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Ipal Restaurant

Minimum Order 1
Country Origin Indonesia
Last Updated 11 Dec 2015
Rp 7,000,000 *harga belum termasuk PPN


PT Biofive Sejahtera

Free Member

Villa Taman Bandara blok O-5 / 27Jl. Raya Perancis – Dadap – Kosambi – Tangerang 15211.

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Product Details Ipal Restoran

IPAL RESTAURANT (KITCHEN WASTEWATER TREATMENT MANAGEMENT/RESTAURANTS/RESTAURANTS)Hygiene is the definition of food hygiene according to the Codex Alimentarius Commission (CAC) is all the conditions and actions necessary to ensure the safety and feasibility of food at all stages in the food chain. Wh
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Hygiene is the definition of food hygiene according to the Codex Alimentarius Commission (CAC) is all the conditions and actions necessary to ensure the safety and feasibility of food at all stages in the food chain. While the Sanitation is intentional behavior in pembudayaan clean living in order to prevent direct contact with human fecal material and waste berbahaYes more of this business with the hope that will maintain and improve human health. Sanitary (sanitary Production Spaces)/Ruang food processing

Production space/food processing room/kitchen also plays an important role in determining whether or not a food sanitation efforts successful overall. The kitchen is clean and maintained with good will is hygienic as well as fun as work. The kitchen like that also can cause image (image) is a good bagI institutions are concerned. Two things are decisive in creating a sanitary kitchen is the kitchen construction and layout (layout)

In the space of food processing there has to be a physical separation between the clean room and the room dirty, no location is close to the dense settlements, not in the middle of the rice fields, not in flood area/inundated. The main things to consider in planning a kitchen well, is construction of buildings that are anti mouse (rodentproof). Rats are pembaWA (carrier) mikrobia pathogens, as well as destroying foodstuffs during storage. The existing holes in the kitchen can be the exit sign in the rat must be closed with wire gauze.

Sanitary Facilities/Equipment
Equipment in the food industry is a tool that was in touch directly with the material, to avoid contamination and the equipment used to cultivate and serves food must comply with the allocation and meets persyaratan hygiene and sanitation.

Equipment should be cleaned and disanitasi/didesifeksi in order to prevent cross-contamination in food, both at the stage of preparation, processing, temporary storage. Processing equipment such as cutting tools, cutting boards (cutting board), bak-bak/shelter, washing machine tools, cooking tools, filters are a source of food for potential contaminants.

The frequency of washing of the tool depends on the type of tool that will not bethe NC. Equipment must be washed, rinsed, and disanitasi immediately after use. The equipment surface in direct contact with food, such as roasting or oven (electric oven, gas stove, and a microwave), cleaned at least once a day. Auxiliary equipment that is not directly in contact with food should be cleaned as needed to prevent the accumulation of dust, splinters or ingredients of food products, as well as other impurities.

Sometimes the unto help the cleaning process equipment needed help a washcloth/dishcloth. Napkins and cloth used should be clean, dry, and not used for other purposes. A dishcloth or sponge used to melap equipment directly in contact with food must be clean and often washable as well as disanitasi with the appropriate sanitaiser. Dishcloth or sponge is not to be used for other purposes.

Wet cloths or sponges used for membersihkan the surface of objects that are not direct contact with food, such as a work desk, serving tables, shelves, storage should always be clean and rinsed immediately after use. A wet cloth or sponge should be placed/soaked in a solution of material sanitaiser when not being used.

Washing and sanitizing equipment can be done manually or mechanically with the use of the machine. Manual washing is necessary on large equipment such as ovens, Toaster, pancI perebus. Manual washing is also applied on the pot, pan, kom dough, as well as a knife.

Types of kitchen Waste:

1. Fat/oil residual processing

2. Dirt from Washing dishes (grease, detergents)

3. dirty laundry Water from meat, fish, vegetable that's causing a foul smell and fishy.

Waste from the kitchen need to be handled seriously so that the waste does not interfere with the environment as well as the location of the Restaurant/Brasserie very influential dith the condition of environmental hygiene and appearance of the restaurant.

Keeping and caring for the environment remains PRISTINE and beautiful Restaurant and not polluted wastewater treatment Installations needed kitchen (IPAL RESTAURANT), PT Biofive Sejahtera Indonesia is very focused in the development of products that can be used IPAL for handling big problems with restaurant sewage system pemisahaan fat with dirty water-penciptakan BOC oxygen content, COD, TSS in the effluent water so that water