How To Get The Winning Edge & Increase Your Income Without Increasing Your Workload!

10x Your RESTAURANT SUCCESS & INCOME!

Chefs in Australia are learning the secret to more flavorful dishes, healthier menus & saving money, that over 30,000 dining establishments in Japan have known for decades..... Kangen Water.  


Kangen Water is the highest quality ionised water available. It is restructured water, high in alkaline, natural antioxidants & micro-clustered molecules. It is a healthy eco friendly water that is gaining popularity in the food services industry for the variety of uses and applications it offers

In Beverages

Kangen water PH 8.5-9.5 can be served as drinking water to patrons, instead of filtered, bottled or tap water. The microclustering property of the water allows it to absorb into the body much faster, eliminating the 'full' feeling created by heavy sitting waters.


This increases the appetite, allowing more food to be consumed & increasing the amount spent per diner. Kangen water is also able to improve the quality of many other beverages. 


Kangen water will make the colour of brewed tea more vivid. It draws out the aroma of the tea, lessens the astringency & bitterness, and enriches and enhances the flavour.   When brewing coffee, less coffee grounds can be use while still maintaining the same rich flavour and strength, saving the restaurant money. 


Mixing Kangen with concentrated fruit juice reduces the natural acidity and extends the shelf life, increases the natural antioxidant value of the Juice and maximises the full flavour of the fruit.


In alcoholic beverages using Kangen water either directly or as ice imparts a smooth mellow taste. It also prevents many of the harsh negative physical reactions associated with drinking alcohol, by neutralising the acid inherent in most alcoholic beverages. 


In Japan Kangen water is considered a 'cure for the hangover.'

For Food Preparation

Washing fruits and vegetables in strong Kangen water with a PH of 11.5 will remove oil based pesticides & herbicides that tap water can not remove. 


It eliminates the need for expensive "fruit & vegetable wash" solutions and it also eliminates the absorption of chlorine into the fruits and vegetables during the normal tap water cleaning process. The removal of these oil based pesticides improves the flavour of the fruits & vegetables and increases the shelf life, reducing waste caused by spoilage. 


Rice can also be washed in 11.5PH water removing pesticides and dirt. Fresh fruit and vegetables can also be washed in the strong acidic 2.5PH water which will kill most food borne bacteria, including staphylococcus, salmonella & E-Coli.

For Food Preparation

Washing fruits and vegetables in strong Kangen water with a PH of 11.5 will remove oil based pesticides & herbicides that tap water can not remove. 


It eliminates the need for expensive "fruit & vegetable wash" solutions and it also eliminates the absorption of chlorine into the fruits and vegetables during the normal tap water cleaning process. The removal of these oil based pesticides improves the flavour of the fruits & vegetables and increases the shelf life, reducing waste caused by spoilage. 


Rice can also be washed in 11.5PH water removing pesticides and dirt. Fresh fruit and vegetables can also be washed in the strong acidic 2.5PH water which will kill most food borne bacteria, including staphylococcus, salmonella & E-Coli.

In Cooking

Using Kangen 8.5-9.5PH for cooking allows you to minimise cooking time and maximise flavour. This is because of the smaller molecular structure of the water its permeability and its ability to transfer convection heat.


Kangen water will boil in half the time compared to regular water, allowing food to be fully cooked in minimal time, which also reduces utility expenses.


Steamed rice cooks up light and fluffy, and in a fraction of the normal cooking time. Steeping, boiling or steaming with Kangen Water, allows green vegetables to retain the chlorophyll, keeping the colour vivid, minimising harshness, maximising flavour and making them easier to digest.


Soups and sauces are enhanced as the flavour of the stock is drawn out, even when minimal seasoning is used.


The dissolving property of Kangen Water draws out the natural flavour of the ingredients. Soaking red meat for 20-30 mins will draw out excess blood, reducing foul or strong oder. Using Kangen Water to cook fish will reduce odor and keep the fish moist and flaky.


