Kangen water is increasingly popular in the restaurant and hotel industries for its cost-saving and health benefits. It can replace chemical cleaners, enhance food flavors, and improve beverage quality, all while being eco-friendly. Usage of Kangen water leads to significant reductions in cleaning costs and aims for a rapid return on investment.

1. Chefs restaurateurs and hotels throughout the
world are learning the secret to more flavorful
dishes, healthier menus and saving money that
over 30,000 dining establishments in Japan
have know for decades…Kangen Water™.

2. Hotels and restaurants have strived to cut costs
Due to stringent cleaning requirements this is one overhead that has been difficult to
reduce
Chemical cleaners are expensive but also are not kind to the environment
Duty of care has to be adhered to using any chemical cleaners around food stuffs
Increased allergic reaction of people to chemical cleaners e.g asthma suffers for example

3. Kangen water can be used in a hotel and restaurant in a number of ways. It is a healthy, eco-
friendly water that is gaining popularity in the food services industry for the variety of uses and
applications it offers.
Benefits of using Kangen Water
Reduce costs – eliminate most of your cleaning products
Increased bottom line – no need to buy in bottled water… bottle your own
More environmentally friendly… reduction in chemical cleaners used
Food taste better – removing herbicides and pesticides from fruit & vegetables
Cleaning
Use the 2.5pH acidic water to disinfect worktops counters and all areas of your
business – safe to use around food items after all its only water. Use the 11.5pH
water to deep clean, this water also emulsifies oil! Who said water and oil don’t
mix. No more expensive chemicals make your own cleaners with your machine.
Acidic Kangen water contains no phosphates or pollutants so it is kind to the environment.

4. For Beverages For Food Preparation
Kangen Water™, pH of 8.5 – 9.5, can be served as drinking water to patrons instead of
filtered, bottled or tap water. The micro-cluster property of the water allows it to absorb into
the
body much faster, eliminating the “full” feeling created by heavy sitting waters. This increases
the appetite, allowing more food to be consumed and increasing the amount spent per diner.
Kangen Water™ is also able to improve the quality of many other beverages. Kangen Water™
will make the color of brewed tea more vivid, it draws out the aroma of the tea, lessens the
astringency & bitterness and enriches & enhances the flavor. When brewing coffee, less coffee
grounds can be used, while still maintaining the same rich flavor and strength, saving the
restaurant money. Mixing Kangen Water™ with concentrated fruit juices reduces the natural
acidity, extends the shelf life, increases the natural anti-oxidant properties of the juice and
maximizes the full flavor of the fruit. In alcoholic beverages Kangen Water™, either added
directly or used as ice, imparts a mellow and delicious taste. It also prevents many of the harsh
negative physical reactions associated with drinking alcohol, by neutralizing the acid inherent in
most alcoholic beverages. In Japan, Kangen Water™ is known as the “cure for the hangover”.

5. Cost savings increased profit
Based on our case study and data on a working Irish hotel, on average a hotel will spend on
average between €350 and €450 per room per annum on cleaning product costs for the
property (kitchens public areas rooms etc)
By using the Kangen 11.5ph and 2.5ph alone this should bring down the cost to between €50 to
€100 per room, a
saving on cleaning product chemicals of between
78% and 85% by maximising your use of the 7 types of
Kangen water
Return on investment based on a 75 bedroom hotel is expected to be approximately 3 months
Percentage savings and ROI based on case study working hotel. Results will vary depending on
your spend on chemical products