Heated Hotel Soak Tanks For Your Hotel Kitchens

Reduce Monthly Usage of Water, Chemicals, Labor, And Electricity

Room service runs long after the restaurant closes, and a banquet kitchen can turn three events over in a single weekend. All of that means your hotel’s pans, chafing dish inserts, and hood filters landing on the steward station from more than one direction, often at the same time. Scaling up staff hours at a three-compartment sink to keep pace gets expensive fast, and it still leaves someone standing over a basin scrubbing carbon by hand. The FOG Tank®, a heated hotel soak tank used in the kitchen, gives stewarding staff a different way to keep up.

Fill The FOG Tank® with water and Tiger Carbon Removal Powder once a month, then load in the metal or heavy-duty plastic cookware and equipment whenever it needs cleaning, whether it’s daily grime or more significant carbon build-up. Items are cleaned and sanitized without staff oversight. That same water and powder combination keeps working for a full month before it needs replacing, which is what makes these hotel soak tanks a lower cost option than running the sink harder every time another outlet fills up.

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Chefs in hotel kitchen plating room service orders

A Few Of Our Satisfied Customers

Your Hotel’s Monthly Savings From The FOG Tank®

The FOG Tank® is designed to cut multiple costs in a hotel kitchen, and those savings only grow the more outlets share the tank.

Less Water: Every additional outlet on a property usually means another three-compartment sink getting drained and refilled throughout a shift, especially once a banquet lets out. A single fill of The FOG Tank® covers a full month regardless of how many outlets are feeding it, so water use stays flat even as volume climbs.
Less Cleaning Chemicals: Multiple kitchens each dosing their own sink basins burns through cleaning chemicals fast. One batch of Tiger Carbon Removal Powder a month covers everything running through the tank, whether that’s a slow Tuesday or a weekend with back-to-back events.
Less Labor: Stewarding sees some of the highest staff turnover on a hotel property, and every new hire needs to be trained on scrubbing carbon by hand. The FOG Tank® takes that requirement off the table. Equipment soaks on its own, and whoever’s on shift is free to handle setup for the next event instead.
Less Electricity: A tank that has to reheat cold water every time it’s used burns through power fast on a property running multiple shifts. The FOG Tank®’s insulated stainless steel shell holds its temperature between loads, so it isn’t drawing extra electricity just to stay ready.

“We got the FOG Tank because it’s our goal to keep the Chef’s pots and pans looking presentable for years to come, while not putting the wear and tear the continuous scrubbing brings on the equipment. The FOG Tank® reduces labor by eliminating the need to scrub carbon buildup and baked-on oil. There’s no need to continuously empty and fill the FOG Tank, which is our favorite feature.”
Keith McDonald, Executive StewardHILTON – SAN DIEGO BAYFRONT

How Our Hotel Soak Tank Works In Your Kitchen

FILL

Fill the FOG Tank® with (preferably hot) water to the ‘Fill Line’ marked on the inside, plug the tank into an electrical outlet, and push the ON button.

Person pours Tiger Carbon-Removal Powder into a FOG Tank

ADD

Slowly add the Tiger Carbon-Removal Powder.

Person adds dirty kitchen equipment to the FOG Tank

LOAD

Load the soak tank with your dirty pots, pans, vent hood filters, etc., using the ‘lifting basket’ that is housed inside the FOG Tank®.

Close the lid, leaving the items in the tank to soak, and walk away!

REMOVE

Remove the items from the tank, then simply rinse off any loose or softened carbon fragments. Any items removed from our kitchen soak tanks will be clean and fully sanitized.

A banquet that seats three hundred can generate more dirty chafing dishes and hotel pans in one evening than an à la carte restaurant sees in a week. When that volume hits the dish pit at the same time room service is sending down its own trays, the sink becomes the bottleneck. Stewards either work through it by hand, which stretches a shift well past when it was supposed to end, or the equipment sits until someone has time, which isn’t ideal when the same chafing dish needs to be back on a buffet line by morning.

The FOG Tank® handles that volume differently. Scrape off whatever’s loose, load the lifting basket with hotel pans, chafing dish inserts, sheet trays, or hood filters, and lower it into the water. From there, a steady 185° F combined with Tiger Carbon Removal Powder does the work of breaking down fat, oil, grease, and carbon without anyone manually scrubbing. Aluminum and stainless steel both come out undamaged, no pitting or discoloration, which matters since that same chafing dish is on display again the next morning. Once the soak finishes, a quick rinse is the only manual step left before the basket goes back into rotation.

6 Features That Make The FOG Tank® Easy And Effective

Overhead view of a clean metal pan, cast iron pan, and metal sheet pan

Fully Insulated & Thermostatically Controlled

Thermostatic control locks the water at 185° F without any manual adjustment, and the insulation means The FOG Tank® isn’t fighting heat loss between uses. That adds up to a consistent clean every time, on whichever shift opens the lid.

Proprietary Cleaner

Tiger Carbon Removal Powder does the actual work of breaking down grease and carbon buildup, with no agitation required. It’s non-caustic and non-toxic, so cookware and equipment coming out of the tank needs nothing more than a rinse before it’s back in service.

