Jangro Catering & Hospitality Supplies Catalogue

More documents

Recommendations

Info

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
First Aid & Fire Safety First Aid & Fire Safety A range of first aid and fire safety equipment to provide immediate assistance to anyone suffering from an injury and help maintain a safe environment for employees and visitors. 244 First Aid 246 Fire Safety
Page 2 and 3:
Welcome Keep bang up to date with t
Page 5 and 6:
Barware Barware Whatever the task,
Page 7 and 8:
Flair Bottle 750ml Ideal for traini
Page 9 and 10:
Straws & Dispensers Paper Straws 10
Page 11 and 12:
Save and Pour Bottles Durable conta
Page 13 and 14:
NEW Serving Barware Non Slip Walled
Page 15 and 16:
Stand-up Opener and Catcher Size H
Page 17 and 18:
Jangro Beer Pipeline Cleaner A powe
Page 19 and 20:
Glassware Glassware Discover everyd
Page 21 and 22:
Cabernet Made from Krysta, a propri
Page 23 and 24:
New York Come with a fully tempered
Page 25 and 26:
B Beer Glassware A Tulip Headstart
Page 27 and 28:
Champagne Glassware Open Up Flute A
Page 29:
Jugs and Carafes Glassware A B Arc
Page 32 and 33:
Front of House Crockery Orion Range
Page 34 and 35:
Front of House Crockery Genware Por
Page 36 and 37:
Front of House Crockery Genware Por
Page 38 and 39:
Front of House Crockery Terra Porce
Page 40 and 41:
Page 42 and 43:
Page 44 and 45:
Front of House Crockery Terra Stone
Page 46 and 47:
Front of House Contemporary Cutlery
Page 48 and 49:
Front of House Parish Cutlery Genwa
Page 50 and 51:
Front of House Oven To Table Enamel
Page 52 and 53:
Front of House Buffet & Display Cha
Page 54 and 55:
Front of House Table Presentation T
Page 56 and 57:
Front of House Table Presentation O
Page 58 and 59:
Front of House Table Presentation 1
Page 60 and 61:
Front of House Table Service Oil an
Page 62 and 63:
Front of House Table Service The Ja
Page 64 and 65:
Beverage Barista Graduated Milk Jug
Page 66 and 67:
Beverage Table Service NEW Stainles
Page 68 and 69:
Catering Disposables Sustainability
Page 70 and 71:
Catering Disposables Sandwiches Whi
Page 72 and 73:
Catering Disposables Cold Takeaway
Page 74 and 75:
Catering Disposables Hot Takeaway P
Page 76 and 77:
Catering Disposables Hot Takeaway T
Page 78 and 79:
Catering Disposables Hot Takeaway S
Page 80 and 81:
Catering Disposables Disposable Cut
Page 82 and 83:
Catering Disposables Drinkware - Ho
Page 84 and 85:
Catering Disposables Drinkware - Co
Page 86 and 87:
Catering Disposables Drinkware - Ba
Page 88 and 89:
Catering Disposables Drinkware - Ba
Page 90 and 91:
Catering Disposables Drinkware - St
Page 92 and 93:
Catering Disposables Tableware - Na
Page 94 and 95:
Catering Disposables Tableware - Na
Page 96 and 97:
Catering Disposables Tableware - Do
Page 98 and 99:
Catering Disposables Film & Foil Ja
Page 100 and 101:
Catering Disposables Food Labelling
Page 102 and 103:
Catering Disposables Food Labelling
Page 105 and 106:
Kitchenware Kitchenware A comprehen
Page 107 and 108:
Cook & Bake Satin wash fi nish insi
Page 109 and 110:
Cook & Bake Kitchenware Baking Mat
Page 111 and 112:
Cook & Bake Kitchenware Genware Fla
Page 113 and 114:
PP Gastronorm Containers Storage &
Page 115 and 116:
Storage & Gastronorm Kitchenware Fl
Page 117 and 118:
Cake-Sandwich Tongs AT620 7.25” (
Page 119 and 120:
Genware Apple Corer Utensils Kitche
Page 121 and 122:
Utensils Kitchenware Dough Cutter P
Page 123 and 124:
Kitchen Knives Designed to meet san
Page 125 and 126:
Dial Thermometer This fridge/freeze
