How to Clean Sushi and Fish Preparation Surfaces with Tergazyme®:
- Make a fresh solution of Tergazyme® using 2/3 cup in 4 gallons of warm water (See Table 2). 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. A 1% Tergazyme® solution is designed to give good reliable cleaning performance for 8 hours at 120 deg F.
- 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.