TESTIMONIALS

"I have been a professional Chef for over 20 years and I've never seen anything work on grease and carbon as good as REoven does - it's a truly amazing, it also makes me feel good knowing its safe for my staff and patrons" 

Chef - Blake Flann 

4296 restaurant in Canmore

"Spectank has been a game-changer for our kitchen, Our dishwashing team now enjoys significant time savings, with no need to scrub pots and pans endlessly. Spectank's environmentally conscious approach, using safe and natural products, aligns perfectly with our sustainability goals. The Spectank team, has been nothing short of exceptional. They go above and beyond, explaining every aspect of the equipment and providing invaluable support. If you're seeking a kitchen solution that saves time, eliminates scrubbing, and is eco-friendly, Spectank, is the answer. They've made a remarkable difference in our kitchen, and we highly recommend their services."

Executive Chef - Santosh Sahoo C.C.C.

Banff Park Lodge | Bow View Lodge | Peaks Hotel & Suites

"A Game-Changer for Restaurant Hygiene: Spectank Delivers Excellence

As a head chef at Cactus Club Cafe in Edmonton, ensuring top-notch hygiene standards in our kitchen is non-negotiable. That's why we turned to Spectank, and let me tell you, it has revolutionized our cleaning process like never before.

From the moment we integrated Spectank into our kitchen arsenal, the results were tangible. Not only does it effortlessly tackle the toughest grease and grime, but it also ensures our kitchen equipment maintains its peak performance, all while adhering to the highest cleanliness standards.

One of the standout features of Spectank is its versatility. Whether it's our fryer baskets, baking trays, or even heavily soiled utensils, Spectank handles them with ease, leaving behind nothing but sparkling cleanliness. Plus, its eco-friendly approach aligns perfectly with our commitment to sustainability, making it a win-win for both our kitchen and the environment.

Now, let's talk about the Spectank team. Dealing with suppliers can sometimes be a hassle, but the Spectank team has been an absolute pleasure to work with. Their professionalism, attention to detail, and genuine dedication to customer satisfaction truly set them apart. From initial inquiries to post-purchase support, Spectank has been there every step of the way, ensuring a seamless experience and making us feel valued as customers.

In summary, Spectank isn't just a cleaning solution; it's a game-changer for any restaurant serious about maintaining impeccable hygiene standards. With its exceptional performance and the outstanding customer service provided by the Spectank team, Spectank has earned our trust and loyalty. If you're in the market for a reliable cleaning solution backed by top-tier service, look no further than Spectank."

Jesse Kushneryk | Head Chef | Jasper Avenue

CACTUS CLUB CAFE - Jasper Avenue

“Since we started using Spectank® in our kitchen, our staff is much more productive; they no longer have to scrub the pots and pans which saves considerable time and energy. The return on our investment was immediate.”

Efraim Naon, Executive Chef
Barbounia Restaurant, Park Avenue, New York

“The procedure is simple with minimum man-hours involved. I highly recommend Spectank® for any food service establishment.”

Ann Grannis, RD, LDN Director Nutrition Services
Hospital Corporation of America

"We have utilized the Soak Tank Cleaning System now for several months in our Food and Beverage operations. Over the years our Kitchen small wares, pots and pans have become heavily encrusted with black carbon build-up. We have searched high and low for a solution that is not only safe but also cost effective. The Soak Tank Cleaning System has proven without a doubt to eliminate our problem, by cleaning the carbon build up from our small wares and has done so in a timely and cost effective manner. Our Stewarding staff is very pleased with the ease of operations of this unit.
I have no hesitations in recommending the use of this Soak Tank System and would encourage other F & B operations to acquire one"

Robert Salatycky, Executive Chef, Four Seasons Hotel, Toronto

"The system proved very easy to use and the results were amazing. The addition of the Soak Tank System substantially reduced the dishwashing labour required and was a valuable addition to our kitchens.

After using this system our equipment was incredibly clean and like new again.

I highly recommend the Soak tank System as a valuable addition to any commercial kitchen."

Daniel Clairet, Executive Chef, Daniel et Daniel Caterers