One tank feeds it all
Prep sinks, the cooking line, ice, the dishwasher rinse and handwash points — all start in your storage tank.
KaamGenieYour kitchen’s hidden risk
In a restaurant, water safety is food safety.
Everywhere
Frequency
Quarterly, or more
Clean quarterly as a baseline — every 1–2 months for high-volume or cloud kitchens, and don’t forget the sump.
Records
Log every clean
Date, method, capacity and before-after photos plus water tests show an inspector water safety is actively managed.
No shutdown
Clean around service
Book an off-peak slot or day off; overhead tanks finish in 60–90 minutes, so water is back before prep begins.
Audit-ready
Proof, not a promise
A GST invoice, dated record and photos filed together give an inspector instant proof of routine tank maintenance.
Book now
Restaurant tanks from ₹699
Food-grade process, service records for your FSSAI file, overnight slots across Delhi.