Zone the site before you bait
Split the premises into zones — cook line, wash-up, dry store, cold store surrounds, bin area and staff areas — and treat each as its own programme with its own bait count. Zoning prevents the classic failure where a spotless kitchen keeps re-infesting from an untreated bin store or riser.
Dosage per zone
Heavy commercial infestations need volume: budget roughly one 60 ml tube per medium zone for the first application round, with a second round on day 3 to 5 where bait has been consumed.
- Cook line: hinge points, equipment feet, under-counter voids, gantry uprights.
- Wash-up: behind the dishwasher, waste trap surrounds, splashback edges.
- Dry store: shelf uprights, pallet voids, wall-to-floor junctions.
- Cold store surrounds: motor housings and insulated panel joints.
- Bin area: door frames, drain surrounds, wall penetrations.
Monitor, then prove it
Number every monitor point and log counts weekly. A falling count is the evidence an environmental health officer wants to see, and it tells you which zone still has an untreated harbourage.
Everything below assumes a professional-strength bait — our German cockroach treatment kits kits ship with the applicator and placement map referenced here.
Working without downtime
Gel bait is odour-free with no fumes, so service continues during treatment. Apply during a close-down or between services, keep bait out of food-contact zones, and record the product, batch, date and locations in your pest management file.