Auto-Chlor System

Your dishmachine will running more cycles this time of year. When did it last have a checkup?

Summer volume puts more stress on kitchen equipment than any other season. The wear that built up quietly over spring becomes a breakdown waiting to happen right in the middle of your busiest dinner service.

Auto-Chlor's 28-day service program includes a 29-point mechanical inspection specifically designed to catch those warning signs before they become emergencies. Every visit. Every month. All summer long.

And if something unexpected does happen, our 24/7 emergency service with a guaranteed 2-hour response time gets your kitchen back in action fast.

Don't wait. Visit autochlor.com.

Summer is one of the restaurant industry's busiest season. It is also its most unforgiving.

One equipment failure on a packed Saturday night does not just create a kitchen problem. It creates a guest experience problem. A staff morale problem. And it happens at exactly the moment your operation can least afford it.

Auto-Chlor's 28-day preventive maintenance program catches the warning signs before they become emergencies, keeping your kitchen running at peak performance all summer long. And if something does go wrong, our 24/7 emergency service with a guaranteed 2-hour response time gets you back in action as quickly as possible.

Do not let downtime define your summer. Visit autochlor.com.

Summer is your busiest season. It should not be your most stressful one.

When covers are up and every seat in the house is full, operational efficiency is everything. A slow dishmachine backs up the line. Low chemical supply disrupts your sanitation routine. An equipment breakdown during dinner service stops everything cold.
Auto-Chlor keeps all of that from happening.

Our ENERGY STAR® certified dishmachines with 90-second wash cycles keep clean dishes moving back to the line all service long. Our 28-day preventive maintenance program catches problems before they become emergencies. And our chemical replenishment service means you never run short at the worst possible moment.

Summer Rush Ready starts with Auto-Chlor.

The best kitchen teams do not happen by accident. They happen in kitchens where the equipment works, the training is consistent, and nobody is stuck doing a job a machine should be doing.

When your kitchen runs well, your team feels it. The stress drops. The confidence builds. And the people you worked hard to hire actually want to stay.

Auto-Chlor delivers reliable dishmachines, consistent staff training every 28 days, and service you can count on.

Not just an equipment company. A partner in building a kitchen team worth keeping.

Visit autochlor.com to learn more.

The restaurant industry still struggles to find workers. The operators adapting fastest are the ones rethinking what they need people to do.

Dishwasher is consistently one of the hardest positions to fill in foodservice. The operators winning the labor challenge are not just recruiting harder. They are reducing their dependence on the role entirely.

Auto-Chlor dishmachines dramatically reduce dishwashing time and labor costs, freeing your team to focus on the higher value work that keeps your operation running and your guests coming back.

Work smarter. Staff smarter.

Visit autochlor.com to learn more.

High staff turnover means your sanitation standards are only as good as your last training session. Auto-Chlor resets the clock every 28 days.

In a kitchen where thehouse turnover is high, proper sanitation training is being created and recreated constantly. Most operators do their best at onboarding and hope the standards stick. They rarely do.

Every 28 days Auto-Chlor's trained service technicians visit your kitchen and train your staff on proper dishwashing and sanitation procedures, keeping your standards consistent regardless of who is new on your team.

Visit autochlor.com to learn more.

The dirtiest surface in most restaurant kitchens is not what you think. It is the sponge your team is using to wash dishes.

Research shows that majority of kitchen sponges are contaminated with bacteria including E. coli and staph. Every time your team uses one to wash a dish, they are potentially spreading that contamination to the very surfaces your guests eat off of.

Auto-Chlor offers a complete sanitation system combined with hands-on staff training to ensure dishes and surfaces are properly cleaned and sanitized every single service.

Your guests deserve better. So does your team.

Visit autochlor.com to learn more.

Your newest kitchen hire has probably never used a commercial dishmachine.

And honestly, why would they? Most people entering the restaurant workforce have never worked in a commercial kitchen before. They do not know how to operate a dishmachine, use a three compartment sink correctly, or follow proper sanitation procedures.

Most operators spend five minutes showing them the basics and hope for the best. The gaps that creates show up in your sanitation standards, your efficiency, and eventually your health inspection scores.

Auto-Chlor's 28-day route service includes hands-on staff training on all three. Every single visit.

Visit autochlor.com to learn more.

Auto-Chlor is heading to Chicago for the National Restaurant Association Show and we would love to see you at Booth 11934.

Stop by May 16th through 19th at McCormick Place to discover the latest in warewashing and sanitation solutions, see live equipment demos, and connect with our team about what your kitchen actually needs.

Come with your questions. Leave with answers.

📍 Booth 11934 | McCormick Place
📅 May 16 to 19 | Chicago, IL