The Newlife Cleaning Systems Cleaning Blog
Another of the interesting products our managing director discovered at the ISSA/INTERCLEAN 2012 exhibition in Amsterdam, was a little robot, which we thought could be very useful for the cleaning of air ducts.
At Newlife Cleaning Systems, one of the key services we provide to our clients with, is kitchen deep cleans. This involves the thorough and complete clean of all ventilation and extraction systems in the kitchen. Without this type of procedure, the food preparation areas aren’t safe, as fatty deposits trapped in ducts can pose a severe fire risk, and put those that use the building in danger.
The little robot which we think could make this process much easier, is called the Danduct Clean Multi Purpose Robot (or MRP). This is a remote-controlled gadget, resembling a car, which can access air vents and ducts with ease.
Designed for use on rectangular ducts specifically, which is illustrated by the image, the brushes on the MRP rotate. This makes it capable of applying an effective clean to the ducts of all sizes, from the smaller 150 x 300 mm ducts, to those as large as large as 1200mm in height. In order to do this, you don’t need more than one version, but can do everything with an all-inclusive package.
This is because the product has an it has an extendible arm, with an automatic lift function, which helps to accommodate the changes in size of the duct; the same ventilation system can get wider and smaller regularly. All you need to do is use your remote control!
It is fitted with a camera system, which allows you to see exactly what is happening in the vent, at all times. This will help you to ensure that everything inside the vent is being cleaned to your satisfaction, and you can guarantee your clients a spotless clean, within their legal requirements. The camera system also allows you to see both in front, and behind the device, to allow you to thoroughly check the work after it is done.
Similar to a toy car, the MRP has a four-wheel drive system, and your remote control allows you ability to power the engines separately, if you require. With this, you can direct the robot around corners, without any trouble, andpush it through any difficult-to-reach vents with ease.
Additionally, the MRP will enable you to do more than just scrub the vents; it has the capability to pull a compressed air hose, or a cable for coating, through the vent with it, as far as you need it to.
If you would like to know more about this product, you can visit www.danduct.com to find out more information.
We’ve all done it- you’re cooking dinner, whilst doing 1000 other things, and your mind wanders. The next thing you know, your frying pan is burnt and the remnants of your spag bol remain glued to it’s surface. Fortunately, this doesn’t need to mean the end of your pan, a duration of endless scrubbing, or that you’re required to purchase expensive cleaning products. There are a number of substances that you have hidden away at home which, when combined with a few handy little techniques, can save you some post-dinner hassle.
So how do you clean a burnt pan?
If you’ve got a non-stick pan, one quick and inexpensive method involves some fast action and a little seasoning. After serving your dinner, fill your pan with boiling water and add an extremely generous sprinkle of salt. Ensuring that the water is piping-hot, leave the pan to stand for an hour. You should then be able to easily scour the burnt food away from the bottom of the pan.
As an alternative method, if you have a stainless steel pan, salt’s perfect accompaniment vinegar can be used to remove ingrained burnt food with ease. Adding half a cup of vinegar to the pan, alongside some piping-hot water, can provide you with an excellent solution. Simply simmer the boiling mixture for 10-15 minutes and your stainless steel pan will shine as new.
If the dirt is more heavily encrusted, you can try adding bicarbonate of soda to the pan. The best method to do this is to put the pan onto the hob and add boiling water. Stir in soda crystals, and set the pan to boil again, before removing from the heat. Once the water in the pan has been cooled, you simply need to pour the solution away and you should be able to scrub the dirt from the pan. If you have no bicarbonate of soda to hand, washing powder will be equally as effective, when left to soak into the burnt residue.
To find more ways to clean your kitchen appliances, or to organise a kitchen deep clean for commercial kitchens, please visit the Newlife Cleaning Systems website.
Information for this blog is taken from Woman and Home website.
The last two months have seen the rapid spread of a deadly strain of E. coli throughout Europe. The number of people being diagnosed with E. coli has risen to over 3000, and the infection has claimed around 50 lives. Now, food hygiene specialists are suggesting that hygiene reforms must be made to prevent a disaster like this from happening again.
