germ transfer and contamination of food and hands. Remove crumbs from booth crevices and under shelves to deter pests and maintain inspection compliance. Regular cleaning preserves finish and extends service life.#@@#Additional Info#@#Tuxton’s NQA-064 Cayenne ceramic plate is 6.5 inches in diameter, holds 0.56 cu. ft. per case, and is oven-, microwave-, and dishwasher-safe. It features lead-free construction for healthcare and foodservice and meets CSA durability standards.#@@#General Info#@#Description #@#
The cayenne finish offers a visual cue that enhances presentation and supports menu theming without additional accessories. Hospitality operators will use the red tone to contrast plated items and reinforce brand plating concepts.#@@#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 for hairline cracks weekly and remove compromised plates from service immediately. Use a nonabrasive detergent and a soft brush in commercial dishwashers to avoid surface abrasion. Stack plates with protective separators to prevent chipping during handling and transport. Verify oven and microwave temperature limits before use and avoid thermal shock by preheating ovens and allowing hot plates to cool before washing. Record maintenance actions in a log for traceability.