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What is a dry and wet dual-purpose semi-disposable all purpose spunlace non-woven fabric cleaning cloth for catering and hygiene services?

• Basic Material: Made of spunlace non-woven fabric (formed by tangling fibers with high-pressure water flow), typically using food-contact-grade raw materials (such as polyester fibers, wood pulp fibers, or bamboo fibers, etc.), ensuring safety when contacting tableware and ingredients, and avoiding chemical residues or fiber shedding pollution.

• Special Processes: Some products undergo antibacterial treatment (such as adding silver ion antibacterial agents, nano-zinc oxide, etc.) or high-temperature sterilization processes to inhibit bacterial growth and comply with catering industry hygiene requirements.

• Food-Grade Cleaning Standards:

• Dry Use: Can directly wipe water stains and food residues on tableware and plates, or absorb oil droplets on kitchen countertops, avoiding scratches on tableware caused by rough fibers of traditional rags.

• Wet Use: Used with food-grade detergents to clean pots, cutting boards, baking pans, etc. The material has strong toughness, is not easy to break when wet, and can repeatedly wipe stubborn oil stains (such as burnt marks on baking pans and residues in oil pans).

• Zoned Use Design: Some products distinguish functions by color or texture (e.g., red for oil stain cleaning, blue for tableware wiping), helping catering enterprises achieve standardized operations of "separation of raw and cooked food" and "regional specialization", reducing the risk of cross-contamination.

• Semi-Disposable Scenario Application:

• Mild Contamination: For example, wiping clean tableware surfaces or non-oily areas of countertops, it can be washed and reused (generally recommended for 2-3 times) to reduce costs.

• Severe Contamination: In scenarios involving raw meat blood, garbage bin peripheries, heavy oil stains on range hoods, etc., it needs to be discarded immediately to avoid bacterial reproduction (meeting the catering industry's need for rapid cleaning with the principle of "discard upon contamination").

• Hygiene Compliance: Complies with the requirements for cleaning tools in the Catering Service Food Safety Operation Code, avoiding the problem of excessive bacterial levels (such as Escherichia coli, Staphylococcus aureus, etc.) caused by repeated use of traditional rags.

• Multi-Scenario Adaptation:

• Front-of-House: Wipe dining tables, chairs, glass windows, menu covers, etc., removing dust when dry and fingerprints/drink stains when wet.

• Back-of-House: Clean stoves, range hoods, refrigerator interiors, knives, and cutting boards, etc., with strong oil and water absorption capabilities to quickly clean up spilled soup and sauces.

• Cold Chain or Fresh Food Areas: Wipe drawers of refrigerated cabinets and areas around seafood tanks; antibacterial materials can reduce odors and bacterial growth caused by fresh food residues.

• Wipe oil stains and food residues on stove tops and frying pan surfaces, and use wet with detergent to remove burnt stains;

• Clean cutting boards and knives in fresh food processing areas (dry use to absorb blood and avoid cross-contamination);

• Wipe refrigerator internal partitions and cold storage door handles; antibacterial materials can inhibit mold growth.

• Quickly clean dining tables: dry cloth to remove food debris, wet cloth to remove drink stains (such as juice, soy sauce);

• Clean glass doors, windows, and display cabinets: dry cloth for dust removal, wet cloth with glass cleaner for wiping, leaving no water stains;

• Wipe tableware: such as fingerprints and water stains on western table knives, forks, and glass cups to ensure cleanliness before serving.

• Handle spilled soup or drinks from customers; dry cloth quickly absorbs liquids to avoid slipping risks;

• Wipe the surface of food containers before takeout packaging to ensure tidy packaging;

• In epidemic prevention scenarios, wipe high-contact areas such as door handles and ordering screens with disinfectant.

1. Hygiene Management:

• Avoid cross-use in different areas (e.g., separate back-of-house and front-of-house rags), and it is recommended to distinguish uses by color or labels;

• When reusing, clean with high temperature (≥60℃) or special disinfectants, and store in a closed container after drying to prevent secondary contamination.

2. Discarding Standards:

• Discard immediately if damaged, severely stained (such as unremovable soy sauce stains), or with odor;

• Do not reuse after contacting high-risk areas such as raw meat and garbage.

3. Storage Requirements:

• Store in a dry, ventilated cleaning cabinet to avoid moisture and mildew;

• It is recommended to use within 30 days after opening, and the shelf life of unopened products is usually 1-2 years (check package labels).

• Improve Cleaning Efficiency: Semi-disposable design reduces cleaning frequency, suitable for rapid cleaning during peak catering hours;

• Reduce Hygiene Risks: Antibacterial materials and zoned use specifications comply with the hygiene requirements for cleaning tools by catering regulatory authorities;

• Controllable Costs: More economical than disposable rags and easier to manage than traditional rags, suitable for bulk procurement in chain restaurants, hotels, canteens, etc.