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Stationary Equipment

Stationary equipment poses the challenge non-removable parts for soaking. In addition applying heat for effective cleaning and allowing enough contact time on verticals can be tricky. Using a hot detergent solution with possible multiple rounds of cleaning will work to remove tougher residues. A mix of methods such as scrub, soak and spray will address different components of the equipment.

How To Clean:

  1. Prepare a spray bottle with 2 tsp. (10g) of detergent [for Detonox, use 6 tsp. (30g)] to 1 qt (0.95L) of warm water.
  2. Either spray directly on exterior surface or apply with a towel or sponge soaked in solution.
  3. Wipe surface gently until soil is removed.
  4. Rinse three times and dry thoroughly.

Download the Book

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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