Urnex Complete Café Equipment Sanitizer - 1 Liter (33.8oz)

Urnex Complete Café Equipment Sanitizer is the first-ever EPA-registered sanitizer specifically formulated for the coffee retail environment. Designed to kill bacteria on milk frothing systems, coffee urns, tea dispensers, cold brew equipment, and ice machines—this food-safe sanitizer is the critical final step after cleaning to ensure your café equipment meets health code standards.

The Cleaning vs. Sanitizing Difference: Cleaning removes visible dirt, coffee oils, and residue. Sanitizing kills harmful bacteria and pathogens that you can't see. You need BOTH for safe, compliant café operations. Clean first with Urnex cleaners (Cafiza, Rinza, Clearly Cold), then sanitize with Complete Café.

The Complete Café Solution: EPA-registered to kill E. coli, Salmonella, and Staphylococcus aureus in just 1 minute. Dual-chamber bottle with built-in measuring device ensures perfect PPM (parts per million) concentration every time. Food-safe when used as directed. No rinse required. Professional sanitizing made simple.

Key Features

✓ EPA-Registered Sanitizer

• First sanitizer specifically for coffee retail
• Proven effectiveness against bacteria
• Kills E. coli, Salmonella, Staphylococcus aureus
• Works in just 1 minute contact time
• Meets FDA food contact requirements

✓ Built-In Measuring Device

• Dual-chamber 1-liter bottle design
• Easy portioning without extra tools
• Precise PPM control (200-400 ppm)
• Professional results every time
• No guesswork or separate measuring cups

✓ Food-Safe Formula

• Safe for food contact surfaces
• No rinse required when used correctly
• Drains naturally before food contact
• Compliant with health codes
• Professional café standard

✓ Versatile Application

• Milk frothing systems (auto & manual)
• Steam wands and pitchers
• Coffee urns and dispensers
• Tea brewing equipment
• Ice machines
• Cold brew systems
• Food contact surfaces

What It Kills

Proven Effectiveness Against:

E. coli (Escherichia coli): Harmful bacteria that causes foodborne illness. Common in improperly sanitized food contact areas.

Salmonella (Salmonella enterica): Dangerous pathogen responsible for food poisoning. Critical to eliminate from café equipment.

Staphylococcus aureus: Bacteria that can cause serious infections. Commonly found on improperly sanitized surfaces.

Test Results: Effective in 1 minute at 1 oz per 4 gallons (500 ppm) on hard, non-porous surfaces in hard water conditions.

How to Use

Food Contact Sanitizing (Immersion Method):

Step 1: Clean First Remove gross soil and wash thoroughly with appropriate cleaner (Cafiza, Rinza, etc.) Rinse with potable water

Step 2: Prepare Sanitizing Solution Mix 1-2 oz Complete Café per 4 gallons water (200-400 ppm) Use built-in measuring device for precise portioning

Step 3: Immerse Equipment Submerge pre-cleaned items completely:

• Glassware, dishes, silverware
• Cooking utensils
• Food processing equipment
• Portafilters, baskets, pitchers

Step 4: Contact Time Leave immersed for at least 1 minute

Step 5: Drain Allow sanitized surfaces to adequately drain Do NOT rinse - surfaces must air dry Ready for food contact once drained

Food Contact Sanitizing (Spray/Wipe Method):

For Large Items: Mix 1-2 oz Complete Café per 4 gallons water Apply with brush, cloth, mop, sponge, or spray Spray 6-8 inches from surface Do not breathe spray Surfaces must remain wet for 1 minute Allow to drain before food contact Do not rinse

Milk Frothing Systems (Auto-Frothers):

Step 1: Clean First Run Rinza solution through milk system Rinse with clean water

Step 2: Sanitize Fill with Complete Café solution (1-2 oz per 4 gallons) Cycle sanitizing solution through entire milk system

Step 3: Contact Time Let solution remain in system for 1 minute

Step 4: Drain Drain sanitizing solution from system Allow to air dry Do not rinse System ready for use

Ice Machines:

Step 1: Prepare Machine Shut off incoming water and refrigeration Remove ice

Step 2: Clean Clean interior surfaces with appropriate cleaner Rinse with potable water

Step 3: Sanitize Apply Complete Café solution to all interior surfaces Ensure 1 minute contact time

Step 4: Drain & Resume Allow surfaces to drain Resume normal operation First batch of ice should be discarded

Why Sanitizing Matters

Health Code Compliance: Most health departments require sanitizing of food contact surfaces. Complete Café helps you meet regulatory requirements.

Customer Safety: Bacteria on milk systems and food contact surfaces can cause foodborne illness. Proper sanitizing protects your customers.

Liability Protection: Documented sanitizing procedures protect your business from health violations and potential lawsuits.

Professional Standards: Top cafés sanitize equipment daily. This is industry best practice, not optional.

Extended Equipment Life: Sanitized equipment performs better and lasts longer. Bacteria and biofilm can damage components over time.

Product Specifications

Size & Packaging:

• 1 liter / 33.8 fluid ounces
• Dual-chamber bottle
• Built-in measuring device
• Liquid formula

Concentration:

• Use 0.25 fl oz per gallon for 200 ppm solution
• Use 0.5 fl oz per gallon for 400 ppm solution
• 1-2 oz per 4 gallons (standard dilution)

Active Ingredient:

• Quaternary ammonium compound (quat)
• Food-safe when used as directed
• Ingredients – View full ingredient list.

Certifications:

• EPA-registered sanitizer
• FDA compliant for food contact use
• Made in USA
• Safety Data Sheet (SDS) – View detailed product safety information.

Storage:

• Keep bottle tightly closed
• Store in cool, dry place
• Keep out of reach of children
• Shelf life: Extended when stored properly

What Makes Complete Café Different

Complete Café (This Product)

Advantages:

• ✓ First EPA-registered sanitizer for coffee equipment
• ✓ Built-in measuring device
• ✓ Specifically formulated for café use
• ✓ Kills bacteria in 1 minute
• ✓ No rinse required
• ✓ Safe for milk systems, ice machines, urns

Perfect For:

• Coffee shops and cafés
• Professional food service
• Health code compliance
• Daily sanitizing routines

Generic Quat Sanitizers

Disadvantages:

• Not tested specifically on coffee equipment
• Require separate measuring tools
• May not be approved for all café applications
• Less convenient for barista workflow

Bleach Solutions

Disadvantages:

• Corrosive to equipment
• Strong odor
• Requires rinse
• Damages some café equipment
• Not ideal for milk systems

Important Safety Information

This product is for commercial/professional use

Do NOT use as hand sanitizer

Must ship via ground transport only (hazard classification)

Follow all label directions

Keep out of reach of children

Do not breathe spray mist

For external use on equipment only

Consult product label and Safety Data Sheet for complete safety information.