Water treatment is a critical issue for foodservice and food retail operations, as the productivity and operational costs of water-fed equipment are directly affected by the quality of the water that feeds them. Disinfectants such as chlorine and chloramines can impact the life span and performance of kitchen equipment as well as affect the taste of foods and beverage.
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There are several ways you can help your clients extend the life of their equipment and make energy-efficient improvements that contribute to higher profits and benefit the environment as well. Advise your clients to establish and follow a preventive maintenance schedule. Preventive maintenance results in longer-lasting equipment and greater operational efficiency.
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Enzyme-based cleaning products help foodservice operations meet their sanitation goals without negatively impacting the environment.
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