Dramatically improve commercial kitchen hygiene & cleaning time

Sanitisation removes bacteria that can cause food-borne illness. Extra care is needed to ensure that there are no shortcuts taken when sanitising surfaces that could come into contact with food. The improper cleaning and sanitising of food contact equipment allows the transmission of pathogenic micro-organisms to food and ultimately to customers. Sanitiser effectiveness depends on three factors: the concentration of the solution in the water, the water temperature, and the contact time with the dishes—the three things our Soak Tanks excel at ensuring!

Clean hood filters are essential in any commercial kitchen. When clean and working efficiently, they remove airborne F.O.G (fats, oils, and grease) that coat kitchen surfaces, including floors. A slippery floor is a potential hazard as it can cause severe injury if someone were to slip. By removing the airborne F.O.G, a constant comfortable temperature is maintained throughout the kitchen. The Soak Tank cleans hood filters within 20 minutes, leaving no F.O.G that could be hidden inside the baffles.

These can be placed in the soak tank at end of kitchen service,and pulled out the following morning. This will eliminate all the scraping and scrubbing thus improving staff morale. The Chef’s Choice Soak Tank can clean all metal equipment including pots and pans, sheet pans, baking equipment, wire baskets, oven racks, gas rings, stove parts, machine parts, and hood filters.

You really don’t want the public seeing unsightly, dirty, or unhygienic looking dishes! Of course, cleaning them requires large amounts of hot water, electricity, and labour. This is where one of our soak tanks comes in. A soak tank will DRAMATICALLY DECREASE YOUR WATER, ELECTRICITY & LABOUR COSTS! And, in light of recent events, sanitisation is an even more prevalent part of how we do business.