One Should Not Underestimate the Importance of Buckets
Buckets, in one form or another, have been around for thousands of years and although their design has evolved almost beyond recognition, over the millennia, their fundamental purpose has remained much the same: the transportation of water and various other materials. Ancient origins aside, the name given to these useful vessels is comparatively modern, having been first coined as recently as the 13th century.
No longer made from animal skins or their internal organs and with handles of rope, galvanised or enamel-coated iron, stainless steel, and synthetic polymers have now become the materials of choice to produce the more practical buckets of today. Now used to carry water, vegetables, sand, and similar substances, few homes are without one or two while, in a number of industries, they frequently form an indispensable component of their hygiene programmes.
In conjunction with a mop or a squeegee, these containers provide a convenient means to hold and transport water and detergent when cleaning floors, walls, and work surfaces. However, while these vessels clearly play an important role in maintaining workplace hygiene, that role is not limited to cleaning operations.
Buckets are manufactured with fixed capacities from 5 or 6 ℓ to around 20 ℓ and plastic ones often have calibration marks on the inside and a spout for easy pouring. They are a convenient means to deliver measured quantities and, consequently, they are frequently employed by the food-and-beverage industry to measure and dispense ingredients used in their products. A choice of colours helps to reduce the risk of cross-contamination between products
Producing processed foods demands the highest standards of hygiene to minimise the risk of contaminants, especially microorganisms. Consequently, the buckets intended for this industry must be of a material that can be steam sterilised. As is the case with most hygiene products used by this industry, the answer is food-grade polypropylene. The material is capable of withstanding temperatures from -20 °C to 121 °C; the latter being the temperature required of an autoclave to ensure killing both live bacteria and their spores.
