Squeaky Clean in a Greasy Kitchen

As we continue along our equipment and chemical journey, a question that comes up a lot for clients is what is the purpose of a degreaser? There are many different areas in a restaurant and kitchen that require a little extra elbow grease to get rid of tough soils left by food on both equipment and tabletops. Let’s look at the degreasers Sunshine Chemicals carry to help you keep your business clean all day and night long.

Degreasers

Grease, oil and everyday soils on washable hard surfaces tend to build up over time on kitchen equipment.  The volume of use daily in the kitchen undoubtedly will result in the build up of food related run off throughout the day and over busy weekends.  What does Sunshine Chemicals recommend helping cut those tough grease stains?

One of our top selling degreasing products is our Orange Grove Degreaser.  This citrus scented multi use degreaser carries a pleasant scent, streak free solution and a hard- hitting grease cutting formula made to cut through the toughest build ups in and around your kitchen. Not only is Orange Grove great for equipment wipe downs, it also is a fully functioning degreasing product for tables and other hard surfaces like bar tops, that can be used throughout your facility.

Alternatively, if a more concentrated formula is required for grills, griddles, deep fryers and other cooking equipment, our Grill Cleaner is your next best option for a heavier hitting cleaning agent.  No dilution is needed here as its main objective is to break down very tough food soils to keep busy cooking equipment free of heavy build up. For hard baked on soils in kitchen ovens, our K-40 Oven Cleaner is another concentrated formula made to cut through baked-on grease, carbonized residue and tough kitchen soils.

It’s important to remember, while degreasers do their job of removing hard soils from surfaces and equipment, it cannot fully kill bacteria and pathogens.  For that job, we need to look at adding in sanitizers to help, which will be in our next installment of Expert Advice.

So, you're looking for a dishwasher?

Whether you’re a seasoned veteran of the warewashing industry or new to the game, an integral part of servicing customers starts out with keeping your dishes and glassware clean, spotless and sanitized. An industry standard question that comes up all the time with customers is: What is the best type of dishwasher or glasswasher needed in my establishment? Is there really a big difference between using a high temperature machine or a low temperature machine and if there is, what chemicals are needed to suit either type the best? Today we are going to go over the facts of high temperature equipment versus low temperature equipment to help you make the best choice for your business when shopping for your warewashing needs.

At Sunshine Chemicals, we sell, rent and service commercial warewashing equipment, as well as provide the necessary chemical solutions for your machine. With the array of products available in our catalogue, we can guide you through an option that best suits the specifics of your business.

High Temperature Warewashing Equipment

 High temperature dishwashers use hot water to sanitize dishes and are more effective at removing tough stains and grease, which is ideal for operations with high food soil loads. While high-temperature machines typically have a higher upfront cost than low-temperature models, they can help reduce ongoing chemical expenses. Because sanitization is achieved through high-temperature water, there is no need for additional sanitizing chemicals. High temperature machines run their cycles (around 60 seconds per cycle) at 66°C-74°C (150°F-165°F) for the wash cycle and 74°C-82°C (165°F-180°F) for the rinse cycle to ensure bacteria is reduced without the use of harsh chemicals. They also tend to have a fast wash, rinse and dry cycle to aid in moving large volumes of cleaning necessary in a bustling kitchen environment.  High temperature machines are available for rent or purchase at Sunshine Chemicals in upright or under-the-counter models.

Low Temperature Warewashing Equipment

Low temperature dishwashers are the most energy efficient machines for lighter soil loads and produce less steam than a high temperature option.  Low temperature equipment does not require a hood vent, which can be helpful in certain kitchen setups.  The big difference with low temperature models is that they rely on chemical sanitization to clean dishes and glassware. Make no mistake, the water in a low temperature machine still gets hot, but not as high as a high temperature machine.  Low temperature dishwashers hit temperatures of 49°C or 120°F during a 90 second wash cycle, but this is not the proper temperature required to disinfect food-borne pathogens.  This is where our chemicals come in to help finish the sanitization process. Low temperature machines also do not require a higher voltage output to operate once installed. Low temperature machines are available for rent or purchase at Sunshine Chemicals in upright or under-the-counter models. If you want a boost to your water temperature, low temperature machines can add a dedicated hot water booster to maximize results.  They are cost-effective and work great as an added option that still comes in less expensive that a high temperature unit.

No matter the operation level, Sunshine Chemicals is here to help guide you through your warewashing equipment needs.  Our dedication to taking care of our valued clients ensures that you are provided with the best industry knowledge to help guide you through the set up and continued success of your business.  We understand that a high temperature or low temperature machine is an investment, so let us help you choose the best fit for your business to thrive.