Care & Handling
WASHING:
• Remove all remnants of food from metalware items immediately after use. Avoid using steel wool or metal scrapers. • Always separate flatware and holloware for pre-soaking and use a plastic or stainless steel pan, never aluminum. • Do not use a pre-soak solution containing acidic silver de-tarnishing agents, including chlorides, bromides or iodides, as these products cause severe corrosion.
• Always wash your metalware in hot water and make sure you choose a cleaning agent free of abrasive or corrosive qualities that might damage your metalware. • Avoid low-temp dish washing. It is not suited for metalware.
When flatware is transported and washed in the same cylinder, sort flatware tines, bowls and blades down. This prevents contamination when items are removed for setting the tables.
Load the washing machine with the openings of hollow pieces facing down.
STORING:
Always make sure your metalware is clean and dry before storing to avoid corrosion and oxidation marks.
Keep your holloware pieces together in a dry area. Plastic or wooden racks provide the best storage.
Made with FlippingBook. PDF to flipbook with ease