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Top of the mops
11th of October 2021
Quick-changing mechanisms, spray handles, locking joints, colour-coded elements - what does a top-of-the-range mop look like? Ann Laffeaty asks manufacturers about the features and enhancements that can make a mop more productive, more ergonomic and higher performing.
A mop is a mop is a mop. Or is it? A traditional mop is a simple manual tool
Air fresheners - the sweet smell of success
1st of October 2021
Should an air freshener be capable of creating a sense of well-being and evoking nostalgic memories of times past? Or should it simply be able to mask bad odours? Ann Laffeaty asks manufacturers what makes an air freshener system successful.
The traditional reason for using an air freshener is to cover up bad smells. This is why they are
Window cleaning - millennium reflections
11th of August 2021
The introduction of new technology, a heightened concern for sustainability, a growing focus on safety, a global pandemic – all of the above have made for a turbulent 21st century so far. But what impact have these and other trends and events had on the window cleaning market, asks Ann Laffeaty?
The chief tools of any window cleaner were
Streamlined wiping
10th of August 2021
There are now cloths, wet wipes and paper products available for a vast range of applications. For example you can buy specialist products for cleaning in offices, dairies and industrial units as well as anti-static, food-safe and alcohol-free wipes. But is the market not now saturated with application-based products? And would a few wipers
Hygiene in food factories of the future
9th of August 2021
Mariane Hodgkinson, hygiene consultant for Hillbrush, manufacturer of specialist cleaning tools for the food industry looks at how food companies can expand their business to meet demand for
new types of products, particularly in the vegan and free from categories, without adding on square metres and the importance of reviewing cleaning procedures
Food prep hygiene takeaways
5th of August 2021
Many restaurants have had to morph into off-site diners during the pandemic, while “ghost” kitchens have sprung up everywhere. What are the cleaning and hygiene challenges faced by food takeaway and delivery businesses, asks Ann Laffeaty? And how has Covid-19 impacted on those challenges?
The restaurant industry has suffered hugely
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