|
Chris Shaw
Editor |
| Home> | CATERING & FOOD HYGIENE | >Equipment & Services | >Keeping up appearances |
ARTICLE
Keeping up appearances
07 March 2013
Designed to save time, improve hygiene and present a smart, professional appearance in the food industry is the new Tork Performance system from SCA Tissue Europe.

Designed to save time, improve
hygiene and present a smart,
professional appearance in the
food industry is the new Tork
Performance system from SCA
Tissue Europe.
The range includes the W4 wall-mounted dispenser which holds up to 300 clean-cut Tork Premium 530 Blue cloths. It minimises time spent refilling, and cloths are presented one at a time to help control consumption.The durable ABS dispenser protects the cloths from contamination before use, while water-resistant features prevent moisture from entering the unit.
Also available are Tork Performance dispensers for centrefeed blue rolls which have side-opening hoods for easy loading.They have tight external seals to protect the wipers from splashes and contamination.
The range includes the W4 wall-mounted dispenser which holds up to 300 clean-cut Tork Premium 530 Blue cloths. It minimises time spent refilling, and cloths are presented one at a time to help control consumption.The durable ABS dispenser protects the cloths from contamination before use, while water-resistant features prevent moisture from entering the unit.
Also available are Tork Performance dispensers for centrefeed blue rolls which have side-opening hoods for easy loading.They have tight external seals to protect the wipers from splashes and contamination.
MORE FROM THIS COMPANY
- Pulire 2019 product of the year announced
- Cleaners among those most likely to benefit from AI
- Grime crime tool launched
- Move on from chlorine, says poll
- London crowned 'cleanest' place in UK
- The weird and the wonderful
- FM market upbeat despite double-dip
- Cleaning up for charity
- The hotel cleanliness issues that frustrate Brits the most
- Looking good on improved figure
OTHER ARTICLES IN THIS SECTION





















