Maintaining clean bakery pans through washing, degreasing, and sanitizing ensures your baked goods are safe, delicious, and visually appealing while prolonging your equipment’s life.
Clean pans prevent bacteria like Salmonella or E. coli from contaminating baked goods, ensuring food safety.
Regular cleaning prevents buildup that can damage pans, extending their lifespan.
Residue-free pans preserve the intended flavor of baked goods, avoiding cross-contamination of tastes.
Cleanliness ensures compliance with food safety standards, avoiding fines or legal issues.
Clean pans prevent sticking, ensuring even browning and visually appealing results.
Hygiene boosts customer trust, enhances your reputation, and drives repeat business.
Residue-free surfaces promote even heating, reducing the risk of burnt or undercooked goods.
Clean pans simplify baking, minimize waste, and reduce cleanup time.
Water and
Labor Savings
Decarbonator® won the IBIE Award. B.E.S.T. in Baking. Becoming Environmentally Sustainable Together Award for Water and Labor Savings.
Top Honors for
Sanitation
Decarbonator® won the Top Honors Award at the International Baking Industry Exposition. The award was for Decarbonator’s® contribution to Kitchen Sanitation.
Tanks larger than 40GAL have
optional hoists to enable one-person loading and unloading.
Cost-Effective: Cleans pans and racks as often as needed at a fraction of the cost of glazing or specialized washers.
Expensive: Glazing services are costly and require ongoing investment.
High Maintenance: Rack washers are expensive to operate and require significant water and energy.
Efficient: Uses the same water and CarbonZyme® detergent for a month, requiring no special installation.
Inconvenient: Requires a large inventory of equipment to account for downtime during glazing.
Special Installation Needed: Often requires plumbing or dedicated space in the kitchen.
Versatile: Cleans bakery sheet pans, bread pans, racks, and more in one system.
Time-Consuming: Turnaround times for glazing can disrupt operations.
Limited Scope: Specifically designed for racks and less versatile for other baking equipment.
Time-Saving: Speeds up baking processes, potentially adding an extra bake cycle per day.
Limited: Only provides a protective coating and doesn’t address carbon buildup or cleaning efficiency.
Unhygienic Results: Carbon buildup often flakes off racks onto baked goods, affecting quality.
Sustainable: Reduces water and chemical use compared to other systems.
Not Applicable
Unsustainable: Consume excessive water and energy, increasing costs, carbon emissions, and wastewater production, making them less sustainable.
The Decarbonator® heated soak tank delivers real, trackable ROI. Le Chef Bakery freed up two dishwashing employees by installing an 85GAL Decarbonator®, saving time, labor, and resources.
Bring efficiency and sustainability to your bakery, today.
Success Stories: Bakeries Thriving with Decarbonator® Technology
