Bakeries would require a combination of wet and dry cleaning, for some of the bakery areas need to keep theDry Processing Environment. When it’s time for equipment used in a dry area to receive a periodic cleaning, the equipment should be disassembled and all removable parts should be taken to a separate cleaning area where detergent and a potable water rinse can be applied. Once parts are clean and dry, they should be returned to the equipment area on a clean, dry cart for sanitizing and reassembly.

Clean Tool Rack Cart

Freestanding Mobile Clean Tool Stations

l Helps with colour differentiation for cross-contamination prevention

l Mobile for maximum flexibility in the use of the washroom

l Solving the problem of storing cleaning tools and avoiding their recontamination

Apron Cleaning Machine

1, Guarantee high frequency of cleaning of aprons to avoid contamination of food

2, avoids aprons being cleaned on the floor or on the worktop

3, facilitate the use of cleaning agents and  effectively remove contamination from aprons