Additional Features

• Handling: Make sure to separate china, hollowware, and flatware and sort by type while cleaning tables to help prevent scratching of metalware. Washing: Most operational challenges are caused by food and/or chemicals remaining on metalware for an extended amount of time. Avoid this by sorting and pre-soaking items in a chlorine-free solution for 10-15 minutes as soon as it's collected from the table. Pre-soak in plastic or stainless steel pans rather than aluminum pans as aluminum may cause discoloration. Pre-soaking and washing should be done in hot water at a temperature of around 140-160 degrees. Handwashing: To remove any food remnants from the flatware or hollowware, avoid using steel wool or metal scrapers. Dishwashing: Check that the proper quantity and quality of detergent are used, as well as a water softener, to avoid extremely damaging calcium deposits. Using Chlorine-free, non-abrasive cleaner or detergent helps to avoid corrosion. In the dishwasher, keep forks, spoons, and knives separated in the proper plastic compartment with the heads facing up. This allows for proper washing and drying. For hollowware, load the rack with openings of each piece facing down. Be sure not to overcrowd any compartment. Rinsing: After metalware is cleaned, rinse thoroughly with hot water (around 180 degrees). It is recommended to use a softener in case of hard water to avoid minerals leaving water spots or damaging the metalware. Storing: It is important to dry metalware before storing it to avoid water spots, oxidation, and corrosion of metalware. Store metalware in a dry area away from humidity and grease.