Color-coded wave-printed spunlace nonwoven fabric engineered for commercial food service, hospitality hygiene, and HACCP cross-contamination prevention. Exceptional scrubbing friction, machine washability, and rapid drying.
Engineered according to rigorous ISO testing protocols. Custom parameters available on request.
| Parameter / Property | Specification & Test Standard |
|---|---|
| Composition Blend | 70% Viscose / 30% Polyester, or 80% Viscose / 20% Polyester |
| Basis Weight Range | 40 g/m² – 100 g/m² (Standard commercial: 50, 60, 70, 80 gsm) |
| Slit Widths | 200 mm – 2400 mm (Pre-cut sheet sizes: 30x40cm, 35x50cm, or perforated rolls) |
| Color Standards (HACCP) | Blue (Seafood/General), Red (Raw meat), Green (Produce/Salad), Yellow (Bakery/Cooked) |
| Printing Ink Safety | Certified non-toxic, migration-resistant food contact compliant colorants |
| Color Fastness to Washing | Grade 4.5+ (Resists bleeding under hot water and detergents) |
| Machine Wash Durability | Reusable up to 20 – 30 commercial wash cycles without fraying |
| Drying Time | Dries 3x faster than cotton terry towels, discouraging bacterial growth |
| Anti-Microbial Treatment | Optional Sanitized® / Zinc pyrithione anti-odor technology |
| Packaging Formats | Perforated rolls, 1/4 folded flat packs, or converter jumbo rolls |
Precision hydroentanglement technology tailored for high-speed automated converting and durable end-use.
Instant visual differentiation prevents cross-contamination between raw meats, vegetables, and dining tables.
Resists repeated hot-water cleaning and dishwashing liquids while retaining bright coloration and fabric integrity.
Open-structured spunlace matrix expels water quickly, preventing stale damp odors typical of cotton towels.
Raised wave ridges mechanically agitate dried kitchen grime and food spills with minimal wiping effort.
Trusted across diverse industries from healthcare facilities to precision manufacturing.
Chef prep tables, stovetops, deep fryer wiping, and dining table sanitizing.
Cold display cases, cutting board sanitizing, and meat counter cleanup.
Guest bathroom wiping, mirror polishing, and room service bar cleanup.
Conveyor belt maintenance, stainless steel vat cleaning, and bottle filling line wiping.
Direct answers to the most common inquiries from sourcing directors and converting engineers.