Comparative Analysis of Global Consumer Behaviour in the Context of Different Manual Dishwashing Methods

Total Page:16

File Type:pdf, Size:1020Kb

Comparative Analysis of Global Consumer Behaviour in the Context of Different Manual Dishwashing Methods International Journal of Consumer Studies ISSN 1470-6423 Comparative analysis of global consumer behaviour in the context of different manual dishwashing methodsijcs_1051 1..13 Petra Berkholz, Verena Kobersky and Rainer Stamminger Bonn University, Institute of Agricultural Engineering, Household and Appliance Technology Section, Bonn, Germany Keywords Abstract Consumer behaviour, resource consumption, manual washing up, automatic dishwashing, This laboratory study presents an overview of the global manual dishwashing behaviour. household appliances, household technology. The focus of the investigation was to analyse individual attitudes towards manual dish- washing and to determine the amount of water and energy used, as well as the cleaning Correspondence performance achieved. Additionally, manual dishwashing was compared with automatic Rainer Stamminger, Institute of Agricultural dishwashers. Two hundred eighty-nine participants from 29 countries took part in this Engineering, Household and Appliance investigation. Each consumer had to wash up a complete soiled dishwasher load consisting Technology Section, Nussallee 5, 53115 of 12 place settings based on both international and local performance test standards for Bonn, Germany. automatic dishwashers. Country-specific aspects such as tableware, food residues or E-mail: [email protected] washing up equipment were considered. In order to analyse individual consumer’s behav- iour, each participant was recorded on video and had to fill out a questionnaire. The doi: 10.1111/j.1470-6431.2011.01051.x resource consumption for washing up dishes was measured during the tests. At the end of each trial, the cleaning result of the washed up tableware was assessed. To compare manual with automatic dishwashing, country-specific dishwasher models were tested in parallel with three different programmes with the same soiled dish samples. The study provides comprehensive data about the average resource consumption for manual dishwashing for a specific load for each country. The average water consumption per country reached 34.7 l up to 160.1 l, and individual values ranged from 18.3 l to 472.8 l. The lowest used average heat quantity accounted for 0.9 kWh per country, while the highest amount was five times higher. The cleaning results did not differ much between the countries: the average test results were between 2.2 and 2.8 on a scale between 0 and 5. The automatic dishwasher tests showed differences between both the machines and the programmes. All machines achieved lower water consumption values than the average consumers with about 9.6 l to 26.7 l of water on average. The energy consumption ranged from 0.5 kWh on average up to 2.0 kWh. The cleaning results of the dishwasher tests varied highly ranging from 1.1 in a quick programme to 4.4 in an intensive programme. The study comes to the conclusion that automatic dishwashing is more superior as compared with manual dishwashing in terms of performance and resource consumption under the tested conditions. Furthermore, it points out that washing up dishes under running tap water is the most water-consuming manual dishwashing method of all investigated ones. A high lack of knowledge about the benefits of automatic dishwashing compared with manual dishwashing can still be identi- fied among consumers. Introduction discussions was a definition of the term sustainable development, summarized 1987 in ‘Our Common Future’, better known as the Sustainability and sustainable development are both terms that Brundtland Report (United Nations, 1987). Two main definitions have been given various meanings by politicians, socialists, econo- of sustainability are named within this document: mists and ecologists in the past decades. Early discussions about 1 ‘Sustainable development seeks to meet the needs and aspira- the concept of sustainable development were phrased back in the tions of the present without compromising the ability to meet those 1960s during a UNESCO Conference (International Institute for of the future’ (United Nations, 1987, p. 51). Sustainable Development, 2002). Over the years, publications, 2 ‘In essence, sustainable development is a process of change in research findings and global conferences made up the concept of which the exploitation of resources, the direction of investments, sustainability as the focus of their interest. An outcome of all these the orientation of technological development, and institutional International Journal of Consumer Studies 1 © 2011 Blackwell Publishing Ltd Analysis of global manual dishwashing methods P. Berkholz et al. change are all in harmony and enhance both current and future European investigation was only based on a limited number of potential to meet human needs and aspirations’ (United Nations, participants, Berkholz et al. (2010) replicated the study by choos- 1987, p. 57). ing a larger and fully representative sample of UK participants. In But in the background of the increasing effect of climate change addition, each study compared the hand wash results with those of and global warming, all political efforts that have been made until an automatic dishwasher tested under the same conditions. Both