Do not use the linked linetox product to clean restaurant equipment. The supplier page for Linetox 100ui places it under “BOTULINUM TOXIN” and “Linetox,” describes it as botulinum toxin type A for facial rejuvenation, and says administration should be by licensed physicians trained in facial anatomy. That is not a food-contact cleaner, sanitizer, disinfectant, or commercial kitchen degreaser label.

Choose the cleaning method by surface and soil

Restaurant equipment cleaning starts with the surface and the soil. A griddle with carbonized fat, a fryer with oil film, a slicer blade, an ice-machine food-contact path, a cooler shelf, a painted exterior panel, and a beverage line do not all need the same chemical. Stainless steel, aluminum, cast iron, HDPE cutting surfaces, rubber gaskets, powder-coated shelves, and electrical controls also have different compatibility limits.

For food-contact surfaces, use a wash, rinse, and sanitize process allowed by the applicable local food code and by the equipment manual. For non-food-contact exterior grease, use a commercial detergent or degreaser labeled for that surface. For ice machines, beverage equipment, slicers, and other manufacturer-controlled systems, follow the equipment maker’s procedure instead of substituting a general chemical.

For U.S. sanitizer or disinfectant claims, the exact label controls

In the United States, EPA explains that pesticide labels are legally enforceable and define where, how, how much, and how often a product may be used; EPA summarizes this as “the label is the law” (EPA pesticide label guidance). EPA also advises users to read labels because labels tell how to use and store a product safely and effectively (EPA label-first guidance).

FDA’s Food Code is a U.S. model for retail and food-service safety, with adoption and enforcement handled by relevant jurisdictions (FDA Food Code 2022). It does not turn an injectable aesthetic product page into a food-service chemical label.

A practical restaurant-equipment decision checklist

  • Identify the use site: food-contact surface, splash zone, exterior panel, floor-adjacent part, drain, or internal food/beverage path.
  • Read the equipment manual: check whether the maker restricts alkaline cleaners, acids, abrasives, pressure washing, heat, or soaking.
  • Read the cleaner label: confirm the exact surface, soil, dilution if any, rinse step, contact time if antimicrobial, PPE, and storage instructions.
  • Separate cleaning from sanitizing: removing grease and sanitizing a food-contact surface are different tasks; one product may not lawfully or safely do both.
  • Keep injection products out of kitchens: a botulinum-toxin product page has no role in restaurant sanitation or degreasing.

The safe answer is to clean restaurant equipment with products and procedures validated for the specific surface, soil, and food-service setting. The linked Linetox 100ui page does not support any kitchen cleaning use.