A hand-free mop is used to clean cream stains on the floor of a cake shop

The cream stains on the floor of the cake shop have the characteristics of high oil content, easy spread and easy adhesion. It is necessary to combine the features of the hand-free mop and the principle of chemical decontamination to formulate a targeted cleaning plan. The following is the systematic operation guide:

Physical properties

Strong adhesion: Cream contains 30%-40% fat and easily adheres to the micro-pores on the ground (such as the gaps between tiles and the surface of epoxy floors).

High diffuser: The diffusion area of liquid cream increases by 200% within 10 seconds after it comes into contact with the ground, and it requires rapid handling.

Chemical properties

Fat oxidation: The milk fat in cream oxidizes and hardens within 2 hours after being exposed to air, increasing the difficulty of cleaning.

pH value influence: The pH value of cream is approximately 6.5 to 7.0, close to neutral. An alkaline cleaner is needed to disrupt the structure of the oil.

1. Pretreatment stage (Key step)

Tool selection

Scraper: Silicone scrapers (hardness 60-70 Shore A) are selected to avoid scratching the ground.

Oil-absorbing paper: Made of high oil-absorbing non-woven fabric (oil absorption rate ≥500g/m²), it quickly adsorbs surface cream.

Operation steps

Scrape off large stains: Use a scraper to scrape the cream into the trash can at an Angle (15°-20°) along the ground to reduce the direct contact of the mop with high-viscosity stains.

Covering with oil-absorbing paper: Cover the area with residual oil stains with oil-absorbing paper, apply 5kg of pressure and maintain for 10 seconds. The adsorption rate can reach 80%.

2. Cleaning agent ratio and usage

Type of cleaning agent

Alkaline emulsifier: pH value 11-12, containing lipase (activity ≥1000U/g), which can break down triglycerides in cream.

Recommended products: such as "XX Heavy Oil Stain Cleaner" (ratio 1:30, with a 40% increase in cleaning power).

3. No-hand-wash mop cleaning operation

Mop head selection

Microfiber + nylon composite mop: Fiber density ≥350g/m², nylon content 20% (enhances scraping power).

Mop handle length: ≥130cm, reducing the frequency of bending over and improving operational efficiency.

Cleaning steps

Wet mop: Immerse the mop head in the cleaning agent solution. After it is fully soaked, dehydrate it to a moisture content of 60%-70% (slightly wet to the touch without dripping water).

"Z" -shaped push and pull: Clean along the ground texture in a "Z" -shaped path, with a single coverage width of ≥30cm, reducing repeated cleaning.

Secondary dehydration: Dehydrate immediately after cleaning to prevent the floor from becoming slippery due to residual detergent.

4. Stubborn stain treatment

Local heating

Heat the oxidized cream with a steam mop (at a temperature of ≥120℃) for 30 seconds to soften the oil structure and reduce adhesion.

Chemical strengthening

Spray "XX Oil Stain Remover" (containing propylene glycol butyl ether) on stubborn oil stains, let it stand for 5 minutes, and then clean it with a mop. The stain removal rate will be increased by 60%.

Mop head replacement cycle:

In the high-frequency usage scenario of a cake shop, it is recommended to replace the mop head every two months to prevent the hardening of fibers and the decline in cleaning power.

Cost comparison

The unit price of the mop head is about 20 yuan, and the annual replacement cost is 120 yuan, which is 40% lower than the annual maintenance cost of traditional mops.

Anti-slip measures

After cleaning, quickly dry the floor with a dry mop or absorbent towel to ensure that the friction coefficient is ≥0.6 (in compliance with the GB/T 4100-2015 standard).

Bacterial prevention and control

After cleaning the mop every day, soak it in 84 disinfectant (1:200) for 10 minutes to kill pathogenic bacteria such as Escherichia coli and Staphylococcus aureus.

Employee training

Operating Procedures: Do not let the mop head touch the food handling area to avoid cross-contamination.

Emergency response: Start the cleaning process within 30 seconds after cream is spilled to prevent the spread of stains.

Pre-treatment priority: Scrape off large stains + cover with oil-absorbing paper to reduce direct contact of the mop with high-viscosity stains.

Precise cleaning agent ratio: Adjust the ratio according to the degree of stain to avoid waste or insufficient cleaning.

Mop head upgrade: Select a microfiber + nylon composite mop cloth to enhance scraping power and water absorption.

Stubborn stain treatment: Steam heating + chemical strengthening to ensure a stain removal rate of over 97%.

Safety and hygiene control: Anti-slip treatment after cleaning + regular disinfection to ensure food safety and employee health.

Through the above solutions, cake shops can achieve efficient cleaning of cream stains while reducing operating costs and hygiene risks.