Jangro Catering & Hospitality Supplies Catalogue

Natural Cleaning
Washroom
General food
and bar use
General low
risk areas
The next generation of
cleaning products with
the environment in mind.
1x10ml
600ml of water
1:60
Spray surface, wipe
with cloth.
No rinsing necessary
Probiotic Washroom Cleaner Foaming Washroom & Toilet Cleaner Daily Toilet Cleaner
Organic Descaler
BF030-1 1 litre
BF026-75 750ml BF026-5 5 litre BF021-1 1 litre
BF022-1 1 litre
Apply to surface undiluted
Apply to surface undiluted
Apply to surface undiluted
100
An enzyme and microbial biotech product An effective biological treatment for cleaning An effective biological treatment for cleaning A natural derived cleaner and lime-scale
designed to tackle all washroom areas and deodorising the washroom.
and deodorising urinals and toilets.
remover for toilets and urinal surfaces for the
offering superior cleaning and odour control
effective removal of scale and surface staining.
using renewable and sustainable ingredients.
Areas of use Areas of use Areas of use Areas of use
2x6ml
600ml of water
1:50
Spray & remove
organic debris from
surface. Spray again
and allow 30 seconds
contact time.
Surface Sanitiser unfragranced Cleaner & Degreaser
BF110-1 1 Litre
BF051-1 1 litre
1x4ml
600ml of water
1:150
Spray surface, wipe
with cloth.
No rinsing necessary
Ovens & Grills
1x12ml
600ml of water
1:50
Spray surface, wipe
with clean cloth
Floors walls & sinks
1x6ml
600ml of water
1:100
Spray surface, wipe
with clean cloth
1:500
Dilute 10m l per
5 litres of warm
water of water
Washing up Liquid
Kitchen Sanitiser Unfragranced
BF042-1 1 litre BF042-5 5 litre BF111-75 750ml
Ensure surface is clean
before sanitising, Spray
surface & leave for 30
seconds contact time.
Wipe with clean cloth
83
166
An all purpose sanitiser based on
An enzyme based no rinse, no slip cleaner formulated Eco-washing up liquid utilises safe, eco-friendly, An all purpose sanitiser based on
natural fermentation extracts and mild, to permanently remove grease and fat from surfaces naturally derived surfactants that quickly and easily natural fermentation extracts and mild,
biodegradable surfactant. Available in both using renewable and sustainable ingredients.
remove grease, oils and food residue from dishes and biodegradable surfactant.
fragranced and unfragranced.
eating utensils, leaving them clean and streak free.
Areas of use Areas of use Areas of use Areas of use
2x6ml
600ml of water
1:50
Spray & remove
organic debris from
surface. Spray again
and allow 30 seconds
contact time.
Scan the QR codes
next to each
product to learn
more information!
Probiotic Multi Surface Cleaner
All Surface Cleaner
Surface Sanitiser Fragranced
BF068-1 1 litre
BF061-75 750ml BF061-5 5 litre
BF080-1 1 litre
for more
250
Apply to surface undiluted
83
A highly concentrated biotechnology based, all Removes atmospheric grime, finger marks
An all purpose sanitiser based on
purpose cleaning product suitable for all surfaces in and general soiling, leaving a sparkling
natural fermentation extracts and mild,
all areas offering superior cleaning and odour control
streak free finish. Also ideal for chrome,
biodegradable surfactant. Available in both
using renewable and sustainable ingredients.
plastic, glass, laminate and veneer.
fragranced and unfragranced.
Areas of use Areas of use Areas of use
XA195 17022022/001
Cooking Food Safely
C OKING INSTRUCTIONS
Stovetop: C ok bacon in a ski let over
medium medium-hig heat until
browned and crisp, turning to brown
evenly.
Oven: A range bacon in single layer in
sha lowbaking dish. Bake at 375ºF for
12 to 17 minutes or until browned
and crisp.
1 Remove any jewellery 2 Apply enough 3 Rub hands to
from hands and wrists cleanser to ensure it produce lather.
to allow effective
produces a good
cleaning. Wet hands thick lather.
with clean water.
1 Always follow recipes and cooking instructions 2 Use a clean thermometer to check foods are 3
precisely.
cooked properly. Refer to the safe
time/temperature chart below.
