New hygiene conditions in restaurants 

People are against sauceboats because they can easily be contaminated during the day . It’s enough to have 1 contaminate sauceboat to infect around 100 people a day and once all the roads of the problem leads to you .. you are going to have some big problems !

Principle : clean table for customers when they arrive

Each product or object that  customer has seized will have to be withdrawn , then disinfected and only then reused . It’s a hard procedure and we all know not all of you make it , so why don’t you eradicate it ?

Sauceboats , cruet sets and vials can’t be properly desinfected ! 

Bottles and other reusable dosing methods are unsafe and difficult to disinfect ! Theoretically , a container that contain a product ( a bottle of ketchup for example ) can only be disinfected if it is completely emptied , washed and immersed in the washing solution , after which it is disinfected , dried and only then refilled . Any other process is not compliant . You cannot wash and disinfect a bottle of ketchup with the sauce in it . YOU RISK DOING MORE HARM ! The disinfectant may end up in bottle . In the end of the day you don’t share your plate with unknown people , why would you share your favorite sauce ?!

New principle : once a client touched a product it’s only for him and should be enough for a plate ! 

 We have a precedent , the coffee sweets that were on the table in the restaurants in the 90’s , have long since disappeared . Butter cubes , jam pans , etc. We understood earlier that it is not very hygienic . A portion it’s the right way . I understood earlier that it is not very hygienic. Fix a portion. Economical, aesthetic and hygienic. The same must happen with sauces and dressings. It will not be a disaster, but another approach. Safer serving.

For economy , the products should be packed for exactly a portion . Your restaurant needs a provider that can give you proportion from 10 to 100 grams .

How our products can help your business ?

–We eliminate the complex problem described above using ready-packaged sauces and dressings .

-We will reduce the time of serving a client . You will no longer have to worry about disinfecting the sauceboats .

–We pack salad dressings , salad sauces , fast-food sauces and pizza sauces on an automated machine . The bulk product does not contact the operator . The whole dosing and packaging process is automated . Once the product is sealed in packaging , it can no longer be soiled with bacteria or viruses .

– The products are packed in small doses , in sachets or casserole .

One serving , at a small weight suitable for one serving of food . 

– The consumer will use it as such , then the packaging will be discarded . 
–The consumer leaves the table , everything is removed , the table is wiped and disinfected with an alcohol-based disinfectant without rinsing to make a biological rest of 4-5 minutes and another customer can be invited .