Warewashing

Inefficient dishwashing means an inefficient restaurant

Cut rewash rates with enzymatic solutions that break down stubborn food soils.

Why enzymes?

Plates, glasses and cutlery (silverware) often come out of the wash with soils. This leads to high rewash rates that cost valuable time, money and energy. In fact, a recent Ecolab study showed that only 35% of tested wares were adequately cleaned on the first wash cycle. A whopping 47% required hand polishing, while 19% needed an entire rewash.

With innovative enzymes, you can break down and remove food soils on the first wash. No need to rewash.

The enzymatic difference

Enzymes break down specific soils. For example, proteases break down proteins, amylases break down starches, and lipases break down fats and oils.

The right combinations of these enzymes can break down the soils that are hardest to remove. Leaving a spotless surface that looks good on the table and on the bottom line.

Benefits of enzymatic warewashing:

Removes even tough food soils
Minimizes soil residue from hard water
Enables lower temperature washing (saves energy)
Contributes to a healthier environment for workers
Provides a safer clean, powered by nature

Different enzymes target different soils

Watch an amylase enzyme breaking down starch here.

Watch a protease enzyme breaking down proteins here.