Proper Handling of Restaurant Flatware

Silverplated and stainless steel commercial flatware need to be handled carefully and maintained properly to keep them looking new. Maximize your restaurant flatware’s years of service by reducing the most common causes of damage and loss of luster – corrosion, tarnishing and buildup.

Restaurant flatware corrosion can result from several factors – the use of improper containers and compounds used for cleaning and storage, dirty presoak solutions, extra-long presoak times, and incorrect washing and drying procedures. Commercial flatware should never remain soiled overnight. To prevent corrosion, restaurant flatware should be rinsed thoroughly after use and dried immediately after rinsing.

To keep commercial flatware looking new, a regular detarnishing and burnishing schedule should be established. Metal deposits, food soils or hard water deposits can cause surface discolorations on both stainless steel and silverplated restaurant flatware.

Below are a few tips for extending the life of your restaurant flatware:

• Never allow commercial flatware to remain soiled overnight.
• Never presoak restaurant flatware for longer than 25 minutes.
• Always load commercial flatware into presoak containers after use, and dry restaurant flatware immediately after washing.
• Never load commercial flatware into aluminum, copper or copper alloy containers for presoaking.
• Only use plastic or stainless steel containers for presoaking restaurant flatware.
• Always store commercial flatware in a dry area away from cooking fumes and corrosive materials.
• Always make sure you have an adequate supply of restaurant flatware for rush periods.