Cleaning equipment

Optimise your hygiene standards: top cleaning accessories for professionals

Franz Mensch's online shop offers you an extensive selection of professional cleaning equipment that has been specially developed for use in trade, catering, medicine, hospitals, the food industry and industry. The products are characterised by first-class brand quality and are designed for day-to-day use. Robust materials, sophisticated systems and thorough results: With cleaning accessories from Franz Mensch, you have hygiene under control.

Cleaning equipment for sensitive hygiene areas

Choosing the right cleaning accessories is crucial in the commercial sector and contributes significantly to an efficient and hygienic working environment. Especially in sectors such as catering, medicine or the food industry, where strict hygiene standards apply, it is important to rely on professional and reliable cleaning equipment. This enables both consistent cleanliness and simple, time-saving handling for your cleaning staff. So rely on the proven quality of Franz Mensch to fulfil the highest hygiene standards and ensure optimum cleaning performance.

Discover the range of cleaning accessories:

• Sturdy and durable handles for brooms or mops
• Effective dirt erasers that remove even the most stubborn dirt
• Warning signs about the risk of slipping for a safe working environment
• Scraper and shovels for thorough cleaning
• Practical door stoppers, appliance rails and wall holders for clearly organised storage of your cleaning utensils
• High-quality window squeegee for streak-free cleanliness
• Helpful filling aids for dosing water safely and without spilling
• Robust cleaning buckets and mop buckets - matching lids also available

The professional cleaning accessories are designed for durability and efficiency. The materials are carefully selected and meet the highest quality standards.

Cleaning equipment for food areas

In food areas, it is crucial to avoid cross-contamination and ensure thorough cleaning to guarantee food safety. Experts recommend:

• Colour-coded cleaning equipment: By using colour-coded cleaning cloths, brushes and buckets, different areas (e.g. meat processing, vegetable preparation) can be clearly differentiated and the risk of cross-contamination minimised.
• Disinfectant-resistant cleaning agents: Look out for cleaning utensils that are resistant to disinfectants and therefore retain their function even with heavy chemical cleaning.
• Surfaces that are easy to clean and disinfect: Choose products made of smooth, non-porous materials that are easy to clean and disinfect.

Hygiene boost: Cleaning tips for hygienic areas

Here are some practical tips for hygienic cleaning in sensitive areas such as kitchens, food production, medicine and industry:

• Regular training: Ensure that all employees are regularly trained in hygiene and cleaning practices and have the necessary knowledge.
• Create cleaning schedules: Create detailed cleaning schedules that specify exactly when and how which areas and equipment need to be cleaned.
• Correct cleaning agents and utensils: Use cleaning agents and utensils specially developed for your area that are tailored to the soiling and microorganisms to be removed.
• Colour-coded cleaning equipment: Use colour-coded brushes, cloths and buckets to prevent cross-contamination between different areas and product types.
• Drying: Ensure that all surfaces are thoroughly dried after cleaning to prevent the formation of mould and bacteria.
• Regular maintenance and inspection of cleaning equipment: Ensure that all cleaning equipment and machines are regularly serviced and checked to ensure they are working properly.
• Documentation: Keep careful records of all cleaning and disinfection measures carried out. This is not only for your own control, but also as proof to authorities and certification bodies.
• Avoid cross-contamination: Ensure that raw and processed foods are strictly separated and that separate cleaning utensils are used for both areas.
• Use of disinfectants: Use suitable disinfectants to disinfect all surfaces and equipment after cleaning.
• Control and improvement: Carry out regular checks of the cleaning results and adjust the cleaning processes if necessary to ensure consistently high hygiene quality, e.g. with the Cleancard rapid hygiene test

By consistently implementing these practical tips, a high level of hygiene can be ensured and the risk of food contamination minimised.