today do not seem to be enough. At present, the decrease of studies were conducted in a laboratory under consumer relevant non-renewable resources makes it necessary to rethink about test conditions. In contrast to that, Richter (2010) investigated 200 energy and water demand behaviour not only in the domestic households in four European countries to identify the washing up sector. Both the world population and also the demand for behaviour under real-live conditions. The analyses of Vivian et al. resources are continually growing (United Nations, 2005). (2011) focused on the energy and the associated carbon dioxide Already today, one of the largest energy users in the European equivalent emission from both washing up dishes by hand and Union is the domestic household sector due to its increasing using an automatic dishwasher. Additionally, the consumer behav- demand for heating and appliances (European Environment iour was also taken into account in the assessment. All studies Agency, 2005). Future prospects expect, that especially in the came to the conclusion that on average, a dishwasher needs con- developed countries, consumers will be even more dependent on siderably less water and energy and reaches on average better appliances due to lifestyle changes and the increasing desire for cleaning results when used efficiently compared with hand wash. technology and comfort. Furthermore, a trend towards smaller Because these studies were only limited to some European coun- household sizes can be identified. Simultaneously, the number of tries, the need of future investigations was given to include also single households is increasing as well (European Environment habits and attitudes of consumers in non-European countries. Agency, 2005; European Commission, 2008). Future prospects indicate for Europe that the household energy demand will rise by 12% until 2030 (European Commission, 2008). Due to these Research question developments, the household appliance industry – especially for Published research have already investigated washing up habits those of white goods – has made a step forward to encourage both under laboratory and real-life conditions. But their focus was consumers to act in a more sustainable way by implementing limited to consumers living in Europe, where living conditions do energy labels. Less efficient appliances disappeared from the not differ that much between countries. In order to get a deeper market, because consumers demanded machines with higher effi- insight into washing up habits and resource consumption for ciency classes (Presutto et al., 2007). manual dishwashing outside the European Union, the main aim of When looking at the market saturation of household appliances the present investigation should be to broaden the existing Euro- on a global base, inhomogeneous distribution can be identified even pean studies by including also non-European countries into the for the higher developed countries. Taking dishwashing as an focus of research. Thereby, a better understanding of worldwide example, automatic dishwashers show an increasing market manual dishwashing practices and consumer insights are given share in Germany and the United States during the last decades which could be used to develop recommendations for best prac- (US Energy Information Administration, 2001; Zentralverband tices in the future. Participants of several representative states Elektrotechnik- und Elektronikindustrie e.V., 2011), because the from all continents were chosen to take part in the study. Tests usage of this household appliance is common in both countries for were performed in Germany and abroad. The analysis of consumer decades. But there are still countries with a low market saturation of behaviour should be researched, on the one hand, by measuring automatic dishwashers, where these appliances almost have a status energy and water consumption data as well as the cleaning result. of luxury goods (Grady, 2004). Different lifestyles, traditions and On the other hand, washing up techniques and habits should be needs, but also high purchasing costs, can be assumed as reasons for identified within a non-participant observation and a question- this market development. It indicates that in these countries, a lot of naire. Based on this, it should be researched if similar results like different
Recommended publications
  • An Evaluation of Modern Day Kitchen Knives: an Ergonomic and Biomechanical Approach Olivia Morgan Janusz Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach Olivia Morgan Janusz Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Biomechanics Commons, and the Engineering Commons Recommended Citation Janusz, Olivia Morgan, "An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach" (2016). Graduate Theses and Dissertations. 14967. https://lib.dr.iastate.edu/etd/14967 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of modern day kitchen knives: An ergonomic and biomechanical approach to design by Olivia Janusz A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Industrial Engineering Program of Study Committee: Richard Stone, Major Professor Michael Dorneich Stephanie Clark Iowa State University Ames, Iowa 2016 Copyright © Olivia Janusz, 2016. All rights reserved ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ………………………………. ....................................... iii ABSTRACT………………………………. .............................................................
