TASKI Swingo Micro Scrubber Drier Upgraded

Our UPGRADED TASKI SWINGO 2100 MICRO SCRUBBER DRIER has been shortlisted for the Tomorrow’s CONTRACT FLOORS Awards 2020.

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The updated TASKI swingo 2100µicro (micro) ultra-compact ride-on scrubber-drier from Diversey adds value and extra performance by building on the success of the original award-winning model. This latest-generation machine has been redesigned to include an innovative digital electric motor that delivers more cleaning power and uses less energy, an improved seat for better comfort, and an adjustable lockable steering wheel for enhanced ergonomics.

This ultra-compact ride-on floorcare machine offers better performance and productivity with its unique narrow-space and up-to-the-edge cleaning capabilities. The 55cm working width, 138cm overall length and less-than-180cm turning circle mean it can operate productively and safely between obstacles, pass through normal doors and be transported in standard lifts.

The offset feature – unique in the micro ride-on category – allows the machine to clean right up against walls in a single pass with no need for unproductive secondary cleaning such as wet mopping. The mechanism can project up to 14cm to the side of the machine. This capability remains under patent and is therefore unavailable on any other micro ride-on.

An all-new seat is more comfortable while being less sensitive so it can be used by lighter operatives. It now has a convenient storage tray for a mobile phone and personal items.

Power is supplied by a new brushless electric motor with digital control. This is smaller, more efficient and more reliable than conventional motors. It uses less energy which can mean longer intervals between battery charges for extended uninterrupted working times and higher productivity. The additional power has enabled brush pressure to increase significantly by 62% for superior cleaning performance. The brushless design promotes reliability and reduces servicing: there are no brushes to fail which eliminates the need to replace them or the whole motor.

The operator console has been improved with all-new steering wheel height adjustment for enhanced ergonomics.

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Winter is Coming

Winter is coming. And that means there’s going to be a peak in illnesses such as Norovirus and Influenza. It happens every year and it’s easy to predict. But it’s also easy to protect yourself and those around you with some simple cleaning and hygiene tips. At Diversey, our annual “Are You Ready?” campaign is designed to offer help and guidance to minimise the risks from these and other common illnesses.

Norovirus (sometimes called Winter Vomiting Disease) is unpleasant at the best of times. It causes considerable and sudden discomfort to anyone unfortunate to suffer it, with symptoms including vomiting and diarrhoea, although most people will recover after a few days. Influenza (“the Flu”) can be more serious. Anyone with a weakened immune system – children, the elderly, people with an underlying health condition- can be at risk of severe consequences, including death.

Both illnesses are present all year round but statistics show that they peak during winter. Evidence suggests that viruses like these are more stable in cold air, so they can survive for longer and have more chance to infect someone new. The lower humidity associated with cooler temperatures also means that tiny water droplets containing the virus and produced by coughs or sneezes can remain airborne for longer, giving them more time contaminate a surface or be breathed in by someone.

On top of this, we all spend more time indoors during Winter because it’s cold or because we are attending parties or family get-togethers over the holiday season. That means there is more chance for viruses to pass from person to person or by touching contaminated surfaces.

Particular industries and sectors are at an increased risk from the effects of Norovirus and Influenza, including:

Schools/Colleges: children, especially the very young, are among the groups most vulnerable to Norovirus and Influenza. During winter, in particular, pupils will be indoors more and closer together so there is more chance of illnesses spreading. Schools, of course, want to ensure a safe environment for pupils and staff. But they also need to achieve high attendance records so that nobody misses vital lessons or falls behind. Our “Are You Ready?” campaign helps schools implement simple but effective processes to keep children and staff safe.

Care Homes: residents are, by definition, among the most vulnerable in society. Illnesses such as Norovirus and Influenza can be even more serious for the weak and frail than for those fortunate to have good health. Our “Are You Ready?” campaign offers advice and guidance to help homes protect their residents and give the best possible care.

