Stadium & arena cleaning

Event-day grease, glass, and tables, from one concentrate.

Stadiums and arenas run dozens of kitchens that go from cold to full rush in an hour, then have to be turned back around before the next event. Nature’s Wash is one bio-surfactant concentrate that cuts concession grease, clears glass, and wipes down counters and tables without petroleum solvents, dispensed on site at the dilution each job needs.

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Illustration: stadium concession stand on game day; a relaxed group of fans waits at the counter, including a dad holding his young son’s hand, a teenager checking her phone, an older woman, and a fan in a cap and baseball-style tee chatting with the cashier at the POS, while workers in blue gloves prep food behind heated glass cases stocked with hot dogs, soft pretzels, pizza slices, nachos, and fries, and a worker fills a cup at the draft beer tap. Behind a full-height tiled partition, in a separate janitorial nook with a mop bucket and a handwash sink, three small white spray bottles labeled Glass Cleaner, All Purpose Cleaner, and Heavy Duty Degreaser sit on a low wall shelf, with a small Nature’s Wash color chart on the wall above the sink

High-volume concessions

Built for the rush, and for the turnaround after it

A concession stand runs a full restaurant’s grease load in a few hours. Fryers, grills, and flat tops run nonstop, hoods load up fast, and the floor takes spills from every direction. Then the whole stand has to be clean for the next event.

Degreaser ≈4:1

Fryers & hood filters

Fryer fronts, cabinets, splash zones, and baffle filters that collect polymerized oil over an event.

  1. Spray and let it penetrate.
  2. Scrub, or soak hood filters in a bucket.
  3. Rinse thoroughly.
Heavy Duty ≈13:1

Grills & flat tops

Exteriors of grills, flat tops, warmers, and holding cabinets, plus the stainless around them.

  1. Let equipment cool to a safe temperature.
  2. Spray, wipe, and brush heavier soil.
  3. Rinse food-contact surfaces with potable water, then sanitize per health code.
Floor ≈64:1 · Heavy Duty bucket ≈15:1

Stand & concourse floors

Grease film behind the line, spilled drinks and sauces at the counter, and the concourse in front of it.

  1. Use Floor in the mop bucket or autoscrubber after each event.
  2. Step up to Heavy Duty bucket for the grease film under the cook line.
  3. Rinse or squeegee to the floor drain.

Glass, counters & tables

What guests see between innings, periods, and sets

Each setting is a starting-point dilution on the Fusion Pro dispenser. Confirm on site with a volume test.

Glass ≈100:1

Sneeze guards & display cases

Sneeze guards, heated display cases, grab-and-go coolers, and menu-board glass at every stand.

  1. Spray a cloth or the glass.
  2. Wipe with a clean microfiber.
  3. Finish streak-free before gates open.
Glass ≈100:1

Suite & club glass

Suite windows, club-level glass rails, doors, and mirrors in premium areas.

  1. Work top to bottom.
  2. Wipe with a clean microfiber.
  3. Use All-Purpose first on fingerprints and food smears.
All-Purpose ≈43:1

Counters & tabletops

Concession counters, condiment stations, concourse drink rails and seating, and club and suite tables.

  1. Spray and wipe between rushes and after the event.
  2. Rinse food-contact surfaces with potable water.
  3. Sanitize per your health code.

One bottle per job, color-coded: blue Glass Cleaner for glass and sneeze guards, green All Purpose Cleaner for counters and tables, and orange Heavy Duty Degreaser for fryers, hoods, and grills. Keep the three bottles on a small, low rack in a separate non-food spot, such as the janitorial nook or the mop-sink area, with a small matching color chart beside it. Never store them above or next to food, prep surfaces, food cases, beverage and ice areas, or single-service items.

On-demand ordering

Order concentrate for the schedule, not cases for the storeroom

Ready-to-use cleaners usually come as cases of filled bottles, and those cases take up storeroom space ahead of every homestand or concert run. Nature’s Wash ships as concentrate and is mixed on site: a Fusion Pro dispenser fills bottles at 1 GPM and buckets at 4 GPM, at the setting each job needs. One 5-gallon pail makes about 325 gallons of floor solution at 64:1.

Order concentrate when your event calendar calls for it. Add a 5-gallon pail, 55-gallon drum, or 275-gallon tote to the cart online, and step up to drums or totes for fewer reorders at the same per-gallon price. Concentrate ships as non-hazmat freight.

See what a ready-to-use gallon actually costs →

The mechanism

How it works: grab, encapsulate, rinse, break down

Our proprietary bio-surfactant is on the FDA GRAS list. Each molecule has a water-loving head and an oil-loving tail. In water, the molecules form nanoscale particles called micelles that encapsulate oil, grease, and grime, so the soil rinses away instead of re-depositing. Each micelle is about 1.2 to 4 nanometers across.

  1. Grab

    Oil-loving tails anchor into grease and organic soil and break its grip on the surface.

