PRODUCT CARE
PRODUCT CARE
PRODUCT CARE
CUTLERY Occasionally it occurs that new cutlery, after the first use, gets stained and/or leaves metalmarking on tableware. These symptoms are usually caused by the handling of the cutlery. All 18/10 cutlery, whatever brand or price, is made of the same type of steel. On old, scratched and tarnished cutlery, these phenomena are less visible, but with new cutlery they are even more visible. Below we will give some tips on the product care of your cutlery, for the prevention of stains on the cutlery and the prevention of metalmarking on tableware. Before first using cutlery: Wash the cutlery by hand before first use. During the final processes, the cutlery gets polished in the factory. This gets done with gloss polish. Many of the polish disappears during polishing, however, it may occur that some of the polish remains behind on the inside of the point of the forks and/or cutting surfaces of the knives. It is important to wash it off before it comes in contact with aluminum, stainless steel or certain substances in dishwashing deter - gents. When it gets in contact with these materials it can cause a chemical reaction that will leave rust or blue tar - nish on the steel. When the cutlery is immediately put into use (withouth first having washed it by hand) metalmark - ing may occur on the dishes. General tips: • Remove food residues, especially at the beginning, from the cutlery as soon as possible • It is prefered not to put cutlery in the dishwasher with stainless steel or aluminum items. By electrolysis* stains or dots can occur on the cutlery. • Do not soak cutlery. • Keep the knives separate of the other cutlery in the dishwasher. • Place the knives upright in the basket of the dish - washer. Do not wash cutlery with chlorine or other ag - gressive product in case of extreme soiling. • Dry and polish the cutlery immediatly after dishwash - ing.
STAINLESS STEEL All of our stainless steel products are (commercial) dish - washer safe. To ensure ongoing quality and to prevent stains we recommend the following: • Be careful with salty and sour products. Vinegar or lemon juice for example may affect the surface. Polish stainless steel immediately when it comes into contact with such products. Otherwise white spots and dents may appear. • Do not let stainless steel become too hot. Blue/brown stripes may appear which can only be removed with professional stainless steel maintenance products. • Do not use steel wool or abrasives, this may scratch the surface. • Stains on products can easily be removed with a cotton cloth and several drops of salad or olive oil. If neces - sary, polish the product with a dry cloth. • Every now and then you can add a little amount of am - monia to the water and clean the stainless steel with it. Make sure to use a soft cloth or brush to prevent the surface from scratching.
PORCELAIN All of our porcelain is safe to be used in commercial dish - washers, microwaves and ovens. It is important to follow the guidelines of the dishwasher manufacturer. High temperatures or use of detergent may cause damage to the glaze. Most damages occur when placing dishes in, or removing them from the dishwasher. It is recommended to use a dishwasher basket to prevent contact with other items. When removing food of items, a platic scraper should be used to prevent damage. Never use metal ob - jects or cutlery. Cutlery and other metal objects, for example pans, should never be washed simultaneously as this may cause metal marking. Remove metal markings with a soft abrasive or cleaner for ceramic hobs.
GLASS Our range of glassware is designed to be washed in com - mercial dishwashers. To ensure the lasting quality of the product we recommend the following: • All new glasses should be washed before first use. We recommend the use of dishwasher baskets to minimize the risk of breakage. glassware should not be washed at temperatures above 60°C as this can cause debris to be baked onto the glasses during the washing process. Noncaustic detergents should be used as caustic deter - gents can damage and dull the surface of the glass. • To extend the life of glasses for hot drinks we recom - mend pre-heating the glasses by running them under hot water. Do not put cold liquids straight into glassware that may be hot or warm as this can cause cracks.
WOOD All types of wood are not suitable for dishwashing and should be washed in warm soapy water only. Occasionly apply vegetable oil to take good care of the wood. It should not be left to soak in water, as this will cause dam- age to the product. It should be dried immediately after washing. • W ood is a natural material and will show signs of use after a period of time. • S tarting at 500 pieces, wood can be custom made.
MELAMINE Melamine is a robust, highly scratch, chip and break resist - ant plastic that if cared for correctly can provide a great alternative to ceramics. Use plastic or rubber scrapers to remove excess food residue before washing, as metal utensils or abrasives may damage or scratch the products surface. Do not use abrasive detergents or bleaches when washing, as this may stain or damage the products sur - face. Melamine products are dishwasher safe but are not suitable for use in microwaves and ovens. Melamine is desgined to be used in temperatures from -20 to +70ºC. Melamine is suitable for use in chafing dishes and bain maries within the above temperature guidelines. When using melamine in combination with chafing dishes it is important to use a sufficient amount of water.
* E lectrolysis: 'poor' metallic succumb to noble metal
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