Acidic water with a PH of 5.5 used to boil pasta to an al dente consistency. The pasta will maintain a sheen and will not stick together. Acidic water is also used to wash fruit and vegetables that contain anthocyanins. The vibrant colour of fruits and vegetables like cherries, plumbs, grapes, strawberries, red cabbage, eggplant will not change.

In Cooking

Using Kangen 8.5-9.5PH for cooking allows you to minimise cooking time and maximise flavour. This is because of the smaller molecular structure of the water its permeability and its ability to transfer convection heat.


Kangen water will boil in half the time compared to regular water, allowing food to be fully cooked in minimal time, which also reduces utility expenses.


Steamed rice cooks up light and fluffy, and in a fraction of the normal cooking time. Steeping, boiling or steaming with Kangen Water, allows green vegetables to retain the chlorophyll, keeping the colour vivid, minimising harshness, maximising flavour and making them easier to digest.


Soups and sauces are enhanced as the flavour of the stock is drawn out, even when minimal seasoning is used.


The dissolving property of Kangen Water draws out the natural flavour of the ingredients. Soaking red meat for 20-30 mins will draw out excess blood, reducing foul or strong oder. Using Kangen Water to cook fish will reduce odor and keep the fish moist and flaky.


Acidic water with a PH of 5.5 used to boil pasta to an al dente consistency. The pasta will maintain a sheen and will not stick together. Acidic water is also used to wash fruit and vegetables that contain anthocyanins. The vibrant colour of fruits and vegetables like cherries, plumbs, grapes, strawberries, red cabbage, eggplant will not change.

Cleaning & Sanitising

Hotels and restaurants strive to cut costs due to stringent cleaning requirements this is one overhead that can be difficult to reduce.


Chemical cleaners are expensive and also not good for the environment.  Duty of care has to be adhered to using any chemical cleaners around food stuff.  There is also an increased allergic reaction of people to chemical cleaning. 


Use the 2.5PH water to disinfect and wipe down all surfaces.  2.5ph produces hydrochloric acid, a more powerful and effective sanitiser than most surface cleaners, yet it is still as safe as water.


Use the 11.5PH as an oil emulsifier, this can be used to clean range hoods, stainless ovens etc.  This is also the water you wash all fruit and vegetables in as it removes the waxy residue that binds the pesticides to the food.


The video below will show you a working machine in the restaurant kitchen.

Your Unique Selling Position

More and more people are looking for a healthy option and environment when looking to dine out.


You will have on offer the best & healthiest water in the world.


You will be able to claim that all foods are prepared and cooked in Kangen Water.


You will also be able to claim that your kitchen is chemical free as your Kangen Machine will produce everything you need to clean all surfaces.


You can also make Kangen Water available for guests to take home and trial.   


Enagic has an incredible referral system where you can easily generate another substantial income from people wanting a machine for their own restaurants or homes.


You will easily gain a good reputation for being the restaurant that cares for their staff and customers health & wellbeing.

Video with the 'James Beard award winning chef' 

Jason Wilson, on why your restaurant needs Kangen Water.

The Machine!

Recommended for Restaurants and the food service industry is the 'Super SD501

Enagic Referral System

By purchasing an Enagic machine you become an independent distributor for the company. Rather than advertise via TV radio etc Enagic pays its distributors generously the commissions from the sale of the machines.

As an example your first two sales of the Super SD502 for restaurants is $400 and for the K8 $365

The next 3-10th sale you will receive $800 per Super SD501

or $730 for the K8

The 11th to 20th sale you will receive $1200 per Super SD501

or $1095 for the K8

The 21st - 50th sale you will receive $1600 per Super SD501

or $1460 for the K8

For 51 sales and beyond you will recieve $2,400 per Super SD501

or $1825 for the K8

These are your direct sales If anyone you sell a machine to also sells one on referral you will get exactly the same amount of commission paid to you as what you got for their sale.


So you can generate a 5 or 6 figure income a month easily just by owning one of these and advertising the fact, and giving people information when they enquire about it.


This may not be an area you want to focus on so we can handle all enquiries, do the sales calls etc and will process the machines into your business for you.

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