Discover our wide range of products and all the prices for kitchen cleaning and disinfection systems . What are the benefits of a cleaning system? How does it work? How and where should it be installed? How do you use it correctly?
What is the average price of a kitchen cleaning station?
The price of a central cleaning unit varies from €190 for a basic model to €900 for a unit with a stainless steel hose reel. The lowest price corresponds to a bare unit without a spray gun or hose, allowing you to choose a hose length and quality suited to your needs and a spray gun appropriate for the type of cleaning required, whether it generates foam or a liquid jet.
The unit can be offered to you with or without a 5L or 10L jerrycan support.
The basic versions may be without a front hood.
The difference will then be made by choosing a 1-product or 2-product configuration from a full range of kitchen washing systems .
The all-stainless steel central foam models are among the most expensive configurations, with prices reaching up to €1200 excluding VAT.
For models delivered "ready to use" which include a gun and a hose, the length of the hose and the quality of the gun will determine the final price.
The most common models are the central unit 1 produced with a 15-meter hose or 2 produced with a 15-meter hose.
What is the purpose of a central cleaning service?
Washing and disinfecting floors and surfaces in the kitchen is a task that must be carried out regularly within the framework of protocols put in place with the Haccp method.
Whether in your restaurant, in a food processing industry, or a central kitchen, the advantages of using this equipment are characterized by:
- A time-saving solution compared to a traditional method using a bucket of detergent
- Enhanced efficiency with the foam and jet versions which ensure more effective removal and degreasing.
- Improved ergonomics for users with simple operation allowing for alternating products, washing with detergent and rinsing at the end of cleaning.
- Controlled dosing thanks to the dilution and venturi system
- Qualitative disinfection thanks to calibration of detergent dosage avoiding over-dosage or under-dosage which would not allow the desired disinfection.
- Substantial detergent savings by avoiding overdosing, which is unfortunately common practice among users in their quest for better efficiency.
How do I install my workstation in the kitchen?
A unit connects to a cold or mixed water supply and operates without electricity or compressed air .
Its connection requires no electricity and has no moving parts, therefore implying reduced maintenance and zero energy cost.
When using a cleaning and disinfection unit, personal protective equipment such as a disposable coverall , gloves, protective mask and suitable food safety boots must be worn.
It attaches to the wall simply by drilling into it.
Its installation can therefore be done easily without specific training since it is enough to connect to a mixed or unmixed water supply and to fix the cleaning and disinfection unit to the wall using screws and plugs .
However, you must ensure that the unit is securely fixed to the wall, as these units are equipped with supports for winding the washing hose. This means that there may be significant, even unintentional, pulling forces when unwinding the washing hose.
Mounting on a solid wall is recommended for a strong and durable support. Otherwise, reinforce the back of the bracket on the wall to prevent it from being pulled out.
Functioning - Chemical Titration
A venturi suction system uses water pressure to draw the professional detergent directly into the container. The choice of a calibration nozzle, located upstream of the disinfectant or degreaser intake, allows for precise dosage selection from 0.41% to 17.65% via a range of 14 colors. Controlling the dilution is crucial, especially with disinfectants, to ensure compliance with standards and maintain hygiene. It also helps limit cleaning product consumption to the necessary amount.
Central cleaning systems can have several configurations with one or two products.
In the case of a configuration with a product, a disinfectant detergent such as Diversey's Suma Bac D10 will more generally be used.
In the case of a two-product configuration, one can supplement with a powerful professional degreaser, a descaler or a garbage bin cleaner, for example.
In all cases, it should be noted that a detergent with a chlorinated or strongly acidic or alkaline formulation will have a greater corrosive and erosive power due to its very acidic or very alkaline pH.
It will therefore be necessary to plan for the replacement of the venturi, suction hoses, guns, and wash hoses, which in this case are wear parts, to be done regularly.
In the case of a 2-product station, it will be possible to easily alternate maintenance between the use of the two different chemical formulations, particularly to break down the "Biofilm".
