Osprey Deepclean Ltd, Steam if you want to go faster

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Steam if you want to go faster
June 1st 2006

Sanitising every surface, dry steam generated to temperatures up to 180°C and applied under low pressure, is the easiest, fastest, most effective way to clean food preparation areas, according to OspreyDeepclean.

Using very little water and no harsh chemicals, dry steam kills bacteria instantly, degreasing and sanitising in one easy operation

Among the new machines launched by OspreyDeepclean for the food industry is the Continuous Fill Robby 3000, a small machine with big ideas: for degreasing and sanitising hobs, ovens, refrigerators, freezers, fryers, griddles, and all kitchen surfaces.

Accessories enables the user to reach cracks and crevices that other cleaning methods cannot reach.

Continuous Fill means it works for as long as necessary to do the job.

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