Page 127 and 128:
Equipment & Furniture Equipment & F
Page 129 and 130:
Light Equipment Equipment & Furnitu
Page 131 and 132:
Page 133 and 134:
Page 135 and 136:
Catering Urn Commercial stainless s
Page 137 and 138:
Child High Chair Hygienic Polypropy
Page 139 and 140:
Hotel Hotel Everything your rooms w
Page 141 and 142:
Taylor of London The traditional Ta
Page 143 and 144:
Complimentary Hotel Sanitized WC St
Page 145 and 146:
CL150-W Room Essentials Hotel HN205
Page 147 and 148:
Clothing & Footwear Clothing & Foot
Page 149 and 150:
Chef Jacket Short Sleeve The lightw
Page 151 and 152:
Footwear Clothing & Footwear Steeli
Page 153 and 154:
Bouffant Cap A soft lightweight cap
Page 155 and 156:
Heavy Duty Rubber Gloves Heavy duty
Page 157 and 158:
Kitchen Hygiene Kitchen Hygiene A s
Page 159 and 160:
Jangro Dishwash Powder Concentrated
Page 161 and 162:
Oven Cleaners Kitchen Hygiene Ratio
Page 163 and 164:
Sanitisers Kitchen Hygiene Jangro n
Page 165 and 166:
Jangro Catering Descaler Fast actin
Page 167 and 168:
Jangro Mini Centrefeed Rolls Pack o
Page 169 and 170:
KILLS 99.9% of Bacteria Skincare Ki
Page 171 and 172:
Premium Scouring Pad For general pu
Page 173 and 174:
Cloths and Wipes Kitchen Hygiene Ja
Page 175 and 176:
Foodservice Sweeping Broom Ideal fo
Page 177 and 178:
Housekeeping Housekeeping We have a
Page 179 and 180:
Sustainable Cleaning Housekeeping P
Page 181 and 182:
Sustainable Cleaning Effective With
Page 183 and 184:
Concentrates Housekeeping F3 Floor
Page 185 and 186:
1 Wash hands with antibacterial soa
Page 187 and 188:
Jangro Cleaner Polish Silicon-based
Page 189 and 190:
Jangro ntrl Foaming Washroom & Toil
Page 191 and 192: Combats Odours Including Urine Air
Page 193 and 194: Premium Heavy Duty Floor Polish Rem
Page 195 and 196: Jangro Lightweight Wipes Non woven
Page 197 and 198: Brushware Housekeeping Hygiene Nail
Page 199 and 200: Jangro TC20 Combo Unit Colour coded
Page 201 and 202: Different message on either side Sa
Page 203 and 204: Numatic Commercial NRV240 Tub Vacuu
Page 205 and 206: Window Cleaners Bucket Window Clean
Page 207 and 208: Washroom WASHROOM We have developed
Page 209 and 210: Jumbo Toilet Rolls AH401 AH404 Toil
Page 211 and 212: C-Fold Hand Towels S-Fold Hand Towe
Page 213 and 214: Tork Matic Tork Systems Washroom To
Page 215 and 216: Scott® Control 100% Recycled Scott
Page 217 and 218: GOJO® Skincare GOJO® LTX-12TM Mil
Page 219 and 220: NEW Hand Dryers Washroom Ultradry P
Page 221 and 222: Waste Management Waste Management W
Page 223 and 224: Slim Jim Step-on Containers - Resin
Page 225 and 226: Jangro White Pedal Bin Liners CM001
Page 227 and 228: Signs & Wall Charts Signs & Wall Ch
Page 229 and 230: HS013 Catering Signs Food Preparati
Page 231 and 232: Machine Safety Signs Catering Signs
Page 233 and 234: self adhesive Signs Catering Signs
Page 235 and 236: Catering Signs Signs & Wall Charts
Page 237 and 238: Catering Signs Laser Engraved Menu
Page 239 and 240: Door Signs Washroom Door & Directio
Page 241: Fire Exit Running Man FX04910R 150
Page 245 and 246: Eyewash-Wound Wash Solution Emergen
Page 247 and 248: A A-Board Signs ...................
Page 249 and 250: Gloves - Protective ...............
Page 251: Soup Container ..................76
Page 254 and 255: Index of Codes Index of Codes AT701
Page 256 and 257: Notes Notes 256
Page 258 and 259: Notes Notes 258
show all

Jangro Catering & Hospitality Supplies Catalogue

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?