The development of dishwashing detergent, alongside the automatic dishwasher, has revolutionized the way dishes are cleaned. Today dishwashing detergents are manufactured and marketed in powder, bar and liquids forms and are considered as the most important commercial kitchen cleaning supplies.
Dishwashing liquid has become an essential restaurant & hotel kitchen cleaner. Plain water cannot wash off stubborn oil from the dishes. Oils are immune to water and only a good dishwashing liquid can cut through grease, leaving behind clean plates that are ready to be used again.
The primary purpose commercial kitchen cleaning supplies like dishwashing detergents is to remove soils, mainly food material residues, from kitchenware surfaces, including dishes, pots, pans, utensils and a wide range of other items.
The dishwashing solution contains molecules that have two opposing sides — one side is hydrophilic (meaning it loves water) and the other side is hydrophobic (meaning it does everything it can to stay away from water). The hydrophobic end of the molecules cling to the grease on dirty plates, while the hydrophilic end breaks through to get into the water. Fortunately, the hydrophilic end is a little stronger, and the molecules are drawn into the water along with the grease.
The efficiency and efficacy of the dishwashing process are determined by several factors, including the type of surfactant class the formulation is built on. These detergents are generally designed to facilitate soil removal and make the dishwashing job easier and more enjoyable to the consumer. Second, the amount of mechanical action is highly variable in the dishwashing process. For difficult-to-remove soils, consumers generally apply a large amount of mechanical action by scrubbing often with the help of an implement.
Characteristics of Dishwashing Liquid
• It is usually a highly foaming mixture of surfactants with low skin irritation
• Primarily used for hand washing of glasses, plates, cutlery and cooking utensil
• To reduce the surface tension of dishwashing water and increasing solubility of
• Modern surfactant mixtures. This allows the water to run off the dishes in dish rack very quickly.
In each bowl of water, a few drops are needed to create enough soap to wash dishes. By adding too much, one would be fighting through the foam to find the glasses and mugs. Once washed, the dishes should be always rinsed in hot or cold water. If not, soapy residues will appear all over the clean dishes.
Allowing soap to dry onto the dishes can also affect the taste of food and drink. Soap scum can affect the look of glass and Crystal, making it look cloudy and smeared. Many mainstream washing up liquids contain detergents responsible for foam, helping them to clean better. They are an irritant in nature and so rinsing dishes with cold water is better for health.
Buzz® Sparkle BR 301
Buz® Sparkle BR 301 is a concentrated product used as a liquid dishwasher in domestic and hotel industry. These products results in excellent removal and dispersion of fatty/oily matter. It has a Iong- lasting foam and is does effective cleaning of crockery, utensils, pots & pans. Inexpensive powders may contain sand and such detergents may harm the dishes and the hands. Powdered detergents are more likely to cause a fading effect on china patterns. It is an eco-friendly restaurant & hotel kitchen cleaner.
