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Global Cleaning 2014

Cleaning and disinfecting commercial kitchens requires staff to have a After the first meal service, the kitchen floors are manually mopped, strong awareness of the importance of hygiene and to be dependable. disinfected and rinsed. And it requires a watchful eye on the part of management. cleaned and which he or she has to sign off on in writing with regard to hygiene safety. In the hot food kitchen, all the equipment, work areas, and the floor of course, gets sprayed with a cold Gastro-Pur solution and then squeegeed and wiped dry. This high-strength oil and grease You are looking for new dissolver, manufactured by Dr. Schnell, can be used on any waterproof surface made of steel, glass, tile, porcelain, stone or employees? plastic. “What’s really helpful is the Dr. Schnell dosing system. It mixes the solution automatically and makes sure the concentration is always just right with cold water. This way, we can be sure every- In the printed issue of thing gets cleaned as it should while keeping water consumption to a minimum,” says Gerd Süß. On a parallel track, all surfaces as well as knives, slicers and other equipment in the cold kitchen and in the dish washing section get cleaned with a Gastro-Pur solution – and lots of elbow grease. A germ-free kitchen in exactly 5 minutes Next on the agenda is disinfection. This is also done with a cold and at www.rationell-reinigen.de you can solution, Desifor forte, also from Dr. Schnell, prepared by the dosing system. “This product contains no aldehydes or phenols,” explains publish a classified advertisement to search the operations manager. It kills germs (including MRSA), qualified professionals in Germany, Austria tuberculosis pathogens and yeast fungi. Desifor also neutralizes all enveloped viruses and proves very effective protection against and Switzerland for your company. noro, rota, adeno and polyoma viruses. Disinfection in the kitchen is also done with the hose, but in all other areas it happens manually with cleaning textiles. After letting the solution soak for 5 minutes, the whole kitchen area is absolutely germ-free. To make If you are interested, please contact sure all the equipment and appliances are free of disinfectant residues, and to prevent any food contamination, everything is elvira.boeck@holzmann-medien.de thoroughly rinsed with clear water. At around 2 p.m., when the last patrons leave the cafeteria, the entire kitchen gets another cleaning, GLOBAL CLEANING | April 2014   33


Global Cleaning 2014
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