Cleaning Proteins from Commercial Kitchen Equipment
When cleaning stationary equipment exposed to raw or cooked proteins, clean with Tergazyme® Enzyme-Active Powdered Detergent using the following method:
- Make a fresh solution of Tergazyme using 2/3 cup in 4 gallons of warm water. For effective cleaning only use warm water, NOT hot water (do not exceed 130 deg F temperatures), to avoid having the hot water degrade the enzyme. Tergazyme solution should be made fresh daily.
- Scrub surfaces thoroughly. For heavy residue, let Tergazyme solution sit on equipment for 20 minutes.
- Scrub any remaining tough spots.
- Rinse thoroughly with tap water.
- Dry thoroughly.
