Kaivac Cleaning Systems Stop the Mop

Commercial Kitchen Cleaning: Why a Mop Won’t Cut It

January 27, 2017   http://kaiv.ac/4c1Xy7
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Restaurant owners know they need a clean the kitchen, and they’re willing to work hard to make the place as hygienic and safe as possible. But they’re still stuck on one point: They can’t shake the habit of using a mop and bucket to clean up.

But in reality, mopping doesn’t get a floor truly clean. It often just moves contaminants around, painting the floor with the bacteria it’s supposed to be cleaning up. The floor may look a little better, but as soon as you peer more closely, the dirty truth comes out.

Commercial Kitchen Cleaning’s Perennial Problem

Studies dating back to the 1970s have proven that mop heads can be breeding grounds for bacteria, with tens of thousands of bacteria specimens per milliliter found in mop buckets and on mop heads after just a day of use. Even when the mop heads were laundered daily—something that your average employee probably isn’t going to do anyway—didn’t completely solve the problem.

The Centers for Disease Control recently found similar results. In this 2008 CDC report, investigators found heavy microbial contamination on mops and the potential to spread contamination to wherever they were used. The report found that soap and water were only 80 percent effective at removing bacteria, and after a few hours bacteria were back to their pre-cleaned levels. Furthermore, the report found that over the course of a cleaning period, the soap and water bucket had its bacterial contamination jump from 10 colony-forming units (CFUs) per milliliter to over 34,000 CFU/ml. Just think: By the time you’re done moping, you’re dipping the mop in a filthy bucket to spread the grime around—and wasting your time and energy in the process.

Finding a Better Cleaning Solution

Most people stick with the mop because they don’t know any other way. But some commercial kitchen cleaning tools eliminate these problems by using the power of compressed water to loosen built-up contaminates and a strong vacuum to lift the bacteria up and away.

When cleaning built-up kitchen contaminants, a mop relies on soap and chemicals to free up the particles, and leaves a lot behind. A properly designed commercial kitchen cleaning system that incorporates a wet vacuum can suction up stuck-on contaminants in a way that a mop simply can’t. It also is able to clean deep within the floor, removing dirt that may have been sucked down into porous openings and solidified there.

Even if a mop is able to get some of that dirt free, it can do little more than just move the dirt around. A wet vacuum can actually remove the contaminates from the floor and ensure that they aren’t left behind.

The mop has been around for a long time, but it’s past time to rethink the mop as a go-to cleaning tool. Businesses that are serious about commercial kitchen cleaning, for both sanitary and safety reasons, need to quit pushing a dirty mop around.

To learn more about Kaivac systems, contact the company.

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