4 Lamb and beef can be eaten rare (except
5 If refrigerating after cooking, cool down food as 6
minced). Ensure the outer surface is thoroughly
quickly as possible.
cooked to kill any surface germs.
Reheating Food Safely
2.00
1 2 3
4 5 6
7 8 9
82ºC
1 When reheating foods, ensure that it is reheated to 2 Never reheat foods more than once.
3
the correct temperature. Refer to the safe
time/temperature chart below.
1 2 3
4 5 6
7 8 9
55
60
5 How to check the temperature of a fo
50
10
45 15 Use a clean probe. Insert the probe so that the tip is i
40 20 the centre of the food (or thickest part).
35 25
30
Examples of safe time/temperature combinations include:
80ºC for at least 6 seconds.
75ºC for at least 30 seconds.
70ºC for at least 2 minutes.
65ºC for at least 10 minutes.
4 Always keep to standing times as per instructions. 60ºC for at least 45 minutes.
This helps cook food completely.
2.00
1 2 3
4 5 6
7 8 9
4 Palm to palm.
x1ONLY
5 Right palm over the
back of the left hand
and vice versa.
7 Rotational rubbing 8 Rotaional rubbing 9 Grip the left wrist and 10 Rinse off all traces 11 Dry hands thoroughly 12 Discard paper towel
backwards and
of right thumb
work cleanser into of lather with clean with a disposable in waste bin, avoid
forwards with clasped clasped in the left the skin. Do the same water.
paper towel.
touching the bin.
fingers of the right hand palm, change hands with the right wrist.
in the left palm. Change and repeat.
hands and repeat.
Ensure any cuts and abrasions are covered with a clean waterproof plaster.
FOR: VINYL, THERMOPLASTIC, RUBBER, LINOLEUM, COMPOSITION,
ASPHALT, TERRAZZO, SEALED WOOD & SEALED CORK FLOOR SURFACES.
ALWAYS read, understand and adhere ALWAYS
ALWAYS
ALWAYS replace cap When a product
to label instructions and dilution rates, use protective safety check machinery for on container and
is to be diluted for
before using any chemical.
wear and sensible loose parts, cable, never leave any
spray application,
NEVER MIX CHEMICALS.
footwear.
plug before using. chemicals unattended ensure the spray bottle
especially where children is correctly labelled.
can reach them.
Take care when handling and
diluting products
POLISH STRIPPING
ITEMS REQUIRED:
SAFETY WEAR AND SIGNS
2 MOPS AND
2 MOP BUCKETS
SWEEPER MOP OR BRUSH
SCRUBBING MACHINE
AND STRIPPING PAD
WET PICK UP
A Put on safety wear.
(if available)
B Place safety signs.
EDGING TOOL
C Put water into bucket.
D Dispense correct measure of
CLOTH
polish stripper.
NEUTRALISER
E Add polish stripper slowly to
water in bucket to avoid
MEASURE
splashing.
POLISH APPLICATION
ITEMS REQUIRED:
SAFETY WEAR AND SIGNS
CLEAN MOP OR POLISH
APPLICATOR
MOP BUCKET OR TRAY
A Put on safety wear.
B Place safety signs.
C Ensure floor is clean and dry.
D Pour Polish into bucket or tray.
E Use plastic liner to protect bucket.
MAINTENANCE
ITEMS REQUIRED:
SAFETY WEAR AND SIGNS
SWEEPER MOP OR BRUSH
HIGH SPEED MACHINE
CLEANING/
BURNISHING PAD
BUCKET AND
A Put on safety wear.
B Place safety signs.
CLEAN MOP
C Sweep floor.
SPRAY BOTTLE
D If heavily soiled, mop with maintainer
or neutral detergent.
E Rinse and allow to dry.
A Ensure adequate ventilation. A Adjust machine handle to A Rinse well with clean, cold
B Sweep floor.
safe comfortable working water.
C Mop solution onto floor.
height.
B Remove with wet pick up or
D Leave solution on floor for 5 B Scrub floor thoroughly until all mop.
minutes, allowing it to work. polish is removed.
C Wipe skirting board with
C Use edging tool for edges damp cloth to remove
and corners.
splashes.
D Remove slurry with wet pickup
or mop.
Repeat above if
D Check floor is neutral ph.
necessary.
6”
A Place mop/applicator into polish.
