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Surface and Floor Cleaners

24 products
24 products
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Kitchen soil is fat, so a commercial floor cleaner for a kitchen has to break the grease up and get it off the tiles. A neutral cleaner that works on a supermarket floor will smear it into a thin invisible film that is more slippery than the grease was.

So a kitchen wants an alkaline degreasing floor product for the cooking area and a kitchen surface cleaner for benches, splashbacks and the front of the exhaust hood. A surface cleaner is also not a sanitiser — that step comes afterwards, from the disinfectant and sanitisers range.

Front of house is the third case. Tables, timber and sealed floors want a milder, lower-residue product, and the thing customers notice is streaking rather than grease. Keep a separate bottle for the cafe tables and dining floor.

Pricing a degreaser for the cooking area against a milder product for front of house? The price guide puts the concentrates and the ready-to-use bottles on one page, so the cost per litre is easy to compare.

These are the top FAQs for Surface and Floor Cleaners

Why is the kitchen floor still slippery after mopping?

Almost always because the product was not built for fat, or it was under-dosed, or the floor was mopped rather than scrubbed. Emulsified grease that is not rinsed away dries as a film.

Scrub with a brush, use a degreasing product at the stated dilution, then rinse and push the water out with a squeegee. Mopping alone leaves the film behind.

Can I use one product on benches and floors?

You can, but you will be using floor-strength chemistry on a food-contact surface or bench-strength chemistry on a greasy floor. Neither is a good trade.

Two products, two bottles, two colours. It is a small cost for a result that actually works.

Concentrate or ready to use?

Concentrate wins on cost and on freight once a site is through more than a bottle a week, provided there is a dosing pump or a marked bottle and someone who uses it.

Ready-to-use suits small sites and front of house where consistency matters more than price per litre.

What about tile grout?

Grout is porous, so it holds fat and discolours, and no amount of mopping reaches it. That is a periodic job with a stiff brush and a dwell time rather than part of the daily clean.

Keep a dedicated grout brush with the mops and brushes. A kitchen that does this quarterly has a different-looking floor to one that never does.

Will these products damage stainless steel?

Left to dry on it, strongly alkaline or chlorinated products will mark stainless and dull the finish. 304 stainless steel is the food-safety grade used in Australian commercial kitchens and it is tolerant, but it is not indifferent.

Apply, work it, rinse, dry. For stainless steel benches and shelving a dedicated stainless product leaves a better finish than a general cleaner.

Does water hardness change the dose?

It does. Hard water ties up part of the active, so the same dose does less work, and in hard-water areas kitchens often conclude the product is weak when the water is the variable.

If results differ between two of your sites on the same product, water is the first thing to check.

How should staff dilute it safely?

Into water, never water into concentrate, with gloves and in a ventilated area. Use the dosing bottle rather than a guess, and never mix two products together.

Heavy rubber gloves rather than thin disposables, and keep the concentrate in the store with the rest of the cleaning supplies.