Each zone. Its own task.
Divide the kitchen into preparation, warewashing, floors and service areas. Record materials, equipment and soils, then match the product category to the task. Manual dishwashing liquid, machine detergent and rinse aid have different roles and are not automatically interchangeable.
Check permitted surfaces and rinsing requirements in product documentation. Do not assume every degreaser suits every metal or food-contact surface. Clear selection reduces ambiguity in purchasing and staff training.
Measure against activity
Comparing two monthly invoices without meal counts can mislead. Track consumption per 100 meals, for example, and machine cycles where records are available. Use a consistent measure for each task instead of combining unrelated operations into one unexplained number.
Higher use may reflect demand, menu changes or repeat washing. Review these causes with the kitchen manager before assuming a brand change alone will solve the problem.
Trial preparation before expansion
Concentrates may suit a kitchen with an organised preparation point, measuring tools, training and appropriate storage. A small pack alone does not prove efficiency; include preparation time, cost per prepared litre and required equipment.
Trial one task and record results, rework and consumption. Then prepare an enquiry specifying equipment, market, quantities and packaging. The APEX catalogue groups kitchen categories into one list; final specifications belong in the quotation and product documents.
Products related to this guide
Hand dishwashing liquidKitchen degreaserMachine warewashing detergentWarewashing rinse aidGeneral guidance, not preparation instructions for a specific product. Product labels, documentation and local requirements take priority.
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