HOW TO CLEAN CHOPPING BOARDS
Chopping boards should be hygienically cleaned and disinfected on a daily basis to prevent the spreading of bacteria. This is especially the case for chopping boards used to cut meats and the reason why different chopping boards should be used for meat and vegetables.
No disinfectant required - avoid residue that may affect the food
No scrubbing with brush - it does not guarantee disinfection
Thermally clean and sanitise hard stains and cracks
Reduce cleaning time
Kitchen Cleaning WITH DUPLEX CLEANING MACHINES
How To Clean Restaurant Kitchen
Canopy Cleaning
Food & Beverage Cleaning
IDEAL DUPLEX CLEANING PRODUCTS FOR CHOPPING BOARDS
JetSteam steam cleaners (Tosca, Evo, Maxi Inox) or
JetSteamJetvac steam vacuums (Eco, Junior, Inox) are ideal for hygienic cleaning of chopping boards as +155ºC superheated 94% dry steam thermally sanitises, cleans, degreases, and penetrates small crevices.
HOW TO CLEAN CHOPPING BOARDS WITH A JETSTEAM/JETVAC
For most kitchen equipment a 'Pressure Lance' with a nylon detailing brush is usually the best tool and an absorbent cloth to dry.
Step 1
Remove as many food residues as possible. This will allow the steam to clean more effectively and efficiently with less food residue being blasted off the board.
Step 2
Steam the board on contact from one end to the other on both sides. Make sure the whole board has been cleaned and thermally sanitised. The high pressure jet of steam will also penetrate into the small cracks and crevices.
Step 3
Once steamed simply rinse the board off under hot water to remove any remaining steamed grime.
Duplex machines are stamped with Smart Approved WaterMark stamp
Smart Approved Water Mark is Australia's water conservation label. This allows businesses to purchase products that save water, and actively engage in the efficient use of water. Our Duplex machines are the first of it's kind steam generators and multi-floor cleaners to feature the Smart Approved Water Mark stamp.   Learn more
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