HOTELS

Hotel kitchens can benefit from using a heated soak tank like the DECARBONATOR in several ways:

Efficient Cleaning: DECARBONATORs use hot water and detergent to break down food residue and grease, making it easier to clean pots, pans, utensils, and other kitchen equipment. This efficiency can save kitchen staff valuable time and effort.

Reduced Labor Costs: Since the soak tank can handle most of the cleaning work, kitchen staff can focus on other tasks, reducing the need for manual scrubbing and labor-intensive cleaning. This can lead to potential labor cost savings.

Prolonged Equipment Lifespan: Regular cleaning with a DECARBONATOR can help extend the lifespan of kitchen equipment. Removing carbon buildup, grease, and food residues can prevent corrosion and damage, ensuring that your equipment remains in good working condition for longer.

Improved Food Safety: Thoroughly cleaned equipment and utensils are essential for food safety. Using a heated soak tank can help ensure that there is no cross-contamination or buildup of harmful bacteria, reducing the risk of foodborne illnesses.

Consistent Cleaning Results: DECARBONATORs provide consistent cleaning results, as they maintain a constant temperature and use a specific detergent formula. This consistency ensures that all items cleaned in the tank meet the same hygiene standards.

Environmental Benefits: DECARBONATORs are designed to be environmentally friendly by using our safe and environmentally friendly CarbonZyme detergent and reducing water waste compared to traditional manual cleaning methods. This can help hotels reduce their environmental footprint.

Reduced Chemical Usage: While DECARBONATORs use detergents, they typically use much less detergent than traditional manual cleaning methods. This can lead to cost savings on detergent purchases and reduce the environmental impact of chemical usage.

Enhanced Kitchen Safety: By eliminating the need for staff to scrub heavily soiled items manually, DECARBONATORs can reduce the risk of burns and injuries caused by hot water or chemicals during the cleaning process. In addition, the musculoskeletal injuries caused by heavy lifting and scrubbing pots and pans in the 3-compartment sink is dramatically reduced

Improved Workflow: Hotel kitchens often have high-demand periods, such as during breakfast or dinner rushes. Using a DECARBONATOR can help streamline the kitchen workflow by ensuring that clean equipment and utensils are readily available when needed.

Conservation of Water: DECARBONATORs typically use significantly less water than continuous manual rinsing and scrubbing. This water conservation can be beneficial, especially in regions with water scarcity or where water costs are high.

The 3-compartment sink is filled with fresh water several times a day and the degreaser and sanitiser is required to be changed out at the same time

In summary, using a heated soak tank, like the DECARBONATOR, in a hotel kitchen can lead to more efficient cleaning processes, cost savings, improved equipment maintenance, enhanced food safety, and reduced environmental impact. Since the DECARBONATOR is available in several sizes, the specific needs of your hotel kitchen can be easily satisfied.