The hygiene scenario in catering & canteens
At shift changes many staff must enter quickly; the hygiene step must be made mandatory without slowing this flow.
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High headcount and fast entry call for sensor hygiene units that do not reduce throughput.
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Hand disinfection and a turnstile crossing at the kitchen entrance secure hygiene before food preparation.
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Bonnet and mask dispenser units complete staff gowning at the entry point.
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AISI 304 stainless surfaces suit heavy use and frequent cleaning.
Recommended units for this sector
Hygiene units frequently chosen for Catering & Canteens facilities.
Common questions in this sector
Does a turnstile slow the flow at a busy kitchen entrance?
A correctly sized tripod turnstile releases quickly once the hygiene step is done, giving an auditable crossing. For busy entries it is planned alongside multi-station touchless sinks.
How many touchless sinks are needed at the kitchen entrance?
The number of staff entering at once is the deciding factor. For busy shift changes, multi-station (2–3) sinks prevent a bottleneck; for smaller entries a single station may suffice.
How is bonnet and mask dispensing standardised at the entry point?
Dispenser boxes (BM/BGM) for bonnets, masks and, if needed, overshoes, plus a waste bin for used items, are placed at the entry point — so staff pick up gear in an orderly, complete way during the crossing.
