DECARBONATOR is the best hospital kitchen equipment cleaner and sanitizer.
Effortless Cleaning • Reduce labor hours by 50% • Conserve Water • No Scrubbing-Just Soak
See our Benefits page for more information.



Hospitals benefit by using the DECARBONATOR
Our customers typically clean

and much more. 

Popular Hospital Models to accommodate your capacity.

Why is it important to have clean kitchen equipment in hospitals

Having clean kitchen equipment in hospitals is of utmost importance due to several reasons:


Prevention of Infections: Hospitals are environments where patients with weakened immune systems are present. Contaminated kitchen equipment can harbor harmful bacteria, viruses, and other pathogens that could potentially cause infections among patients, staff, and visitors.


Patient Safety: Patients in hospitals often have compromised health conditions, making them more susceptible to infections. Contaminated kitchen equipment can lead to foodborne illnesses and other health complications, posing a serious risk to patient safety and recovery.


Healthcare-Associated Infections (HAIs): HAIs are infections that patients acquire while receiving medical treatment in a healthcare facility. Contaminated kitchen equipment can contribute to HAIs if proper hygiene and cleaning practices are not maintained.


Cross-Contamination: Kitchen equipment that is not properly cleaned can result in cross-contamination, where pathogens from raw foods or other contaminated surfaces are transferred to cooked or ready-to-eat foods. This can lead to foodborne illnesses and further health complications.


Nutritional Support: Hospitals often provide specialized diets and nutrition plans to patients based on their medical conditions. Properly cleaned kitchen equipment ensures that the food prepared aligns with these dietary requirements and supports the patients’ recovery process.


Regulatory Compliance: Healthcare facilities, including hospital kitchens, are subject to strict regulations and guidelines related to hygiene and infection control. Maintaining clean kitchen equipment is essential to comply with these regulations and ensure the overall quality of patient care.


Staff and Visitor Safety: Clean kitchen equipment not only protects patients but also staff members and visitors who use the hospital kitchen. Ensuring a safe and hygienic environment is crucial for the well-being of everyone in the hospital.


Maintaining Reputation: Hospitals are expected to maintain high standards of cleanliness and hygiene. Failure to do so can lead to a tarnished reputation and erode the trust that patients and the community have in the hospital’s services.


Reducing Healthcare Costs: Infections and complications caused by contaminated kitchen equipment can lead to extended hospital stays and increased medical expenses. By preventing such incidents through proper cleaning and hygiene practices, hospitals can potentially reduce healthcare costs.


Ethical Responsibility: Hospitals have an ethical duty to provide the best possible care to patients. This includes ensuring that the food prepared in their kitchens is safe and free from contaminants that could hinder patient recovery.


In summary, maintaining clean kitchen equipment in hospitals is essential for preventing infections, ensuring patient safety, complying with regulations, and upholding the overall quality of care provided by the healthcare facility.



These establishments benefit in multiple departments by using the Decarbonator.


According to the CDC, the most common pathogens that cause nosocomial infections are Staphylococcus aureus, Pseudomonas aeruginosa, and E. coli. Some of the common nosocomial infections are urinary tract infections, respiratory pneumonia, surgical site wound infections, bacteremia, gastrointestinal and skin infections.

Hygiene standards in Hospitals are typically extremely high because of the risks of infections which have a very serious consequences.
The Director of Food Services is responsible inter alia for the cleaning procedures to maintain a high level of food safety. 
Hospital patients may be more susceptible to food borne infection, and suffer more serious consequences than healthy people.
Thus, high standards of food hygiene must be maintained. (Prevention of Hospital-acquired infection: A practical guide -WHO/CDS/CSR/EPH/2002.12)

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