Restaurants: it’s party season and restaurants and hospitality venues are doing a lot of business. Nobody wants their customers to get ill but any outbreak also poses the risk of bad publicity and lost business. Nor do restaurants want their staff to be off sick because it disrupts ongoing operations and places extra burdens on remaining employees during one of the busiest times of the year. Our “Are You Ready?” campaign helps restaurants and hospitality venues to minimise the risk of infections and make the most of their most important season.

Many people receive an annual flu jab to protect against this terrible illness. In addition to protecting the individual, immunisation also prevents the virus from spreading because it breaks the chain of infection, giving it fewer opportunities to pass on to new victims. However, there is no injection to protect against Norovirus.

But as with most illnesses, Norovirus and Influenza are usually spread through personal contact or by touching a contaminated surface. That’s why all infection prevention advice focuses on a combination of hand hygiene and surface disinfection. We’ll be going into more detail in later “Are You Ready?” blogs to help make sure You Are Ready.

Daily Cleaning Tasks Refreshed

Our ROOM CARE PUR ECO range has been shortlisted for the Tomorrow’s CLEANING Awards 2020.

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Diversey’s updated Room Care Pur-Eco range for hotels includes a complete set of products with EU Ecolabel certification covering all daily cleaning tasks. Devised with help from housekeeping professionals, the products help make the right impression and keep every critical area of hotels clean and fresh. They are at least as effective in terms of performance and fragrance as the standard Room Care range used by the majority of large UK and global hotel groups.

The range is reimagined with additional innovations to create a full housekeeping solution: lactic acid-based cleaner, disinfectant, descaler and deodoriser in one ultra-concentrate bathroom product; heavy-duty ultra-concentrate toilet bowl cleaner, ideal for hard water; Pur-Eco cream cleaner; grout cleaner for mould and mildew.

Improved sustainability and reduced cost-in-use are other key objectives. Replacing ready-to-use products with ultra-concentrate pouches in Diversey’s DQFM or Divermite dilution control systems for daily cleaning tasks allows hotels to reduce plastics used by more than one kilogramme per room each year and greenhouse gas emissions by over 90%. One case of Room Care R1 Plus Pur-Eco, for example, produces the equivalent of 200 ready-to-use trigger bottles. This reduces overall costs and minimises storage, transport and handling burdens.

Room Care Pur Eco ultra-concentrates used with a standard set of TASKI’s Nordic Swan-certified housekeeping tools can, after suitable training, reduce time spent cleaning a room by one minute in a budget hotel and up to five minutes in a luxury hotel.

Diversey supports the range with its Guest Training Programme – comprehensive training videos for each housekeeping task with a set of training aids, user guides, wall charts, videos, safety sheets and other documentation.

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Intelligent Laundry Management

Our INTELLILINEN LAUNDRY MANAGEMENT SYSTEM has been shortlisted for the Tomorrow’s FM Awards 2020.

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Diversey’s IntelliLinen system helps on-premises laundry operators to reduce costs, minimise rewashes and enhance results by providing an advanced set of remote real-time management and diagnostic tools over the Internet of Clean. Operators have a real-time view of energy and water consumption, chemical dosing accuracy, machine downtime and day-to-day operational costs to prevent expensive disruptions and errors.

The IntelliLinen dosing unit’s integrated Wi-Fi network connects to Diversey’s Internet of Clean platform. The system continuously monitors a wide range of parameters to provide authorised operators with complete visibility of their entire wash process. Real-time information and analytical reports are presented on an intuitive dashboard accessed from any location using an app or browser. With oversight of every connected washing machine at every site, IntelliLinen provides the operational insight and cost details that are often unavailable in conventional laundries because of lack of tools, time or information.

Operators can set thresholds and receive alerts when a wide range of parameters are exceeded. This allows them to act before there is any disruption to the laundry process. Information required to help resolve issues is provided using video attachments and contextual content that also acts as training material.

Detailed reports enable informed business decisions. Operators can identify consistent pain points that are reducing profitability and prevent them re-occurring by taking corrective action. They can also see which machines are being under-used or creating bottlenecks, and where hygiene compliance is compromised. By ensuring processes are less labour-intensive IntelliLinen helps laundries make the best possible use of their working hours.

