Food Service Industry
The Sanitech sanitation systems have been designed and engineered for use in Restaurants, Hotels, Hospitals, Nursing homes, Flight service kitchens, Cafeterias and Commissaries. The Mark Series machines incorporate the new technology of pressurized wet steam at temperatures between 240F to 330F to thermally breakdown grease and bacteria to sanitize without chemicals.
Why you need Sanitech?
The high temperature of the pressurized wet steam kills most bacteria on contact and thermally breaks down grease and protein deposits. Traditionally, this has been achieved through the use of high cost chemicals and intensive manual cleaning which can further contaminate the food product. The Sanitech system eliminates the usage of chemicals soaps and detergents and, is portable and compact enough to be handled by a single employee. Chemical free cleaning prolongs the durability of kitchen equipment, tiles and grouting. The water requirements of a Sanitech are lower than that of a pressure washer, thereby conserving water and saving the environment from chemical effluents in the sewage.
Sanitech machines are USDA compliant for indoor usage as they run on environmentally friendly LPG, which is a clean burning fuel. Using Sanitech equipment gives you close to zero bacteria counts, saves money spent on cleaning crews and chemicals, reduces wear and tear on equipment through a single step sanitation process. Food service establishments can reduce upto 50% of the labour hours spent on cleaning which improves employee morale and efficiency. Higher levels of sanitation achieved by using a Sanitech prevent slip and fall accidents and thereby indirectly reduce insurance premiums.
Where can you use a Sanitech?
- Kitchen floors, walls and grouting
- Hoods, Exhaust Fans, Exhaust Ducts, Filtration screens
- Food preparation areas
- Mixers, Agitators, Grinders & Separators
- Fryers, Shredders
- Refrigeration equipment
- Racks and Carts
- Rubber mats and Trash cans
- Vats, Containers & Tanks
- Floors, Pavements, Drive thrus, Sidewalks and Awnings
- Loading Docks and Delivery Vehicles
- Trash Compactors and Waste Areas
What is a Sanitech effective on?
- Grease, Oil and Fatty deposits
- Germs, Bacteria and Pathogens
- E-coli, Listeria, Salmonella
- Fruit Pulp, Syrup and Concentrates
- Adhesives and Gum
- Paraffin
- Spores, Yeast and Mildew
- Proteins, Starch and Sugar
- Chocolates and Coca extracts
Which Sanitech Model do you need?
The Sanitech Mark I is a small and compact model which fits under a counter and weighs only 80 pounds. It is ideal for very small Restaurants and carry outs. The Sanitech Mark II only slightly larger than the Mark I produces double the steam pressure and is ideal for medium Restaurants. The Sanitech Mark III system is the most versatile as it is ideally suited for large kitchens as well as out door cleaning tasks. This model is most popular with hotels, large restaurants and multi unit chain operators. The Sanitech Mark IV system is the most powerful food service model with a stainless stell heat exchanger that enhances its longevity. The Mark IV is ideal for Resorts, Flight service kitchens, Commissaries, Institutional/Corporate cafeterias and hospitals.
Which Restaurants/Kitchens are currently using Sanitech?
McDonalds, Burger King, TGIF, Radisson Hotels, Georgia Tech, University of Illinois, Congressional Country Club, Four Seasons Resort, Disney World, Smithsonian Institute, LSG Sky Chef, Andrews Airforce Base, Sandiego Zoo. More...
