Who Uses A Spectank?
Bakers agree that carbon build up on bakery pans and equipment is unsightly, unhygienic and a barrier to heat. As carbon builds up on the pans, more and more heat is required, thereby slowing down the baking process. Since the layer of carbon is unevenly distributed over the surface of the pans, the resulting product is uneven. Carbon flakes stick to the bread and alters the taste of the baked goods. The SpecTank heated soak tank provides a method of cleaning baking equipment in the most efficient and cost effective way by simply soaking equipment in the unit.
You can now clean sheet pans, clean bread pans, clean muffin pans and clean baking racks effortlessly. Initially, heavy carbon build up may require a longer soak time. Once the carbon is removed, the maintenance soak time is dramatically reduced. Clean equipment speeds up the baking process with the possibility of an additional bake cycle per day.
Dirty equipment is unsightly and unhygienic. No need for the public to see dirty equipment! Get clean equipment and save money at the same time. With Spectank you can also minimize back injuries from pot scrubbing
Save 4 labor hours/day on Rotisseries: A well known supermarket chain is saving 4 labor hours per day by cleaning the Rotisserie baskets in the Spectank, rather than by hand.
Save 2 labor hours/day on hood filters: In addition, by cleaning hood filters in the Spectank, they can save 15 minutes of labor for each hood filter cleaned. This is not taking into account any other equipment cleaned such as baking equipment and more. Each location can save thousands of dollars in labor alone by using the Spectank.
From single unit restaurants to global franchises, restaurateurs depend on the Spectank daily to provide safe and cost-effective cleaning. The Spectanks non-caustic, non-toxic, biodegradable, and food-safe CarbSolve Carbon removal powder efficiently and safely cleans your equipment.
The Carbsolve Carbon Removal chemical, combined with the high temperatures, sanitizes optimally and eliminates the bacteria from cookware and metal kitchen equipment to maintain the clean and sanitary environment that is so crucial in the healthcare industry
Our superior stand-and-soak cleaning system provides flexibility to hectic hotel kitchens, allowing staff to focus on creating quality cuisine and providing top-notch service.
Spectank allows caterers to maximize staff efficiency, achieve superior cleanliness and sanitation, and maintain high kitchen standards from any location.
Colleges and Schools
The SpecTank helps educational institutions maintain kitchens that meet HACCP standards while keeping overheads low.
We were able to get an outstanding results, particularly with our baking trays which came out of the tank like new. Within a one week period we managed to clean approximately 350 baking trays with little or no effort. This is a highly efficient, unique and safe cleaning system for the Baking Industry.Raffi (Franchise Owner) What-A-Bagel, Toronto
We were able to get an outstanding results, particularly with our baking trays which came out of the tank like new. Within a one week period we managed to clean approximately 350 baking trays with little or no effort. This is a highly efficient, unique and safe cleaning system for the Baking Industry.Ann Grannis (RD, LDN Director Nutrition Services) Hospital Corporation of America
We at Hard Rock Café have been using Spectank since 2013 and have found that their product has been effective in cleaning our kitchens which in turn have streamlined our productivity and created a cost saving benefit.Manager Hard Rock Café, Warsaw, Poland
Since we started using Spectank in our kitchen, our staff is much more productive; they no longer have to scrub the pots and pans which saves considerable time and energy. The return on our investment was immediate.Efraim Naon (Executive Chef) Barbounia Restaurant, Park Avenue, New York
We have utilized the Spectank Cleaning System now for several months in our food and beverage operations. Over the years our kitchen small wares, pots and pans have become heavily encrusted with black carbon build-up. We have searched high and low for a solution that is not only safe but also cost effective. I have no hesitations in recommending the use of this Spectank System and would encourage other F & B operations to acquire one.Robert Salatycky (Executive Chef) Four Seasons Hotel, Toronto