Uses

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This book details how to keep a commercial kitchen clean throughout the day. Each chapter speaks to an activity within a day in the life of operating a commercial kitchen. Learn step by step how to clean a multitude of applications with tough residues such as grease, oils, scale, rust, proteins, and more.

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Visit a Culinary Center, Test Kitchen or Showroom.

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Talk to a Zink Foodservice Representative.

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Please fill out the form below:

Name(Required)

First Last

Company(Required)

Chain Brand (if applicable):

Work Email(Required)

Address(Required)

Street Address Address Line 2 City State / Province / Region ZIP / Postal Code Country

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What residue(s) are you looking to remove?(Required)

Other Residue(s):

What area(s) of the commercial kitchen are you looking to clean?(Required)

Other commercial kitchen area(s):

What chemical(s) are you currently using?(Required)

What are you hoping to accomplish by testing?(Required)

Timeline for Request:(Required)

Urgent

Next Month

Next 3 Months

What distributor do you currently purchase cleaning chemicals from?(Required)

Additional Cleaning Comments:

Kitchen Area

Cooking Equipment

Dining Area

Facilities

Oil and Fryer Management

Inspection Success

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