    [Show full text]
  • The Guide Cookware Bakeware
    THE GUIDE TO COOKWARE AND BAKEWARE HOW TO USE THIS GUIDE This guide is organized primarily for retail buyers and knowledgeable consumers as an easy- reference handbook and includes as much information as possible. The information carries readers from primitive cooking through to today’s use of the most progressive technology in manufacturing. Year after year, buyers and knowledgeable consumers find this guide to be an invaluable tool in selection useful desirable productions for those who ultimately will use it in their own kitchens. Consumers will find this guide helpful in learning about materials and methods used in the making of cookware. Such knowledge leads to the selection of quality equipment that can last a lifetime with sound care and maintenance, information that is also found within this guide. Any reader even glancing through the text and illustrations will gain a better appreciation of one of the oldest and most durable products mankind has every devised. SECTIONS • Cooking Past and Present ........................................ 3 • Cooking Methods ................................................ 5 • Materials and Construction ....................................... 8 • Finishes, Coatings & Decorations ................................. 15 • Handles, Covers & Lids ........................................... 22 • Care & Maintenance ............................................. 26 • Selection Products ............................................... 30 • CMA Standards .................................................. 31 •
    [Show full text]
  • Use & Care Instructions
    USE & CARE INSTRUCTIONS Congratulations on your purchase and welcome to the world of T-fal® cookware! T-fal cookware is designed to provide many years of cooking enjoyment, superior performance and maintenance-free service. QUICK START TIPS • Remove all labels and packaging materials. • Wash cookware in warm, soapy water, then rinse and dry using a soft cloth or paper towel. • For cookware with a non-stick interior, it is recommended to “season” the pan prior to first use. (Ceramic cookware should NOT be seasoned.) Wash the cookware thoroughly and dry. Heat each pan on low for 30 seconds, remove from heat and put one tablespoon of vegetable oil in each pan. Rub the oil over the entire surface with a paper towel. Repeat after every 10 dishwasher cycles or if accidental overheating occurs. NOTE: Some cookware is shipped with a protective plastic piece located at the base of the handle. Please discard before use, as failure to remove this piece could create a fire hazard. GENERAL COOKING TIPS • Never leave cookware unattended while cooking. • Use low to medium heat with your T-fal cookware. Aluminum cookware conducts heat extremely quickly and evenly. High heat may damage your T-fal non-stick cookware, and this type of damage is not covered under the warranty. • Never let cookware boil dry or leave an empty piece of cookware on a heated burner. • Select the proper burner size so that the heat touches only the bottom of the cookware and does not climb up the side walls. • Do not use pans to flambé. • Let pans cool before cleaning to prevent warping caused by extreme temperature shocks.
    [Show full text]
  • A Guide to Household Manual and Machine Dishwashing Through a Life
    Environ. Res. Commun. 2 (2020) 021004 https://doi.org/10.1088/2515-7620/ab716b LETTER A guide to household manual and machine dishwashing through a OPEN ACCESS life cycle perspective RECEIVED 28 October 2019 Gabriela Y Porras1, Gregory A Keoleian1 , Geoffrey M Lewis1 and Nagapooja Seeba2 REVISED 1 Center for Sustainable Systems, School for Environment and Sustainability, University of Michigan, 440 Church Street, Ann Arbor, 16 January 2020 Michigan 48109, United States of America ACCEPTED FOR PUBLICATION 2 Global Sustainability, Whirlpool Global Headquarters, 2000 M-63 Benton Harbor, Michigan 49022, United States of America 29 January 2020 PUBLISHED E-mail: [email protected] 12 February 2020 Keywords: life cycle assessment, dishwashing, user behavior, GHG emissions, water use, life cycle costs Supplementary material for this article is available online Original content from this work may be used under the terms of the Creative Commons Attribution 4.0 licence. Abstract Any further distribution of This study evaluates and provides guidance on improving the life cycle environmental performance of this work must maintain attribution to the dishwashing in the typical U.S. household. Typical user behaviors and recommended best practices author(s) and the title of the work, journal citation for manual dishwashing as well as machine dishwasher use are evaluated. A sensitivity analysis shows and DOI. the influence of varying grid carbon intensity, water heater type, regional water scarcity, and behaviors such as pre-rinsing and machine loading on overall results. Use-phase behaviors are observed through a small-scale laboratory study. Dishwashing following typical manual and machine practices produces 5,620 and 2,090 kg CO2e life cycle greenhouse gas (GHG) emissions respectively based on washing 4 loads (8 place settings per load) a week for 10 years.
