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Frequently Asked Questions

1. How Often Should a Food Contact Surface be Cleaned & Sanitized? Back to FAQS
For optimum safety Ė every 4 hours. Additionally, always clean and sanitize food contact surfaces after use and/or prior to a new food item being introduced to the surface.
2. How Long Should I Wash My Hands? Back to FAQS
Rub your hands vigorously for at least 20 seconds. Need a timer? Hum the "Happy Birthday" song from beginning to end twice. Remember to scrub all surfaces, including the backs of your hands, wrists, between your fingers and under your fingernails.
3. What is Biofilm? Back to FAQS
Biofilm is an aggregate of microorganisms in which cells adhere to a surface and create, among other things, slime or mold in your ice machine. Biofilms have been found to be involved in a wide variety of microbial infections in the body.
4. What is THE INHIBITOR? Back to FAQS
THE INHIBITOR controls the growth of biofilm (slime) in commercial ice machines. The patented media contained in THE INHIBITOR is made up of ceramic pellets coated with natural minerals that INHIBIT the growth of bacteria
5. Where is THE INHIBITOR used? Back to FAQS
EVERYWHERE! All ice machines develop mold, mildew and bacteria. Some more than others, but whether you see it or not, itís there. It can make beverages taste bad and is increasingly becoming a health department violation.
6. What is the Difference Between a Sanitizer and a Disinfectant? Back to FAQS
A Sanitizer is a product which destroys 99.999% of specified bacteria within 30 seconds. This is a necessity of the foodservice related industry and is guided by federal and local health agencies.
7. How Do High Temp Dishwashers Sanitize vs. Low Temp Machines? Back to FAQS
High temperature dishwashers use heat to sanitize dishes and glassware and must achieve 180į degrees Fahrenheit to meet NSF regulations. Low temperature dishwashers use a chemical bath (see Chemcocide 1000) to sanitize dishes and glassware.