Melamine plates are an essential part of the equipment of every professional catering establishment. Melamine is a thermoplastic amino polymer produced through the condensation of formaldehyde with melamine in the presence of formaldehyde. This material is distinguished by exceptional mechanical resistance, thermal stability in the range from -30°C to +70°C, and non-absorption of odors. Unlike ceramics or porcelain, melamine dishes do not break when dropped, making them an ideal solution for intensively used catering environments.
The technology of producing melamine dishes enables precise shaping as well as the application of durable patterns and colors directly into the material structure. The melamine surface is resistant to food acids, fats, and detergents used in industrial dishwashers. Additionally, the possibility of stacking and the system of interconnecting elements significantly optimize storage space and facilitate kitchen workflow.
In our offer, we distinguish 8 main series of melamine plates:
- ASIA PLUS – classic white round plates with diameters of 11–23 cm, equipped with a system of rings and rays on the bottom allowing stable connection of elements into multi-level displays
- BLUE OCEAN – shallow plates in a blue-white color scheme imitating Greek ceramics, available in diameters of 21.5 and 26.5 cm
- STONE ART – a stone-textured series including shallow plates (19–30 cm) and deep plates (24.5 cm), imitating natural rock structures
- ARABESQUE – terracotta-colored plates with characteristic Spanish ornaments, available in round (26.5 cm) and oval (38x15.5 cm) shapes
- DARK WAVE – black plates with a pattern resembling sea waves or fish scales, in diameters of 14.5 and 22 cm
- LA VIDA – a colorful series including plates in shades of blue and green, ranging from 32x3.5 cm to 40.5x5.5 cm
- NERO – specialized black plates with built-in sauce bowls (capacity 0.03 l), available in 15x15 cm and 30x25 cm formats
- CROCKER – a series in natural colors (beige, dark brown) with a capacity of 0.5 l, dedicated to the presentation of rustic-style dishes
Technical specifications and operating parameters
Thermal resistance: All melamine dishes in our offer withstand temperatures from -30°C to +70°C, allowing their use in refrigerators, freezers, and for serving hot dishes. The material does not deform within the given temperature range and maintains dimensional stability.
Mechanical properties: The hardness of melamine is about 80 Shore D, which translates into high resistance to scratches and chipping. The impact resistance is several times higher than that of traditional ceramics. The melamine surface does not absorb moisture (absorption below 0.5%), eliminating bacterial growth and facilitating hygiene maintenance.
Compliance with standards: All offered plates meet the requirements of European Commission directives EG 1935/2004 and EG 10/2011 concerning materials intended for contact with food. The material does not release harmful substances and is organoleptically neutral.
Maintenance and care: Melamine dishes can be washed by hand or in industrial dishwashers at temperatures up to 65°C. It is recommended to use detergents with pH 6–8. Metal cloths or scouring pastes that may damage the surface should not be used. With proper use, the lifespan of melamine dishes is 3–5 years of intensive operation.
Selection criteria and practical applications
When choosing melamine plates, the type of served dishes and the nature of the establishment are of key importance. Shallow plates with diameters of 21–30 cm are suitable for main courses, while models with diameters of 11–16 cm are ideal for starters and desserts. Deep plates with a capacity of 0.5 l are dedicated to soups and one-pot dishes.
In high-turnover establishments (fast food, canteens), the ASIA PLUS or CASUAL series are recommended due to their versatility and ease of replenishment. Themed restaurants may use the BLUE OCEAN series (Greek cuisine), ARABESQUE (Spanish), or BAMBOO (Asian). For premium gastronomy, we recommend the STONE ART and DARK WAVE series, which give dishes a modern presentation.
Demand calculation: In a standard restaurant with 50 seats, it is recommended to have 150–200 main plates (3–4 pieces per seat) and 100–150 dessert plates (2–3 pieces per seat). This allows for smooth rotation during washing and disinfection.
