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The world’s most effective
solution for keeping silverware out of the trash. Period.

Tired of losing, running out of, and having to frequently re-order flatware and ramekins? Our SilverSaver® models are the two most effective devices on the market for keeping flatware and ramekins of any material out of the trash can. Both are light-weight, durable, and easy to use, and fit on either 32 or 44-gallon round trash cans.

Saves ALL Ramekins and ALL Silverware.

  • Saves Stainless, 18/8, 18/10, Silver - ALL Flatware
  • Saves Ramekins of Any Material
  • Lightweight and Easy to Clean
  • Won't Slow Down Operations

Plates are scraped onto the tray at the top of the trash can. Silverware and ramekins are visually detected by the user and removed before tipping the food waste into the can. This entire silverware-saving process takes from 1/2 to 3 seconds, depending on how many valuable items are saved. Training consists of only a 1-minute orientation for employees.

The SilverSaver 1000 operates in a similar fashion to the SilverSaver 200, but a patented metal detector system has been added to automate the detection of silverware and ramekins. Those items can then be easily removed by the user before they end up in your trash can.

Savings Comparison by Product

Profits Boost

Many times more effective than magnets, the FlatwareSaver saves hundreds or even thousands of dollars/month. Easy to operate and easy to clean, it will not slow down operations. The rugged design fits 32 or 44-gallon trash cans.

Rapid Return on Investment

Studies based on customer data show that the FlatwareSaver pays for itself within 10 to 90 days.  High-end restaurants pay for it in as little as 1 week. Enjoy peace of mind with our 30-day money-back guarantee and 2-year warranty.


"The FlatwareSaver is the first device we’ve found that actually keeps our flatware and ramekins out of the trash."

Director of Operations

“Much more effective than all other things we tried. We’ll never operate without one now.”

General Manager

"Even when things are really busy, it’s never an interruption and always a tool we can use easily.”

Director of Food and Beverage