According to equipment supplier Slingsby, the sale of cleaning products is given a boost this time of the year as operators feel the need to do a spot of spring cleaning.
But while many will recognise the importance of cleanliness, the majority would agree it isn't the most exciting aspect about working in the industry. If you're finding it hard to be inspired, take a look at some of these different ideas for keeping things clean.
Use technology: Electrolysed water
About: In 1992, Japanese scientists perfected the process of water electrolysation which combines ordinary tap water, a mild salt solution and an electric current. A cathode and an anode cause the water molecules to divide into positive and negative ions resulting in alkaline cleaning water and acidic sanitising water which can be used throughout a restaurant, hotel or pub to clean equipment and food in place of soap, disinfectant and water.
The first system of its kind to become available in Europe is ROX, made by Hoshizaki in Japan. It is marketed in the UK by EO Water and trials of the system are currently underway, but it is expected to be used in Japanese restaurant Wabi when it opens in Horsham, West Sussex this year.
Benefits: The system is multi-purpose: It can be used anywhere in place of water and detergent - to wash hands, clean and disinfect fruit and vegetables, meat and fish as well as sanitise tables and wash floors.
It doesn't need chemicals so can be poured down a sink without causing damage to the environment.
Be intense: Bio-fogging
About: 'Fogging' claims to remove viruses, bacteria and pathogens from rooms by spraying a fine mist around them with the use of a high velocity fogging machine (pictured). It doesn't require the use of chemicals or fragrance, yet can thoroughly clean hard and soft furnishings, the air space and can remove odours caused by bacteria.
Distributed in the UK by Falconswift it is aimed at hospitality businesses that are looking for a thorough deep clean.
Benefits: Thorough: The mist reaches all areas of a room that may not be easy to reach with normal cleaning methods.
Fast acting: You can return to a room 45 minutes after its been used.
Non-toxic: The machine just uses water so there's no need to use or dispose of chemical cleaners.
Go natural: White vinegar
About: It's not new, in fact white vinegar has been used for centuries as a cleaning product, but in recent years its popularity for cleaning within the restaurant and catering trade has steadily grown, according to Dri-Pak, who manufactures catering-size bottles of it for the industry. Praised for its low price and natural non-toxic nature (ideal in an environment used for food preparation and service) it is also an effective multipurpose cleaner due to its acidity.
“Although caterers rely heavily on chemical based cleaners to clean kitchen surfaces and restaurant tables, they probably haven’t given much thought to what is left behind once the water content has evaporated. This should be a consideration if the surface is being used for food preparation," says Dri-Pak managing director Bruce Maxwell who already supplies the product to a number of restaurants, hotels and pubs, including the Sanctuary Bar and Restaurant in Saxondale, near Nottingham (pictured).
Benefits: Versatile: Can be used on tables, kitchen surfaces and even doors and windows.
Non-toxic: A natural product that won't leave any chemicals behind, ideal for companies looking to boost their environmental record.
Low cost: It is low in price compared to many cleaners and chances are you may already have some lying around in your kitchen anyway.
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