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Floor Scrubbing Machines

floor scrubbing machines
  • (scrub) dense vegetation consisting of stunted trees or bushes
  • Rub (someone or something) hard so as to clean them, typically with a brush and water
  • Thoroughly clean one's hands and arms, esp. before performing surgery
  • scrub: the act of cleaning a surface by rubbing it with a brush and soap and water
  • (scrub) (of domestic animals) not selectively bred
  • Remove dirt by rubbing hard
  • (esp. in manufacturing) Make or operate on with a machine
  • (machine) an efficient person; "the boxer was a magnificent fighting machine"
  • (machine) a device for overcoming resistance at one point by applying force at some other point
  • (machine) any mechanical or electrical device that transmits or modifies energy to perform or assist in the performance of human tasks
  • shock: surprise greatly; knock someone's socks off; "I was floored when I heard that I was promoted"
  • a structure consisting of a room or set of rooms at a single position along a vertical scale; "what level is the office on?"
  • The lower surface of a room, on which one may walk
  • All the rooms or areas on the same level of a building; a story
  • A level area or space used or designed for a particular activity
  • the inside lower horizontal surface (as of a room, hallway, tent, or other structure); "they needed rugs to cover the bare floors"; "we spread our sleeping bags on the dry floor of the tent"
floor scrubbing machines - The 2011-2016
The 2011-2016 Outlook for Commercial and Industrial Floor Sanding and Scrubbing Machines in Japan
The 2011-2016 Outlook for Commercial and Industrial Floor Sanding and Scrubbing Machines in Japan
This econometric study covers the latent demand outlook for commercial and industrial floor sanding and scrubbing machines across the prefectures and cities of Japan. Latent demand (in millions of U.S. dollars), or potential industry earnings (P.I.E.) estimates are given across some 1,000 cities in Japan. For each city in question, the percent share the city is of it's prefecture and of Japan is reported. These comparative benchmarks allow the reader to quickly gauge a city vis-a-vis others. This statistical approach can prove very useful to distribution and/or sales force strategies. Using econometric models which project fundamental economic dynamics within each prefecture and city, latent demand estimates are created for commercial and industrial floor sanding and scrubbing machines. This report does not discuss the specific players in the market serving the latent demand, nor specific details at the product level. The study also does not consider short-term cyclicalities that might affect realized sales. The study, therefore, is strategic in nature, taking an aggregate and long-run view, irrespective of the players or products involved.

This study does not report actual sales data (which are simply unavailable, in a comparable or consistent manner in virtually all of the cities in Japan). This study gives, however, my estimates for the latent demand, or the P.I.E., for commercial and industrial floor sanding and scrubbing machines in Japan. It also shows how the P.I.E. is divided and concentrated across the cities and regional markets of Japan. For each prefecture, I also show my estimates of how the P.I.E. grows over time. In order to make these estimates, a multi-stage methodology was employed that is often taught in courses on strategic planning at graduate schools of business.