B Lightly squeeze surplus from
mop/applicator.
C Spread polish thinly and evenly in
NORTH to SOUTH direction.
D Leave 6” gap at floor edge (this will
avoid build up)
E Leave to dry thoroughly,
approximately 30 minutes.
A Dilute maintainer in spray bottle as
per label instructions.
B Adjust handle of the high speed
burnishing machine to safe,
comfortable working height.
C Spray fine mist onto floor.
Professional
A Apply further coat of polish thinly and
evenly at right angles to first,
i.e. WEST to EAST over total floor area.
B Leave to dry thoroughly, approximately
30 minutes.
C The floor may require more than the
normal 2 coats of polish, depending on
age, porosity of floor and the system
being worked.
D Never put unused polish back in
container.
A Dilute maintainer as per label
instructions into mop bucket (water first).
B Mop solution onto floor, rinse and allow
to dry.
C Dry burnish with machine and
appropriate pad to help remove scuff
MEASURE
D Burnish with machine and
marks and enhance finish.
appropriate pad to remove scuff
D Mop sweep floor if machine does not
marks and enhance finish.
have a vacuum attachment.
E Mop sweep floor if machine does
not have a vacuum attachment.
Freezing Food Safely
WHEN FINISHED • Wash and clean all equipment used • Wipe down machinery and cable • Return all items to storeroom
ºC
-13
-14
• Always ensure caps on chemical containers are secure • Ensure storeroom is locked upon leaving
-15
-16
-17
-18
-19
-20
-21
N.B. This document is offered as guidance only. It is your responsibility to ensure that it reflects the use of the product in your operation and amend accordingly.
-22
1 Always check the 2 Freezer should be kept 3 Package food adequately 4 Do not overload the 5 When adding a lot of 6 Defrost, clean and
temperature of frozen
at -18ºC or below.
to avoid freezer burns.
freezer.
food to the freezer, set
disinfect the freezer
items upon delivery.
Regularly check and log
the temperature to the regularly.
If the temperature is
the temperature.
coldest setting several
above safe storage levels,
hours beforehand.
do not accept delivery.
Refrigeration Food Safety
ºC
5
4
55
60
5
3
50
10
45 15
2
40 20
35 25
30
1
For Guidance Only - Issued Without Prejudice.
0
x2
-1
MAX
-2
-3
-4
1 Fridge should be kept at 2 Cool cooked foods as 3 Store foods in airtight 4 Store raw meat
5 Arrange food to allow for 6 Clean and disinfect the
+1ºC to +4ºC. Regularly soon as possible and
containers.
separately or below
circulation of air.
fridge, handles and seal
check and log the
never leave for more than
other foods.
regularly.
temperature.
2 hours in the danger zone.
+5ºC to 63ºC
Stock Rotation
This chart shows how to mix common dilution rates into different containers. This chart gives the approximate number of measuring
cups, pumps or caps required to dispense the correct amount of neat product. N.B. Always add product to water
It is important to follow
all safety instructions
200ml 200ml
15ml 15ml 30ml 30ml 30ml MEASURING MEASURING
Always read the instruction 1 Place newer items 2 Use labels or dry wipe 3 Every time you remove
CAP
CAP
PUMP
PUMP
PUMP
CUP
CUP
towards the back.
board to record the
an item, check that it is
label and use as
dates items are placed within its use by date.
INTO
INTO
INTO
INTO
INTO
INTO
INTO recommended
into the fridge/freezer
Never mix cleaning
chemicals
Packaged Goods
After use, all measures
must be rinsed with water
5 10
600ml
Do not use food or drink
TRIGGER 5 10 5 10
LITRES
LITRES
SPRAY
LITRES
LITRES
LITRES LITRES
containers to measure or
store cleaning chemicals
NUMBER
NUMBER
NUMBER
NUMBER
NUMBER
NUMBER
NUMBER
OF
OF
OF
OF
OF
OF
OF
Dispose of unused cleaning
CAPS
CAPS
PUMPS
PUMPS
PUMPS
CUPS
CUPS
6 Intertwine the fingers of
solution from bucket as soon 1 Once opened, treat 2 Never store opened 3 Always transfer the 4 Wrapped foods such as 5 Do not freeze glass jars (which
1 part Product
canned and packaged cans, cartons or other
contents to a covered
sliced meats and
can break), cottage cheese
the right hand over the
to
1 parts Water
- - - - - - -
as the job is completed, goods as you would fresh non-resalable
container.
cheeses should always or yogurt containers, bread
left and vise versa. Pay
foodstuffs.
packaging in the
be re-covered using
wrappers or wax paper. These
1
part Product
5 parts Water
- - 4 - - 5 10
and wash out container
fridge/freezer.
cling film or sealed
are not airtight or thick
particular attention to
to
containers.
enough.
with water
the areas between
1 part Product
to 10 parts Water
- - 2 - - 2.5 5
fingers and finger nails.