    [Show full text]
  • Dishwashing Solutions
    Dishwashing Solutions Get perfect washing results for your family’s hygiene and convenience. * For dishwashers. Source: Euromonitor, volume sales, 2016 Introduction Contents Introduction 6 Why Use a Dishwasher 8 Choose The Right Design Unique Bosch Features Bosch Unique Unique Bosch Features 10 Bosch Asian Dishwasher 12 Mechanism of Bosch Dishwasher 14 Features and Benefits 18 Wash Programmes Specifications 19 Freestanding Dishwasher 25 Semi-Integrated Dishwasher 26 Fully Integrated Dishwasher Installation & Service Specifications 28 Installation Tips 29 Technical Diagrams 30 Service You Can Depend On Installation & ServicesInstallation 4 | Introduction 5 | Introduction Introduction Bosch in every detail. German engineered. Not a single appliance leaves our factory until it has been proven to meet our high standards of quality, performance Unique Bosch Features Bosch Unique and sustainability. Using the most advanced German technologies, we have created the most sustainable dishwasher engineered to provide you with an unsurpassed dishwashing experience. Why Choose Bosch. World’s No. 1 Dishwasher brand* With 50 years of innovation and success in dishwasher Specifications manufacturing, you can count on Bosch’s brand promise of superior quality and reliability to deliver perfect washing results. Bosch Quality All Bosch products are manufactured to highest possible standards, using only premium quality materials. We undertake quality and endurance test for our products under continuous usage conditioning to further strengthen the customer’s peace of mind. 10-year Anti-Rust through warranty for the inner tub We have developed special surface treatment as well as production and joining technologies that are precisely tailored to the materials used in the interior of our dishwashers. We also use & ServicesInstallation high-quality sheets of stainless steel.
    [Show full text]
  • Chapter 64E-11 of the Florida Administrative Code on Food Hygiene
    STATE OF FLORIDA DEPARTMENT OF HEALTH CHAPTER 64E-11, FLORIDA ADMINISTRATIVE CODE FOOD HYGIENE CHAPTER 64E-11 FOOD HYGIENE 64E-11.001 Food Hygiene - General. 64E-11.002 Definitions. 64E-11.003 Food Supplies. 64E-11.004 Food Protection. 64E-11.005 Personnel. 64E-11.006 Food Equipment and Utensils. 64E-11.007 Sanitary Facilities and Controls. 64E-11.008 Other Facilities and Operations. 64E-11.009 Temporary Food Service Events. 64E-11.010 Vending Machines. 64E-11.011 Procedure When Infection Is Suspected. 64E-11.012 Manager Certification. 64E-11.013 Certificates and Fees. 64E-11.014 Mobile Food Units. 64E-11.001 Food Hygiene - General. This rule prescribes minimum sanitary practices and other regulatory standards relating to food service establishments and theaters serving food or drink to the public, as defined by this rule. (1) All food operations occurring at the physical facilities defined by Section 381.0072, F.S., will be solely regulated by this chapter. (2) All food operations occurring at temporary food service events and vending machines dispensing potentially hazardous foods or prepared meals at facilities defined as food service establishments by Section 381.0072, F.S., will be regulated by this chapter. (3) Food operations occurring at facilities or premises other than what is defined in Section 381.0072, F.S., are not regulated by this chapter. Specific Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 1-1-77, Formerly 10D-13.21, Amended 2-21-91, Retained here and Transferred to 7C-4.008, Amended 6-1-93, 8-28-96, Formerly 10D-13.021.
