GloucesterTimes.com, Gloucester, MA

April 2, 2013

North Shore eatery takes new steps at 'green cleaning'

BY PAUL LEIGHTON
Staff Writer

---- — BEVERLY — As one of Beverly’s longtime local breakfast spots, Stephy’s Kitchen is known more for eggs than innovation.

But when it comes to its choice of cleaner, the Beckford Street restaurant is trying something new.

Stephy’s recently purchased a cleaning product that turns tap water and table salt into a “green” cleaning solution.

The product, called Toucan-Eco, is sold by Lynnfield Green Technologies, which was co-founded by Beverly resident Patrick Lucci.

“We use it on everything except the fryolator,” Stephy’s Kitchen owner Charles Moutsoulas said. “It’ll do the same job as anything else. It’s the chemicals we don’t want.”

Lucci, a former radio host, businessman and Beverly mayoral candidate, founded Lynnfield Green Technologies with Gerard Kiley in 2010 to help manufacturing companies take advantage of electrolytic technologies.

The process involves sending an electrical charge through a solution of tap water and sodium chloride to produce hypochlorous acid, which works as a sanitizer, and sodium hydroxide, which does the cleaning.

Stephy’s Kitchen paid $300 to buy the Toucan-Eco system, which includes a 37-ounce filling jug with a base station activator, and an 18-ounce spray bottle.

The activator sends a small charge of electricity through a composition of tap water and table salt. The process takes about three minutes.

Using the Toucan-Eco cleaner, Moutsoulas said, has enabled him to stop buying a variety of other chemical cleaners and has saved him money.

He said it works as well, if not better, than traditional chemical cleaners and has the advantage of being odorless.

“I don’t like odors in the cooking area,” he said.

Lucci said Toucan-Eco is now being used by Boston Duck Tours to clean the duck boats. In addition to the $300 Toucan-Eco systems, he said his company has also sold several large, industrial-sized machines to hotels, including The Colonnade, Seaport and Sheraton in Boston.

The larger systems cost from $6,000 to $20,000. But since these are one-time expenses, Lucci said, businesses save money in the long run on cleaning products while also steering clear of chemicals.

“This is a game-changer,” he said. “There’s nothing but upside to this technology.”

Staff writer Paul Leighton can be reached at 978-338-2675 or pleighton@salemnews.com.