Find our wide range and all the prices for kitchen cleaning and disinfection systems . What is the point of a cleaning system? How does it work? How should it be installed and where? How should it be used correctly?
What is the average price of a kitchen cleaning station?
The price of a cleaning station varies between €190 for a simple model up to €900 for a station with a stainless steel reel . The lowest price corresponds to a bare station without gun or hose so that you can choose a length and quality of hose adapted to your use and a gun corresponding to the type of cleaning desired with generation of foam or liquid jet.
The position may be offered to you with or without a 5L or 10L container holder.
For the essential versions, they may be without a front cover.
The difference will then be made on a 1 product or central 2 product configuration.
The all-stainless steel central foam models are among the most expensive configurations with prices reaching up to €1,200 excluding VAT.
For models delivered "ready to use" which include a gun and a hose, it is the length of the hose and the quality of the gun which will determine the final price.
The most common models are the 1-product unit with a 15-meter hose or the 2-product unit with a 15-meter hose.
What is the point of a cleaning plant?
Washing and disinfecting floors and surfaces in the kitchen is a task that must be carried out regularly within the framework of protocols implemented with the Haccp method.
Whether in your restaurant, in a food industry, a central kitchen, the advantages of using this equipment are characterized by:
- A time saving compared to a classic solution with a bucket of detergent
- Increased efficiency with foam and jet versions which ensure more effective detachment and degreasing.
- Greater ergonomics for users with simple operation allowing alternating products, washing with detergent and rinsing at the end of cleaning.
- Controlled dosage thanks to the dilution and venturi system
- Qualitative disinfection thanks to calibration of the detergent dosage, avoiding over- or under-dosing which would not allow the desired disinfection.
- Substantial savings in detergent by avoiding overdosing, which is unfortunately commonplace in the minds of users in order to achieve greater efficiency.
How to set up your workstation in the kitchen?
A central unit connects to a cold or mixed water supply and operates without electricity or compressed air .
Its connection does not require electricity and has no moving parts, therefore requiring reduced maintenance and zero energy costs.
When using a cleaning and disinfection center, personal protective equipment must be worn, such as disposable coveralls , gloves, protective masks and suitable food safety boots.
It is simply fixed to the wall by drilling into it.
Its installation can therefore be done easily without specific training since it is sufficient to connect to a mixed or unmixed water supply and to fix the cleaning and disinfection unit to the wall using screws and dowels .
However, you will need to ensure that it is securely fixed to the wall, as these units are equipped with a support for winding the washing hose. This means that there may be significant, even unintentional, traction when unwinding the washing hose.
Fixing to a solid wall is recommended to ensure a strong and durable support. Otherwise, plan to reinforce the back of the bracket on the support to prevent it from tearing.
Operation - Dosage of chemistry
A venturi suction system uses water pressure to draw professional detergent directly into the container. It is the choice of the calibration nozzle upstream of the suction of the disinfectant or degreaser that allows, via a range of 14 colors, to choose a precise dosage from 0.41% to 17.65%. Dilution control is very important, especially in the case of a disinfectant, to ensure compliance with standards and guarantee hygiene. It also allows you to limit the consumption of cleaner to what is necessary and no more.
Cleaning plants can have several configurations with one or two products.
In the case of a configuration with a product, we will generally use a disinfectant detergent such as Suma Bac D10 from Diversey for example.
In the case of a two-product configuration, you can supplement it with a powerful professional degreaser, a descaling agent or a garbage bin cleaner, for example.
In any case, you should know that a detergent with a chlorinated or strongly acidic or alkaline formulation will have a greater corrosive and wearing power in relation to its very acidic or very alkaline pH.
It will therefore be necessary to ensure that the venturi, suction pipes, guns and washing pipes, which are in this case wearing parts, are changed 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, in particular to break down the "Biofilm".
The standard bottle holder is generally designed for a 5 litre bottle , but there is the option of choosing a holder for a 10 litre bottle .
They are made of stainless steel (required for the food industry) and are fixed to the wall using dowels and screws above the ground surface. Why above the ground surface? Simply so that the floor can be cleaned there and there is no container lying around.
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 side, which determine the dosage of the chili at the suction side simultaneously with the pressurized water.
It is therefore important to clearly define the dosage of the product both to obtain the result in terms of disinfection and cleaning, but also to stick to 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 based on the desired concentration.
Each unit is supplied with a pack of 14 nozzles which 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?
Practically 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 projection ( see the IP54 standard and the restrictions on electrical equipment ).
Ideally, you should wear waterproof, non-slip safety boots or shoes to prevent falls. Additionally, consider a brush broom and a HACCP-certified squeegee.
In all cases, you will need to ensure that your premises are equipped with a low water drainage point.
You can also clean and disinfect outdoor rolling garbage bins and your odor-prone premises with a special garbage disposal disinfectant cleaner.
Accessories and wear parts
Our range of cleaning and disinfection units is designed and built in France using high-quality components.
Stainless steel and flexible braid: Resists 110°C - 18 bar. Absorbs water hammer.
The gun is shockproof with a solid brass body. Resists 80°C - 25 bar. Fully covered in food-grade rubber. D1/2F connection. It is equipped with a quick coupler for quick connection and disconnection with great ease. These parts are then sold individually.
This type of connection also allows you to connect an extension hose or longer lances.
The washing hose withstands an average pressure of 20 bars at 70°C. Its professional design is food-grade with a non-staining and grease-resistant blue outer coating. Reinforced with high-tenacity polyester fiber . High-adhesion intermediate layer.
They come in different lengths of 5, 10, 15, 20 and 25 meters.
25 meters is the longest 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 pipes together. However, you must take into account that the longer the length, the lower the output pressure will be.
It is simply a hydraulic principle and is called "pressure loss".
A length of 25 meters is already considered a maximum length to avoid this "significant pressure loss." Going beyond this is mechanically possible but hydraulically not very optimal.
The main causes of breakdowns in a cleaning plant
My unit is no longer sucking up product?
Suction is done through a "plunger" at the end of a Rilsan hose. This type of plunger is equipped with a filter. You should first check that this filter is not clogged due to impurities or crystallization of the product. This can happen especially with chlorinated products or if the product has been in place for too long.
The venturi nozzle must also be checked because for the same reasons it may be blocked.
The suction line can also be clogged . It is normal to change the suction line and strainer regularly.
My gun is defective, can I repair it?
Yes, there are repair kits for central washing guns . These allow you to replace moving parts that may be rusted or seized.
Can I change the product on my washing machine?
Yes, BUT you must first rinse the entire product suction circuit, or even change the product suction line. Why? There is a risk of physicochemical incompatibility between the existing product and the new product if the compositions are different, particularly between chlorinated compounds. As a result, there is a risk of crystal formation that will block the suction lines of your unit.
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