    [Show full text]
  • KITCHEN CONFIDENTIAL by Anthony Bourdain
    KITCHEN CONFIDENTIAL Adventures in the Culinary Underbelly Anthony Bourdain ACKNOWLEDGMENTS Portions of this book have appeared previously elsewhere: much of the 'From Our Kitchen To Your Table' and a few other stray bits of business appeared in The New Yorker, under the title, 'Don't Eat Before Reading This'. The 'Mission to Tokyo' section appeared first in Food Arts, and readers of my short story for Canongate Press's Rover's Return collection will see that the fictional protagonist in my contribution, 'Chef's Night Out' had a humiliating experience on a busy broiler station much like my own. I'd also like to thank Joel Rose, to whom I owe everything . Karen Rinaldi and Panio Gianopoulous at Bloomsbury USA. Jamie Byng, David Remnick, the evil Stone Brothers (Rob and Web), Tracy Westmoreland, José de Meireilles and Philippe Lajaunie, Steven Tempel, Michael Batterberry, Kim Witherspoon, Sylvie Rabineau, David Fiore, Scott Bryan, and my ass-kicking crew at Les Halles: Franck, Eddy, Isidoro, Carlos, Omar, Angel, Bautista and Janine. Cooks Rule. AUTHOR'S NOTE: I have changed the names of some of the individuals and some of the restaurants that are a part of my story. To Nancy CONTENTS ● APPETIZER ❍ A Note from the Chef ● FIRST COURSE ❍ Food Is Good ❍ Food Is Sex ❍ Food Is Pain ❍ Inside the CIA ❍ The Return of Mal Carne ● SECOND COURSE ❍ Who Cooks? ❍ From Our Kitchen to Your Table ❍ How to Cook Like the Pros ❍ Owner's Syndrome and Other Medical Anomalies ❍ Bigfoot ● THIRD COURSE ❍ I Make My Bones ❍ The Happy Time ❍ Chef of the Future! ❍ Apocalypse Now ❍ The Wilderness Years ❍ What I Know About Meat ❍ Pino Noir: Tuscan Interlude ● DESSERT ❍ A Day in the Life ❍ Sous-Chef ❍ The Level of Discourse ❍ Other Bodies ❍ Adam Real-Last-Name-Unknown ❍ Department of Human Resources ● COFFEE AND A CIGARETTE ❍ The Life of Bryan ❍ Mission to Tokyo ❍ So You Want to Be a Chef? A Commencement Address ❍ Kitchen's Closed ● A NOTE ON THE AUTHOR APPETIZER A NOTE FROM THE CHEF DON'T GET ME WRONG: I love the restaurant business.
    [Show full text]
  • Catalog2016.Pdf
    BAKERY & PASTRY CHOCOLATE TABLE OF CONTENTS KITCHEN TOOLS SLICING COOKWARE TABLE TOP SMALL APPLIANCES 6-7 NEW PRODUCTS 12-202 2016-2017 COLLECTION 203 MAINTENANCE & WARRANTY 204 alphabetical INDEX 208 NUMERICAL INDEX 211 TERMS & CONDITIONS OF SALE PROTECTIVE APPAREL CONVERSION CHARTS 12 BREAD PANS 37 FRAMES & RINGS 68 COOLING RACKS 15 CLOTH & RACKS 45 MADELEINE SHEETS 69 ROLLING PINS 16 BAKER’S BLADES 46 FLEXIBLE MOLDS 70 PASTRY BAGS & TIPS 17 BREAD BASKETS 57 BAKING SHEETS & MATS 77 THERMOMETERS 18 MOLDS 64 CUTTERS 80 TOOLS 90 DIPPING MACHINES 100 FORKS 92 MOLDS 101 CONFECTIONERY 98 GUITARS 106 EXOGLASS® UTENSILS 124 STRAINERS, COLANDERS & FUNNELS 129 MEASURING TOOLS 110 UTENSILS 126 SALAD SPINNERS 130 ICE CREAM SCOOPS 122 WHISKS 127 SPATULAS & TURNERS 131 GRATERS 128 MIXING BOWLS 136 MANDOLINES 145 VEGETABLE / FRUIT SLICERS 152 CHEESE & TRUFFLE 139 APPLE SLICERS 146 FOOD MILLS 153 CHOPPING 140 MATFER PREP CHEF 148 PASTA 154 KNIVES 160 CERAMIC 172 NON-STICK 175 CAST IRON 162 COPPER 174 BLACK STEEL 177 SPECIALTY 168 STAINLESS STEEL 182 PORCELAIN 189 DISPLAYS 192 MEASURING TOOLS 184 BUFFET UTENSILS 190 SEAFOOD 193 BREAD BASKETS 185 SPECIALTY 196 SOUS-VIDE 199 JUICERS, STUFFERS 198 PASTA, PASTRY & SUGAR WORK 202 PROTECTIVE APPAREL NEW PRODUCTS MATFER INC COLLECTION 2016-2017 BAKERY & PASTRY EXOPAN® STEEL NON-STICK ROUND & RECTANGULAR EXOGLASS® CANNOLI 13 15 25 32 EXOGLASS® QUICHE MOLD MINI loaf MOLD DOUGH CONTAINER FORM BLUE STEEL OVEN BAKING EXOGLASS® INTERCHANGEABLE 45 “MADELEINE TO SHARE” 63 64 73 MOLD SHEET W/ STRAIGHT EDGES SQUARE
