Categorized | Foodservice, Tergazyme

Cleaning Proteins from Commercial Kitchen Equipment

When cleaning stationary equipment exposed to raw or cooked proteins, clean with Tergazyme® using the following method:

  1. Make a fresh solution of Tergazyme® using 2/3 cup in 4 gallons of warm water (See Table 2). For effective cleaning only use warm water, NOT hot water, to avoid having the hot water degrade the enzyme. Tergazyme® solution should be made fresh daily.
  2. Scrub surfaces thoroughly. For heavy residue, let Tergazyme solution sit on equipment for 20 minutes.
  3. Scrub any remaining tough spots.
  4. Rinse thoroughly with tap water.
  5. Dry thoroughly.

Click here for the Tergazyme® technical bulletin.  Want to try Tergazyme? Click here to request a sample. 



Leave a Reply