The importance of food safety and ensuring the control of food-related bacteria and proteins in food preparation areas cannot be overstated. You need to be confident that surfaces and equipment are clean and safe for use when handling food. Tergazyme solution should be made fresh daily. A 1% Tergazyme solution is designed to give good reliable cleaning performance for 8 hours at 120 ̊ F.
For effective cleaning only use warm water (do not exceed 130˚ F temperatures) to avoid having the hot water degrade the enzyme.
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.Download