    [Show full text]
  • For Food Preparation and Dishwashing
    r 4^ 3 ¿4 i :2- / f^g*'Ä^* TOOLS for food preparation and dishwashing ^ ..^ei?*" •^ it (*•.«''• v» :v • ■> . Home aiid Garden Biilletm No. 3 Ü. S. Depariraent oí Agrkuííiire Tools for food preparation and dishwashing Any kitchen needs dozens of tools and utensils to serve a variety of purposes from paring vegetables to dishwashing. Though the work that any one of these tools does may be small, the sum total of all the jobs is a large share of the kitchen work. A homemaker will find it well worth her while to consider carefully what tools she needs and to buy the ones that will serve her best. In the following pages various kinds of tools and small utensils on the market are discussed and, wherever possible, guides to judging quality are also given. Some general pointers In general, double-use tools are the best investment. Special-purpose gadgets, unless frequentlv used, can clutter up the kitchen unnecessarily. There are a few items in such constant use that it saves both time and steps to have duplicates in different parts of the kitchen. This is especially true of paring knives and spoons used for stirring and tasting. When choosing tools and utensils of metal, think of the amount of use they will get. For those that will be used hard, choose durable metals— stainless steel, heavily tinned steel, or aluminum that is fairly thick or reinforced to resist bending. For tools you use only occasionally, light tin plate or lightweight aluminum may be perfectly satisfactory. Alumi- num, unless it has a special stain-resisting finish, tends to leave marks on some other materials.
    [Show full text]
  • Genware Care & Guidance
    Genware Care & Guidance Genware products are manufactured to provide the robustness and durability required for maximum performance in the hospitality and foodservice industry. We want you to be confident in your purchase and gain the maximum life and value from your Genware products, so we have compiled the following guidelines to assist you. However, should you have any further questions, please contact your Genware distributor directly. We recommend for all of our products that are intended to come into contact with foodstuffs to remove any labels or packaging and to wash, rinse and dry before first use. Contents (click below to jump to section): Ceramics: Page 2 Glassware: Page 3 Melamine: Page 4 Acacia Wood: Page5 Olive Wood: Page 6 Slate: Page 7 Enamelware: Page 8 Copper Plating: Page 9 Galvanised Steel: Page 10 Stainless Steel: Page 11 & 12 Aluminium: Page 13 Cast Iron: Page 14 Black Iron: Page 15 Non-Stick: Page 16 Polycarbonate - Plastic: Page 17 Polypropylene - Plastic: Page 18 Polyethylene - Plastic: Page 19 SAN – Plastic: Page 20 Acrylic – Plastic: Page 21 Laminated Wood Page 22 Trays: Fibreglass Trays: Page 23 Chef Clothing: Page 24 Chef Knives: Page 25 Ceramics Dishwashing To avoid this unnecessary damage and to preserve the appearance of your products, we recommend the following as a guide for washing our ceramic items. We recommended following the manufacturer's guidelines for wash temperature, rinse cycle and detergent dosage. Assess water hardness and make sure water softeners are used if required. Wash before using for the first time and ensure items are washed promptly after each use.
