Before steam cleaners became popular, restaurants, commercial kitchens, and bakeries often relied on manual cleaning. Large stoves, ovens, and baker’s utensils were cleaned with detergents and a scrubber. This process often left scratches on the surface, and the strong detergents left toxic residues in the oven.
You could spend hours cleaning trays, racks, and ovens, but there would always be bits of food, grease, and proteins left sticking to the sides even after you were through. When the oven was used again, the food residues charred and created a bad odor inside the oven. Improperly cleaned ovens with food remnants inside also formed ideal breeding grounds for germs and molds.
Steam cleaners have made the task of cleaning ovens much simpler and faster. Steam penetrates every corner of the oven or grill, melting grime, dissolving proteins and sugar, and eliminating germs and bacteria, when paired with Daimer®'s exclusive ATIS® technology.
Detergents are not required for cleaning when using hot steam. However, for heavy duty cleaning jobs that require additional power, Daimer® supplies Eco-Green® cleaning chemicals that are safe for the equipment and user, and will not contaminate surfaces. Because these machines use dry vapor steam, they reduce the amount of water needed to clean, allowing for less water consumption and easier clean up. These factors make steam cleaning equipment one of the most environment-friendly cleaning tools.
New features, such as Daimer®’s ATIS® technology and HEPA filter inserts, help workers clean more effectively while maintaining a germ-free environment. Daimer®’s ATIS® technology is proven to eliminate more than 99 percent of disease causing germs and bacteria. HEPA filters help trap allergens and dirt in the air.
Daimer® retails a range of steam cleaners for commercial use. Visit www.daimer.com to find out more about their latest products.