The IntelliLinen system automatically alerts field engineers when maintenance is due. Routine service calls can then be scheduled proactively and conveniently for the operator – and without any need for unscheduled outages – to maximise equipment uptime.

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Refrigeration & Ice Makers

It is vital to ensure any equipment used to store or prepare food stuffs – particularly those that will not subsequently be cooked such as fresh items as well as ice and water – is kept clean and hygienic to eliminate any risk of infections. As a general rule, ice making machines and refrigerators should be considered as any other food preparation surface. Regular cleaning with a suitable product and proper hand hygiene will help prevent the introduction and spread of infections and food-borne illnesses.

Cross-contamination is one of the most common ways that an infection can enter the food chain, for example when an employee forgets to wash their hands after a previous task or going to the toilet and then handling uncontaminated items or touching clean surfaces. Another source of cross-contamination can be frequent touch points on equipment used by staff or customers such as buttons and levers or freezer and chiller cabinet door handles.

Kitchen staff should understand the link between hand hygiene and food safety. The majority of food-related illnesses are caused by bacteria: according to the Food Standards Agency, campylobacter causes the most cases – over 250,000 a year – of food poisoning in the UK with E.coli and salmonella also affecting large numbers. Listeria monocytogenes causes the
most food poisoning deaths although the numbers are very small. Around 40% of all food poisoning outbreaks are the result of poor hand hygiene and cross contamination. This is why effective hand-hygiene is probably the single most important aspect of any food safety regime. In short, staff must always wash their hands after going to the toilet, when switching
between handling prepared food and ingredients, or when changing tasks.

Ice Machines: Periodic maintenance of ice machines should include regular cleaning and disinfection. After shutting off the machine and removing any ice present, the machine should be cleaned and with a suitable disinfectant and then flushed thoroughly with clean water before being restarted. Diversey recommends a product such Suma Bac D10. Ice scoops
can be put through a dishwasher regularly to keep them clean and disinfected.

 

Hand Hygiene: Encouraging more frequent hand washing is not always the simple solution it seems. In food service, staff should wash their hands between tasks, including when switching between handling raw and cooked items. That can mean a lot of washing during a normal day. Conventional soaps can strip natural oils which protect the skin, leading to an increased risk of damage through conditions such as dermatitis. Hand hygiene products therefore need to be effective yet gentle. Modern formulations incorporate highly effective biocidal ingredients as well as emollients to preserve the skin’s natural protective barrier and keep hands soft. They should not include perfumes to avoid tainting food. Diversey offers a
choice of highly effective products and can recommend the best option for any particular setting.


Surface Sanitising: The interior of refrigerators, including shelves and compartments, can be cleaned with a suitable surface sanitiser following the manufacturer’s recommendations. The refrigerator should be switched off and shelves removed during cleaning and disinfection.
Suitable products will generally be fast-acting and will not contain perfumes or other ingredients that could taint food. Diversey recommends a product such as Suma Bac D10 or Suma Quick D4.1.

Freezers: Suma Freeze from Diversey is a highly effective cleaner for commercial freezers that can be used at temperatures down to -25oC without taking the appliance out of commission. There is no need to defrost the freezer and no need to remove the contents which saves time and money in busy food preparation and storage facilities. The unique
formulation of Suma Freeze was developed to eliminate the risk of contamination of foodstuffs. It allows cleaning to take place while the freezer is in use and without removing the contents. Routine cleaning can be carried out more frequently to maintain the best possible standards of hygiene and food safety. Suma Freeze is supplied ready to use and is
simply wiped over the walls, floors and shelves of walk-in freezers. Care should be taken to ensure cleaning product does not come into contact with food stuff.

Protecting People With Simpler Hand Hygiene

Hand hygiene has never been so important. Studies suggest around 80 per cent of all infectious diseases – including Influenza and the common cold – are spread by touch. This link has been known for years, so it is perhaps all the more surprising that so few people wash their hands after going to the toilet or before handling food. Apparently, just 39 per cent of us – fewer than four in ten – wash our hands before eating.