Trigger sprays must be
1 part Product
to 25 parts Water
- - 1 7 - 1 2
labelled with contents and
N.B. This document is offered as guidance only.
It is your responsibility to ensure that it reflects your
1 part Product
operation and is amended accordingly.
50 parts Water
7 - - 3 7 - 1 the dilution ratio
to
1 part Product
100 parts Water
3 7 - 2 4 - -
If in doubt, dispose of
to
unknown solution and
1 part Product
to 200 parts Water
2 3 - 1 2 - - prepare fresh
1 part Product
to 400 parts Water
1 2 - - - - -
www.jangro.net XA159
N.B. This document is offered as guidance only. It is your responsibility to ensure that it reflects the use of the product in your operation and amend accordingly.
Fridge
Date
29/03/2015 3ºC
03/04/2015 3ºC
10/04/2015 2ºC
15/04/2015
1 8 ºC
Date
10/04/2015
Date
10/04/2015
Fr ezer
Date
10/04/2015
Signs & Wall Charts
Wall Charts
Jangro has developed a selection of helpful wall charts which guide
cleaning operatives on various cleaning tasks; ensuring a safe working
environment is maintained.
Floor Care
Cook
SAFETY FIRST
82ºC
Chill
Scan here
product details
www.jangro.net
www.jangro.net
XA180
XA151
Guide To Dilution Rates
Professional
Temperature Log
Temperature Log
29/03/2015 03/04/2015 -18ºC
10/04/2015 -19ºC
The correct hand-washing technique
Task Card
Professional
How to use this chart
Chemical
Measure
Water
Container
Amount of water
Dilution Ratio
1:1
1:5
1:10
1:25
1:50
1 : 100
1 : 200
1 :400
SAFETY
XA152
www.jangro.net
X A179
Catering Wall Charts
XA178 Colour Coded Chopping Board/Knife A3
XA154 Kitchen Hygiene Plan Wall Chart A3
XA155 Set of 10 Laminated Instruction Sheets A4
BB012 A4 holder for instruction sheets 1
XA161 Catering Cleaning Schedule A3
XA173 Dishwash Guide A3
XA179 Chill Wall Chart A3
XA180 Cook Wall Chart A3
XA182 Cross Contamination Wall Chart A3
XA183 Kitchen Waste Wall Chart A4
XA184 Personal Hygiene Wall Chart A3
XA171 Kitchen Hygiene Plan (Concentrates) A3
XA172 Set of 10 Instruction Sheets (Concentrates) A4
XA181 Kitchen Cleaning Wall Chart A3
Stainless Steel Holders for Charts
BB012 A4 holder for instruction sheets 1
General Charts
XA156 Colour Coding Wall Chart A4
XA152 Dilution Wall Chart A4
XA149 COSHH Good Practice Guide A3
XA168 Enviro Concentrates Guide A3
XA187 Enviro Soluble Sachets Guide A3
XA195 Natural Range Guide A3
Area Cleaning Charts
XA151 Floor Care Wall Chart A3
XA153 Toilet and Washroom Wall Chart A3
XA163 Washroom Area Cleaning Guide A3
XA170 Descaling & Disinfecting Showerheads A4
XA162 Housekeeping & Bar Chart A3
Hand Hygiene Charts
XA159 Hand Washing Guide A4
XA550 Jangronauts Hand Wash Guide A4
XA185 Sanitise Your Hands Guide A4
Safety Charts
XA186 Safety First Chart A3
Infection Control Charts
XA169 Infection Control (Chlorine Tablets) A3
XA157 Infection Control (Virucidal Cleaner) A3
Create your own hygiene wall
guide at:
wallchartcreator.jangro.net
242