Escherichia coli, known commonly as E. coli, is a bacteria found in the stomachs of humans and animals. The type that resides our gut is usually not harmful, however the rare O104 strain discovered in Germany in May, swept across Europe producing some terrifying symptoms:
The patient develops a gastrointestinal infection which causes diarrhoea. Their kidneys are also affected, as the bacteria release toxins which cause them damage. Some of the patients in Hamburg clinics also suffered epileptic fits and slurred speech a few days after falling ill. The characteristics of the strain allow it to stick to the gut very effectively, which means it can grow in the gut and remain in the system for longer. The World Health Organisation (WHO) remark that that the strain has been discovered in humans before, but there has never been an outbreak like this.
Since May, various agencies have made accusations about who is responsible for the outbreak. Infected cucumbers in Germany were identified as the cause, but their source was under question. Spanish produce did come under some scrutiny, as did some British, but the most up-to date investigations point to a bean sprout farm in Uelzen, Germany.
Although finding the source of the infection is of the highest importance, to prevent it from happening again we must know how the bacteria infected people. Any E. coli, not just the O104 strain, is associated with contaminated meat, as livestock can carry it in their gut. Vegetable products are affected when an infected cow’s manure is used to fertilise crops; the bacteria will rest on the vegetable surface if improperly washed.
This disaster has prompted experts in food hygiene and preparation industries to give advice, suggesting changes to be made to prevent a repeat occurrence. Patrick Wall, the former chairman of the European Food Safety Authority, argues that it takes a disaster like this to identify weaknesses in the system, and to prompt a response.
Patrick Wall names several causes of the spread of food-borne infections, such as E. coli. These include:
Lack of knowledge and training of staff:
If staff are unaware of legislative the hygiene regulations and procedures that will stop the spread of bacteria and infection, they will be unable to follow them. The appropriate training of the staff who prepare the food, and knowledgeable food factory cleaners, will reduce the likelihood of mistakes.
The surface of raw ingredients becomes contaminated if infected manure is used as a fertilizer. Bacteria can also reach ingredients if they are fed with infected water; the roots can draw up the bacteria, taking it within the plant. It is important to be aware of the ways in which E. coli and other food-borne illnesses can reach your ingredients, so you know how to prevent it. Wall suggests that you ensure that your irrigation water is clean, and that you heat your manure and compost to temperatures which kill bacteria, you can help to prevent your ingredients getting infected.
Inadequate food and hygiene facilities:
In the areas in which food is prepared, it is essential that every surface is immaculate; if bacteria remains on any surface it can contaminate ingredients and contaminate people. Hiring a food factory cleaning contractor to take care of cleaning issues may be one way to tackle this, as they are specially trained to treat this kind of environment and up to date on all legislations.
Cross-contamination of cooked products from infected raw products:
If raw ingredients which are infected come into contact with cooked ingredients, they will contaminate them too. Keeping cooked and raw products separate, including in packaging and transportation, is one way to prevent this. For example, in the spread of this E. coli strain, it would only take one contaminated cucumber to contaminate a whole box.
Inadequate cooking of the ingredients:
If a raw ingredient is contaminated, the bacteria can still be killed if it is cooked to above 70 degrees Celsius. Cooking the food at this temperature will destroy the bacteria present in the food. If the food is not cooked properly, the harmful bacteria could still remain on the food.
Storage and refrigeration facilities:
The alleged cause of the outbreak, a German bean sprout farm, used steam drums of 38 degrees Celcius to grow the bean sprouts. This is the ideal temperature at which bacteria breeds, experts argue. Therefore knowledge of storage temperatures is very important. Chilled food must be stored below five degrees Celsius, to make sure the bacteria is dormant and not being nurtured.
To consumers in Germany and the surrounding areas, the advice was to avoid eating salad products until the E. Coli source had been identified. Now that control has been established, consumers should prioritise washing their fruit and vegetables before eating. This may appear like obvious advice, but a simple rinse with cold water removes a large variety of bacteria from the surface.
For help with bacteria prevention and hygiene in your food factory, Newlife Cleaning Systems welcome your enquiries. Visit www.newlifecleaning.com or contact 0800 0189099 for more information.