Cleaning set for system gastronomy
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Solution Overview
Problem
System catering environments face challenges with grease and fat splatters leading to slippery floors and safety hazards, as well as contamination of dining areas from food preparation, which existing cleaning aids do not adequately address.
Innovation Solution
A cleaning set comprising lipophilic and hydrophobic gloves, floor mats, and mops made from specific materials to absorb fats and liquids effectively, preventing the spread of grease and maintaining cleanliness without chemical substances, including a third food-certified glove for direct contact with food areas.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional cleaning aids are used to clean floors and surfaces, then cleaning can be performed, but they do not adequately absorb fats and liquids, leading to slippery floors and safety hazards
Solution Approach 1:
The patent changes the material parameters of the cleaning cloth by combining hydrophobic fibers (for fat absorption) and hydrophilic fibers (for liquid absorption) in specific ratios and configurations. This dual-material approach enables the cloth to effectively absorb both types of contaminants that conventional single-material cleaners cannot handle, thereby resolving the floor slipperiness issue while maintaining safety.
Solution Approach 2:
The cleaning cloth is constructed as a composite material combining hydrophobic and hydrophilic fibers. The hydrophobic component targets fat absorption while the hydrophilic component handles liquid absorption, creating a synergistic effect that superiorly addresses the mixed contamination problem in kitchen environments, thus improving safety and reducing floor slipperiness.
2Object-affected harmful factors
If staff frequently clean surfaces and floors in the preparation area, then contamination can be reduced, but food preparation processes are disrupted
Solution Approach 1:
The highly absorbent cleaning cloths are pre-positioned in strategically located pockets and compartments within the food preparation device, allowing staff to perform quick cleaning actions without leaving the preparation area. This preliminary positioning enables immediate contamination removal while minimizing disruption to food preparation workflows, thus maintaining productivity.
Solution Approach 2:
The cleaning system is integrated into the food preparation device itself, with dedicated storage compartments and accessible cleaning cloths that allow staff to clean surfaces and tools autonomously without requiring separate cleaning equipment or procedures. This self-service approach reduces contamination while maintaining food preparation efficiency.
3Object-affected harmful factors
If larger floor mats are used to prevent grease spread, then more area is covered, but they obstruct movement and access in the preparation area
Solution Approach 1:
Instead of using a single large floor mat, the patent divides the cleaning function into multiple smaller, strategically placed absorbent elements within the food preparation device. These segmented cleaning components are positioned at specific locations where grease and contamination are most likely to occur, providing effective coverage without obstructing staff movement or access to preparation areas.
Solution Approach 2:
The cleaning cloths and absorbent materials serve as intermediaries between the contamination sources and the floor surfaces. By placing these cleaning elements within the preparation device itself, the system intercepts grease and liquids before they can spread to the floor, thus preventing grease distribution without requiring large floor mats that would obstruct movement.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Significantly reduces floor contamination and safety hazards by absorbing fats and liquids, simplifying wastewater disposal and maintaining a healthier food preparation environment, while allowing for effective cleaning without disrupting food preparation processes.
Implementation Method 1
the floor mat blank is specially adapted to absorb fats and liquids, so that when personnel step onto the floor mat blank, fat and liquids adhering to the shoes are absorbed by the floor mat blank
Implementation Method 2
The floor mat blank usually consists of the second material and is accordingly specially adapted to absorb fats and liquids
Implementation Method 3
The first glove is usually placed with its opening towards the user on a raised surface... The first glove only absorbs the fat, but is adapted to absorb fat as much as possible. Fats, especially frying oil, are absorbed with the glove
Implementation Method 4
The second glove made of the second material preferably has the same shape as the first glove... It is used for cleaning work, especially in the so-called lobby... The second glove is lipophilic and can therefore absorb greasy dirt well. However, it is also hydrophilic, so that it can, for example, absorb leftover drinks, sauces or juices
Data Source
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AI summary
The present invention relates to a cleaning set for system catering and aims to specify a solution for rectifying soiling problems in the field of system catering in the best way possible. The cleaning set for system catering according to the invention consists of a first glove (2) formed from a pre-cut piece of a lipophilic and hydrophobic first material, a second glove (2) formed from a pre-cut piece of a lipophilic and hydrophilic second material, a first mop (24) formed from a pre-cut piece of the first material, a second mop (24) formed for a pre-cut piece of the second material and a pre-cut footmat piece (10) of the first or the second material.