Solid Quat Broad Range Sanitizer (Keystone)

Features & Benefits:

Helps prevent cross-contamination, reducing risk to guests and employees

No rinse required

Dispensers provide control over a free-pour liquid product

97% reduction in packaging waste

Can be used with Mobile Solids Dispenser - Solid Quat Broad Range Sanitizer (9223-1104).

Uses/Solutions:

Solid sanitizer for third sink sanitizing

For use on hard, non-porous food contact surfaces

Effective Against/On:

Effective against micro-organisms that cause foodborne illness such as E.Coli and Staphylococcus aureus when used according to directions for use

Sanitizing previously cleaned stationary equipment and other hard, non-porous food contact surfaces.
Dilutions:
• 150-400 ppm active quat = 0.053 oz.-0.14 oz. per gallon of water (or equivalent)
• 200-400 ppm active quat = 0.07 oz-0.14 oz. per gallon of water (or equivalent) 

1] Prior to application, remove gross food particles and soil by a pre-flush or pre-scrape and, when necessary, pre-soak. Thoroughly wash or flush objects with a good detergent or compatible cleaner, followed by a potable water rinse before application of the sanitizing solution.

2] Apply a use-dilution of 0.07 oz - 0.14 oz. of Keystone Solid Quat Broad Range Sanitizer per gallon of water (or equivalent dilution) to the pre-cleaned hard surface, with a cloth, mop, sponge, sprayer or by immersion, thoroughly wetting surfaces. Surfaces must remain wet for at least one minute (60 seconds) followed by adequate draining and air drying. Do not rinse.

3] Prepare fresh solution daily or more often if the use solution becomes diluted or soiled.

4] Apply to sinks, countertops, and other stationary surfaces by cloth, sponge, brush, or sprayer.

5] Immerse pre-cleaned glassware, dishes, silverware, cooking utensils and other similar size food processing equipment in a solution of 0.07 oz- 0.14 oz. of Solid Quat Broad Range Sanitizer per gallon of water (or equivalent dilution) for at least 60 seconds. Drain thoroughly and allow to air dry before re-use. Do not rinse.

For Restaurants and Bars:
Equipment and utensils should be thoroughly pre-flushed or pre-scraped and when necessary pre-soaked to remove gross food particles and soil. Then thoroughly wash or flush objects with a good detergent or compatible cleaner followed by a potable water rinse before application of the sanitizing solution. For precleaned dishes, glassware, silverware, cooking utensils, immerse in a solution containing 0.07 oz. - 0.14 oz per one (1) gallon of water (or equivalent use dilution) (200 – 400 ppm active quaternary) allow surface to remain wet for at least 60 seconds. Drain thoroughly before reuse. No rinse is required.

Set-Up Requirements:
Following criteria must be met to ensure proper concentration:

• Water pressure:
    - Inlet pressure must not vary outside of 20-60psi
• Plumb to hot water:
    - Water must be in the range of 115-140ºF
• Target concentration:
    - Should be in the middle of the range at 275ppm