Sadly, news about some outbreak or another is never very far away. The UK has recently experienced the worst winter flu season this decade so it would seem there is more work to be done. Improving hand hygiene would not only reduce suffering and save lives but lessen the burden on healthcare services and minimise the impact on our families, friends and work
colleagues when we become ill.

Hand hygiene should be so simple that there is no reason not to do it. Up to 100,000 bacteria can live on each square centimetre of skin. Not all are bad but it only takes a few to survive and multiply for an illness to take hold. Products must therefore be effective but they must also be safe. There should also be choice of products to suit different applications.

It is tempting to encourage more frequent hand washing in every setting but this is not always ideal. It can be time-consuming but additionally conventional soaps can strip natural oils which protect the skin, leading to an increased risk of damage through conditions such as dermatitis. Under these circumstances the wise advice is to use a hand sanitiser that kills pathogens faster than soap without removing protective oils.

Whatever products are chosen, they must be available and ready to use whenever required. Dispensers must be situated conveniently to encourage regular and proper use. At the same time, they should ideally contain enough product to prolong the interval between refills and therefore minimise the risk of outages and reduce necessary restocking burdens.

Another way to encourage compliance is to monitor usage. While it is rarely desirable to monitor individuals, it is helpful to know how often a particular dispenser has been used and how much product has been consumed. In a hospital, for example, knowing how many times a dispenser has been used and comparing this with the number of patient contacts by nurses
would give a reasonable indication of whether the team has been complying with agreed standards. If not, additional awareness and training can be provided and the subsequent change in usage patterns assessed.

Managing these challenges is behind the concept of Diversey’s new IntelliCare system. The dispenser can be used with a wide range of hand care products – soaps, washes and sanitisers – so that operators can choose the one most suited to their specific requirement.
Each product is supplied in the same design and size of pouch to enable interchangeability and flexibility. The pouches are larger than average which, combined with the dispenser’s excellent dosing control, ensures the maximum interval between refills.

Alerts generated by the dispenser warn the operator before the battery or pouch needs replacing. This helps ensure continuity of hand care product availability. The dispenser automatically switches between automatic and manual mode in the unlikely event of battery failure to ensure users can still access the product. Finally, the dispenser provides feedback on the number of doses and the amount of product used, allowing supervisors to assess usage patterns. 

Broad Spectrum Protection for Care Homes

Our Oxivir range of infection prevention products has been shortlisted for the Tomorrow’s Care Awards 2020.

PLEASE VOTE HERE

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Oxivir products from Diversey deliver fast-acting, broad-spectrum protection against a wide range of pathogens including bacteria, viruses and yeasts found in care homes.

Tested to relevant EN standards, each product contains patented Accelerated Hydrogen Peroxide (AHP) as its active ingredient. This blend of commonly used, safe ingredients and low levels of hydrogen peroxide dramatically increases potency and cleaning performance. AHP breaks down to water and oxygen shortly after use without leaving residues or stains or producing any potential respiratory irritants.

Diversey’s Oxivir Excel is a one-step cleaner-disinfectant to replace general surface cleaning products for daily tasks and provide affordable and effective ongoing infection protection. It contains powerful surfactants which make it an excellent cleaner as well as assisting with limescale limitation in hard water areas. This means it can be used in all areas, including washrooms.

It is fully bactericidal against multi-drug resistant organisms including MRSA. It is also fully viricidal against Norovirus in 30 seconds. It is yeasticidal against Candida albicans. Non-classified, it is safe to use around residents and will not damage surfaces.

Oxivir Sporicide is a ready-to-use one step hospital-grade, cleaner-disinfectant with excellent response against hard-to-kill pathogens such as C. diff spores, Bacillus subtilis and other MDROs in 60 seconds. Despite this efficacy its “irritant” classification is much lower than traditional alternatives.

Another common problem in care homes is the “body spill”. These can contain large amounts of pathogens that, if not removed effectively, can quickly spread and cause illness in residents or members of staff. Diversey’s Oxivir Spill Kit contains everything needed to isolate, remove and disinfect a body spill before it has a chance to cause further contamination. Contents include disposable protective clothing, absorbent granules, plastic scoop, scraper and bags, and a spray bottle of Oxivir Excel.

