CHEMICAL SOLUTIONS FOR KITCHEN AREA

For F&B service business in general and in the restaurant in particular, food hygiene and safety are particularly important because it affects human health. Although kitchen is not an area for serving and direct contact with customers, but this is considered the "brain" that determines prestige and brand of a restaurant. One of those standards is that chemicals used in cooking areas must be absolutely safe when in contact with food or food surface tools.

As the official distributor of Diversey chemicals (USA) in Vietnam, JD&C not only provides specialized "green" chemicals for the F&B industry with full international certifications on food safety, but also share cleaning procedures to ensure that customers use chemicals in the most effective and optimal way.

Employees need to disinfect their hands with the product before entering the kitchen area:
Neutral hand sanitizer SX 207 (colorless, odorless, suitable for kitchen areas, avoiding odors on food).
Hand sanitizer has alcohol-based  & QAC: SU 394.
For areas requiring Halal certificate, SOFTCARE FIC HYGIENCE hand sanitizer can be used.

For heavily greasy surfaces:
Step 1: Remove leftover food on the surface of equipment and tools.
Step 2: Use OXOFOAM chemical (ratio 1:50 - 1:100, chlorine-based) to clean and remove grease stains, food stains on equipment, tools, floor surfaces...
Step 3: Then rinse with water at least 3 times to ensure there are no residual chemicals on the cleaning surface.
Step 4: Use disinfectant chemicals that are certified to be used in contact with food to disinfect such as: DIVOSAN ACTIVE (based on Peracetic Acid 5%), DIVERSOL CX (Based on Chlorine), SUMA J512 (based on QAC). In addition, there are many types for customers to choose from. Let dry naturally.

For tool surfaces that need to be cleaned normally:
Use SMART DOSE chemical (1: 150 – 1:250) for cleaning and the steps to use and disinfect as above.
Disinfection of fruits and vegetables:
Using SUMA EDEN (1:666) certified by the food safety management board, certified for circulation and DIVOSAN ACTIVE (1: 333) certified to use disinfectants for vegetables and fruits with a concentration of 80 ppm.

For oven and grill burns:
Use chemical OPTIMUM 282 (ratio 1:5 - 1:10) spray on the surface of the stain that has been heated with a temperature > 60 Celsius, spray directly the prepared chemical solution on the surface, Then the oven door waits for 5 minutes, then turn off the oven to cool and gently clean the stains without spending much effort and time. Note to clean with clean water and use disinfectant chemicals. Spray on and let dry naturally.

For long-term yellow stains on crockery dishes:
Use chemical DUAL DIP (8-12g/liter of hot water) soak for 15-30 minutes, then gently clean the dirt, without damaging the surface of the tool.

For dishwashers:
Using 2 product below:
Cleaning chemicals: SUMA SPECICAL (ratio 2-4 ml/l)
Coating chemical: SUMA QUICK DRI (ratio 02 – 0.4 ml/l)

In addition, JD&C will provide and install free automatic chemical mixing equipment: DM420, WAREMINI when customers use our chemicals. JD&C always actively supports customers to use dishwashers so that they can operate in the best condition and update risks if damage occurs during use. Machine status will be reported to management regularly. Not just a business, customer satisfaction is a great goal that JD&C aims at.