Need
Food residue, spills and grease build up in aisles, under tables, at the pickup counter and around live cooking stations. The traditional method means spraying, scrubbing, squeegeeing and drying in sequence: closing took a long time and was physically hard.
Scenario
Dining room, aisles, under tables and live cooking stations.
Solution
With the PUDU SH1 those four steps become one. Wash-and-dry in a single pass, plus access to low-clearance areas, solves the slippery, sticky floor. The venue can choose how often to clean according to traffic instead of waiting for closing time.
→Models used