304 Stainless Steel Build

304 stainless steel construction stands up to the kind of daily hot soaking a busy property puts it through, without warping or corroding the way a lighter gauge metal eventually would.

Lifting Basket

A removable lifting basket keeps hands out of 185° F water entirely (though staff should still wear gloves). Load cookware and equipment into the basket, lower it in, and pull it back out once the cycle finishes.

Fill Line

A marked fill line removes the guesswork from mixing water and powder, so the ratio comes out right whether a veteran steward or someone brand new is running the tank that day.

Multiple Sizes

Not every property needs the same footprint. A 25-gallon or 40-gallon model fits under the drainboard of the sink, while the 126-gallon option handles the heaviest banquet volumes.

What The FOG Tank® Cleans For Your Hotel Kitchen

Every outlet on property feeds equipment into the same tank:

Hotel pans (steam table pans)
Chafing dish inserts
Sheet trays
Stock pots and sauce pots
Vent hood filters
Fry baskets
Cutting boards
Cambro containers
Other metal or heavy duty plastic kitchen equipment

From a banquet kitchen to a poolside grill, anything metal or heavy-duty plastic that comes off a line can go straight into The FOG Tank® instead of tying up a sink.

Hotel Kitchen Hood Filter Cleaning Across Every Outlet

Most hotel properties run more than one hood: one over the main kitchen line and another over the banquet kitchen, with a third occasionally covering a grill near the pool or a quick service counter. Each collects grease at its own pace, and without a system in place, filters typically end up wherever there’s an open sink that shift, tying it up for hours at a stretch.

Routing hood filters into The FOG Tank® instead removes that sink dependency altogether. They come out fully degreased and roughly half a pound lighter than when they went in, no scrubbing involved. That matters beyond just appearances: exhaust systems that pull air properly are exactly what fire marshals and hotel brand auditors are checking for on a walkthrough, and filters that never get properly degreased are a common way a property fails that check. Cleaning them on a set schedule inside the tank, rather than whenever a sink happens to be free, keeps that inspection a non-issue.

One System For The Whole Hotel Kitchen

GrimeGo® picks up where your hotel soak tank leaves off. It’s built for the surfaces too big or too fixed to submerge: oven interiors, prep tables, buffet line surfaces, and banquet hall floors, the kinds of things a hotel kitchen touches daily but can never fit inside a soak tank. It’s still a non-caustic, non-toxic formula, just applied instead of submerged. Between the two, a property has one system of hotel kitchen cleaning equipment covering both what goes in the tank and what doesn’t.

Trusted By Hotel Kitchens Nationwide

Hotel brand standards typically call for documented, certified equipment before anything new goes into a kitchen, and The FOG Tank® clears that bar with both NSF (National Sanitation Foundation) and UL (Underwriters Laboratories) certifications. It’s currently running as hotel kitchen sanitizing equipment in thousands of properties across all 50 states, from independent boutique hotels to major chains. Read testimonials from our customers, or reach out directly if you have questions about your property’s outlets.

Frequently Asked Questions

How does a hotel soak tank clean equipment from multiple kitchens on property?

Inside The FOG Tank®, hot water and Tiger Carbon Removal Powder break down grease and carbon together, whether the equipment came from the restaurant line, the banquet kitchen, or room service. Everything shares the same tank and the same soak, and nothing needs to be scrubbed first.

Is Tiger Carbon Removal Powder safe for aluminum and food contact surfaces?

It is. We designed our Tiger Carbon Removal Powder to be non-caustic, non-toxic, and fully biodegradable, and it’s rated safe for both aluminum and food contact surfaces. Whatever comes out of The FOG Tank® is clean and sanitized, ready for a quick rinse before it goes back into service.

How often do you change the water and powder in The FOG Tank®?

Once a month covers it. Simply fill water to the marked line, add a fresh batch of powder, and the solution keeps its strength whether The FOG Tank® runs a couple of times a week or nonstop through a busy season.

Does a heated soak tank replace the three-compartment sinks in our kitchens?

Health codes require a three-compartment sink, but with The FOG Tank® in the kitchen, both daily cleaning and carbon removal for pots, pans, hood filters, and other metal or heavy-duty plastic cookware and kitchen equipment can move into the tank instead. The more volume that shifts to the tank, the less the sink actually needs to be used.

Can one FOG Tank® serve more than one food and beverage outlet?

Yes, as long as The FOG Tank® is sized for the combined volume of everything feeding into it. Tank sizes run from 25 gallons up to 126 gallons, so sizing should be based on total equipment across every outlet rather than any single kitchen alone.

What temperature does The FOG Tank® run at?

185° F, held steady by the thermostat. That’s hot enough to clean and sanitize without any scrubbing required.

Clean Better, Operate Smarter With The FOG Tank®

The difference usually shows up fast: fewer pans getting tossed and stewards freed up during turnover instead of stuck scrubbing. Whether a lease or a purchase makes more sense depends on how a property’s budget and volume line up, and that’s worth talking through directly.

Reach us during business hours at (858) 566-6212 or send details anytime through our contact form, and we’ll help size the right tank for your outlets.