Advises to caring your china:

• Handle china in small amounts.
• Do not pile up more than 5 cups at once.
• Avoid placement of hot china over a cold or wet area.
• Make sure to have enough china pieces, still during high demanding events.
• Do not overweight the tray where you carry the china.
• When microwave cooking, make sure the china is not silver or gold decorated.
• Do not pick up large amount of china at once.
• Classify china per style.
• Do not place any metallic cookware inside china pieces.
• Handle china with care.
• Transport china over short distances.
• Place cups and plates in proper baskets, hopefully plastic ones.
• Pile up a maximum of 30 plates (large plates) and a maximum of 10 plates (small plates).
• Do not expose china to open flame.
• Avoid abrupt temperature changes.
• Avoid rubbing between china pieces.
  

To prevent Stains or Discoloration:

• Do not use abrasive pads.
• Do not allow china to remain unwashed after use.
• Do not pre-soak china in water over 160 degrees
• Use detergents with proper concentrations.

Storage:

• Store your pieces separately from crystal ware and metallic utensils.
• Stack according to shapes and sizes.
• When storing in metallic divisions, it is recommended that these divisions be covered with cloth so as to avoid rubbing aluminum with porcelain.
• Do not store wet pieces.
  

Oxide, Aluminum or steel stains
Produced by improper washing, rubbing among pieces or contact with other metallic utensils or the use of soft metallic utensils.

In order to prepare the solution that softens the stains, use five ladles full of bicarbonate of soda per every five liters of water. Let the solution boil. Then place the pieces in it that need this treatment for 10 or 20 minutes, depending on if the stains are light or more visible.

In order to do it adequately, a stainless steel container must be used (not aluminum pots).

Then take the pieces out, rinse out and cover the stains that are still there with abrasive powder detergent, scrub with a soft sponge. Lastly, rinse out with lots of water and dry the pieces (This procedure should only be done on white enamel. For no reason whatsoever on the decoration.).

Coffee, Tea, Chocolate and Cocoa stains

Produced by letting the tableware go without cleaning for more than 24 hours.

It is recommended that the piece in question be submerged in a 4% active chlorine solution (bleaching solution, commercial product) for a maximum of 20 minutes. Then rinse it out and you will see the difference.

Cleaning Process

HAND WASH
It is done through two sinks: The tableware is submerged in soapy water in the first one and then it is rinsed out with running water in the second one.

The faucet and the sink should be covered so as to avoid chipping or breaking.

• Pre-wipe: Wipe off any solid food residue. It should be done by hand with a glove or a plastic spatula.
• Pre-wash: Rinse out the pieces with the purpose of softening the food residue stuck to the piece. It should only be done with the tableware. Do not mix with utensils or any etallic material. Heated water.
• Washing with Detergent: Submergence of the pieces in soapy water with the purpose of extracting all kinds of food residues. Soft sponges should be used. Heated water.
• Rinse: Wash the pieces with water, in general with hot water, with the purpose of washing off the detergent from the pieces. This process is done with totally fresh and clean water.

DISHWASHER USE
The cleaning is done through a dishwasher, which does the whole process of soaping and rinsing in different cycles.

• Pre-wipe: Wipe off any solid food residues. It should be done by hand with a glove or a plastic spatula.
• Pre-wash: Rinse out the pieces with the purpose of softening the food residue stuck to the piece. It should only be done with the tableware. Do not mix with utensils or any metallic material.
• Washing with Detergent: Machine cycle in which the pieces are submerged in soapy water at a temperature of 65 degrees Celsius.
• Rinse: Wash cycle with fresh water at 82 degrees Celsius, with additives that can be shiny or drying.

For more information on ware washing please consult Hobart advice and professional products:
http://www.hobartcorp.com/hobartg5/pr/products.nsf/pages/warewashing?opendocument

THE DETERGENT
HAND WASH
The detergents should be liquid so as to avoid scratching the tableware. They should be neutral so as to avoid affecting the hands of the operator and the enamel on the tableware.

MACHINE WASH
The detergents should be liquid so as to avoid scratching the tableware. During the rinse cycle shiners, rinse or dryers should be used so as to give shine to the tableware’s enamel and minimize the drying time.

DRYING PROCESS
If the tableware is in rotation, it can be left to dry at room temperature, but only if the tableware is going to be put away. The pieces should be dried with drying cloth, which avoids oxide stains.