HORECA Cleaning — Hospitality, Restaurant, Catering
HORECA cleaning is the cleaning and disinfection of kitchens, tableware and surfaces in hotels, restaurants and catering, as part of the HACCP hygiene plan.
In hospitality, three types of soil coexist: grease, often burnt on, on griddles, ovens and hoods; food residues and limescale on tableware; and organic soil on surfaces that come into contact with food. Each calls for a different product: alkaline degreasers for grease, detergents and rinse aids for the dishwasher, adjusted to the water hardness, and disinfectants authorised for the food industry on contact surfaces. Disinfection is only effective on a surface that is already clean, and the dose and contact time on the data sheet must be respected, with rinsing when the data sheet says so.
The cleaning and disinfection plan is one of the HACCP prerequisites: it defines what is cleaned, with which product, at what dose, how often and who verifies it. Strong alkaline products are not used on aluminium, and cleaning products must be stored separately from food.
Instaquim products for each area, according to their technical data sheet:
- Quimigras (pH 1 %: 12.0; neat or diluted up to 10 %): griddles, fryers, ovens, grills and salamanders; do not use on aluminium.
- Eco Gras (EU Ecolabel ES-CAT/020/026; used neat): kitchen utensils and furniture, tiles, worktops and appliances.
- Eco Dish (5 g/l; do not use with aluminium) and Eco Rinse (0.3–0.5 g/l depending on water hardness): dishwasher detergent and rinse aid, with automatic dosing recommended.
- InstaBact® DS (ready to use; UNE-EN 13697 under dirty conditions; registration 20-20/40-10631-HA): cleans and disinfects surfaces in a single operation; leave to act for at least 5 minutes.