What’s the best way to keep a company cafeteria tidy?

The thorough cleaning of the spaces dedicated to catering is an important sign of respect towards a company’s employees and guests. Sanitizing these areas prevents the spread of germs and bacteria,  transforming the lunch break into a regenerating moment of relaxation.

Clear guidelines such as HACCP provide a detailed outline of the standards of cleanliness to be maintained, however there is a great deal of freedom in the choice of instruments to use to achieve the required levels of hygiene.

So which cleaning tool is the right choice for cleaning the floors of kitchen and dining areas effectively?

What’s the best way to keep a company cafeteria tidy?

What advice is available regarding cleaning a cafeteria, and how could a scrubber dryer be used in a company’s restaurant, or in a school dinning hall?

In order to make the right choice it’s important to keep a couple of factors in mind, such as the size of the area to be cleaned, and how accessible it is. Furthermore, a key consideration is that the type of dirt present in these applications is usually organic, with a high content of fat and cooking oil.

The frequency of cleaning operations is also relevant, and in almost all cases this is carried out on a daily basis.

Taking into account all of these considerations, Eureka suggests single brush, walk-behind machines for the majority of these applications: compact, simple to use and exceptionally easy to manage in the tight spaces between tables in the dinning hall and between the equipment in a professional kitchen.

There are cases in which a small two brush scrubber dryer can provide more performance, and even applications where a compact ride on machine could be taken into consideration, but in almost all situations the preferred choice is a machine with a less bulky design, even if increasing the cleaning path corresponds with greater hourly productivity.

An accident such as a tray falling on the floor, may require a quick clean up in the middle of a canteen full of diners. The chosen machine therefore needs to be quick to operate and must leave the floor clean and dry on the first pass. An efficient drying system is therefore a fundamental feature of the scrubber dryer.

For a machine to be cost efficient its also essential that it maintains its performance over time, and this means that the machine must be resistant to the effects of corrosion which is caused by the fats and liquids present in these environments.

Eureka’s walk-behind scrubber dryers stand out thanks to cleaning efficiency and the effectiveness of the OnePASS® drying system. There are also scrubber dryer models which are available with OLIRES® squeegee blades, which have been specifically designed for cleaning oils and fats, and models which are available in a Chrome® version, which means that the frame is made in 304 stainless steel and is therefore resistant to corrosion.

The fact that the frame and all the exposed metal components fitted on the scrubber dryer are in stainless steel, ensure that the machine not only has an extraordinary life span but also that it is incredibly easy to sanitize.

Lastly, Eureka’s machines are characterized by the ease of access to their internal components, including tubes and tanks, which are completely accessible for quick inspection and thorough cleaning. It is important to regularly maintain these elements to ensure that the scrubber dryer doesn’t become a vehicle for the spread of germs and bacteria. The ability to carry out maintenance cleans simply and quickly is therefore a big advantage.

Discover the best machines for cleaning company restaurants, dining halls, and professional kitchens: