Technical Help Products Equipment Product Systems Technical Help Training Aids Sales Support Frequently Asked Questions What is the maximum length of a discharge hose I can use on my Wall Mount Spray System (EQFSWMSS)? When using quat paper to test my sanitizer solution, I keep getting readings around 300 PPM instead of the required 200 PPM. Is there a reason for this? What water temperature is best for sanitizing with Quat Rinse (#2331)? I know bleach is very effective at killing most bacteria and viruses. What are the drawbacks of using bleach versus Quat Rinse (#2331) as a sanitizer? I've got hard water scale deposits on all of my food service equipment. Is there anything I can do about this? I've been thinking about installing a pressure washer in my Meat Department. Is this a good idea? To save labor after I've foamed and scrubbed my equipment and tabletops in the Meat Department, I skip the rinse process and just sanitize. Is this a good idea? I've got tremendous carbon and grease buildup in my oven. What is the best way to use Oven & Grill Cleaner? I would like to test various food contact surfaces for cleanliness. Are there test kits available that do this? I understand that the USDA no longer approves cleaning products for use in food processing establishments. Are any of Essential's products NSF approved?