The standard bottle cage is generally designed for a 5-litre bottle , but there is the option to choose a support for a 10-litre bottle .
They are made of stainless steel (as required in the food processing industry) and are fixed to the wall with wall plugs and screws above the floor surface. Why above the floor surface? Simply so that the floor can be cleaned in that area and there's no container lying around on the ground.
How to calibrate the dosage?
The device works by suction using a "venturi" system.
The flow rate is adjusted by installing colored nozzles at the suction inlet, which determine the dosage of chili powder at the suction inlet simultaneously with the pressurized water.
It is therefore important to define the dosage of the product correctly, both to obtain the result in terms of disinfection and cleaning, but also to stay within the concept of a central unit which is to remain "economical" in terms of product consumption.
It allows you to define the choice of calibration according to the desired concentration.
Each unit comes with a pack of 14 nozzles that clip directly onto the non-return valve .
Pink 0.41% / Violet 0.92% / Turquoise 1.47% / Yellow 1.65% / Orange 2.10%
Green 3.60% / Light brown 5.30% / Blue 7.35% / White 7.90% / Red 10.10%
Beige 15.00% / Black 16.80% / Grey 17.65% / Without nozzle 17.65%
What can I clean in my restaurant and establishment?
Virtually any surface, starting with the floor, stainless steel table, stainless steel furniture, wall... as long as there is no contraindication with the use of water in projection ( see the IP54 standard and restrictions on electrical equipment ).
Ideally, you should wear waterproof, non-slip safety boots or shoes to prevent falls. In addition, consider using a broom and a HACCP-compliant squeegee.
In all cases, you will need to ensure that your premises are equipped with a low point for water drainage.
You can also clean and disinfect outdoor rolling garbage bins and your garbage room with a special garbage chute disinfectant cleaner.
Accessories and wear parts
Our range of cleaning and disinfection units is designed and built in France with high-quality components.
Stainless steel braid and flexible: Withstands 110°C - 18 bar. Absorbs water hammer.
The gun is shock-resistant with a solid brass body. It withstands temperatures up to 80°C and 25 bar. It is fully covered in food-grade rubber and has a D1/2F connection. It is equipped with a quick-connect coupler for easy and rapid connection and disconnection. These parts are then sold separately.
This type of connection also allows for the connection of an extension hose or longer lances.
The wash hose withstands an average pressure of 20 bar at 70°C. Its professional design is food-grade with a non-staining, grease-resistant blue outer coating. It features high-tenacity polyester fiber reinforcement and a high-adhesion intermediate layer.
They come in different lengths of 5, 10, 15, 20 and 25 meters.
25 meters is the greatest length you can possibly extend, but...
Can I put extensions on my hose?
Yes, you can, thanks to the appropriate coupler that allows you to connect two hoses together. However, you must take into account that the longer the length, the lower the outlet pressure will be.
It's simply a hydraulic principle called "pressure loss".
A length of 25 meters is already considered the maximum to avoid this "significant head loss". Going beyond that is mechanically possible but hydraulically not very optimal.
The main causes of breakdowns in a cleaning system
My vacuum cleaner is no longer picking up any product?
Suction is achieved via a "dip tube" at the end of a Rilsan hose. This type of dip tube is equipped with a filter. It's essential to first check that this filter isn't clogged by impurities or product crystallization. This can occur, particularly with chlorinated products or if the product has been in place for too long.
The venturi nozzle should also be checked because for the same reasons it can be blocked.
The suction line can also be blocked . It's worth noting that it's perfectly normal for this line and the strainer to be changed regularly.
My gun is faulty, can I repair it?
Yes, there are repair kits available for car wash spray guns . These allow you to replace moving parts that may be oxidized or seized.
Can I change the product on my washing machine?
Yes, BUT you must first rinse the entire product suction system, or even replace the product suction line. Why? There is a risk of physicochemical incompatibility between the existing product and the new one if their compositions differ, particularly between chlorinated compounds. This can lead to the formation of crystals that will clog the suction in your central vacuum system.