With the preparation and service of food comes enormous responsibility. There is no room for cutting corners when it comes to kitchen hygiene. At best an error could spoil your reputation by leaving a bad impression, at worst you could make your customers very very sick. 

Germs are however, an inevitable fact of life. Infectious Diseases researchers at the US National Institute of Health found that people touch their mouth and nose area an average of 3.6 times an hour, far more often than hand washing frequency. Bacteria and viruses are quickly transferred to commonly touched surfaces. Within minutes the surface could be touched again, spread to a new location or transferred to food. 

In areas where food is prepared, then stored for later service, the risk is especially high. It takes only a few hours for bacteria reach a phase of exponential growth; this is how food poisoning occurs.

Food spillages, especially in kitchen crevices or carpeted dining areas, provide ideal growing conditions for microbes. Allowing bacteria and fungi to flourish, causes bad odours and an additional health risk to your staff and customers. 

Maintaining high standards of hygiene should be a priority in any business where multiple people use the same space. The influenza virus can live up to 24 hours on hard surfaces, bacteria can survive for months and no amount of traditional cleaning can guarantee complete sterilization. 

According to the Clinical Journal of Sports Medicine, 63 percent of gym equipment is contaminated with rhinovirus or the common cold.

A well-cleaned hotel room, will still harbour germs ready for the next guest. Some of the dirtiest venues around are gyms, saunas and children's play centres. They provide all the most desirable elements for bacterial colonisation, bodily fluids, food spills, controlled climate and high turnover of patrons. They're also some of the hardest places to clean.

For those in hospitality and entertainment, cleaning services account for a substantial proportion of business running costs. Even so, the products and methods used rarely come under review and are largely the same as those used decades ago.  

Lack of attention to cleanliness never goes un-noticed by customers. In hotel bathrooms soap and lime scale can be labour intensive to clean away, but mould is an ongoing battle. It stains grout, creates musty smells and requires harsh chemicals to prevent regrowth.

Spills in carpet and fabric upholstery are tough to remove completely even with scrubbing. Expensive furnishings can be destroyed in a moment. Glass, hard surfaces, walls and furniture require on-going maintenance just to keep up with airborne grime.

After a single application by Nanopac, surfaces become self-cleaning, resulting in savings of up to 65% in your annual cleaning costs.

Grime that comes into contact with a coated surface is broken down before it has a chance to stick, so it's easier and quicker to wipe away. It acts against all forms of organic compound, such as cooking oils, greasy handprints, food spills and airborne pollution.

Nanopac's fungicidal properties remove the need for using harsh chemicals against mould, whilst spills in carpets or upholstery are broken down, along with any bacteria or fungi that might otherwise have colonised the site.  Nanopac makes it possible to deliver a higher standard of clean, with less work.

Smells that repel

Nothing makes a customer turn and walk out the door faster than a bad smell. Wherever food or drink is spilled, bacteria thrive, so long after the bar closes the party continues in carpets, beer mats and upholstery. 

Nicotine residue is an ongoing headache (literally!) for many business owners. Venues that have been smoke free for decades are haunted by the smell and the ongoing release of toxic chemicals. It's a common source of complaints from guests. 

One of the most pervasive smells and also one of the most common, is mould. It can be sign of damp or poorly maintained airconditioning, but to patrons it says your premise is not clean. 

Bad odours should be taken as a warning sign of poor indoor air quality. As well as driving patrons away, it means an unhealthy workplace for valued employees.

THE NANOPAC SOLUTION

Nanopac purifies the air in two ways. Firstly, it stops the growth of the fungi and bacteria which produce unpleasant odours. Secondly, it actively oxidizes airborne organic materials, breaking the molecules apart to form harmless water and CO2.

As well as removing Mould spores and bacterial odours, it destroys air pollutants including; toxins from nicotine residue, traffic smog, cooking smoke and VOCs (such as formaldehyde).

For an even more effective clean, Nanopac treatments are also available for ventilation systems.

A coating is applied to the filter, which cleans the air as it passes through. The application also stops mould growing inside the system, thus halting the spread of spores, reducing the need for cleaning and extending the life of the system