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Impressing Customers and Improving Food Hygiene

Cleaning and hygiene have never been more important for any business serving food. On the one hand it helps to maintain the highest levels of food safety to protect not just the customers and staff of the business but also its reputation and well-being. On the other it helps to maintain and improve the appearance of the facility to impress customers and guests and create the right environment where they will enjoy themselves and want to return
again and again.

Impress Guests to Improve Business

Research commissioned by Diversey showed restaurant customers change their behaviour according to their perceptions of cleanliness. Over one third of people who enter a dirty restaurant will leave immediately and a further 23 per cent will order but depart before completing their meal. Sticky tables, dirty cutlery and poorly cleaned crockery and glassware are some of the things that customers notice first.

Back of house cleaning tasks such as warewashing needs to be simple and effective. It is important to choose the right products for the specific application and type of washer so that the best possible results are achieved quickly and economically with no need for expensive and time-consuming repeat cleaning.

Front of house cleaning must also be quick, simple and effective. Clearing tables immediately after customers leave makes covers available as soon as possible to maximise throughput and profitability. Cleaning when customers are present sends a powerful message that the business takes hygiene seriously.

Improving Food Safety to Protect Your Customers and Your Reputation

Around 40% of all food poisoning outbreaks are the result of poor hand hygiene and cross contamination. Most food-related illnesses are caused by bacteria: according to the Food Standards Agency, campylobacter causes over 250,000 cases of food poisoning in the UK each year. E.coli and salmonella also affect large numbers.

Food can be contaminated from direct touching but poor hand hygiene can also cause issues with equipment such as ice machines, beverage equipment and water dispensers if staff operate them with dirty hands. This is why personal hygiene and surface sanitising are both so important in any business preparing and serving food. Mistakes that lead to illness can
cause suffering to customers and staff while also disrupting the business and diminishing its reputation. In the worst cases this can lead to poor statutory food hygiene ratings and even temporary or permanent closure.

Food service staff should wash their hands between tasks, including when switching between handling raw and cooked items. That can mean a lot of washing during a normal day.
Conventional soaps can strip natural oils which protect the skin, leading to an increased risk of damage through conditions such as dermatitis.

Hand hygiene products therefore need to be effective yet gentle. Modern formulations incorporate highly effective biocidal ingredients as well as emollients to preserve the skin’s natural protective barrier and keep hands soft. They should not include perfumes to avoid tainting food. Leading suppliers will offer a choice of highly effective products and recommend the best option for any setting.

Products must be available and ready to use whenever required. Dispensers should be situated conveniently to encourage regular and proper use. They should also ideally contain enough product to prolong the interval between refills and therefore minimise the risk of outages and reduce restocking burdens.

The second part of the food safety equation is surface sanitising. Surfaces should be cleaned regularly throughout the working day and when changing between different tasks, such as working with raw and cooked ingredients. There is a wide choice of product available, including formulations without perfumes to eliminate the risk of tainting food. Two-in-one cleaner-sanitisers are ideal because they simplify tasks while being effective and economical.


Cleaner Floors Are Safer Floors

Slips and trips remain the single largest cause of reportable injuries in the workplace. Kitchens are particularly hazardous because the presence of sharp tools, powerful working equipment and hard edges on fixtures and fittings mean that even the most basic slip or fall can have serious consequences.

Keeping kitchen floors clean and dry is one of the most important ways to reduce the risk of slips and trips. The floor should be kept as clear as possible to remove potential trip hazards and this also makes cleaning easier. All spillages and debris should be removed immediately.
A mop and bucket can be used but a better alternative is a compact scrubber drier. These clean the floor quickly, removing liquids and debris as they go and leave the surface almost dry so that it can be walked on immediately – an important consideration in busy kitchens.

The latest battery and mains-powered machines can be used with a wide range of floorcare products and pads or brushes suitable for almost every type of floor, including those commonly found in kitchens and food preparation areas. Battery powered machines offer the added advantage of working without power cables to eliminate another potential trip hazard.

