Commercial Kitchens

Revolutionise your commercial kitchen with XtendaMaX

Fresher ingredients, enhanced food safety, optimised operations

Discover how XtendaMaX technology is transforming cool rooms in commercial kitchens. Our innovative solution offers game-changing benefits for restaurants, hotels, and catering facilities:

1. Extended ingredient shelf life

• Keep produce, meats, seafood and dairy fresher for longer periods

• Reduce food waste by up to 40%

• Maintain quality and freshness of high-value ingredients

2. Enhance food safety

• Eliminate airborne pathogens, bacteria, and mould spores

• Reduce the risk of cross-contamination in cool rooms

• Ensure safer food storage practices

3. Improve air quality

• Remove ethylene gas and other volatile organic compounds (VOCs)

• Destroy food odours, preventing flavour transfer between ingredients

• Create a healthier environment for both food and kitchen staff

4. Cost savings

• Decrease food waste and associated costs

• Reduce energy consumption in refrigeration systems

• Optimise purchasing by allowing bulk buying without spoilage concerns

5. Operational efficiency

• Reduce frequent restocking needs

• Minimise prep time with consistently fresh ingredients

• Streamline inventory management and reduce waste

6. Flavour preservation

• Maintain the taste, texture, and nutritional value of stored ingredients

• Preserve the delicate flavours of herbs and speciality items

• Ensure consistently high-quality dishes for your customers

7. Versatile application

• Suitable for various cool room sizes and configurations

• Effective for diverse ingredients from produce to proteins

• Easily integrates with existing commercial refrigeration systems

8. Low maintenance

• Minimal upkeep required, saving time and labour costs

• Consistent performance with little intervention needed

• Seamless integration into daily kitchen operations

9. Sustainability support

• Align with eco-friendly practices by reducing food waste

• Support local sourcing initiatives with longer-lasting produce

• Enhance your establishment's green credentials

10. Competitive advantage

• Offer consistently high-quality dishes with fresher ingredients

• Meet and exceed customer expectations for food quality

• Differentiate your kitchen in a competitive market

Chemical-free sanitation: 

Unlike traditional biocides, hydroxyl radicals can sanitise air and surfaces without harmful chemical residues.

Continuous protection: 

The technology can operate during normal production, providing ongoing sanitation without disrupting operations.

Improved air quality: 

Hydroxyl radicals effectively clean ambient air, addressing a often overlooked source of contamination in food processing.

Broad-spectrum effectiveness: 

The technology tackles bacteria, viruses, moulds, and volatile organic compounds (VOCs).

Safe for occupied spaces: 

At appropriate concentrations, hydroxyl radicals can be used safely around workers without special protective equipment.

Energy efficient: 

Compared to high-intensity air filtration and exchange systems, hydroxyl radical generation can be more cost-effective.

This technology represents a significant advancement in food safety practices, offering a powerful new tool to combat pathogens and maintain hygienic conditions in food processing environments.