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Plastics - global enemy number one
19th of November 2018
Once our flexible friend, plastic is now global public enemy number one. We are told we must cut back on its use in every area of our lives if we are to save the oceans, and that includes in the workplace. Hartley Milner reports on how SMEs can strike a powerful blow in the fight against plastic pollution.
Who could forget those pitiful scenes
The myths about lithium
14th of November 2018
Battery Service Hub (BSH) is an independent provider of battery and charger solutions to a number of industrial markets. Director Andy Riddle looks at why lithium ion technology has been slow to be adopted by the cleaning sector.
While it is proving to be successful in a number of mobile applications, lithium ion has been slow to emerge into the
Intelligent matting
12th of November 2018
ECJ speaks to Lee Fox, sales and marketing director of matting specialist Kleen-Tex, about
the key role mats play in commercial buildings.
Mats are often perceived as a mundane purchase, something for people to wipe their feet on to keep the worst of the dirt at bay. But an intelligent choice and positioning of matting can do much more than that.
Air freshnening - scents and sensibilities
9th of November 2018
How do air freshener manufacturers tread the fine line between gently fragrancing an environment and creating an overpowering aroma, asks Ann Laffeaty.
According to a new memoir, Apple co-founder Steve Jobs told his daughter that she “smelled like a toilet” when she visited him on his deathbed. However, this seemingly harsh-sounding
Floor care - what's the problem?
8th of November 2018
Does the type of facility have an impact on the challenge involved when it comes to cleaning its floor? Ann Laffeaty asks manufacturers their views.
On the face of it, a hard floor is a hard floor wherever it happens to be. But the whole point of a floor is to be walked upon - and the type and intensity of the traffic it receives will vary
The great kitchen clean-up
7th of November 2018
The Japanese 5S principle is now universally recognised as a highly efficient way of running a production environment such as a factory or industrial workshop. But can similar principles be applied to the commercial kitchen, asks Lotta Skold of Tork manufacturer Essity?
The main priority in any food preparation business is to serve up attractive
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