Undercover matting...


Mike Egerton, MD of Host Von Schrader, spent 12 months reviewing entrance matting and discovering how many FM managers are not given enough resources to both install and, most importantly, maintain an expensive and vital asset.


Over the last year, we have been reviewing a large number of matting sites. As maintainers we were interested in how matting could be kept on working at maximum efficiency rather than looking at the pros and cons of each system. We were fortunate at a couple of sites to be able to review current practises and then to look at how dry extraction cleaning and, specifically the Host system, could keep these mats working well and looking good.


There is already a wealth of information regarding entrance matting available from Dupont, ISSA and also from UK and USA government sources, which cite statistics about soil removal, costs of soil removal and costs of slip and fall accidents. It also seems to be accepted by architects, specifiers, cleaning and maintenance professionals that entrance or barrier matting works to remove and trap soil and moisture from the soles of shoes and the treads of wheeled traffic as they cross the threshold from the exterior of the building into the interior.


Mats may exist within a facility, to prevent soil transfer from one area to another e.g. kitchen to dining areas. They conceal soil but also should be very willing to release this soil via vacuuming and extraction methods.


Matting companies have a variety of systems and some recommend two and three stages systems. They use a variety of material and gauges to achieve the result. Everyone we spoke to commented that the case for installing matting was well researched and proven beyond doubt. All seemed effective in stopping soil, preventing internal hard floors from getting wet, saving money on internal cleaning and preventing slip and fall accidents.


Our concern was to find that, all too often,


84 | TOMORROW’S CLEANING | The future of our cleaning industry FLOORCARE & ENTRANCE MATTING


42


these mats were not being maintained, were in poor condition and as a result fairly useless.


This can only be achieved using a vacuum with a power brush.


Often, after this vacuuming, it’s possible to see where the remaining soil is still sticking to the mat and concentrate the second phase of cleaning, involving chemistry, in that area.


Matting at shopping mall, London.


Of course, the modern curse of chewing gum deposits must be dealt with. Whatever method is used, chemical or freezing or a combination, it’s important to remove all of the deposit to prevent re soiling. If a mat well is involved, make sure that this is cleaned out.


Matting at mainline rail station.


These photographs are not unrepresentative of what we found, although the train station was certainly towards the bottom of the chart. Basic cleaning processes were being ignored.


After completing our research, our view is that three components are involved in the cleaning process.


Firstly, vacuum the mat removing loose dry soil, taking care to ensure that the mat is dry before starting this process. Secondly, use chemistry to remove any sticky soil and finally, extract the soil that has been loosened.


The frequency of the clean should be flexible enough to take into account the two factors that dictate the process. The total footfall during a given period and the external conditions that determine the amount of soil and water carried into the facility.


What is clear, in the majority of cases, is that companies are spending up to £180.00 per square metre on entrance matting and its use and life expectancy are not being maximised.


Then we looked at a different approach.


Shopping Mall Trials We were able to carry out some field trials at a major UK mall. Firstly, we established that the mats at this mall were maintained using upright ‘brush type’ vacuums on a regular basis and apart from some high traffic areas looked pretty good.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116