The environment in a busy foodservice kitchen dictates the need for exceptional sanitation practices and procedures. Airborne oil and grease particles from fryers, grills and ovens deposit on walls, floors and equipment. High temperatures carbonize food spills in ovens, burners and pots and pans. Hard water precipitates at high temperatures, causing scale build-up in dishwashers, steam tables and on stainless steel surfaces.

Reach for Daymark™ Kitchen products to maximize the efforts of your foodservice sanitation program.