Handle each unit at a nominal 31.9 measurement that balances sturdiness with manageable lift for servers and dish staff. Operators minimize fatigue over long shifts and maintain steady service speed during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe mug interior and exterior with warm water and mild detergent after service. Rinse thoroughly and place in commercial dishwasher; use recommended cycle and avoid bleach-based sanitizers. Inspect high-touch areas like rims and handles; sanitize with EPA-registered solution where required to prevent germ transfer and protect food safety. Dry and store stacked loosely to prevent chipping. Regular cleaning preserves appearance, reduces pest risk, and supports health-code compliance.#@@#Additional Info#@#Yanco NC-9014C 12 Oz. brown melamine soup mug is durable and heat-resistant for hot-service. It measures 2.75" high by 4" wide, weighs 31.9 pounds per case, resists chipping, fits standard shelving, and cleans in commercial dishwashers.#@@#General Info#@#Description #@#
Handle each unit at a nominal 31.9 measurement that balances sturdiness with manageable lift for servers and dish staff. Operators minimize fatigue over long shifts and maintain steady service speed during peak periods.#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Yanco NC-9014C Nu-Classic Sesame Soup Mug.#@@#Maintenance Guide#@#Inspect each Yanco NC-9014C mug before service and remove chips or cracks to prevent contamination. Wash with commercial dishwasher detergent at recommended temperatures; avoid bleach to protect color. Dry thoroughly to prevent microbial growth and stack by rim to reduce stress. Rotate stock using first-in, first-out. Sanitize per local health codes; document cycles and replace mugs that exceed wear thresholds to maintain safe, consistent service.
