Advantages of melamine tableware

Melamine dinnerware rose in popularity in the 1940s for use during dinner parties. Melamine is a chemical that is used to make hard plastics and is therefore extremely durable and typically offered at a much lower price point than traditional chinaware. Some high-end melamine dinnerware even replicates the look and feel of chinaware, thus offering the best of both worlds. Given its notable durability, many melamine manufacturers will boast that their products are “virtually unbreakable”!

Melamine is a great solution in many different types of commercial foodservice operations. Because it can withstand the rigors of day to day use, commercial melamine dinnerware is often seen in school cafeterias, hospitals, or other types of institutions with hectic, fast-paced rushes. Like china, melamine dinnerware also comes in quite the array of styles and patterns, with top brands working around the clock to define new trends.

Though melamine is difficult to break, instances of chipping have occurred if not properly cared for or maintained. However, melamine dinnerware won’t shatter if accidentally dropped, like most types of china. Most melamine will also be able to withstand high heat, many types up to 212°F. It’s an insulator, not a conductor, meaning it can maintain temperatures longer than other types of plastic dinnerware. It also stays cool to the touch when serving hot foods.

Generally speaking, melamine dinnerware is dishwasher safe and dries quickly, so users won’t wait long before they’re able to re-enter the dinnerware back into the food serving assembly. In addition to their durable “break-resistant” advertisements, melamine is also considered to be scratch and stain resistant.

Though dishwasher safe, melamine is not recommended for use in the microwave or oven, as opposed to some of their ceramic counterparts. Even though it’s capable of withstanding high heats, it should never be heated while in contact with food. Proper cleaning and care of melamine dinnerware ensures longevity.