It is a common knowledge that a place where lots of different people take their meals daily must be clean. It sounds rather simple in theory, but the practical process of cleaning in dining facilities has lots of peculiarities because it is associated with dishes and food.
Customised cleaning approach
Before we start cleaning itself, we analyse the situation, consider the peculiarities and specific requirements of each client, develop the cleaning programme and timing sheets so that the facility will always be clean. We clean and disinfect all the areas thoroughly: we wipe the tables and mop under the tables, we clean chair legs and expensive equipment in the kitchen in a delicate and efficient manner.
Although the main types of impurities in the kitchen are grease and soot, our process engineers always assess the facilities to be cleaned, their contents and problems personally and select specialised cleaning agents, efficient and safe ones; they also develop detailed manuals (maps) on their proper use: time, concentration and proportion. We work only with the leading European and Ukrainian manufacturers of the professional chemical agents. Kitchens are disinfected with one of the leading products, Aerodesin, which is permitted in the food industry even for fridge cleaning and does not have to be washed off.
Our cleaning services are fully adapted to the requirements of the standard HACCP. We adhere to the colour coding of our tools, separating spaces into coloured zones and cleaning each of them with specific tools.
In addition to cleaning, we offer comprehensive care of the premises, all over your business area. We make sure that the technical systems are in the running order, manage waste and do many other things, which will be described in more detail by our managers.