The Nilfisk Dryft micro scrubber effortlessly cleans hard-to-reach areas, including congested spaces, corners, edges, narrow gaps, and around obstacles. More hygienic than a traditional mop and as compact as a stick vacuum, Nilfisk Dryft provides a deeper clean across the entire floor. It’s the mop’s natural successor for the times we live in. Reach out to schedule a demo, Rich Nelson (650) 219-1277

Turn the biggest challenges into small ones. Handle the most complex cleaning environments with confidence, in any industry. Unmatched Reliability: Proven cylindrical deck design increases lifespan. Easier Than Ever: All command functions are integrated into the steering wheel. Quick access allows for seamless on the go adjustments. Operator's hands are always in contact with the wheel. Quick and Nimble: Access those hard to reach places with a best in class turning radius of 63 inches. Nilfisk is your Trusted Cleaning Resource. We are here to help and offer free site surveys at any of their wineries or warehouses. These surveys allow us to use our industry experience, to make the correct recommendation for your members. Reach out to schedule a demo, Rich Nelson (650) 219-1277

Bottling is where everything comes together, and where small sanitation gaps can have the biggest consequences. Even clean, stable wines can run into trouble if bottling lines aren’t properly cleaned and sanitized. Think about critical areas: complex filler components, hard-to-reach valves and gaskets, and inconsistent CIP coverage. In the presence of microbes, these factors all contribute to an environment prone to contamination. The risk? Spoilage organisms, refermentation, off-aromas, and reduced shelf life; all introduced at the point where there’s no opportunity to correct course. From there, the impact can escalate quickly, leading to rework, dumped wine, packaging holds, and ultimately, brand damage. The good news is that these challenges are manageable with the right approach. But bottling line sanitation isn’t one-size-fits-all. It requires the right chemistry, well-designed protocols, and a clear understanding of your specific equipment and wines. A strong program starts with

The compact and highly maneuverable SC401 walk-behind scrubber dryer offers all the speed, accuracy and ease-of-use you need for better cleaning of floors. To make things complete this high-performance machine has an extremely low sound level to enable daytime cleaning – even in sound sensitive areas. Reach out to schedule a demo, Rich Nelson (650) 219-1277

Check out the telescopic carbon fibre vacuum extension pole that allows you to get to otherwise unreachable places.

The surge in no- and low-alcohol wines is creating exciting opportunities for wineries to reach new consumers. But as many producers are discovering, removing alcohol changes more than just the label. It fundamentally shifts how these wines behave from a food safety standpoint. In traditional wine, alcohol plays a major role in suppressing microbial growth. Once that protection is reduced or eliminated, the product begins to behave more like a ready-to-drink beverage. This means that microorganisms, including food-borne pathogens such as norovirus, Listeria monocytogenes, and E. coli, are more likely to survive and grow if proper controls are not in place. Many winemakers are surprised to learn that their existing cleaning and sanitation programs may no longer be sufficient. Higher residual sugar levels, additional processing steps like dealcoholization and blending, and increased handling during filling all create new opportunities for contamination. Controls that worked well for trad

The surge in no- and low-alcohol wines is creating exciting opportunities for wineries to reach new consumers. But as many producers are discovering, removing alcohol changes more than just the label. It fundamentally shifts how these wines behave from a food safety standpoint. In traditional wine, alcohol plays a major role in suppressing microbial growth. Once that protection is reduced or eliminated, the product begins to behave more like a ready-to-drink beverage. This means that microorganisms, including food-borne pathogens such as norovirus, Listeria monocytogenes, and E. coli, are more likely to survive and grow if proper controls are not in place. Many winemakers are surprised to learn that their existing cleaning and sanitation programs may no longer be sufficient. Higher residual sugar levels, additional processing steps like dealcoholization and blending, and increased handling during filling all create new opportunities for contamination. Controls that worked well for trad