Sweet and sour chicken, chay kway teow, fried rice, kung pao chicken, and mapo tofu have two things in common. They’re all staples in your average Asian restaurant, and they’re all wok-fried in oil. Incredibly delicious but incredibly difficult to clean. Asian restaurants fall somewhere between fast food and fine dining. Ambience, atmosphere, and service are equally important as the efficiency of the food and taste. Like any fine establishment, they require sparkling clean glassware, perfectly washed crockery and spotless cutlery. Unlike the average restaurant, Asian restaurants need something to handle the heavy-duty requirements of heavily washing utensils soiled with oil.
Hygienic and perfect results guaranteed