Drawer menu
-
Cooking
-
Refrigeration
-
Food Preparation
-
Food Servery & Display
-
Beverage Machines
-
Warewashing & Laundry
-
Sinks, Tables & Storage
-
Kitchenware
-
Front of House
Jantex
Jantex Kentucky Mop Bucket and Wringer 15Ltr
£23.28(£27.94 inc VAT)
Delivery Information
Price Match
The Jantex Kentucky Mop Bucket and Wringer is a standard-format floor cleaning unit designed for daily use in commercial kitchens, bars, restaurants, and public areas. It consists of a 15-litre wheeled bucket fitted with a gear-action wringer and a long-handled press mechanism, allowing staff to wring out a Kentucky mop without kneeling or excessive manual effort.
In a busy kitchen or front-of-house environment, this kind of equipment needs to be practical and low-maintenance. The castor base makes it straightforward to move between areas without dragging or tipping, which reduces the risk of spillage on hard flooring. The gear wringer provides consistent wringing action without demanding significant physical effort from the operator, which matters during long shifts or frequent cleaning cycles.
Key practical features include:
- Colour-coded buckets to enforce cleaning area segregation
- Bright body colour with hazard markings to alert passing staff
- Castors for safe, controlled movement across kitchen and service floors
- Long-handled gear wringer to reduce physical strain
- Lightweight construction for ease of emptying and storage
The colour-coding system is worth following consistently. Blue is intended for bar and restaurant areas, green for public spaces, red for washrooms and toilets, and yellow for kitchen and food preparation zones. Maintaining this separation is a straightforward hygiene control measure and supports HACCP compliance in food preparation environments.
This is a suitable choice for most catering and hospitality operations running regular cleaning schedules. For sites with very high cleaning frequency or heavy-duty requirements, a more robust unit with a larger capacity may be worth considering.
If you are equipping a new site or reviewing your cleaning setup, the team is happy to help you think through what you need.
Frequently asked questions
Which colour should I use in a kitchen or food preparation area?
Yellow is designated for kitchen and food preparation zones under the standard colour-coding system. Using the correct colour consistently helps maintain hygiene area separation and supports compliance with food safety controls.
Is this bucket suitable for use with a standard Kentucky mop?
Yes, the bucket and wringer are designed specifically for use with Kentucky-style flat mop heads, which are the most common format in commercial catering and hospitality settings. If you are unsure whether your existing mop heads are compatible, it is worth checking before ordering.
How many buckets would a typical commercial kitchen need?
Most sites require at least one dedicated bucket per cleaning zone to maintain colour-code separation — a kitchen operation with food prep, a washroom, and a front-of-house area would typically need three buckets as a minimum. High-footfall venues or those running frequent cleaning rotations may benefit from having spares available to allow one to be in use while another is being emptied and rinsed.
£23.28(£27.94 inc VAT)
£23.28(£27.94 inc VAT)
The Jantex Kentucky Mop Bucket and Wringer is a standard-format floor cleaning unit designed for daily use in commercial kitchens, bars, restaurants, and public areas. It consists of a 15-litre wheeled bucket fitted with a gear-action wringer and a long-handled press mechanism, allowing staff to wring out a Kentucky mop without kneeling or excessive manual effort.
In a busy kitchen or front-of-house environment, this kind of equipment needs to be practical and low-maintenance. The castor base makes it straightforward to move between areas without dragging or tipping, which reduces the risk of spillage on hard flooring. The gear wringer provides consistent wringing action without demanding significant physical effort from the operator, which matters during long shifts or frequent cleaning cycles.
Key practical features include:
- Colour-coded buckets to enforce cleaning area segregation
- Bright body colour with hazard markings to alert passing staff
- Castors for safe, controlled movement across kitchen and service floors
- Long-handled gear wringer to reduce physical strain
- Lightweight construction for ease of emptying and storage
The colour-coding system is worth following consistently. Blue is intended for bar and restaurant areas, green for public spaces, red for washrooms and toilets, and yellow for kitchen and food preparation zones. Maintaining this separation is a straightforward hygiene control measure and supports HACCP compliance in food preparation environments.
This is a suitable choice for most catering and hospitality operations running regular cleaning schedules. For sites with very high cleaning frequency or heavy-duty requirements, a more robust unit with a larger capacity may be worth considering.
If you are equipping a new site or reviewing your cleaning setup, the team is happy to help you think through what you need.
- Choosing a selection results in a full page refresh.
- Opens in a new window.