Cleaning procedures and equipment within catering kitchens have developed slowly. Cleaning is still physically strenuous work in the majority of catering kitchens. In order to be able to serve the customer “safe food”, furnishings, equipment and tools should, from the very beginning, be adapted to cleaning procedures that ensure excellent microbiological results.
We use the Lagafors cleaning method, i.e. a foam cleaning method based on the Zinner Circle and HACCP. It is the most preferred method in the food industry and has been used there for many years with excellent documented results.
Increased productivity – decreased environmental impact
The Lagafors method makes surfaces microbiologically cleaner quicker. Water consumption is reduced in that the water volume is replaced by an increase in pressure.
The method is better for the environment thanks to decreased chemical usage through dosage control. It saves energy through a reduction in the volume of water used and by having a controlled temperature. What is more, less physical effort is required due to the increased water pressure and correct choice of chemical.
We would very much like to meet you
Are you planning on investing in a new dishwashing facility or are you generally interested in the flight catering kitchens and dishwashing areas of the future?
