Slip Prevention

  Key Takeaways Grease is a chemistry problem first. Detergent may be used as appropriate. However, once detergent is added to the clean water tank, anti-foaming agent must be added to the waste water tank. Machine footprint decides whether the plan survives contact with a real kitchen. Degreasing sequence that actually works Kitchen and food service work sits near the top of slip-claim statistics in most countries, Kitchen and canteen floors fail in a specific way. They look acceptable from the doorway and turn slippery two steps past the fryer, where a thin grease film has been mopped rather than removed. Dry pick-up first: food scraps, wrappers and anything solid go up before any water touches them, or you end up pushing a slurry around. Then apply degreaser at the dilution the label states, not stronger. Stronger does not clean faster and it leaves its own residue.  Cleaning between service periods A kitchen floor cannot wait for closing time. Grease from a lunch service is a slip risk by mid-afternoon, and a full degrease cannot run while the line is firing. The answer is short, defined cleans fitted into the gaps the service already has. Window Time Priority task Tool Mid-morning lull 15–20 min Spot degrease fryer zone Deck brush + squeegee Between lunch and dinner 30–45 min Full scrub of kitchen floor Compact scrubber dryer After close 60–90 min Full degreasing sequence + drains Scrubber + wet vacuum Weekly Half shift Equipment bases, corners, grates Detail tools Post the table at the pot wash. A between-service clean that depends on someone noticing the floor is a clean that happens on the day somebody slips instead. Machines small enough for tight kitchens Most cleaning machines are built for lobbies, not for a galley kitchen with two metres between the range and the wall. A canteen cleaning machine has to turn in the aisle, pass through a standard door, and leave the floor dry enough to walk on when service restarts. A compact scrubber such as the JIECHI A3 walk-behind scrubber or its self-propelled sister model, the A3D, answers that. They share the same core platform, which makes the choice between them a working-condition decision rather than a specification fight. Item JIECHI A3 JIECHI A3D Drive Operator-pushed Self-propelled Battery 24 V / 100 Ah 24 V / 100 Ah Brush / suction width 530 mm / 770 mm 530 mm / 770 mm Rated output 2,200 m²/h 2,400 m²/h Tanks, fresh / recovery 50 L / 55 L 50 L / 55 L Brush / vacuum motor 550 W / 550 W 550 W / 550 W Size / weight 127×55×109 cm, 155 kg 127×55×109 cm, 165 kg   From the field: sizing the between-services scrub Take a kitchen plus canteen floor of around 400 m². At the A3's rated 2,200 m²/h the pass is 11 minutes on paper; at a realistic 60 per cent coverage around tables and equipment it is closer to 18 to 20 minutes, which fits the lunch-to-dinner window. Shanghai Jiechi builds both versions on the same platform, so spares, brushes and training carry across the fleet. FAQ Which one should a small kitchen buy, the A3 or the A3D? For one compact kitchen the A3 usually covers it: push operation plus adjustable brush pressure for baked-on grease. Move to the A3D for long pot-wash-to-canteen routes, tight aisles, or the built-in high-pressure jet for stubborn spots. What should the floor look like after a correct clean? Matte and dry, with no sheen under the kitchen lights. A glossy tile floor in a kitchen is a warning sign, not a result; that shine is usually the residue the routine failed to rinse away.   Equip Your Kitchen And Canteen Tell us the floor area, the tightest aisle and your service windows. We will match a compact scrubber and slurry vacuum to the routine. Tel: +1 2403149021  |  Email: kliu@jiechi.com  |  www.rceautofloorclean.com