Cleaning meat processing equipment using a rag and bucket of warm Tergazyme solution will prevent contamination and get equipment ready for the next use.
How To Clean:
- Make a fresh solution of Tergazyme using 2/3 cup (150g) in 4 gal (15L) of warm water.
- 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.
