PRODUCTS

Handling Tips

Quality is built in our ware through design, good raw material and optimum production control. Thus we are confident that our ware will live up to your expectations. However, Ceramic Dinnerware still must be handled correctly to perform efficiently and last longer. Below please find few common sense tips and advice that if followed will yield good results:

1. Breakage or Chipping

   Improper handling has always been the main reason for breakage or chipping. To avoid that please use the following tips or advice:

   • Do not overload boxes and dish racks.
   • Avoid using Metal rack and trays.
   • Do not pile heavy items on lighter ones.
   • Do not stack ceramic plates too high.
   • Avoid nesting cups.
   • Do not use metal tinsels to scrape dishes.
   • Avoid high water pressure when washing dishes.
   • Make sure that dish washer have rubber guards.
   • Make sure that dish washers have protective matting on floor.
2. Scratches and metal marking

   Scratches and metal markings can be the result of many causes. To avoid these scratches, please observe the following:

   • Avoid using improper metal trays.
   • Do not scour Dinnerware with metal pads, steel wool or abrasive cleansers.
   • Do not let food to dry on plates, while cleaning, stuck dry food will cause scratches.
   • Avoid overworking your china due to an adequate inventory level.
3. Stains and discoloration

   Staining could be the result of a number of reasons:

   • Improper cleaning procedures where food is allowed to remain unwashed after use.
   • Pre-soaking in water over 160 degrees.
   • Improper detergent concentration.
   • Hard water or Iron content.
   • Lime content in old equipment.
   • Eroded spray nozzles
   • Make sure that your China is fully vitrified.

Glassware can be damaged in more than one way:

1. Thermal Shock

   When a piece of Glassware is subjected to a sudden temperature change, a thermal shock occurs. Rapid change in temperature can cause enough stress to result in breakage of the ware. A very hot glass can not be taken directly from the dishwasher into service. Or a glass that was holding ice can not be put directly into a hot dishwasher. In the same token, hot water can not be put into a cold glass and vice versa. The glass must be at room temperature

2. Mechanical shock
   

   Breakage or chipping due to mechanical shock is usually the result of:

3. Sharp contact with another solid object such as a spoon, another glass, or dinnerware. Some times mechanical shock could create an invisible crack in the glass thus rendering it weak. This glass will be more susceptible to breakage when subjected to another mechanical or thermal shock.

Flatware

1. Corrosion

   The main reason for corrosion is the impact of chlorides present in food that dissolves and attacks silver plating and stainless steel, permanently damaging the surface of the flatware.

2. Corrosion can result also from other sources:
   • Improper compound used for cleaning.
   • Inadequate pre soak solutions.
   • Long pre soak times
   • Inadequate washing and cleaning procedures and methods.
   • Extended exposure to moisture
   • Flatware left soiled overnight
   • Flatware must be rinsed and thoroughly dried immediately after rinsing.
3. Tarnishing

   Flatware must be kept looking new. It is important for customers to see and use clean looking flatware. To ensure this look, flatware must be subjected to a detarnishing schedule. Silver plated flatware; usually get silver sulfide deposits on the surface which causes discoloration. Stainless steel flatware usually gets build-up of foreign material, such as food soils or hard water deposits which cause black, grey discoloration.