You clean the bench. Your food gets the rest.

You spray, you wipe. It’s the routine everyone uses on a kitchen bench, and it works fine for crumbs and coffee rings. What it doesn’t do is leave the surface actually clean. Everything you spray on your bench has just made contact with the food you’re about to prep on it. This fortnight, Oskar wipes down a kitchen bench with micro-dry steam. Same spray and wipe, except what hits the surface is heat, not chemicals. It kills germs on contact and evaporates before you’ve lifted the cloth. Nothing left for your food to touch.

Hold the lance close

Held close, steam disinfects. From further out, it just cleans. Get in tight anywhere you want germs actually dead. The spot where the raw meat was, the corner nearest the sink.

Watch the episode on YouTube