How to Clean Restaurant Equipment with Linetox

When you need a fast, food‑safe way to tackle grease, carbon buildup, and bacterial residues on commercial kitchen gear, linetox is the go‑to alkaline cleaner that cuts through the mess without damaging stainless steel or aluminum surfaces. The product works at low concentrations, rinses clean, and meets the FDA’s 21 CFR § 110.40 guidelines for food‑contact surface sanitation.

Below is a quick reference for the most common pieces of equipment you’ll encounter in a typical full‑service restaurant, the recommended Linetox dilution ratio, the minimum contact time, and the ideal water temperature.

“All food‑contact surfaces must be cleaned and sanitized after each use and at intervals required by the type of food handled.” — FDA Food Safety Modernization Act (FSMA) § 112.3

Why Linetox Works for High‑Volume Kitchens

Linetox is an alkaline, non‑chlorinated degreaser with a pH of about 12.5 when diluted at the 2 oz/gal ratio. That alkalinity saponifies fats, while the surfactant blend keeps soils in suspension for easy rinsing. It contains no phosphates, making it compliant with the EPA’s Safer Choice program, and its low‑foam formula prevents clogging of floor drains and spray equipment.

Cleaning Frequency Guidelines

Health codes typically require a minimum cleaning schedule, but a proactive kitchen will exceed those standards. Use the following matrix to decide how often each piece of equipment should be treated with Linetox.