Reduction of hygiene management costs by changing from vacuum construction method [Restaurant case study]
Increase profits through annual cost reduction! Introducing case studies from restaurants.
To Restaurant T, we would like to introduce a case study of our saponification sanitation method "Gripika." Before implementation, due to the nature of the dishes that involved a lot of oil, grease accumulated inside the grease trap, leading us to incur high costs for regular sanitation management using vacuum methods. After implementing our method, the cost per cleaning session decreased, and the frequency of cleaning also reduced, resulting in a roughly 30% decrease in sanitation management costs, and it became cleaner. 【Case Summary】 ■ Before Implementation: High costs incurred for regular sanitation management using vacuum methods ■ Implementation Effects - Cost per cleaning session decreased, and cleaning frequency reduced - Sanitation management costs decreased by about 30% - Cleaner than before *For more details, please refer to the PDF document or feel free to contact us.
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