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Hygiene

Recent studies have shown 77% of lemons used in drinks in bars and restaurants to have disease causing bacteria.
US Microbiology Study Link


There are also other factors to take into account with the hygiene of the fruit. When exposed to open air you have various contaminants in action such as:

  • Flies and other insects
  • Germs, including the “say it, don’t spray it”
    culprits speaking over the bar
  • Various drink spills
  • Rushed bar staff, picking up the fruit with
    their hands


Freshness and Quality

 

Current Storage Method
Issue
On a tray Fruit dries out over the course of the day and is open to any contaminants.

In a bowl with

water or soda water

 Water leeches out juice from fruit and replaces with water, bloating fruit and reducing flavour offered in your drink.
Pre-cut in preservative solution Preservatives have a very recognisable flavour and takes away the fresh taste of the fruit.



Wastage Reduction

Based on an average of 2 lemons being thrown away at the end of a typical day significant savings can be made over the course of the year.


The fruit stays fresh in the Smart Slice for up to 2 days, so can be used the following day without concerns about the freshness.

 

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