Making a mop last: washing, drying and knowing when to replace
How to launder a mop head, why storing it wet in the bucket ruins it, and the signs that a head is finished.
Floor care for a small commercial kitchen
Grease, quarry tile and a floor that has to be safe at seven in the morning: what a small kitchen actually needs on hand.
Mop head types: loop-end, cut-end, microfibre and flat
What each head is good at, which floors suit which, and why the cheapest head is usually the most expensive one over a year.
The two-bucket method, and why one bucket spreads dirt
What actually happens in a single bucket after ten minutes, how the two-bucket system works, and when a divided tank does the same job.
Side-press or down-press wringers
The two wringer designs, which mop heads each suits, and why the wringer is the part of the bucket that fails first.
Choosing a mop bucket: 22, 26 or 35 quart
What the quart figure means in practice, how much a full bucket weighs, and which size suits a flat, a shop floor or a commercial kitchen.