You work hard to impress.
Cleanup should be the easy part.

Discover the new Tork® Foodservice Wet Wipe system—a discreet, convenient and hygienic cleanup system that’s better for your front of house.

Experience the system. Start your free trial.

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See how the system works. Watch the video.

An easy clean is within reach

Impressive food. Impeccable service. Noticeable cleanliness. It all adds up when you’re trying to deliver a lasting impression to your guests.

Experience a two-step cleaning and sanitizing system that simplifies your process and eases your worries. So you can focus on what really matters.

Key Features
·  Discreet apron-sized resealable pack
·  Little to no residue
·  Light fresh scent
·  Single use for one four-top table
·  Color coded for ease-of-use
·  Reduces risk of cross-contamination

No pressure

Sit back—and enjoy the peace-of-mind. The Tork Foodservice Wet Wipe system serves up a discreet and convenient clean so you can present a fresher image to your guests every time.

No hassle

No more mixing. No more testing. Designed to fit right into apron pockets, the Tork Foodservice Wet Wipe system is convenient and ready-to-go when your staff is. Now your servers can spend more time with guests and less time mixing chemicals behind the scenes.

No kidding

Take the guesswork out of how clean and sanitized your tables really are. The Tork Foodservice Wet Wipe system is more than convenient—it’s also consistent. So you can rest assured the job always gets done right.

A simpler system

In two easy steps you can keep your front of house consistently clean and hygienic.

Here's how:

  • Clean at each table turn
  • Effective cleaning of food residue and grease
  • Won’t build-up on table surfaces
  • No need to rinse
  • Use alone or with Tork Foodservice Sanitizing Wet Wipe
  • NSF registered
  • Sanitize cleaned tables
  • Use Tork Foodservice Sanitizing Wet Wipe regularly
  • 99.9% effective in killing common bacteria on food contact surfaces in just 60 seconds
  • Always the right active concentration
  • Reduces cross-contamination
  • EPA & NSF registered

Why two steps?

Cleaning removes both water and oil‑soluble dirt and grease, making it an efficient way to maintain your front of house seatings. Sanitizing kills bacteria, but only when applied correctly to already clean surfaces. You need both (cleaning first, sanitizing second) to get the job done right.

Get the facts

The bucket is ticking. Bucket sanitizer quickly loses potency when exposed to cotton towels and food particles. Employees need to test the solution regularly and refresh it often. If the solution is ineffective, time is wasted wiping surfaces without actually sanitizing them.

Spray doesn’t stay. Most restaurants spray on sanitizer and then wipe it off so fast it doesn’t have time to take effect. The mist from the spray spreads can reach other tables where guests may be seated, and cause an unpleasant odor.

Multiple-use, cross-contamination. Reusable cloths can get contaminated with bacteria, then spread them hand to hand, surface to surface, front of house to back of house.

Caught on film. Using sanitizer to clean tables does not completely remove dirt and food from table surfaces. These left-behind particles cause a biofilm, which can actually trap bacteria on the surface.