A:The surfactant is the main component of the neutral detergent. A surfactant is a kind of substance that lowers the surface tension between two liquids or between a liquid and a solid. For example, normally, water and oil do not blend, but after adding a surfactant, the interface between water and oil disappears, and water and oil can be mixed (a.k.a. emulsification). The detergent can also remove stains with its foam, which works based on percolation. Because of this function, the surfactant is used as the main component of the neutral detergent.

A:Not recommended, because the detergent may remove hand fat, making your hands rough. Please use hand soaps.

A:It usually refers to surfactants made from vegetable oils (such as coconut oil or palm oil).

A:In accordance with the Act Governing Food Safety and Sanitation, fruits and vegetables should be rinsed with tap water for at least 30 seconds; food and beverage should be rinsed with tap water for at least 5 seconds. Both processes should be done twice.

A:

The main purpose of cleaning is as follows:

(1) Prevent the remains and smells of the previous product from being transferred to the next product.

(2) Maintain the environment to be hygienic.

(3) Maintain the efficiency of the equipment and facilities.

Once remains (food, beverage ingredients, protein, fat, or sugar.) stay on the equipment and facilities, they become the nutrient for microorganisms, and the number of microorganisms will grow. This may cause smells, decaying odors, food poisoning, and other causes. Cleaning and sterilizing are crucial, which may prevent food poisoning caused by microorganisms, providing a better environment to prepare food.

A:

(1) Use goggles and plastic gloves while applying the detergent.

(2) Do not mix acidic detergents and chlorine detergents together (Toxic gases may be generated if the two are mixed).

(3) When using chlorine detergents, please remain the place ventilated.

(4) Dilute the alkali or acid little by little into clean water (or hot water).

(5) Do not mix and neutralize alkali and acid.

(6) Please see the SDS beforehand.

A:Alkaline detergents and acidic detergents are required to be neutralized before discarding. Do not discard the detergents directly. Additionally, after decomposing chlorine, products containing chlorine must be taken care of. Please see the SDS for details.

A:No, dishwashers used in the restaurant kitchen require high-pressure detergents to remove stains on utensils.

To effectively apply the detergent on the stain, it requires a detergent that foams less and can remove stains in a short time. General foaming detergents

(such as neutral detergents and soaps) are not suitable for dishwashers.

A:The usage is different. When using neutral detergents, you will apply a small amount of detergent on a sponge, and rinse the utensils with tap water or warm water. To reduce stimulation on the skin, the detergent is neutral, and it also contains a surfactant to remove stains.

On the other hand, when using a dishwasher, the cleaning temperature is about 60 ° C, and the dishwashers will automatically control the concentration of the detergent to wash dishes in a short time. Since our skin will not directly be exposed to the detergent, the main component of the detergent is alkaline (sodium hydroxide, potassium hydroxide, etc.). With this alkaline, stains may be broken down and removed in a short time. The component of the main detergent for dishwashers is strong alkaline, please use it carefully.

A:The main points for effective cleaning using dishwashers are as follows:

<Prewashing>

Remove the remains and pre-wash the dishes. The methods include pre-wash with hot water (or cold water) and rinse. Especially for starch and protein stains. These stains are difficult to remove after drying. Therefore, applying a water-based detergent (such as Captain Prewash) may effectively remove stains.

<Tableware>

Basket -> When placing tableware on the basket, do not overlap them. This helps the detergent to spray evenly on the surface of the tableware. It is important to place the tableware upright to avoid remains of detergents and rinsing fluid on the tableware after washing.

<The Purpose of Using Driers> It is recommended to use the drier to dry dishes more effectively, decrease the time of rinsing, and reduce watermarks.

<Temperature>

The perfect temperature for rinsing is 80 °C. Rinse with hot water not only shortens the time to dry dishes but also sanitizes the dishes.

A:A drier contains a surfactant that reduces the surface tension of the water, which also helps to spread water on the surface of tableware. This speeds up the drainage after cleaning, shortens the time to dry tableware, and reduces watermarks. In addition, a drier may keep tableware from breaking and reduce labor costs. Moreover, by avoid wiping tableware with clothes, which often bring back germs, sanitation may improve.

 <Drainage>

Cleaning may improve because of the spreading of water. This helps to quickly remove detergents and stains.

<Shorten the time>

Drainage improvements speed up the drying process of tableware.

<Reducing Watermark >

Since the water on the surface of tableware is spread more evenly, watermarks are reduced.

A:Base on the material of tableware, some may need to be carefully used, while others may not be suitable to clean with a dishwasher.

<Aluminum tableware>

Aluminum tableware turns black if corroded by alkaline detergents. If you want to clean tableware containing aluminum, please use the detergent "Washmate Metal E Side", "Washmate AL Conch", or "Washmate L1M". These detergents contain ingredients that protect aluminum materials.

<Resin tableware>

If you use the dishwasher correctly, plastic tableware will be neat and clean. However, if the concentration of the detergent is too high, tableware may not be cleaned properly, and the quality of tableware may be affected.

<Crystal glass>

Crystal glasses are easily corroded by alkaline detergent and chelates. The transparency of crystal glasses may be reduced and such materials may be corroded depending on the cleaning method. If an appropriate concentration of detergent is used and the materials are rinsed thoroughly, corrosion will not occur immediately.

<Lacquer ware>

Alkaline detergents are not applicable under high temperatures. Please use a neutral detergent.

A:Under the high temperature required for cleaning, minerals (calcium and magnesium) in the water may precipitate and turn into limescales. When using hard water (such as water in alpine areas, marine coastal area, or well water), this deposition is likely to occur.

A:The detergent contains ingredients that prevent limescales from occurring. Therefore, by using the appropriate amount of the detergent may eliminate limescales. Limescales can be removed by using acidic detergents such as a "limescale remover."

A:It is a bacterium that consist of bacteria in the environment (commonly known as pink mildew). Biofilms include plaque and bathroom mucus. On the dishwasher, the bacteria are mostly pink. They are not strong bacteria, but once the pink mildew is formed, it will be difficult to remove.

A:It is a fungus, which is unsanitary. Since pink mildew often appears in unsanitary environments, please check if the environment is clean.