Chicopee 13″ x 21″ Pro-Quat Red with Red Print Medium Duty Towel, 150 Per Case

Chicopee 13" x 21" Pro-Quat Red with Red Print Medium Duty Towel, 150 Per Case delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Sanitizing food contact surfaces: Use with quaternary ammonium sanitizer to wipe down cutting boards, prep tables, and countertops while maintaining proper chemical concentration per the towel’s quat-compatible design.
Color-coded zone cleaning: Assign the red towel to designated zones such as raw meat prep or high-risk areas under a HACCP plan to prevent cross-contamination between cleaning tasks.
General kitchen wipe-down: Clean spills, grease, and food residue from stovetops, grill exteriors, shelving, and walk-in cooler surfaces with a single-use disposable sheet that eliminates laundering.
Front-of-house touch-ups: Quickly spot-clean dining tables, bar counters, and server stations between seatings without leaving lint behind.

Who Would Benefit

• Commercial kitchens and restaurants running HACCP or color-coded cleaning programs
• Catering operations and banquet halls that need disposable, sanitizer-compatible towels
• School and hospital food service departments managing strict sanitation protocols
• Food processing facilities requiring quat-stable disposable wiping cloths
• Convenience stores and delis with limited laundering capacity for reusable rags

Product Highlights

• Pro-Quat formulation maintains quaternary ammonium sanitizer concentration longer than standard towels
• Red color with red print supports HACCP color-coding for high-risk or raw protein zones
• 13″ x 21″ sheet size covers more surface area per wipe
• Medium duty construction balances absorbency and strength for repeated use
• 150 towels per case for consistent daily supply
• Disposable design eliminates cross-contamination risk from laundered rags

Application Areas

Red-coded Pro-Quat towels are typically assigned to raw meat and poultry prep stations, but they also serve any area where a visible color distinction prevents towel mix-ups between zones. Use them at butcher blocks, seafood prep sinks, and raw ingredient staging tables. In operations without a full HACCP plan, the red towel still provides a clear visual cue that separates sanitizing wipes from general-purpose cleaning, reducing the chance that a towel used on a floor drain ends up on a food contact surface.

Preparation & Use

Place the towel in a quat sanitizer bucket at the concentration specified by your sanitizer manufacturer and local health code. Wring out excess solution before wiping surfaces so the towel delivers an even sanitizing film rather than pooling liquid. Replace the towel when it becomes visibly soiled or when sanitizer test strips indicate the solution has dropped below the required ppm. Discard used towels at the end of each shift or when switching tasks; do not rinse and reuse across zones. Store unused towels in a dry location away from chemical splashes to preserve their quat-compatible properties before first use.