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Frequently Asked Questions
What is the cabinet really for?
Giving the hose somewhere it cannot leave.
On an open station it ends up on the floor.
Or on a reel people stop using.
Inside a cabinet the door shuts on it.
That is the whole product.
Why does that matter in food areas?
A floor hose touches what is on the floor.
Then touches food-contact surfaces.
It carries contamination between them.
And across a wet walkway it is a fall risk.
Both are why the cabinet is specified.
What does recessing gain?
The aisle keeps its clearance.
A proud station takes width from a route.
And gets struck by pallet trucks.
Set into the wall it is flush.
Corridors are measured, so this counts.
How is the cabinet itself kept clean?
By being built as a hygiene surface.
Stainless, with coved internal corners.
A sloped top so nothing settles on it.
And a drain point in the base.
A cabinet that holds water is worse than none.
Is servicing harder?
It can be, and it is worth checking.
Everything is now behind a door.
The door has to open fully.
And the layout leave room for a spanner.
Look at the internals before ordering.
Can it always be recessed?
Only where there is a void to take it.
And where the wall owner agrees.
A fire-rated wall is a construction decision.
So is a hygienic panel wall.
Surface-mounted cabinets exist for the rest.
Does it need its own drain?
A drain point in the base, yes.
Water comes off the hose as it coils.
And off the gun after every use.
That has to leave the cabinet.
Standing water defeats the purpose.