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Due to the high temperature of steam (140-186 degrees celsius), all bacteria and germs are instantly dead. The steam has a shock effect, which is why all dirt is immediately removed from the surface and because steam vacuum cleaners suck in both dust and water, the dirt is hygienically sucked up immediately in the waste water container under the machine. Because of the high heat, chemical additives and cleaning agents are often unnecessary. This provides many savings, but you are still working according to the HACCP standard.

Thorough explanation and support from The Clean Experience

Then and now
The mop is a thing of the past, as it spreads the dirt and leaves a residue (layer) of cleaning agents. Next to that, expensive dust bags and filters are no longer needed in a steam vacuum cleaner. Water is the absolute filter. Dust and bacteria are no longer returning into the working and living environment.
The powerful cleaning appliances of The Clean Experience have a large range and are often equipped with a continuous boiler, so water can be refilled while you are working. Practical and easy to change attachments are also part of the standard.

The benefits for you in a row:


  • Economical, efficient, and more efficient work

  • Multifunctional and safe to use

  • Continuous boiler

  • Compact system

  • Environmentally friendly

  • Practical attachments are included

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Advice for the right steam vacuum cleaner?

Are you looking for the most effective and efficient solution to your tricky cleaning jobs? Steam cleaners from The Clean Experience are machines that can vacuum both wet and dry. Our high-quality steam machines often feature a hot water function (jet) making the steam cleaner suitable for any application. The experienced advisors of The Clean Experience are happy to give you concrete and result-oriented advice. Your situation is unique, so make use of our expertise.

Before you proceed to purchase a steam vacuum cleaner or steam cleaner, you might want to ask yourself the following questions:

  • What kind of surface (s) do you want to clean with it?

  • How many square meters do you want to be able to clean?

  • Which kind of contamination do you encounter the most?

  • Is the device intended for daily use or incidental?

  • Do you want to use the steam vacuum cleaner as a replacement for your regular vacuum cleaner?

  • Are you going to use the machine in a multifunctional way: windows, doors, floors, cladding and, for example, sanitary facilities?

You can already orient yourself on The Clean Experience site where you can find specific features of the cleaning machines.

If you want more detailed information, please contact your regional advisor. Call (or fill out the contact form) for a demonstration or quotation without any obligation.

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Commercial use

It goes without saying that all our cleaning machines have been extensively tested to guarantee quality and safety.
All professional steam vacuum cleaners are therefore provided with a TüV and CE mark.


We offer a wide range of steam engines which are proven to be used effectively in:

  • Food industry (HACCP standard).

  • Bakeries and butchers (HACCP standard).

  • Hospitality (HACCP standard).

  • Healthcare (bacteria-free).

  • Veterinary clinics (bacteria-free).

  • Dentists and dental laboratories (bacteria-free).

  • Hairdressing salons and Beauty centers (bacteria-free).

  • Swimming pool, Sauna and Wellness (bacteria free).

  • Automotive and Cleaning companies.

  • Shipping and Pleasure craft sector.

  • Etcetera.


The consultants of The Clean Experience are happy to share their knowledge with you about technical innovations and advantages in the field of steam cleaning. We come on location for a demonstration , to give tailor-made advice without obligation . Every specific business situation deserves a suitable solution.

HACCP when cleaning with a TCE steam cleaner or steam vacuum cleaner
What do the letters HACCP stand for?
HACCP stands for Hazard Analysis Critical Control Points

What exactly is HACCP?


  • HACCP means that checks are carried out on health risks for the consumer when manufacturing, packaging and shipping edible goods. It costs our society 450 million euros annually, because consumers contract food poisoning, such as salmonella, at home.

  • The chance of risks is also examined (Hazard Analysis). When a risk is identified, it is referred to as a Critical Control Point. We can imagine anything: Open waste containers; dirty cloths (used randomly for all kinds of purposes); brushes; cloths and sponges all together in one bucket, but also cleaning products that are cluttered together.

  • Private individuals also pose a risk of illness, due to incorrect use of dishcloths that are stored too wet, lie down for days and are used for anything and everything. That is a source for bacteria!

  • A management rule can be drawn up commercially, so that the risk of contamination is minimized.

  • Make sure that the different cleaning agents are properly marked. Sort the brushes and microfibre cloths by color and store them separatly from each other. Use the colored cloths and brushes for the purposes indicated by the color coding (see diagram).


Different situations apply within the production process of each company. The HACCP must be tailored to this according to their own hygiene plan.
It must be agreed which zone / area and with which color and product has to be cleaned.


For whom is HACCP mandatory?

How do you guarantee cleaning according to the color coding via the HACCP method?

Is it mandatory to work with colored cleaning brushes, cloths, buckets and sponges?

Cleaning and disinfection , what's the difference?

What does hygienic working with accessories / parts for the TCE steam cleaners mean ?

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