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Tips and tricks 


Tips & Tricks_Brushes


  • Choose detail cleaning brushes to clean in nooks and crannies and prevent biofilm build-up.

  • Choose hard bristled brushes to aid the surface washing action during wet cleaning. 



Choose a squeegee that is appropriately effective, hygienically designed, and durable e.g.,

  • foam bladed squeegees are highly effective at removing liquids, like blood or brine from surfaces, but the blades are difficult to clean and disinfect and wear quickly.

  • a fully-moulded, single-bladed squeegee is easy to clean and disinfect and more durable. It may also be better than a brush for removal of soils like minced meat, as it doesn’t clog.
Tips & Tricks_Squeegees


Tips & Tricks_Scrapers


Scrapers, shovels, scoops, and buckets should be made of appropriately food contact compliant materials, and be of a dedicated colour for a dedicated task, as appropriate based on risk, e.g., 

  • Blue for cleaning of food contact surfaces and Brown for cleaning of non-food contact surfaces.

  • Green for raw meat production areas, and Yellow for processed product areas.


Sponges and scouring pads

  • Sponges and scouring pads are difficult to decontaminate after use and should be disposed of immediately after use.
Tips & Tricks_Sponges and scouring pads

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Selecting the right cleaning tool

Let Vikan advise you on selecting the right cleaning tool based on soil type, surface type, required standards and your cleaning staff.

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Correct use of cleaning tools

A cleaning tool is only as effective as it is used properly. Make sure you have a validated cleaning programme, and that you use your tools optimally for the cleaning job at hand.

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Cleaning tool maintenance

To function optimally throughout their lifecycle, Vikan cleaning tools must be cleaned and maintained properly. Find out how to make the most of your Vikan products.

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