Remco Introduces the Vikan Transport Line

The Vikan Transport Line is Now Available Through Remco!

Vehicles have different needs than factories or restaurants when it comes to cleaning. Car paint requires brushes to be soft and yet able to tackle tough grime. Windows need squeegees that are curved to handle the glass of different sizes. Tires require tough bristles that are shaped to be effective in small openings without scratching rims. For years, Vikan’s highly regarded transport line has helped drivers around the globe keep their wheels shining and their paint gleaming. Remco is proud to bring that line to North America.

Soft-Bristled Brushes

Gearheads know that finding a brush that cleans without scratching delicate paint isn’t an easy task. Luckily, Vikan’s hand brushes in the transport line are all made with soft filaments that wipe dirt and debris away without compromising paint jobs.

Soft/split bristle types are especially good at carrying detergent and water across larger areas, making them the perfect choice for washing. The soft brushes are excellent at sweeping away debris and can also be used with soap/water later in the process.

  • Soft Hand Brush
  • Soft/Split Hand Brush
  • Soft/Split Multi-Purpose/Rim Hand Brush

Waterfed brooms and larger brushes can be attached to handles to fit the needs of truckers. Attached to telescopic handles that reach up to 109 inches, these brooms and brushes can reach almost anywhere. Because they can be hooked up directly to hoses, you can wash the largest trucks and vans easily.

  • Waterfed Vehicle Brush with Adjustable Head
  • Waterfed Vehicle Brush
  • Waterfed High/Low Washing Brush
  • Soft/Split Waterfed Vehicle Brush

Tire and Detail Brushes

Specialty surfaces require specialty brushes. Whether you need to clean vents, tires, wheel wells, moldings, or dashboards, we have a car detailing brush to do the job. Brushes have stiff to soft bristles depending upon their intended use.

  • Interior Brush
  • Detail Brush Set
  • Long Handle Detail Brush Set
  • Stiff Rim Cleaning Hand Brush


Squeegees are essential for a streak-free shine. They can be used on windows or even on bodies after cleaning. Vikan offers two types of transport line squeegees: the Windshield Sponge/Squeegee that works well with windows, and the Wipe-N-Shines, which can be used on windows and truck/car bodies. The patented rubber-bladed Wipe-N-Shine Squeegees attach to any Vikan handle for added reach.

  • Windshield Sponge/Squeegee
  • 10-14” Wipe-N-Shine Squeegees


The Six-Stage Vehicle Cleaning Process

Professional cleaning requires the correct approach as well as the right tools. The Vikan six-stage process will leave the exterior of your vehicle spotlessly clean:

  1. Apply a good foam mix of detergent and water.
  2. Leave the vehicle to soak for a couple of minutes so that the dust and dirt loosen and bind to the foam.
  3. Wash the vehicle with lots of clean water to remove the dust and dirt, and prevent them from scratching the paintwork when using a brush.
  4. Using a water-fed or standard hand brush, wash the vehicle with water and detergent.
  5. Rinse the vehicle thoroughly with clean water.
  6. Use the rubber-bladed Wipe-n-Shine to remove wash water, and leave windows and paintwork streak-free.

5S in the Food Industry

Color-coded tools promote 5S programs

Sort, straighten, shine, standardize, and sustain. These five principles comprise the 5S lean manufacturing method that originated in Japan. While 5S can help any organization, the principles contained in the alliterative method should especially appeal to those in food processing for its ability to promote food safety through a clean, safe, and organized workplace.

5S principles are based on the idea that a well organized and clean workplace increases employee satisfaction, promotes worker safety, and decreases product waste. 5S relies on everything having its own place that’s easily identifiable. Like color-coding, 5S uses the idea of a “visual factory” that lets workers know at a glance where tools are and where they should be put back after they’re cleaning.


For the sort step, work areas should be cleared of things that aren’t needed daily. Discard junk that’s broken or simply not needed, along with broken tools. Items that are needed, but only on an infrequent basis, should be moved to storage. If an item is misplaced or stored illogically, it should be moved to a more convenient location.

