Pal

Pal TX Disinfectant Surface Wipes are a pre-saturated, ready-to-use wipe designed for rapid disinfection of food preparation surfaces, equipment, and high-contact areas in commercial kitchens. Each wipe is formulated to be effective against 99.9% of bacteria, including MRSA, E.coli, Listeria, and Salmonella, as well as a broad range of viruses and fungi.

In a working kitchen, maintaining surface hygiene between tasks and during service is both a legal obligation and a practical necessity. These wipes support that requirement without disrupting workflow — there is no need to mix chemicals, measure concentrations, or wait for sprays to dwell. A single wipe can be used quickly on a chopping board, prep surface, or piece of equipment, and the operator moves on. That simplicity makes them well suited to busy service periods where thoroughness and speed both matter.

Key practical benefits include:

• BS EN 1276 and BS EN 13697 certified — meets recognised commercial hygiene standards
• Effective against a wide range of bacteria, viruses, and fungi including common food safety pathogens
• Pre-saturated and ready to use — no dilution or preparation required
• Suitable for use on food contact surfaces when used as directed
• 200 wipes per pack, providing reliable stock for ongoing kitchen use

These wipes are suited to any commercial kitchen where surface disinfection needs to be quick and consistent — from small café prep areas to larger contract catering operations. They are particularly useful in environments where allergen control protocols require surface cleaning between different food types. For very high-volume sites with heavy daily usage, it is worth considering whether larger pack formats would be more economical.

If you have questions about fitting these into a broader kitchen hygiene protocol, the team is happy to help.

This bundle combines six tubs of Pal probe wipes with a wall-mounted bracket, giving busy kitchen teams a practical, fixed location for probe hygiene supplies. Each tub contains 200 individual wipes formulated to clean and sanitise temperature probe tips between uses, helping to prevent cross-contamination when moving between different food types or temperature checks.

In a working kitchen, probe hygiene is a routine HACCP requirement rather than an occasional task. Having wipes positioned at a consistent, accessible point — rather than loose in a drawer or stored inconsistently — helps staff build the habit into their workflow without disrupting service. The wall bracket keeps tubs orderly, reduces the risk of wipes being misplaced during a busy shift, and makes it straightforward to see at a glance when stocks need replenishing.

The wipes are effective against a broad range of pathogens commonly associated with food safety incidents, including MRSA, E.coli, Listeria, Salmonella, and most viruses and fungi. This makes them suitable for use across meat, fish, dairy, and ready-to-eat food categories where probe cross-contamination is a genuine risk.

• Practical for any kitchen operating a documented probe hygiene procedure
• Wall bracket reduces clutter and keeps wipes at point of use
• Six-tub pack reduces restocking frequency in higher-volume sites

This bundle is well suited to kitchens of any size operating under HACCP controls. If your site goes through probe wipes at a particularly high rate, it is worth speaking with us about larger or more frequent supply arrangements.

These are single-use white polythene bib aprons supplied in a pack of 100, intended for food preparation environments where disposable protection and clear hygiene separation are practical requirements. Made from polythene at 14.5 micron thickness, they offer a basic but reliable barrier against splashes, light moisture, and surface contamination during routine food handling tasks.

In working kitchen environments, disposable aprons like these are commonly used during raw meat preparation, where a white apron makes any staining visible and helps staff and supervisors quickly confirm that cross-contamination risks are being managed. They are also well suited to mobile catering operations, event catering, food production lines, and any setting where frequent apron changes are needed but laundering a reusable garment between tasks is not practical.

• White colour makes contamination visible during raw food handling
• Disposable format supports hygiene protocols where frequent changes are required
• Suitable for raw meat preparation, food production, and mobile catering
• Supplied in a polybag dispenser for hygienic, one-at-a-time access
• Lightweight and low-cost, making single-use disposal straightforward

There are no installation requirements for this product. Storage space and dispensing access are the only practical considerations — the polybag format keeps the pack contained and reduces handling during retrieval. At 14.5 micron, these are a light-duty option appropriate for short-duration tasks rather than extended heavy work. For longer shifts or environments involving significant liquid exposure, a heavier-gauge or reusable alternative may be more appropriate.

These aprons are a practical fit for catering operations that need a cost-effective, hygienic, single-use solution — particularly where colour-coded food safety practices are followed. If you are unsure whether this specification suits your operation, our team is happy to help you work through the options.

Pal TX disinfectant probe wipes are a practical, everyday hygiene solution for commercial kitchens where temperature probes are in regular use. Each wipe is pre-saturated with a food-safe disinfectant solution that cleans and disinfects probe surfaces between uses, reducing the risk of cross-contamination when checking temperatures across different food types.

The wipes are approved to BS EN 1276 and BS EN 13697, which means they meet recognised bactericidal standards and are effective against 99.9% of bacteria under test conditions. Because the formula is non-tainting, they can be used on surfaces and equipment that come into direct contact with food without leaving any residual taste or odour — an important consideration in busy preparation areas where probes move frequently between raw and cooked products.

From a practical standpoint, these wipes support good HACCP documentation by making it straightforward for kitchen teams to disinfect probes as a routine step rather than an afterthought. Key operational points include:

• Food-safe formula leaves no tainting residue on probes or food contact surfaces
• Individually dispensed from a resealable tub to prevent drying out between uses
• Supplied as 10 tubs of 200 wipes, giving good forward stock for busy sites
• Meets BS EN 1276 and BS EN 13697 bactericidal standards

The resealable lid on each tub helps keep unused wipes moist, which matters in kitchens where a tub might sit open on a pass or prep bench through a long service. Buying in a case of ten tubs also reduces the frequency of reordering, which suits sites with high probe usage such as care catering, contract catering, and central production kitchens.

If you are unsure how these fit into your wider probe hygiene or HACCP cleaning regime, the team is happy to talk through what works in practice.