Vikan - 4009 - Stainless Steel Hand Scraper, 100mm

Key Benefits

• 100mm stainless steel flex blade for effective removal of stubborn deposits.
• Helps remove sticky, dried and burnt-on food and ingredients.
• Particularly useful where residues could clog conventional cleaning brushes.
• Rounded protective corners help provide safer handling around equipment and surfaces.
• High-strength blade attachment provides robust performance for demanding food production environments.
• Ergonomic finger rest supports comfortable, controlled scraping.
• Hygienic design makes the scraper easy to clean between applications.
• Available in a colour-coded range to support cleaning-zone and equipment identification.
• Suitable for professional use across the food and beverage industry.
• Supports hygienic cleaning procedures within HACCP-based food safety systems.

Food Manufacturing & HACCP

Effective removal of food residues is an important part of maintaining hygienic production environments. The Vikan 100mm Hand Scraper can be used as part of a documented cleaning programme to help remove stubborn deposits before routine washing and sanitising.

For food manufacturers operating HACCP-based food safety systems, dedicated cleaning equipment and appropriate colour coding can help support hygienic zoning and reduce the risk of cross-contamination.

The scraper should be incorporated into the site's validated cleaning procedures, with appropriate cleaning, inspection, storage and replacement practices based on the individual production environment.

FAQs:

Why Use a Hand Scraper in Food Production?

Stubborn food residues can be difficult to remove using brushes alone. Sticky, dried or heat-affected ingredients can accumulate on machinery, tables, trays and processing equipment.

A flexible stainless steel hand scraper provides a practical way to loosen and remove these deposits, helping cleaning teams prepare surfaces for subsequent cleaning and sanitation.

The Vikan 100mm format provides a useful balance between scraping coverage and control, making it suitable for both general residue removal and more targeted cleaning tasks.

What is the Vikan 100mm Hand Scraper used for?

It is designed for removing sticky, dried and burnt-on food deposits and ingredients from equipment and surfaces in food manufacturing and other professional cleaning environments.

What is the blade made from?

The scraper features a 100mm flexible stainless-steel blade designed for effective removal of stubborn residues.

Why does the blade have rounded corners?

The protective rounded corners are designed to provide a more controlled scraping profile and help make the scraper practical for use around equipment and surfaces.

Is this scraper suitable for food manufacturing?

Yes. It is designed for professional cleaning applications and is particularly suitable for food and beverage manufacturing and food-processing environments.

Can this scraper be used as part of a HACCP cleaning programme?

Yes. The scraper can form part of a site's documented cleaning programme and colour-coded hygiene system. However, individual sites should determine its suitability through their own HACCP procedures, risk assessments, and validated cleaning methods.

What types of food residue can it remove?

It is particularly suitable for sticky, dried and burnt-on residues, including deposits from pastry, dough, chocolate, sauces, and other food ingredients.

Can it replace a cleaning brush?

Not necessarily. The scraper is particularly useful for loosening stubborn deposits that may be difficult to remove with a brush. It can therefore complement brushes and other cleaning equipment within a complete hygiene system.

Why use colour-coded cleaning equipment in food manufacturing?

Colour coding can help cleaning teams identify equipment allocated to particular areas or hygiene zones, supporting good hygiene practices and helping reduce the risk of cross-contamination.

Is the Vikan 100mm Hand Scraper suitable for food-contact surfaces?

Its suitability should be determined according to the specific surface, cleaning procedure, and manufacturer's instructions. Always follow your site's validated cleaning and sanitation procedures for food-contact equipment.