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If you run a kitchen, whether it’s a bustling restaurant, hotel, or catering service, you know that keeping everything clean isn’t optional. It’s the foundation of your reputation and your license to operate. But here’s the catch: the old way of scrubbing with harsh chemicals? It’s costing you more than you think. For decades, commercial kitchens have relied on chemical sanitizers like bleach, quaternary ammonium compounds, and chlorine to keep these invisible enemies at bay. But recently, there’s been a growing shift toward green sanitization, cleaning methods designed to protect both....
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