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ARE YOU SANITIZING OR JUST CLEANING? LEARN THE DIFFERENCE.


Are you sure that your pots, pans and other kitchen utensils get completely sanitized? Or are you just cleaning them? Let’s find out.
 

Most likely we do not have to tell you about the importance of sanitized washing results. You probably already know that pathogenic bacteria can lead to stomach ache, food poisoning and even in worst cases death.

So how could it still be that the most common way to handle dirty pots and pans is to manually wash them in a sink? Soak, scrub and clean. Do you get sanitized results by doing so? The answer is without a doubt NO.

– It’s impossible to manually sanitize pots and pans as the high temperature needed would be too hot to handle. Wash water temperature in sinks are low, 40-45 degrees, and not enough for full sanitation since bacteria survives from -2 to +60 degrees, says Ulrika AHNFELT GRAN, Product Manager at GRANULDISK and continues:

– Some spores can even survive in boiling water. Bacteria loves warm and moist environments full of food scarps. Also, sink detergent keep 6-8 pH. Most microorganisms thrive at a neutral pH. And that is why bacteria can survive in sinks for more than 6 hours. A contaminated pot could mean that bacteria may be spread over to freshly produced food – not all food is heated up to 100 degrees.


CLEANING.
+ The process used to remove food, dirt and grease from pots and pans etc. 
+ You use detergent that is pH neutral – All germs and bacteria aren't killed.

SANITIZING.
+  Cleaning and sanitizing kills bacteria - A must for everything that's been in contact with food.
+ You use steam, hot water, very high temperatures or a chemical sanitizer.


“Most microorganisms thrive at a neutral pH. And that is why bacteria can survive in sinks for more than 6 hours. A contaminated pot could mean that bacteria may be spread over to freshly produced food – not all food is heated up to 100 degrees."

Ulrika AHNFELT GRAN, Product Manager, GRANULDISK


So, what do you need to sanitize your wash ware?
First, you need to stop the manual washing in sinks. To get safe results you need a machine that uses high temperatures and detergent that is alkaline, i.e. pH of around 11. And using paper or towel for drying will contaminate the wash ware again. Instead, use a drying agent in the rinse water to get the dishware dry.

– When deciding to invest in a new wash ware solution make sure that it follows hygiene guidelines: DIN 10512 and/or NSF/ANSI-3 requirements. Then you can be sure that your solution provides you with high enough temperatures (wash temp around 65 degrees and rinse temp of at least 85 degrees) to sanitize your wash ware, says Ulrika AHNFELT GRAN.

Do you have some other tips for achieving sanitized results?
– It’s important to put good staff hygiene into practice and to make sure that the wash ware doesn’t get contaminated after sanitation. Keep dirty and clean wash ware separately.

Do you need our help to get sanitized results?
Since GRANULDISK started in the late 80´s one of our missions has been to provide sanitized and clean wash ware to our customers. Having met millions of customers in the commercial kitchen industry world-wide, week after week, year after year we’ve gathered a lot of knowledge about safe washing results.

We’re always happy and eager to organize local Live Wash demos so that you can see the washing results with your own eyes. Enter your email address below to see what’s available in your area.

I want a free Live Wash™ demonstration:

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