Metalware maintenance tips

METALWARE MAINTENANCE TIPS

Flatware and Holloware are two of the most important items in a food service operator’s budget. These products require good care to retain their original beauty and value throughout their serviced life. 

Below are a few basic care and handling procedures that help maintain the appearance and quality of metalware products.

Pre-wash
Pre-wash silver plated or stainless steel items. NEVER leave knives, forks, spoons or any flatware unwashed for long periods of time. After service they should be pre-washed with hot water and proper detergent (Chlorine-free). Pre-wash should be done in the appropriate basket taking care not to mix forks and spoons and knives!! This is important to prevent scratching.

Studies show that more than 70% of corrosion is the result of food soil left on the flatware. Acid in the food (tartaric - tannic - citric, etc.) is the starting point of pitting or surface corrosion.

Washing
Washing should be done as soon as possible, using a proper plastic basket with compartments for forks, spoons, and knives. Different items should never be mixed in the same compartment (scratches). Spoons, forks, and knives should be stood with head up to allow proper washing and drying.

Take time to inspect and check that the proper quantity and quality of detergent is used as well as water softener to avoid extremely damaging calcium deposits (stain marks and in the long run pitting).

Drying
Proper drying should be carried out to avoid water spotting particularly on the blades of knives. Diners think water spots on the blades mean poor cleaning and “dirty” tableware. Improper drying may also lead to corrosion.

Silver flatware and holloware need the same maintenance. With the silver there are additional problems of oxidation or sulphurization. An expensive burnishing machine is no solution to those problems.

The simplest steps are the most effective: Pre-washing, washing, and drying.