“Grease is a major problem in the food preparation industry and many business owners struggle to find a solution.”
Chop the mop for kitchen floorcare
Commercial kitchens are a melting pot for slip and fall accidents and the traditional mop is no match for a greasy floor. James White, Managing Director of Denis Rawlins Ltd, shares his expert advice for eradicating these safety risks in restaurants and fast-food chains.
One of the most challenging cleaning areas in a professional kitchen is the floor. The build-up of spillages and grease not only poses a problem for cleaners, but it can also be a real health and safety hazard for staff.
Grease is a major problem in the food preparation industry and many business owners struggle to find a floorcare solution that can stand up to this stubborn floorcare issue. The mop and bucket are rendered useless in this situation: they don’t actually remove the grease and leave another, usually larger, wet surface in its wake. It’s a short-sighted response to a serious hazard.
It’s also pretty unhygienic. After all, the water in the bucket that’s used to clean the mop after use is the very same water that’s returned to the floor to clean with. So, the problem is very much still there.
In fact, scientific research has shown that mopped areas are instantly re-infected as the mop head picks up soils in the bucket’s contaminated water and circulates them across the floor. Even microfibre mopping only cut bacteria levels by 51% at best, before dragging bacteria back into clean areas, resulting in an overall effectiveness of 24%.
When it comes to tackling a build-up of grease, the only way to properly handle the issue is by ‘removing’ the dirt, which is only possible when you invest in innovative, modern cleaning machines.
Our Kaivac UniVac is ideal for kitchen and restaurant cleaning. It cleans better and faster than a mop, using high flow fluid extraction technology to truly remove all traces of soils and grease. The high-performance hard floor cleaning machine also uses at least 65% less water and cleaning solution than any other machine out there, earning it the Green Seal Certification of Environmental Innovation.
44 | FOOD SAFETY AND STEAM CLEANING
We have worked with a number of restaurants and fast-food chains over the years that have previously struggled to find a solution to their greasy problems, but the Kaivac UniVac has been the only tool to prove successful. For example, one of our clients had been searching for an adequate floorcare solution for over five years. They had never found a machine, or process, that could stand up to the task.
We ran a series of trials with our UniVac and the results were undeniable. We took Adenosine Triphosphate (ATP) measurements before and after the restaurant’s regular cleaning process, and again after our own cleaning method. After our cleaning process, the readings were classed as clinically clean – even the floors. What’s more, the problem of grease on the floors had been completely eliminated.
This year we secured a contract with a chain of American fast-food outlets that are currently rapidly expanding across the UK. They have found our approach to be the best way to keep their floors clean and have invested in our approach across their UK portfolio.
We were also recently called out to an oil spill at a restaurant. They had already had two contract cleaning companies in to do deep cleans and neither firm could solve the problem. We went in and used the UniVac and our Remove, Improve and Protect process. We removed the grease, and the risks, within 10 minutes.
So many cleaning firms struggle when it comes to grease, but it doesn’t have to be a time intensive, expensive job. By investing in the right machines and maximising their benefits with the most effective processes, restaurant owners can win the war on grease.
www.rawlins.co.uk twitter.com/TomoCleaning
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