Sorting can help minimize chances of cross-contamination and cross-contact by sorting food-contact and non-food-contact items apart from each other.
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Food Contact Tool Storage Best Practices

In many of my visits to food production plants, I see outstanding food safety procedures that can be shared as best practices. One of the easiest and most beneficial best practices to adopt is proper storage of food contact and cleaning tools. Selecting the right tools for specific tasks can mean a significant investment of time and other resources. A good storage plan for those tools will help to protect that investment and enhance food safety efforts.

Wall with Full Red Bracket color-coded food contact toolsThe way a food contact or cleaning tool is stored is almost as important as the tool itself. Implementing a hygienic tool storage system takes some time and effort, but will also provide many benefits once set up correctly. These benefits include better organization, prolonged life of tools, and maintaining the sanitary conditions of tools.

From an organizational perspective, having a storage plan ensures that tools are where you need them, when you need them. Production line supervisors are able to check defined tool locations at the conclusion of each shift. Showing a visual representation of the tools designated for the area enables each supervisor to quickly verify if tools are missing and identify the correct part number for any tools that need to be reordered. Also, tools go missing less often when a storage plan is specified.
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Cleaning and Sanitizing Basics for Food Plants

Food processing facilities turn out many products that nourish and feed our human communities; however, they also provide an attractive environment to encourage the growth of potentially harmful microbiological communities. How does your operation address these risks? Blue broom sweeping oats food processing food safetyThrough recent visits to production environments, we know how much effort goes into building sanitation programs that maintain hygienic conditions to protect the health of the intended human consumers. We’re also familiar with the complex codes and regulations, such as FSMA (Food Safety Modernization Act) and CFR Title 21: Food and Drugs, that exist to address the importance of proper food safety standards in food plants. Now more than ever, it’s important to know where to start when it comes to food safety.

Cleaning and sanitizing certainly go together, but are separate processes that achieve different outcomes. A GMP Training Module from the Cornell Charles H. Dyson School of Applied Economics and Management offers great definitions of cleaning and sanitizing. Basically, cleaning involves the removal of dirt, residue, and debris from the surface of bench tops, equipment, floors, and other surfaces in a food plant, and is performed prior to a sanitizing process. An effective sanitizing program is designed to reduce the number of pathogenic microorganisms such as bacteria, viruses, yeasts, and molds on a cleaned surface to acceptable levels through thermal or chemical means.

Cleaning and sanitizing procedures are unique to each food processing facility, and there’s no template. We have come to learn that building design, temperature, humidity, and oxygen content all factor in when considering a sanitation program. Also, the type of equipment present and the type of debris and microbiological risks involved will influence the program and affect the frequency and the type of cleaning and sanitizing procedures necessary. We’ve observed that many successful food processors designate a food safety team to determine the appropriate methods to maintain a hygienic environment for production. We’d like to hear about your sanitation program and experiences you’ve had at your facility.

The object of a cleaning process is to capture and remove food soils and then wash them away. Thorough cleaning of an area supports the integrity of an effective sanitizing process, and cleaning comes before sanitizing in every program. A soap- or detergent-based cleaning compound helps to emulsify fats and suspend undesired particulates in order to properly remove them from the area being cleaned. Cleaning compounds can neutralize many sanitizing agents, so they also must be completely rinsed before proceeding. This kind of information is typically readily available from your chemical supplier, so it’s a good idea to work with one who can provide you the knowledge and documentation you need relative to chemicals used in your program.

An effective sanitizing procedure is another piece of the puzzle in maintaining a hygienic environment for food processing. Microbiological risks are not controlled through good cleaning procedures alone. Your facility’s food safety team may rely on a variety of methods to ensure that the overall sanitation program achieves the desired reduction of microbial populations.

Cleaning and sanitizing programs are a critical part of every food processing operation. Our experience has taught us that designating one employee to be responsible for the oversight of food safety efforts is a good approach, and supporting that person with a team is even better. We’d like to hear about your sanitation program and the ways your food operation is going above and beyond for food safety. If you’re a new employee at your plant, or you’re just starting to learn about cleaning and sanitizing, download our basic checklist of factors to consider for cleaning and sanitizing. And tell us about your experience with sanitation: what does the process look like at your facility? What methods have you found useful?