Cleaning
Cleaning
Cleaning routines and equipment within commercial kitchens have developed slowly. Cleaning has for a long time been strenuous manual labor. To be able to serve the customer “safe food”, kitchen equipment and tools should be adapted to cleaning routines that ensures microbiologic hygiene.
Diskomat uses the Lagafors method, i.e. a foam cleaning method based on the Zinner circle and HACCP. It is the most preferred method in the food processing industry and has been used for many years with excellent results.
Increased productivity – decreased environmental effects
The Lagafors method makes surfaces cleaner on a microbiological level in a shorter period of time. Water and energy consumption is reduced, thanks to two factors: first, altered balance between water pressure (increased) and the water volume (reduced), and second, pre-set temperature. The method is also a better option for the environment thanks to decreased chemical usage through dosage control. Thus the method is also cost saving
Diskomats has a wide assortment – adapted to the many demands that exist in commercial kitchens. contact Diskomat for further information.