Why this detergent earns its place
Suma Stat-Plus D1 is built for hand washing in commercial kitchens that need reliable hygiene without slowing down service. Its blend of anionic and non-ionic surfactants is chosen to cut through grease, dried food and stubborn residues, while still allowing a fast rinse that leaves a clear, streak-free finish on glassware and crockery rather than a filmy one.
For measured dispensing, it pairs with the Divermite Plus dispenser (sold separately, item code GC389), which supports portion control and cuts down on product waste compared to pouring by eye. The highly concentrated formulation also helps lower storage demands, which adds up to long-term value for kitchens getting through dishwashing liquid in volume.
It's supplied in a fully recyclable mono-material pouch, built to work with the Divermite system for controlled, consistent dispensing rather than manual measuring. That mono-material design also supports more responsible disposal once the pouch is used up, which fits with wider sustainability goals a kitchen might be working toward.
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.
