PowerSoak

March 1, 2008 via InStore Buyer

... Another vitally important step toward keeping your food operations safe involves making sure you have the proper equipment and that your employees know how to use it correctly.

John Cantrell, President of Power Soak Systems Inc. in Grandview, MO, stresses that inconsistency can pose a recurring problem for instore bakery and deli operations. One advantage of the Power Soak continuous washing system for pot washing and high-volume sheet pan washing is that it is always available (there are no cycle times) and does not require an attendant to run.

“Relying on that particular employee at that particular time to do what they are supposed to do can be an issue,” Cantrell says. “It’s the whole consistency issue that can be a real problem. How do you know that you’re going to get consistency?

The one main thing we deliver is greatly increased consistency.” Power Soak has introduced several innovations to further automate the sanitation process, including an optional
chemical dispenser for its Power Soak system. The dispenser features an easyto- use and accurate metering system to deliver the correct amount of detergent and sanitizer during each fill cycle of the wash and sanitizer sinks.

Further, the company is introducing a new washer for rotisserie oven skewers, designed for instore deli operations. “You actually load the items on a carousel, and water movement rotates
the carousel,” Cantrell says. “It’s a very unique system.”

Power Soak already offers a powered utensil basket for its continuous motion pot washing system for handling tough-to-clean items such as scoops and spatulas. The basket can be fitted to either end of the wash tank and easily removed when not in use. "

Click Here To Download The Full Article In PDF Format