Instant Warm Handwashing System
Designed to promote hygiene in locations where employees need to wash their hands consistently and effectively.
Designed to promote hygiene in locations where employees need to wash their hands consistently and effectively.
Instant Warm Handwashing System
Designed to promote staff hygiene, Instant Warm Handwashing combines a tank and faucet all in one space-saving system.
This sanitary foodservice solution combines a tank and faucet all in one space-saving system. Place it anywhere – no expensive copper hot water lines needed. The system is easy to install and maintain. All that’s required for installation is a sink, access to a cold water line, and a standard 115-volt electrical outlet.
36% of foodborne illness can be traced to personal hygiene. According to ServSafe, handwashing is one of the most important and easiest steps in preventing the spread of pathogens and cross-contamination.* The FDA and ServSafe recommend 100° F (38° C) water for hand cleaning because it effectively removes the fatty oils that can trap bacteria on hands.** Designed to promote handwashing and hygiene in locations where employees need to wash their hands consistently and effectively, Instant Warm Handwashing provides staff with at least 9-10 gallons of immediate warm water per hour***.
Instant Warm Handwashing operates on the principle of atmospheric heating and mixing of hot and cold water, eliminating the need for a pressure relief valve.
Step 1: Heating takes place in the large chamber, open to the atmosphere through tubes “A” and “B.”
Step 2: Since water expands when heated, it’s forced into the smaller expansion chamber via the aspirator hole.
Step 3: Cold water flowing down tube “C” forces hot water out the top of the tank into the spout where it is automatically mixed with the proper amount of tap water to produce instant warm water.
When it comes to personal hygiene, handwashing is one of the most important steps in preventing the spread of pathogens and cross-contamination. It's also one of the easiest steps. Food handlers must wash their hands before preparing food or working with clean equipment and utensils. They must also wash their hands before putting on single-use gloves.
Warm water is generally more comfortable than cold water and encourages handwashing for the recommended duration. The water temperature used in handwashing can also affect the solubility or emulsification of some soils. Warm water is more effective than cold water in removing fatty soils. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. The 2005 FDA Food Code specifies a minimum handwashing water temperature of 100°F (38°C).
*According to ServSafe food safety best practices.
**According to the FDA’s Employee Health and Personal Hygiene Handbook, proper hand washing includes scrubbing, rinsing, and complete drying of hands, but even this will not always successfully remove pathogens from heavily contaminated hands.
***Higher capacity can be achieved with warmer incoming water temperature and/or by lowering the tank thermostat setting.
