Long Island Supplier of Sanitizers and Disinfectants

When it comes to restaurants, sanitizers and disinfectants are crucial cleaning items and used on a daily basis. These cleaning products prevent foodborne illnesses and other cleanliness issues from arising. In general, sanitizers are used to reduce microorganisms from inanimate environments to safe levels determined by public health codes and regulations. And sanitizing agents can be used with food-processing equipment, too, like sanitizing rinses for surfaces such as dishes and cooking utensils. Check out our selection of cleaning supplies.

Our Sanitizers & Detergents

JM Products & Elite Services specializes in commercial dishwashers and service for those within the restaurant industry across the greater New York City area. Whether your dishwashers are low temperature or high temperature, we are there for you! Our services are available for customers across the greater New York City area, which includes Long Island, Queens, Brooklyn, Manhattan and the Bronx with the ability to service some in New Jersey, too. Get affordable maintenance packages, dishwasher repair parts and cleaning products when you turn to us. Keep those restaurant dishwashers running at peak performance!

What You Should Know About Sanitizers & Disinfectants

A clean restaurant leads to a better experience, so for the reputation of your business it is important to invest in the best cleaning supplies on the market. Here are some aspects you should know about when it comes to sanitizers and disinfectants for the commercial kitchen setting.

The Common Sanitizers

When it comes to the use of sanitizers in restaurants, there are two common types: QUAT and chlorine. Here is a quick rundown of some of the features of these types of sanitizers.

Chlorine Based Sanitizers

• Almost exclusively used for ware washing.
• Use of it is an instant kill, however it is an unstable product that is useless soon after mixing making it difficult to apply.
• Due to its quick deconstruction, it needs to be tested every 15 minutes which is why it is mainly used in dish machines since they have a controlled process that kills the germs and flushes out each cycle.
• It can potentially rust equipment and eat away at metals and damage clothing or fabric.
• It can dry out the skin and is harsh in many different ways, which is another reason why its main use is within dishwashers.
• Chlorine based sanitizers produce a pungent smell.

Quat Based Sanitizers

• This is a sanitizer that is used for all other areas in the restaurant outside of the dishwasher.
• Has a 10-second kill, which means it must be in contact for 10 seconds to kill the germs.
• It is steady and consistent in its use and is forever stable and does not lose its potency for killing germs over time no matter the frequency of use.
• It is not a harsh chemical in any way shape or form.
• Produces a very light odor.

Sanitizers Must Be Tested Every Day

• Restaurants are responsible per the health department to test their sanitizers every day.
• The quickest way to test is with a test strip.
• Since chlorine is so unstable, it can be good one day and not the next. Especially when the conditions are warm, like in a kitchen. QUAT does not have this issue, but it does have the issue of measuring precisely in order to make sure the correct dilution is met. Hence, why it is important to not depend on a personal mix and to purchase the mix commercially. Then you will get a trusted consistency.

Sanitizers Will Reduce the Risk of Food-Borne Illnesses

The proper use of a sanitizer is important, because it will eliminate the risk of a food-borne illness. Without proper sanitation of kitchen surfaces, equipment and employees' hands, microbes will be transferred from one food to the next which leads to common food-borne illnesses.

Washing Is Vital Prior to Sanitizing

• Washing an item will clean it, but sanitization is necessary in order to kill all of the bacteria and viruses. This is why it is important to make sure items are thoroughly washed before using any sanitizing chemicals. This applies to everything in a restaurant.
• The use of sanitizers is not the same as washing. Instead, a sanitizer needs to be used in conjunction with proper washing. This means a chemical, like bleach, is not a great cleaner, since it kills germs and only kills germs. It can make stains disappear, but doesn't mean the stain still is not there. Using washing and sanitizing in accordance leads to the cleanest restaurant environments.