Why this sanitiser earns its place
This is the concentrated version of Jantex's kitchen cleaner and sanitiser — diluted for daily use rather than sprayed straight from the bottle, so kitchens can mix exactly the strength and volume a task needs instead of paying for pre-mixed water.
It cleans and disinfects food preparation surfaces in one action, cutting through stubborn dirt and grime while sanitising to kill 99.9% of bacteria. Three separate dilution ratios cover different jobs: 1:40 for hard surface sanitising, 1:10 for spray-and-wipe tasks, and 1:40 again for general mopping — so the same 5-litre container flexes across very different cleaning duties around the kitchen.
It's classified as both corrosive and an irritant in concentrate form, so dilute and handle it per the safety data sheet, and it's rated for professional use only. Diluted correctly, it's food-safe for surfaces in food prep areas. One container makes up to 200 litres of ready-to-use solution, which is a long runway before the next order.
COSHH: six habits of safe chemical use
Control of Substances Hazardous to Health — the routine every commercial kitchen and cleaning cupboard is expected to run.
SDS
Read the label and the manufacturer’s safety data sheet — the pictograms tell you what you are holding.
Who could be harmed, and how badly? Judge likelihood against severity before anyone opens the cap.
Eliminate or substitute first, engineer and organise next — PPE is the last line, never the first.
Keep the controls working: check ventilation, dosing equipment and storage stay as they should be.
Everyone who uses it knows the hazards, the correct dilution and the PPE — before the first shift, not after.
Products and processes change. Reassess when they do, and keep the record that proves it.
