Is a professional scrubber-dryer really the best way to clean the floor of bars, restaurants, cafés, beer bars and pubs, ice cream parlours and pastry shops?

Bars, eateries, taverns, cafés, bistros, beer bars and pubs, as well as ice cream parlours and pastry shops – in other words, all establishments that serve drinks and quick meals – have specific and frequent floor cleaning requirements.

If you manage a venue of this kind, keeping these needs in mind is essential if you are to ensure thorough cleanliness, safety, and a positive image.

What aspects of a bar or venue need to be considered to choose the right floor cleaning machines?

• Counter service – Serving food and drinks at the counter inevitably causes a greater build-up of crumbs, spillages and dirt in general on the floor. 
• Table service – To optimise space, tables and chairs are often densely packed in dining rooms and on patios.
• Venue attendance – Peak periods are often concentrated in fairly predictable time slots.  
• Room size and organisation – The layout of dining areas on one or more floors, and the presence of more or less narrow passageways have a direct influence on what cleaning procedures are possible.
• Image and safety – These requirements make it imperative to ensure the best possible cleanliness throughout the day.

An agile, compact, single-brush scrubber-dryer provides the best answer to these needs. It is also important to ask:
Is a professional scrubber-dryer really the best way to clean the floor of bars, restaurants, cafés, beer bars and pubs, ice cream parlours and pastry shops?
What is the best way to clean commercial floors and remove residues of food, oil, ice cream, drinks and grease?
In most cases, the E36 and E46 are the Eureka models that best meet the needs of catering businesses, even when advanced HACCP procedures are in place.

• Used for thorough cleaning at the end of each shift, they are easy to manoeuvre, require no special maintenance and clean floors far more thoroughly, conveniently and quickly than would be possible with a mop and bucket. They therefore save time and fatigue for serving staff.
• When the need arises, they can even be used during opening hours , as they wash and dry the floor simultaneously, eliminating the risk of slipping. A tray of coffee accidentally spilled on the floor can be cleaned up in just a few seconds.
• The E36 in particular (the lighter and more compact of the two though the E46 is also a valid choice) is extremely easy to transport and requires very little space for storage. It can therefore be kept in closets inside the venue ready for use when needed.  
• By carrying cleaning solution in enclosed tanks rather than in buckets, as in the case of manual cleaning with a mop, the risk of accidental spillage and of detergents coming into contact with guests and staff is virtually nil. 
• The tanks are also simple to remove and carry thanks to ergonomic handles. This makes emptying and refilling easy even in tight spaces.
• The Eureka OnePASS system guarantees excellent drying on the first pass.
• Both machines are also available without the hindrance of a power cord, in an AGM battery version and with a lithium-ion battery for even simpler and safer use.
• They both have easily replaceable brushes and pads to suit specific types of floor.

The E46 and E36 scrubber-dryers guarantee thorough cleanliness in extremely short times, and are ideal choices for satisfying the requirements of HACCP plans or, more generally, for implementing good cleaning practices quickly and without excessive use of resources and energy.