High-sudsing, long lasting manual detergent. Floral scent.
Phosphorus and phosphate free.
General detergent for use in commercial restaurants, cafeterias, school lunchrooms
Hand washing in a 3-compartment sink.
Food soils and grease
Pot and Pan Washing
Cookware or utensils and other surfaces subject to direct contact with food are to be thoroughly rinse with potable water after product use.
Sink One – fill sink using 1 fl oz per 10 gallons of hot water. Adjust amount of product up or down according to soil loads
Sink Two – Immerse pots and pans in clean water. Remove and let excess water run back into sink.
Sink Three – Fill sink with warm water. Use an appropriate sanitizer for sanitizing rinse, following directions on label. Let air dry. Do not wipe. Follow local health department regulations for sanitizing
Learn how Swisher is your partner in excellence. The Swisher solutions guide provides an overview of solutions that help deliver clean, safe results for your operation.
SANITIZER TEST TAPE INSTRUCTIONS for 3 Compartment Sinks