The essential ingredient

Hydro Systems’ Matt Hayas explains why it’s vital to deliver effective hygiene and cleanliness in kitchen facilities.

Hygiene and cleanliness go hand-in-hand. Good hygiene practices target contamination risk, reducing the opportunity for foodborne illness outbreaks, where cleanliness often represents a customer’s first impression. For a chemical provider, any lack of cleanliness can lead to your customers questioning your product’s efficiency.

A combination of sustainable cleaning methods and technology, like chemical dispensing systems, is one of the best ways to simplify cleaning efforts, keep busy environments sanitary and improve your bottom line.

Consistent chemistry

Tight margins and cost control are a priority in food service. As a result, many kitchen facilities rely on dishwashers to remove the risk of incurring extra expenditure. The labour, chemical and utility costs of rework can easily add up to a dispenser’s initial cost over a three to five-year period.

Efficiency and consistency are central to running a successful kitchen, and optimum cleaning and hygiene depends upon dispensing exactly the right amount of the right chemical every time. It’s fundamental for clean dishes at the end of a washing cycle, but also in ensuring food safety for your customers and in achieving a safe environment and working practices for staff.

To maintain hygiene and control costs, four key factors must be balanced in a dishwashing cycle: temperature, time, cleaning product and mechanical action (wash pressure). Mismanaging just one can prove costly. Hydro’s EvoWash is a powder (or solid) detergent dissolver designed for use with existing glass and warewash machines to deliver control and efficiency.

Chemical concentrations are routinely adjusted according to environmental conditions, such as water supply quality. The right chemistry – the smallest element of the dishwashing process – can have the largest effect on cycle speed and efficiency. Hydro’s dispensing systems are constructed with this in mind, exhibiting ease of use and engineered specifically for their market.

The EvoWash’s three-button integrated control unit enables programming for safe and economical use of supplies. Chemical providers will benefit from an optional bottle lockout feature, preventing cycles from being run without chemical. There’s also an adjustable control to help minimise detergent overuse.

Meeting hygiene needs The EvoRinse represents the next evolution of the EvoWash


family of products. The unit utilises the programming and power supply of the EvoWash to enable customers to present rinse aid solids – which are much easier to handle and transport – to their kitchen clients. EvoRinse works with hot or cold water and its integrated reservoir holds the minimal amount of diluted rinse chemical to prevent wastage. Industry-leading features are standard, ensuring that chemical dispensing remains firmly under control to consistently deliver maximum cleaning and cost benefits.

Hydro’s CP-500 is an economic, single pump dispenser for smaller commercial kitchens, exhibiting the same quality, reliability and accuracy of all Hydro products. A reliable unit for single tank, door-style machines or glass washers, it’s an ideal choice for those looking to minimise service costs. Versatile and easy-to-use, it delivers the full range of dishwashing products, including rinse aid, detergents and sanitisers.

Convenient solutions

The Evodose unit is capable of diluting up to four products at either high or low flow. Its small footprint, chemically-inert components and wipe-clean surface make it suitable for the cleaning and sanitisation of all food service locations. The EvoOne innovative push pump chemical doser delivers accurate doses of concentrated chemicals into sinks, buckets, bottles and other containers. Unobtrusive, attractive and compact, it’s suitable for customer-facing kitchens.

Accurate, easy-to-use and safe chemical dispensing systems help employees clean with confidence, encouraging more frequent use and resulting in cleaner facilities. Appropriate systems, maintained over time to keep up with demand, will deliver the desired hygiene and cleanliness standards that contribute to achieving the ambitions of any food service business.

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