DRINKWARE DRINIQUE • Freezer safe
• Safe with hot and cold liquids • Commercial dishwasher safe • High-Temp dishwashers are recommended
• Low phosphate and low chlorine washer detergent and sanitiser (e.g., Ecolab’s Apex2 system) are recommended • When using a 3-tier washing system, avoid using scratch pads or abrasive brush scrubbers • Af ter washing, store glasses dry • Towel dry with sof t cot ton buf fers or towels and polish glasses for best results
CUTLERY
ABS (RESIN) HANDLED KNIVES • Low temp dishwasher safe • Wash knives with warm water and a mild detergent, • Rinse well and dry thoroughly • Not recommended for high temp dishwashers that exceed 167°F / 75°C • Knives should not be exposed to extreme temperature changes, which will cause the abs handle material to crack over time
• Cutlery should be washed separately from dinnerware • Wash as soon as possible to prevent pit ting from acidic food deposits • A pre-soak in warm water is recommended to loosen food par ticles • Make sure your cleaning agent is void of any abrasive or corrosive qualities • Use upright baskets to prevent scratching and to aid drying • Do not over fill the upright cutlery baskets • If using a low temperature dishwashing system, carefully follow the manufacturer’s instructions to avoid staining or corrosion • On completion of the wash, allow the cutlery to air dry, hand dry if necessary • Be sure cutlery is completely dry before storing in a dry location away from the kitchen STEAK KNIVES WOOD HANDLED KNIVES • Handwashing is recommended for the best per formance and optimal product life • Wash knives with warm water and a mild detergent, rinse well and dry thoroughly • Water and harsh detergents will dull the finish and dry out the handles • It is recommended that the wooden handles be oiled as needed
STAINLESS STEEL KNIVES • Dishwasher safe • Wash knives with warm water and a mild detergent, rinse well and dry thoroughly
BLADE SHARPENING • Serrated blades cannot be sharpened • Blades with no serrations can be sharpened as needed • The frequency will depend on how of ten the knives are used and how well they are maintained THINGS TO AVOID • Avoid soaking knives; they should be cleaned immediately af ter use to prevent damage caused by cer tain foods • Avoid using abrasive cleaners, scouring pads, oven cleaners or cleaners containing chlorine bleach or citric extracts • Avoid cut ting on hard sur faces such as stone, metal or glass
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