Innovate Blog
How having a rationalised core-range of cleaning products can benefit catering and hospitality operators

Thursday April 12, 2018

Clean and simple: a series of blogs from Cleanline expert Rod Hale.

We asked our Cleanline expert ‘Why are Cleanline Super Concentrated products recommended as a rationalised range of cleaning products?’

And here’s what he told us…

As a caterer and hospitality operator, it makes sense to have as few products as possible in your cleaning cupboard or store room. For starters it makes training your teams easier and quicker because the fewer cleaning products there are, the less confusing it is and the easier it is for the team members to remember – particularly since English may not be the first language for many.  Using a rationalized core-range of products is safer too, there’s less potential hazard from accidently mixing up cleaning products and using the wrong one for the job and there’s less chance of a dangerous reaction if the wrong products are inadvertently mixed together. Even better for the team if those few core products are colour coded too as it allows for them to be instantly recognisable.

With a compact range of products, the cleaning cupboard or store room is a more user-friendly place, ordering is more straightforward and the cleaning budget becomes both economical and manageable.

When the Cleanline team planned its ranges of commercial cleaning products we first considered the four factors frequently needed to get something clean. They are Time, Temperature, Physical Action and Chemical Action; it’s called the Cleaning Circle.

Time is the amount of time spent putting effort in to a cleaning job. Temperature is whether the water used in conjunction with a cleaning product is hot, cold or warm. Hot water dissolves and lifts grease and fat so it plays a big part in many routine cleaning jobs. Physical action is the amount and type of effort required; this could mean the roller brushes in a car wash, the force of the jets in a dishwasher or simply the elbow grease needed to wash up pots and pans or to scrub a floor. Finally, Chemical Action refers to the detergent itself. For example, that could be, machine dishwasher detergent, washing up liquid, floor cleaner, toilet cleaner or laundry powder.

The Cleaning Circle doesn’t apply to every job (for example, you don’t need hot water to clean a toilet) but these four elements are usually at work whether you’re washing your hair, cleaning the car, the bath, the kitchen floor or the extractor filters – and they need to be in balance with each other to get it right. To illustrate this point, what happens if the balance is wrong? For example, what if you have no hot water?  When this happens it means that extra work has to be done by the remaining three factors to compensate. More time, more physical effort and more detergent will be needed for a good result. Maybe the dishwasher has a fault, or less physical effort is available? In this case more detergent, more heat and more time will be needed to get the job done properly.

So here at Bunzl Catering Supplies, when we created the Cleanline Super range of concentrated products, understanding these four factors laid the foundations. What we have been able to produce are cleaning products that work well under normal conditions, but continue to work well even when the balance of the other three elements is askew. For example, Cleanline Super Multi-Purpose Cleaner will do a great job with cold water as well as hot and, although it may take a little longer, Cleanline Washing Up Liquid still produces great results even if the amount of time allowed for the job is significantly reduced.

To keep the number of products in the workplace down to a minimum, many of our products do more than one job: Cleanline Super Heavy Duty Cleaner may be used in a trigger sprayer for cleaning greasy hobs and work surfaces but it can also be used in a bucket as a kitchen floor cleaner. Cleanline Super Glass and General Purpose Cleaner produces a bright and streak-free finish on glass and mirrors, but it can also be used for cleaning most hard surfaces including sealed wood, laminates and plastics.

There are only seven colours in the spectrum but that’s more than enough for the rationalised range of Cleanline Super products to be colour coded. In the kitchen there are just three colours necessary (green for multi-purpose cleaning, blue for sanitising and red for degreasing) and in housekeeping there are four. This both makes life easier for supervisors to provide basic training and easier for users to recognise the right product for the job.

For more information about the Cleanline range – take a look at our Cleanline e-brochure.