Care & Cleaning

Stainless Flatware

To retain a quality product, please follow process below

Download a printable version of the Stainless Steel Care & Cleaning Instructions!

Handling

  • Slotted cylinders in a rack-suitable for sink or dishwasher use makes it possible to wash, transport, and dispense flatware with minimum handling.
  • In a system where flatware is washed and stored in the same cylinder, the flatware should be sorted into the cylinders utensil side down to prevent hand contamination after cleaning.
  • In a system where flatware is transferred from cleaning cylinder to a storage cylinder by flipping it over, it should be sorted in the cleaning cylinder utensil side up, so that it will eventually be stored utensil side down.

Presoak

  • Remove all food remnants before presoak but avoid using steel wool or metal scrapers.
  • Flatware should be pre-soaked immediately following its removal from the table.
  • Flatware should not remain in presoak for longer than 10 min.
  • Use presoak compound suggested by manufacturer of your detergent.
  • Do not use presoak containing silver de-tarnishing agent on stainless.  These products cause severe corrosion to flatware. 
  • It is very important that only a plastic or stainless steel pan is used for pre-soaking. NEVER USE AN ALUMINUM PAN.
  • Make sure liquid or powder compounds are completely dissolved before flatware is placed in presoak.
  • Change presoak frequently.  Chemicals accumulate in the presoak and may cause harm.

Washing

  • After pre-soaking, immediately load flatware loosely into vertical cylinders.
  • NEVER WASH FLAT.
  • Wash your flatware in hot water and a good cleaning agent.
  • Use a nonabrasive or noncorrosive cleaning agent.
  • Check dishwasher temperature twice daily, and make sure it is above 130 degrees.
  • Low temperature or chlorine bath dishwasher systems are ok to use with our flatware. The sanitizing agent used in these systems can however be harmful to stainless steel if not used properly.

Rinsing

  • The clean flatware should then be rinsed in water of at least 180 degrees.
  • A wetting agent may be added to the rinse to prevent minerals in water from staining the flatware.
  • Should you have very hard water, a softener is recommended.
  • Make sure flatware in cylinders is loosely packed to allow air drying.
  • Shake racks to remove any water.
  • To prevent corrosion and film build-up, flatware MUST be rinsed thoroughly and dried immediately after rinsing.

Storing

  • Always store stainless flatware in a dry area.
  • Always store flatware tines, bowls, and blades down.
  • Flatware must be clean and dry before storing.
  • Make sure you have the proper amount of flatware for rush periods.

 

LOW –TEMP DISHWASHING – CAUTION!!!!!

If you are using a low –temp or chlorine bath type dishwashing system, take great care in following the manufacture’s instructions. An over concentration of sodium hypochlorite (Bleach), the active sanitizing agent of these systems, will attack most metal tableware, improper use, or faulty equipment functioning, will cause staining or corrosion of even the finest stainless steel.

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