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Using dusts in Commercial Kitchens

We like to use insecticide dusts for cockroach control because dusts can be easily injected into the cracks and crevices and other hidden places where cockroaches like to hide, and because dusts generally last a long time.

If you’re one of those pest control operators that is always partial to flushing out cockroaches, dusts can serve the same purpose. Most places in a commercial kitchen that can be flushed can be dusted instead. Dusting these sites is more cost-effective and safer. The down side for your customer is that most dusts take longer to work since the cockroaches must groom themselves and ingest the dust. You might not have a fast fix, but you will be offering a long-term solution.
 

Selecting the right dust

Be sure to consider all of the conditions at the site. You may find that you need to use different dusts in different areas of the account. Dusts are generally good choices for a commercial kitchen because:

  • They last for an extremely long time if they remain dry (but they are not effective if they get wet).
  • They have minimal toxicity to non-target organisms.
  • They are non-repellent so there is less risk using these dusts near bait placements.
Some dusts are designed to hold up well in the wet conditions of commercial kitchens, even floating when the area gets wet and settling back down when it dries.
 
Proper dust application
 
Insecticide dusts are very susceptible to drift. Careless application can mean ineffective control, as well as an inhalation hazard for the applicator.
  • Make sure you get the tip of your duster well into the target site.
  • Apply only a fine coating of dust, not little piles or clumps. A cockroach will walk through a dusting but will walk around a clump.
  • If you do misapply, clean it up immediately.

 


 

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