  2. Encapsulate

    The molecules close around the soil in nanoscale micelles with the water-loving heads facing out.

  3. Rinse

    The micelles stay suspended in the rinse water and wipe, mop, or hose away cleanly.

  4. Break down

    After rinsing, microbes biodegrade our primary surfactant, sodium tallate (a tall oil soap), to carbon dioxide, water, and biomass. See the published data.

Illustration in three panels showing how the bio-surfactant removes grease. 1 Grab: surfactant molecules, each with a round water-loving head and a thin oil-loving tail, push their tails into an amber grease film on stainless steel while their heads stay in the water. 2 Encapsulate: a cut-away micelle with heads facing outward and tails pointing inward around a trapped oil core. 3 Rinse: closed micelles carrying the oil are swept away by rinse water, leaving the steel surface clean.
  1. Grab. Oil-loving tails (ivory) anchor into the grease (amber). Water-loving heads (teal) stay in the water.
  2. Encapsulate. Cut-away micelle: heads face out, tails point in, and the oil is trapped in the core.
  3. Rinse. Closed micelles carry the oil off the surface and away in the rinse water.

Illustration, not to scale. Step 4, biodegradation after rinsing, is described above.

Read the full chemistry, ingredients, and data →

The program

Set up a venue stand by stand

  1. Mount Fusion Pro stations

    Install a dispenser near the mop sink in each commissary or stand cluster. It fills bottles at 1 GPM and buckets at 4 GPM.

  2. Lock the tips

    Set Glass, All-Purpose, and Heavy Duty for bottles, and Floor and Heavy Duty for buckets. Run a volume test at your water pressure.

  3. Rack and post

    Hang a small, low three-bottle rack and the color-coded chart in each stand’s janitorial or mop-sink area, away from all food, beverage, ice, and single-service items, and add the clean-then-sanitize steps to opening and closing checklists.

  4. Order for the calendar

    Reorder concentrate as events are added, and move to drums or totes as volume grows.

Proof & compliance

What your food and beverage director will ask

No compromises. No vague claims. Only results backed by proof.

  • NSF Nonfood Compounds registeredCertificate C0838274-02, issued February 19, 2026.
  • USDA Certified Biobased Product43% biobased content, documentation for sustainability reporting.
  • Low VOC, not a fire hazard10.4 g/L (1.0% by weight) as supplied. Flash point >212 °F.
  • Cleaner, not sanitizerNot an EPA-registered sanitizer or disinfectant. Clean and rinse, then sanitize food-contact surfaces per your health code.
  • Honest hazard profileNot classified under OSHA HCS, with no signal word (SDS PT-BIOSURF-001). Direct contact may cause mild transient irritation, so splash goggles and nitrile gloves are good practice when handling concentrate.

Straight answers

Frequently asked questions

Is Nature’s Wash a sanitizer or disinfectant for concession stands?

No. Nature’s Wash is a cleaner and degreaser. It is not an EPA-registered sanitizer or disinfectant. Use it to remove grease and soil, rinse food-contact surfaces with potable water, then sanitize them with your registered sanitizer as your health code requires.

Can one concentrate cover fryers, glass, and tables?

Yes. The Fusion Pro dispenser meters the same concentrate at different settings: Degreaser (about 4:1) for fryers and hood filters, Heavy Duty (about 13:1) for grill and flat-top exteriors, All-Purpose (about 43:1) for counters and concourse tables, Glass (about 100:1) for sneeze guards and suite glass, and Floor (about 64:1) for stand and concourse floors. These are starting points, so confirm each one with a volume test at your water pressure.

How do we order around an event schedule?

Concentrate is ordered online in 5-gallon pails, 55-gallon drums, or 275-gallon totes, and the Fusion Pro mixes ready-to-use solution on site as staff fill bottles and buckets. That lets you order concentrate as your event calendar fills instead of stockpiling cases of ready-to-use spray bottles. Talk to us about lead times and scheduling for event-heavy seasons.

How do we keep staff from grabbing the wrong bottle?

Each spray bottle carries one color-coded label: blue Glass Cleaner, green All Purpose Cleaner, and orange Heavy Duty Degreaser. Store the bottles on a small, low rack in a separate non-food area, such as the janitorial nook by the mop sink, and post a small color chart beside it so new and seasonal staff can pick the right bottle at a glance. Keep chemicals away from food, prep surfaces, food cases, beverage and ice areas, and single-service items.

Can I mix it with our sanitizer?

No. The SDS lists strong acids, strong bases, strong oxidizers, and strong reducing agents as incompatible. Clean and rinse first, then apply sanitizer as a separate step.

What PPE do staff need?

Splash goggles and nitrile or neoprene gloves when handling undiluted concentrate, with an eyewash within 10 seconds of travel. At working dilutions, latex or nitrile gloves are sufficient.

Start with one stand.

Tell us your number of concession stands, suites and club areas, and events per season. We will quote concentrate, Fusion Pro stations, and tip settings for the whole venue.

Request a venue quote How it works