Winning the war on grease
13 December 2021
James White reflects on the challenges of the last two years and how the cleaning and hygiene sector can learn from them. Going forward, talking the talk is no longer good enough.
THE PAST two years have shown just how invaluable our sector is. The pandemic has put our industry in the spotlight and has given us the chance of a lifetime to raise our profile.
Yet sadly, even now, I still see the mop and bucket being wheeled out in response to a spillage. I still see our industry bodies using imagery and language that hasn’t been updated in 20 years. I still hear customers complaining that they just can’t find a solution to tackle greasy floors effectively.
Last year, I wrote about the huge opportunity we had to position ourselves as a highly respected profession. But it’s no good just talking the talk. We actually have to deliver.
Cleaning as an investment
It’s time to start talking about cleaning as an investment, not a cost. After all, it is the first line of defence against pathogens and viruses – who wouldn’t want to invest?
When it comes to floorcare, the industry needs a major re-think. Let’s get back to basics and deliver the true meaning of cleaning – to actually remove soils from the surface, not spread them around with a mop and bucket.
Let’s invest in innovations like high flow fluid extraction, air sterilisation and ATP testing to make sure surface and air cleanliness levels are as high as possible. And finally, please let 2022 be the year that we chop the mop!
The future of cleaning is powered by battery. Mops will be banished from the cleaning cupboards altogether and standard scrubber driers, and their cables, will soon be a thing of the past.
Night time cleaning will become more efficient with the use of Cobotics and smart solutions will streamline day time cleaning. For example, the Kaivac NTC, which allows for No Touch, science-based cleaning, will be the tool of choice for hard surfaces in washrooms. Such technology will be the solution for daytime cleaning and rapid spill response. And I believe this will become standard practice in professional kitchens, thanks to its ability to win the war on grease.
James White is managing director of Denis Rawlins
For more information visit www.rawlins.co.uk