Rinse Aid with built-in Descaler is available in 5L. It is an essential cleaning product for any commercial kitchen.
Why buy Rinse Aid with built-in Descaler – 5L?
The benefits of Rinse Aid with built-in Descaler (5L) are as follows:
- Convenient and cost-effective sizes.
- Enriched with non-ionic surfectants, drying agents, and descaler.
- Released into the final rinse cycle to give crockery, cutlery and glassware a spotless and streak-free finish.
- Suitable for commercial use.
As with any chemical, all staff should read the MSDS for this product before using it.
MSDS – Rinse Aid with built-in Descaler – 5L
Click here to go to the MSDS for Rinse Aid with built-in Descaler – 5L.
Once staff have read the MSDS, they should follow the correct process for machine dish washing.
Best practice for machine dish washing
According to Food Standards Australia and New Zealand, food businesses must use a cleaning process that ensures that utensils or food contact surfaces look clean, feel clean, and smell clean. The six steps for effective cleaning and sanitising are:
- Pre-clean: scrape or wipe food scraps and other matter off surfaces and rinse with water.
- Wash: use hot water and detergent to remove grease and food residue (soak if needed),
- Rinse: rinse off detergent and any loosened residue.
- Sanitise: use a sanitiser to destroy remaining micro-organisms (refer to manufacturer’s instructions).
- Final rinse: wash off the sanitiser if necessary (refer to manufacturer’s instructions).
- Dry: allow to drip dry.
The use of a mechanical washer for large volumes of washing up is preferred.
Cleaning and sanitising can be done manually, or by using dishwashers or other specialised equipment. For sanitising, there is no prescribed method for sanitation by dishwasher. However, AS 4674-2004 recommends that dishwashers and glass washers are capable of washing and rinsing in one continuous operation. Users should also note:
- They should not contain brushes.
- Where hot water is used to sanitise, only operate on the sanitising cycle when the water is at sanitising temperature.
- The water temperature used in the sanitising rinse cycle, combined with the time that the utensils are rinsed in water at that temperature must be sufficient to ensure that the utensils are sanitised.
For more information on cleaning and sanitising using machine dishwashers, please refer to the Food Standards Australia and New Zealand Guide.
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Once we have received your order, we provide fast delivery of in-stock items.
