Hygiene | PRODUCTS
Hoover’s new smart H-Wash washing machine could be updated quickly at the start of the pandemic with settings for PPE using its connectivity capabilities
Advancements in technology have enabled manufacturers to react quickly to the pandemic, particularly with their connected models. Should Covid-19 have occurred even a
few years ago, it would have been a different story Steve Macdonald, business director home laundry UK and RoI, Hoover
smart technology, new programs that are needed for PPE were able to be rolled out quickly, compared with a few years ago.
He explains: “Advancements in
technology have enabled manufacturers to react quickly to the pandemic, particularly with their connected models. Should Covid-19 have occurred even a few years ago, it would have been a different story, but within five months of the virus hitting the UK, Haier Europe had created two wash cycles exclusively aimed at sanitising and cleaning PPE.”
Surface transmission Cross-contamination within a kitchen can be a killer, as meat and vegetables are often prepared in the same area. Designing
the kitchen using the
“moving forward” principle that many commercial kitchens are designed around can help the user avoid this. Laura Davie, marketing manager for Cosentino UK and IE, explains: This is a method used in restaurants, which is based on a kitchen design that encourages food to always go forward
February 2021 ·
from ‘dirtier’ areas to ‘cleaner’ areas without backtracking. In order to help with this process, it’s a good idea to make sure a kitchen has three clearly differentiated areas – reception, food storage and preparation and transformation.
“If possible, allocate a small area of the kitchen counter to the raw food handling phase, ideally the area closest to the sink, and another area to place the food once it is cooked.” The zones should be: food storage, wash zone, preparation and then cooking. Moving each item you are cooking from one area to another minimises the need to go back. For example, moving chicken from the fridge in the corner, along the counter while prepping, then to the hob at the far end of the worktop. Worktop materials for both kitchens and bathrooms that are non-porous and made from a material like a sintered
stone or quartz, make
cleaning easier. If a client is set on porous materials like wood or real stone, then explaining to them the difficulty with cleaning is vital.
Shower toilets, like the Geberit AquaClean Mera Comfort pictured here, have seen a rise in popularity over the past year
“Consumers
have
a
heightened
awareness around kitchen hygiene and are looking for products that can help them create clean spaces easily,” says Jon Stanley, vice-president for marketing at Caesarstone UK and EMEA. “Quartz surfaces do exactly this. The non-porous nature of quartz means liquids and other spills can be
wiped easily from the surface using a clean cloth and antibacterial kitchen spray cleaner.”
Hygienic
While the kitchen is becoming more hygienic,
so is the the
According to Stanley, as the pandemic progresses,
bathroom 37
bathroom. is „
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