    [Show full text]
  • Tefal / T-Fal* Instructions for Use for Cookware
    TEFAL / T-FAL* INSTRUCTIONS FOR USE FOR COOKWARE Congratulations on your purchase and welcome to the world of Tefal/T-Fal* cookware! Tefal/T-Fal* cookware is designed to provide many years of cooking enjoyment and superior performance provided that our use and care advice is followed : Before first use • Remove all packaging materials, labels, stickers and tags. Note: Some cookware is shipped with a protective plastic piece, in particular those located at the base of the handle. Please discard before use, as failure to remove this piece could create a fire hazard • Wash cookware in warm, soapy water, then rinse and dry thoroughly using a soft cloth or paper towel. • For cookware with a non-stick interior, heat each pan on low for 30 seconds, remove from heat and spread one teaspoon of cooking oil over the entire interior surface with a clean cloth or paper towel. Wipe off any excess. General cooking tips • Use only low to medium heat with your cookware at all times (including boiling water). Low to medium heat offers the best cooking performance. High heat may damage your cookware and this type of damage is not covered under the guarantee. Use high heat only for reducing liquids. Medium to medium high for sautéing, stir frying and frying. Low heat for warming food, simmering and preparing delicate sauces. • Never let cookware boil dry or leave an empty piece of cookware on a heated ring or gas flame. • Select the appropriate hob ring or gas flame size so that the heat or gas flame touches only the bottom of the cookware and does not climb up the sides of the pan.
    [Show full text]
  • In Stock Foodservice Supplies & Equipment
    Sysco Eastern Maryland In Stock Foodservice Supplies & Equipment SYSCO SMALLWARES KITCHEN SMALLWARES DESCRIPTION PACK SUPC A. ROUND POLYCARBONATE PEBBLED BOWLS - Pebbled exterior resists A scratches, smooth interior is unaffected by salad oils, food acids, or dressings. Dishwasher safe. Clear 8” . 1 ea. 5306378 B. POLYCARBONATE CARLY LADLE - One piece construction improves durability and ease of cleaning. Dishwasher safe. 9.5 “ Black 1 oz. 1 ea. 5056114 C. POLYCARBONATE SOLID SPOON - One piece construction improves durability and ease of cleaning. Recommended for temperatures up to 212°F, B withstands dry heat up to 270°F. Dishwasher safe. 10 “ Black 0.8 oz. 1 ea. 5775028 8” Black 0.5 oz. 1 ea. 8338782 D. SOLID SERVING SPOON - One-piece polycarbonate construction, recommended for temperatures up to 212°F; withstands dry heat up to 270°F. Handle has notch so spoon can rest on edge of food pan, and slot at end for hanging. Dishwasher safe 11“ Black. 1 ea. 8562373 E. POLYCARBONATE CARLY SALAD TONG - Made of revolutionary plastic material for strength and longevity. Can be used on high temperature surfases C like steam tables, withstands heat up to 300°F. Dishwasher safe. 6” Black. 6 ea. 4062022 9“ Black. 1 ea. 5056130 F. POLYCARBONATE SCALLOPED UTILITY TONG - Made of revolutionary plastic material for strength and longevity. Can be used on high temperature surfases like steam tables, withstands heat up to 300°F. Dishwasher safe. 9“ Black. 6 ea. 4062055 D E F SYSCO SMALLWARES KITCHEN SMALLWARES DESCRIPTION . .SIZE PACK SUPC A. SYSCO POLYCARBONATE MEASURING CUPS - Metric and English A measurements.
    [Show full text]