GuidesGerman cockroach monitoring for restaurants

German cockroach monitoring for restaurants

A commercial kitchen is a German cockroach habitat by design: heat, water, food residue and eight quiet hours a night. Bait still does the killing. Monitoring decides where the bait goes and whether the last visit worked.

Placement

Warm equipment first: the dishwasher, the pass, the fridge motors and the dry store. Then a grid along the skirting. The unit sits flush on the floor and is never opened during service, so it can stay in place through a health inspection.

Nymphs are the signal

Adults wander. Nymphs do not travel far from where they hatched, so a unit that begins counting small bodies is reporting a breeding population close by. That kitchen needs treatment this week, and the console tells you which one.

Proving the programme

After bait, counts should fall. If they do not, the bait, the sanitation or the harbourage search needs revisiting. A year of timestamped counts is a better record for an auditor than a stack of dated glue traps, and it is produced without anyone reading a card.

The German cockroach monitor Request a kit

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