A new type of floor cleaner is helping many California restaurants save water, energy and money. Restaurant managers can save up to 5,000 gallons of water a year by using enzymatic floor cleaners that do not require rinsing. These environmentally conscious cleaners use cold water, which saves energy and reduces water use by 10 to 20 gallons per application.
Enzymes are biodegradable and do not negatively impact waste water treatment plants. Each enzyme is effective at combating different soil types. Innovations with enzymatic cleaners containing lipolases are breaking into the restaurant industry to help establishments remove fats, oils and grease from floors and drains. Enzymatic floor cleaner sanitizers allow for the use of cold water, and the no-rinse benefits of a sanitizer reduces the amount water needed for improving floor safety. The combination of energy and water savings with the cleaning benefits obtained through enzymatic technology brings a whole new level of innovation to foodservice.
Since enzymatic cleaners use naturally occurring proteins to combat stains, they’re an especially useful alternative for people and businesses who are concerned with green living or who don’t react well to chemical cleaners. Using an enzymatic cleaner reduces environmental impact and helps keep users safe from adverse, allergic reactions associated with using ordinary cleaning products. And they save water.
Why clean floors matter
Besides water savings, clean floors can help reduce the risk of cross-contamination. 49% of dangerous pathogens such as Listeria, Staphylococcus and Salmonella are on foodservice kitchen floors. The simple act of moving a box from the floor onto a kitchen counter can transfer these dangerous pathogens onto surfaces used to prepare food. So it’s crucial to sanitize floors, just like any other surface, throughout restaurants and particularly in areas where meals are prepared or served.
Enzymatic floor cleaners are great new options that use less water, water that’s needed to help you provide the experience your guests have come to expect.
About the Author
Ross Skadsberg, director of Foodservice and Warewashing Marketing for Ecolab's Institutional business, is responsible for understanding the customer and market, developing products and program innovation, and positioning Ecolab as a business partner and thought leader with customers in this industry. He can be reached at firstname.lastname@example.org.
 No-rinse formula saves avg. of 15 gallons per application. Assumed 1 application per day. Avg. size of restaurant kitchen is 1,000 sq ft
 Data from 100 foodservice locations screened for Listeria, Staphylococcus and Salmonella. Presumptive positive.