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Is soap and water good enough for cleaning my restaurant kitchen floor?

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I'm currently setting up a brewery and have been sorting through the equipment that was purchased for this brew pub before I came on-board. In doing so, I've only identified a single-vessel CIP system (with 80L tank & skid-mounted pump) for cleaning, rather than a double-vessel CIP system, which is what I've always used (one for acid rinsing & one for caustic cleaning solutions). To my knowledge, caustic solutions are more beneficial at 70?. That being said, what's most optimal for this type of setup? Is using a cold caustic solution acceptable and, if so, should I increase both the time and concentration of the caustic for this process? Alternatively, should I purchase an additional tank equipped with temperature control (including a heating element) for caustic use only?

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We recently purchased a Premier 2-head manual keg washer for our brewery, which has a water flow rate of around 7 GPM (gallons per minute). I'm planning on using a diluted solution with a 5% PAA sanitizer to set-up a venturi-based system for the washer and would ideally like to avoid employing a reduction nipple. Since I've never assembled one of these dosing systems before, how do these venutri-style dosers work exactly? What's the best way to go about setting one up for a 2-Head Premier manual washer?

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We're currently in the process of installing our new keg washer and heard there are two ways to clean the kegs with this machine: using steam or caustic. What's the difference between the two?

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