Dentists, Family Doctors, Chiropractor, Restaurants, much more. Ice Cream Shops, Wine Stores, Any Retail Business

We Serve Kangen
Super SD 501

Super SD 501

The Super SD501 is the highest quality water ionizer for Commercial Use 

Featuring a built-in electrolysis enhancer tank and 7 and 5 electrode plates

(12 total)

If you need safe, clean alkaline water to hydrate your growing family or business, the Commercial Super SD501 is the perfect solution! This highly productive Ionizer also generates 7 different types of water for numerous uses around your home or business.Bar

With an easy to use LCD screen and clear voice prompts, the Commercial Super SD501 is accessible and simple to operate.

Chefs and restaurateurs throughout the United States are learning the secret to more flavorful dishes, healthier menus and saving money that over 30,000 dining establishments in Japan have known for decades…Kangen Water™. Here are a few.

Kangen Restaurant from Dinah Jewel on Vimeo.

Kangen Water™ is the highest quality ionized water available. It is restructured water, high in alkaline, natural anti-oxidants and 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.

For BeveragesKangen Water Bottle
Kangen Water™, pH of 8.5 – 9.5, can be served as drinking water to patrons instead of filtered, bottled or tap water. 

The micro-cluster 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 and increasing the amount spent per diner.

When brewing coffee, less coffee grounds can be used, while still maintaining the same rich flavor and strength, saving the restaurant money.

Mixing Kangen Water™ with concentrated fruit juices reduces the natural acidity, extends the shelf life, increases the natural anti-oxidant properties of the juice and maximizes the full flavor of the fruit.

In alcoholic beverages, Kangen Water™, either added directly or used as ice, imparts a mellow and delicious taste. It also prevents many of the harsh negative physical reactions associated with drinking alcohol, by neutralizing the acid inherent in most alcoholic beverages. In Japan, Kangen Water™ is known as the “cure for the hangovers”.

For Food PreparationLeft Over Pesticides
Washing fresh fruits and vegetables with Strong Kangen Water™, with a pH of 11.5, will remove oil based pesticides and herbicides that regular tap water cannot 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 flavor of the fruits and vegetables and increases the shelf life, reducing waste caused by spoilage.

R11.5 Cleaningice can also be washed in the 11.5 pH water, removing pesticides and dirt.

Fresh fruits and vegetables can also be sterilized in Strong Acidic Water, with a pH of 2.5, which will kill most food borne bacteria, including staphylococcus, salmonella, and E-coli. So, Sterilizing with Strong 2.5 Acidic Water  

For Cooking
Using Kangen Water™, pH of 8.5 – 9.5, for cooking allows you to minimize cooking time and maximize flavor.

This is because of the smaller molecular structure size of the water, its permeability and its ability to transfer convection heat.

KangenCookingKangen 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 their color vivid, minimizing harshness, maximizing flavor and making them easier to digest.

Cooking with KangenSoups and sauces are enhanced as the flavor of the stock is drawn out, even when little seasoning is used.

The dissolving property of Kangen Water™ draws out the
natural flavor of the ingredients. Soaking red meat for 20 – 30 minutes will draw out excess blood, reducing foul or strong odor.

Using Kangen Water™ to cook fish will reduce odor and will keep the fish moist and flaky.

Acidic water, with a pH of 5.5, is used to boil pasta to an “al dente” consistency. The pasta will maintain a sheen and will not stick together.

Strong 2.5 CleaningAcidic water is also used for washing and preparing fruits and vegetables containing anthocyanins.

The vibrant color of various fruits and vegetables, such as cherries, plums, grapes, strawberries, red cabbage, eggplant, asparagus, etc. will not change when washed and prepared with this water.

World renowned Vietnamese restaurant, Ana Mandara in San Francisco, owned by actors Don Johnson and Cheech Marin and Managing Partner / Executive Chef Khai Duong, use Kangen Water™ in their kitchen to create the 5-star dishes that made them famous.Strong 2.5

Chef Khai also uses Kangen Water™ in all of his new Pot de Pho Organic Vietnamese Noodle Houses.

He uses the power of Kangen Water™ to prepare ingredients, cook his delicious Pho soups and to safely clean and sterilize his entire kitchen. Looks like the secret is out! Enagic’s Kangen Water is very much Commercial Use Friendly!

For Specifications

on the Super SD501,

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Enagic Super SD501 Leveluk / TYH-501 Specification

Model name / number Leveluk SUPER SD501 / TYH-501
Water source connection 1-way diverter (TAP/ION) connects to the end of faucet
Power Supply AC 100V, 50/60Hz (with ground)
Power consumption Approx. 200W (under maximum electrolysis function)
System Continuous Ionized Electrolysis Water Generator System (with built-in flow rate sensor)
Production rate (gallon(s)/minute) Kangen Water: 1.3-2.1 (flexible right pipe)
Acidic water: 0.5-0.75 (secondary white pipe)
Level Selections Kangen water / 3 levels (approx. pH 8.5-9.5) Clean water (pH 7)
Acidic water (approx. pH 5.5-6.5)
Strong Acidic water (approx. pH 2.4-2.7)
Strong Kangen water (approx. pH 11.0)
Electrolysis Capability (continuous use) Approx. 30 min at normal room temperature
Cell cleaning method Auto cleaning system (periodically controlled by microcomputer)
Applicable water quality and pressure Municipally supplied drinking water: dynamic range in 100-450kPa
Electrolysis Enhancer Forced dissolving type additive system (One time addition produces approx. 1.0-1.3 gallons of Strong Acidic water.)
Enhancer Refilling Indicates by voice, buzzer and LCD
Protector Current Limiter/Voltage Stabilizer/Thermal Protection
Electrode material Platinum-plated Titanium
Electrode plates 7 and 5 (12 total)