IMCO Advisor 2025

A

E

B

F

C

G

D

Non-Serrated Blade for Melamine Dinnerware

H

Choice Cut ™ Steak Knives DON# Handle

Select Cut ™ Steak Knife DON# Handle

Bunker Hill ™ Flat Handle Pistol Grip Dinner Knife DON# Tip Length

Tip

Length Qty

Tip

Length

Qty

Qty

A. S396

G. S340

H. S2217

Black Plastic Pointed 8 3/4 " 12/pk Black Plastic Full Tang 8 3/4 " 12/pk

Black Plastic Round 8 1/2 "

12/pk

8 7/8 "

12/pk

Round

NOTE: Ask your DON Sales Representative for stocking locations

NOTE: Ask your DON Sales Representative for stocking locations

B. 1235001

C. S393

Round 8 7/8 " 12/pk

Bakelite

D. 1049114

Plastic

Round 9"

12/pk 12/pk

E. S370

Black Plastic Round 10"

F. 1209799

Round 9 1/2 " 12/pk

Pom

NOTE: Ask your DON Sales Representative for stocking locations

• Presoak to loosen dried-on foods, protects the finish and helps with washing • Place soiled ware in a presoak solution as soon as possible to prevent corrosion; tableware should never remain soiled overnight • Avoid aluminum pans which react with the chlorine in presoak compounds and cause discoloration. Chlorine can stain even high-grade 18/8 stainless steel. Also, avoid presoak compounds intended for silverplate. • Only use plastic or stainless steel pans and a nonabrasive presoak compound suitable for stainless steel, such as DON Flatware Presoak (1J69). The compound must be fully dissolved before ware is added. • The maximum recommended presoak time is 15 minutes. Tableware must be removed and presoak solution changed often to prevent buildup of chlorides. • After presoaking, tableware should immediately be washed in hot water using a nonabrasive, non-corrosive cleaning agent. In warewashing machines, flatware should rest vertically during wash and rinse cycles. • Low temperature (below 135° F) or chlorine bath systems are not recommended for stainless steel because of potential corrosion. Follow the machine manufacturer’s directions carefully. • After washing, flatware should be thoroughly rinsed in clean, hot water (about 180° F). Articles should then be dried immediately.

Desc

Casual Dining Fine Dining

Teaspoon

3 2

5 2

Oval Bowl Spoon

Tablespoon

¼

*

Iced Teaspoon

Demitasse Spoon Bouillon Spoon

2 2 3 2

*

2 3

Dinner Fork Salad Fork Cocktail Fork Dinner Knife Steak Knife

* *

3

2 2 2

* *

Butter Spreader

• Multiply number of seats by number listed for each piece in the table to determine what you need for active service • Always allow for 25% more than this table recommends for reserve inventory

10

Made with FlippingBook Publishing Software