These wipes are used for cleaning and maintaining hygiene across kitchens, serving areas, bars, dining spaces and production lines. They help remove spills, grease, food residues, and surface contaminants to support safe and efficient operations.

Colour coded wipes are allocated to specific zones to prevent germs spreading between areas. For example, green cloths may be used for food preparation, blue for general surfaces, and red for bathroom cleaning. This system helps maintain hygiene standards.

Single use wipes reduce contamination risk because they are discarded after use. Reusable cloths are suitable for ongoing cleaning but must be washed, sanitised, and dried properly to remain effective. Many businesses use a mix of both depending on the task.

For heavy residues, meltblown polypropylene wipes and strong nonwoven wipes are commonly used. They absorb oils and fats efficiently and stay intact when wet, making them suitable for food prep surfaces, equipment cleaning, and bench wipe-downs.

Microfibre cloths remove dust, fingerprints and smudges without leaving lint or streaks. They are ideal for polishing glassware, stainless steel, bar surfaces and display areas. They can also be washed and reused many times while maintaining performance.