Keeping it Simple


Cleaning and hygiene in food service settings does not need to be difficult or cumbersome thanks to the variety of products available that are simple to use, economical and effective. Nevertheless, it is always important to choose the right product for the particular application – and use them properly – to achieve the best results. Reputable suppliers will be able to offer choice and advise on the best products to use. They will also offer training, user-guides, wall charts and other support materials that help their customers implement and maintain the most rigorous practices and highest standards.

It’s Awards Time…

Some of our products have been shortlisted in this year’s “Tomorrow’s” Awards organised by publisher Opus. We’ve been supporting these awards since they started in 2012 and we’re always pleased to be on the shortlists. We’ve won a number of the awards over the years and this year our entries are:

      • Room Care Pur Eco – Tomorrow’s Cleaning Awards
      • TASKI swingo 2100 micro – Tomorrow’s Contract Floors Awards
      • IntelliLinen – Tomorrow’s FM Awards
      • Oxivir – Tomorrow’s Health & Safety Awards
      • Oxivir – Tomorrow’s Care Awards

We’ll be featuring each of these products on this site over the next few weeks. Voting will be open soon and we’ll post more details then about how you can help our products win this year’s awards.

Promoting Hand Hygiene

Around 40% of all food poisoning outbreaks are the result of poor hand hygiene and cross contamination. This link has been known for years, which is why personal hygiene and surface sanitising are both so important in any business preparing and serving food. Mistakes that lead to illness can cause suffering to customers and staff while also disrupting the business and diminishing its reputation. Diversey offers a complete set of products that enable food service businesses to maintain the highest standards.

 

 

The majority of food-related illnesses are caused by bacteria. According to the Food Standards Agency, campylobacter causes the most cases – over 250,000 a year – of food poisoning in the UK with E.coli and salmonella also affecting large numbers. Listeria monocytogenes causes the most food poisoning deaths although the numbers are very small.

Studies suggest around 80% of all infectious diseases – including Influenza and the common cold – are passed on by personal contact or touching a contaminated surface. This link has been understood for a long time and we all learn as children to wash our hands before eating and after going to the toilet. Despite this it seems many people continue to ignore this most
basic act of personal hygiene. Apparently, just 39% of us wash our hands before eating.

Encouraging more frequent hand washing is not always the simple solution it seems. In food service, for example, staff should wash their hands between tasks, including when switching between handling raw and cooked items. That can mean a lot of washing during a normal day. Conventional soaps can strip natural oils which protect the skin, leading to an increased
risk of damage through conditions such as dermatitis.

Hand hygiene products therefore need to be effective yet gentle. Modern formulations incorporate highly effective biocidal ingredients as well as emollients to preserve the skin’s natural protective barrier and keep hands soft. They should not include perfumes to avoid tainting food. Diversey offers a choice of highly effective products and can recommend the
best option for any particular setting.

Whatever products are chosen, they must be available and ready to use whenever required. Dispensers should be situated conveniently to encourage regular and proper use. At the same time, they should ideally contain enough product to prolong the interval between refills and therefore minimise the risk of outages and reduce necessary restocking burdens.

Another way to encourage compliance is to monitor usage. While it is rarely desirable to monitor individuals, it is helpful to know how often a particular dispenser has been used and how much product has been consumed. In a busy kitchen, for example, comparing this with baseline information would give a reasonable indication of whether staff have been complying with agreed standards. If not, additional awareness and training can be provided
and the subsequent change in usage patterns assessed.

 

Managing these challenges is behind the concept of Diversey’s new IntelliCare system. Its innovative dispenser can be used with a wide range of hand care products – soaps, washes and sanitisers – allowing operators to choose the one most suited to their specific requirement. Each product is supplied in the same design and size of pouch to enable interchangeability and flexibility. The pouches are larger than average which, combined with
the dispenser’s excellent dosing control, ensures the maximum interval between refills.

Alerts generated by the dispenser warn the operator before the battery or pouch needs replacing. The dispenser automatically switches between automatic and manual mode in the unlikely event of battery failure to ensure users can still access the product.