Stop settling for ordinary tableware when service quality relies on consistent portioning and durable materials. This porcelain bouillon cup features a 10 Oz. capacity and a 4.25-inch diameter, allowing for controlled portions while accommodating standard spoon and saucer arrangements. Chefs and managers will appreciate a unit that withstands institutional dishroom cycles, oven heat, and microwave use without warping or glazing failure.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the porcelain cup with a soft cloth and mild detergent; rinse with warm water and air dry. Run through commercial dishwasher cycles as needed; verify racks secure cups to prevent chipping. For stubborn stains, soak in a 1:10 bleach solution for 2 minutes, then rinse thoroughly. Clean high-touch areas like cup rims, serving trays, and storage shelving daily to prevent germ transfer, deter pests, preserve finish, and meet visible health-code expectations.#@@#Additional Info#@#Yanco RO-2404 porcelain bouillon cup holds 10 Oz., measures 4.25" diameter by 2.5" height, and features a white and brown Rockeye-2 glaze. Its oven, microwave, and dishwasher-safe construction ensures durability.#@@#General Info#@#Description #@#
Stop settling for ordinary tableware when service quality relies on consistent portioning and durable materials. This porcelain bouillon cup features a 10 Oz. capacity and a 4.25-inch diameter, allowing for controlled portions while accommodating standard spoon and saucer arrangements. Chefs and managers will appreciate a unit that withstands institutional dishroom cycles, oven heat, and microwave use without warping or glazing failure.
#@@# Porcelain Construction#@#
Engineers selected porcelain to combine thermal stability and tactile weight, enabling steady heat retention and comfortable handling during service. Operators can run continuous cycles in commercial dishwashers without surface degradation, ensuring visual consistency across shifts.
#@@# Standard Portion Capacity#@#
Designers sized the cup at 10 Oz. to match common soup, consommé, and side ramekin portion requirements across various menus. Kitchens benefit from predictable yield control that simplifies inventory planning and reduces overportioning waste.
#@@# Compact Footprint#@#
Manufacturers provide a 4.25-inch diameter and 2.5-inch height for a compact profile that nests efficiently and fits service trays and saucers. Chefs will find storage density improves, with more units per cabinet shelf and reduced breakage risk from overcrowding.
#@@# Thermal Versatility#@#
The unit is rated safe for microwave and oven use, enabling direct reheating and finishing without transferring to alternate containers. Line cooks gain workflow speed by eliminating extra handling steps and minimizing cross-contamination opportunities.
#@@# Durable Finish#@#
Production glazing resists staining and maintains a uniform white surface accented with a brown rockeye pattern that conceals minor surface marks. Food service teams will maintain a consistent dining presentation with minimal refurbishment and lower replacement frequency.
#@@#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 RO-2404 Rockeye-2 Bouillon Cup.#@@#Maintenance Guide#@#Inspect porcelain for hairline cracks weekly and remove compromised units immediately to avoid contamination. Clean cups after each service with a neutral detergent and a soft brush; rinse with potable water and air dry. Load dishwashers without contact to prevent chipping and use low-alkaline cycles. Verify oven and microwave seals before heating; preheat to recommended temperatures. Store cups nested with protective separators and track inventory by part number RO-2404.
