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tional 28 docking stations. Today, 1,950 patient meals and 150 staff meals are served every day. Preparing meals in advance has allowed for greater flexibility in day-to-day operations, while weekly production days have been reduced from seven to five. On weekends, only one cook needs to be on stand-by. Cleaning and hygiene Christine Dominik, Divisional Manager at Clinoserv, was also involved in the kitchen planning process at an early stage to ultimately ensure optimum hygiene conditions: “Non-slip floor tiles (GS-certified tiles) are mandatory for kitchen areas. As an It takes intensive cleaning to capture organic contaminants caught in unfortunate side-effect of these slip-resistant tiles (R11), they are the recesses of the non-slip floor tiles. Photo: IP Gansow difficult to keep clean and require specific cleaning methods. That’s because organic contaminants tend to collect in the recessed areas and they can only be removed with intense cleaning.” This was taken into account during the kitchen design phase: Floor areas are as spacious as possible and dense coverage is avoided, allowing the kitchen to be cleaned quickly, thoroughly and cost-effectively. “It was important for us that the floor cleaning be carried out using only a small amount of water. Otherwise, the additional moisture introduced to the air inside the room would promote microbial growth. The principle behind mechanical scrubber driers, which scrub the floor using only minimal quantities of chemicals and then suck up the cleaning solution immediately after the cleaning process, addresses this need,” Dominik adds. André Schacht, Sales Operated in shifts by the hospital staff, the 91 BF 72 is used every day Manager with cleaning machine manufacturer IP Gansow, was in the scullery and corridors. Its compact design makes it particularly again brought in to look at ways to further optimize the cleaning well-suited for cleaning narrow spaces. Photos: IP Gansow process. André Schacht explains: “With a total area of 1,700 square meters, of which only 30 to 40 percent are covered, the kitchen is operated in shifts by kitchen staff. Based on the cleaning schedule, perfect for machine cleaning. Our premium product line-up offers kitchen cleaning starts at about one o’clock in the afternoon. particularly well-suited solutions for this type of layout. Fitted “The staff are thrilled with our new kitchen and the switch from with a heavy-duty vacuum system and automatic brush pressure manual to machine cleaning. After a short induction and training adjustment, along with selectable cleaning programs, these IP session, they were able to clean floors considerably faster, with Gansow scrubber driers ensure optimum results without requiring less effort, and with consistently better results,” says Ulrich special skills to operate. They are also very compact.” Schroeder, who is in charge of kitchen cleaning. IP Gansow’s For the kitchen, the choice fell on the 41 BF 57 scrubber drier, system automatically doses the cleaning agent, which saves chem- while the scullery and corridors are cleaned using the larger icals, time, and money, and it makes the cleaning process more 91 BF 72. As standard, both machines come with an easy-access environmentally responsible. “We’re saving 60 percent of the time tiltable tank system to facilitate hygienic interior cleaning and we used to spend on manually cleaning our ‘old’ kitchen”, he adds. preventing microbial contamination. They use fine K320/0.6 mm “It’s been about a year and a half since we switched to ‘cook and grip brushes, which penetrate the recesses of the non-slip GS tiles chill’, and so far the feedback has been extremely positive. We to remove deeply ingrained dirt. The casing of both machines is not only improved meal quality, but were also able to optimize made from shatter-proof ABS plastic with a galvanized frame. all sub-processes, including the automated floor cleaning, André Schach explains IP Gansow’s comprehensive tech sup- which is indispensable for achieving the standard of cleanliness port: “To ensure optimum reliability and availability, we provide and hygiene required in a kitchen environment. Thanks to the regular servicing of the machines, including those parts that fall significant time savings and improvement in cleaning quality, our under normal wear and tear. In addition, we carry out annual investment in the two cleaning machines will be amortized within accident prevention inspections in accordance with VGB para- just three years,” David Geisler summarizes. N graph 29 (German accident prevention regulations) and the DGU Wolf-Rüdiger Schwarz | markus.targiel@holzmann-medien.de V3 electrical inspection. This further eases the workload for the For a video on the practical application of the system: www. user.” Both machines run for approximately two hours per day, dialog-portal.info/gansow13 GLOBAL CLEANING | ISSUE 2016 23


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