75% (10)
Bristolians love their Clark's Pies
Bristolians love their Clark's Pies
If you have ever visited a chippy in Bristol and bought a pie to go with your traditional British supper, the chances are it will have been made by Clark's. Clark's has been making and selling pies from North Street in Bedminster, where it has been based for more than 70 years, sticking to a recipe that celebrates its 100th anniversary next year. Clark's Pies has just two varieties – steak and kidney (?1.40), and steak and ale (?1.60), the beer in the latter coming from the Bristol Beer Factory a few hundred yards from their North Street base. "We are made in Bristol and they are made in Bristol as well," Clark's Pies managing director Keith Prested said. "So we decided to join forces. We use their Red ale. I have to admit the tasting process to see what beer best suited our pie was hard work." Keith is married to Dawn Clark, the latest in a long line of Clarks to be involved with the business since Mary Clark made her first pie in Cardiff in 1909. Mary's son Percy moved to Bedminster in the Thirties and the firm has been Bristol based ever since. It employs 35 staff, including those who run the pie machines and make the pasties by hand each morning in two runs, between 8am and 8.30am, and 9am and 9.45am. They also have 10 drivers, including 73-year-old Bill 'Buster' Devonald from Hartcliffe who deliver pies from Chipping Sodbury to Bream. Keith had a lot to learn when he moved to Bristol with Dawn in 2001 to take charge of the company. The pair had met when they were both dancers in the Scottish Ballet, and Keith's only previous experience of the food industry was a holiday job at a Wimpy near Glasgow. But Keith was a quick learner and Clark's Pies remains in good hands, with Dawn acting as a director and secretary when not teaching ballet at Clifton High School (her former school) or looking after the couple's five-year-old daughter Ruby. The pies are also available from a bakery on the other side of the city in Redfield. The shop on Church Road used to be owned by the Clark family of Bedminster, but is now run independently. When the Bristol Evening Post visited Clark's shop in North Street, Bedminster, there was a steady stream of customers, many of who have been visiting the store for decades. "Clark's Pies is just Bristol, isn't it," said Jim Campbell, 67, from Bedminster. "I have come here for years. It's good old-fashioned grub and that's why I like it." Shirley Jones, 52, from Southville, agreed. "I like their pies, their sausage rolls and their pasties," she said. "They're all absolutely delicious." Keith said one of the secrets of Clark's Pies was that they had not changed their recipe in 100 years, only the way their pies are cooked. "The problem is that it's hard to get people who love their Clark's Pies to try any other flavours, but that has actually kept us in business. Bristolians love their Clark's Pies and they don't want to venture into anything else. "We tried a chicken pie for a while, but it just wasn't successful. Our customers don't like change. "I used to think that it was just that they stick to what they know, but it's more than that. They are reliving the past, remembering when they came into this shop as a young boy or girl with their parents or grandparents. "Obviously the machinery has been upgraded over the years, the pastry had to be modified slightly to work with it, but the shop has generally tried to stay the same and the essence is exactly the same as when Mary Clark made her first pie in 1909." Before she died in 2005, Nellie Clark, wife of Percy Clark, the son of Mary Clark, founder of Clark's Pies in 1909, spoke about the beginnings of the business in Bristol in the Thirties and Forties. "As soon as we moved to Bristol I started working in the shop in Bedminster. "There was a lot of hard work involved. Every time we had finished making the pies we would pour boiling water over the flag stones and scrub them until they were clean. "Everything in my time was made on the ground floor as the room in which pasties are currently made was my lounge. "All the machinery we had in my time was operated by hand, including the mangle for making pastry. "There were only two or three people working in the shop at that time as we didn't have many orders and the ones that we did have were all picked up by hand from the shop as we didn't have any vans. "When the war was on, we couldn't get meat so we used to make vegetable pies and customers used to come in specifically asking for 'Auntie Nellie's vegetable pie'. The pies used to contain home-grown vegetables from Percy's allotment. "We didn't have any heating or fuel for the ovens so we used to cook using heat lamps. We kept chickens in the loft but they didn't produce eggs as we didn't have enough food to keep the birds healthy. However, myself and one other person managed to keep the shop
inverted mcb
inverted mcb
KD and I put together the inversion machine she'd purchased and we had a blast taking turns on it. I am not accustomed to having my body movement hinged upon the location or position of my arms, though. In fact, while tilted at this position I moved my hand to my face to itch my nose and that simple movement caused me to be flung back upside-up. (bwt, if you've never felt slender and would like to. even for just a moment, hop on this kind machine and have a friend take a picture of you tilted at 60 degrees. All the blurbs and blobs and jellyish parts will be shifted around and you'll appear to be svelte. There, see? You're already thinking thinner.) p.s. If you're feeling especially zesty have your friend take a couple of photos of you hanging there upside down, braless, with your shirt over your head. You might be amazed (revolted, sickened, gobsmacked, whatever) by the results. and, apropros of nothing, here's a tale: I had a part-time cleaning job in addition to my regular full-time job when my son was younger. One particular night I was cleaning one of my assignments - a fitness supply store. While vacuuming and dusting and scrubbing their toilets I got to wondering how some of the wackier looking equipment worked, so I strapped myself onto one of the inversion machines in their showroom. It was at this point in time when I made a mental note to myself that if I ever felt the need to satisfy my curiosity, I should probably figure out how to use it before I ever strap myself in again. I was stuck upside down for several panicked moments until I bent awkwardly around to hand-over-hand my way up the a-frame of the legs. And I never played on their equipment again.

floor scrubbing machines
floor scrubbing machines
The 2011 Report on Commercial and Industrial Floor Sanding and Scrubbing Machines: World Market Segmentation by City
This report was created for global strategic planners who cannot be content with traditional methods of segmenting world markets. With the advent of a "borderless world", cities become a more important criteria in prioritizing markets, as opposed to regions, continents, or countries. This report covers the top 2000 cities in over 200 countries. It does so by reporting the estimated market size (in terms of latent demand) for each major city of the world. It then ranks these cities and reports them in terms of their size as a percent of the country where they are located, their geographic region (e.g. Africa, Asia, Europe, Middle East, North America, Latin America), and the total world market.

In performing various economic analyses for its clients, I have been occasionally asked to investigate the market potential for various products and services across cities. The purpose of the studies is to understand the density of demand within a country and the extent to which a city might be used as a point of distribution within its region. From an economic perspective, however, a city does not represent a population within rigid geographical boundaries. To an economist or strategic planner, a city represents an area of dominant influence over markets in adjacent areas. This influence varies from one industry to another, but also from one period of time to another.

In what follows, I summarize the economic potential for the world's major cities for "commercial and industrial floor sanding and scrubbing machines" for the year 2011. The goal of this report is to report my findings on the real economic potential, or what an economist calls the latent demand, represented by a city when defined as an area of dominant influence. The reader needs to realize that latent demand may or may not represent real sales.

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