Warewashing chemicals for restaurants, cafes and institutional kitchens across Toronto and the GTA — machine detergent, rinse aid, liquid wash and chlorine sanitizer.
It Is a System, Not Four Products
Dish machine results depend on detergent, rinse aid, sanitizer and water temperature working together. Swapping one product to fix a problem caused by another is the most common and most expensive mistake in a commercial kitchen.
Spotting Is Almost Never the Detergent
Spots and film on glassware usually mean a rinse aid or water hardness issue, not a detergent one. Rinse aid breaks surface tension so water sheets off instead of beading and drying in place. Changing detergent when the rinse aid is empty or misdosed wastes money and leaves the glasses just as spotted.
Check Sanitizer Concentration on a Schedule
Concentration cannot be judged by eye, and it is one of the first things a health inspector asks about. Test strips cost very little next to the alternative.
Free GTA delivery over $250.
