Labour

Either a direct reduction of the current labour or obviating the need to employ additional persons because of the reduction in time required for cleaning equipment, during high volume periods.

Chemicals

Chemicals used “at the sink” or “in the spray bottle” have been reduced by up to 35% in surveys conducted throughout different environments.

Consumables

The use of scourers, pot scrapers, gloves and paper towel is reduced to a marginal amount as the soaking process does the majority of the work.

Water

Costing done in a controlled environment shows a reduction in water consumption by up to 20%.

Electricity

The significant reduction in hot water usage results in a reduction in electricity use.

Extraction Maintenance

One of the main benefits of soak tanks is the simplicity in keeping filters clean and effective. Clean filters reduce the wear and tear of fan motors and fan blades. Outsourced filter cleaning contracts become redundant. Fire risk is reduced. Most significantly, clean and effective filters reduce the buildup of fat and oil on walls, floors, canopies, equipment etc.

Equipment

Equipment is not subjected to harsh corrosive chemicals such as caustic soda, nor is it subjected to physical abuse in an effort to clean the equipment ensuring longer life and reduced replacement costs.

Staff Welfare

The staff will not be exposed to harsh, corrosive and potentially dangerous chemicals.

Ethics

The nurturing of a cleanliness ethic in the kitchen/bakery environment as items that traditionally could not be kept clean are now kept clean and hygienic.

Bacteria
In an area susceptible to bacteria, a study has shown that any item emerging from a soak tank will have a bacteria count of effectually zero.