Pardon Me,
I have read extensively on restaurants that all of you have posted.
Three questions.

#1
When you mean by 50/50 and do you have an extra pump sprayer for pre-spray on hand for nasty carpets

#2
Do you go through pads quickly? I went through two sets on just 2000 sq. ft.

#3
Would you recommend those enzymes pre-spray for food & grease?


Afterglow Services
Commercial & Residential Carpet Care

#1 No
#2 No, and
#3 No

(1) The concentrated spray is generally used for "spill treatment". When used correctly it can completely eliminate recurring spills. It also can be used as a handy spotter at this dilution. This mix is typically used in bottle with a trigger sprayer.

(2) The beige FiberPlus pads have a run time of about 5 hours. The gray FiberPlus Max pads don't last quite as long (however they make up for it with considerably higher agitation). If you're cleaning at the average of 2,000 sq ft per hour you should get about 10,000 sq ft per set of pads. Of course, there are going to be variables with various types of carpet, for instance a coarse olefin loop carpet will wear the pads faster than a softer nylon carpet. Just MAKE CERTAIN that you're not replacing your pads too soon. Wear them down to about 1/4" (till their essentially gone) before you replace them.

(3) Enzyme pre-sprays will definitely defeat the function of the crystallizing polymer. Encapsulation will not occur properly. Enzyme products need to be rinsed thoroughly.

I don't recommend encapsulation for Greasy Restaurants. Keep in mind that we're basically playing Pack Man with a polymer. The crystallizing polymer is what's consuming the soil. So a massive load of grease is taking the soil munching capabilities of the polymer to the extreme. That being said, moderately oily conditions can be handled just fine with Releasit. It loves oil. But really greasy carpet that would require an enzyme is not what this system is intended for. Lighter oils like you'd find in a cleaner restaurant setting will do just fine. Encapsulation works great for what comprises 99% of the commercial carpets (everything except for HEAVY grease).




Rick Gelinas
encapman

Mark, I have found that the seafood restaurant I clean tends to be greasier than some of the others. Actually, the next time I do this one, I will probably hwe most if not all of it. Hopefully I will be able to encap some of it. A Mexican restaurant and a gourmet restaurant have responded well with encap, however I do hwe the areas coming from the kitchen since they tend to be the greasiest (is that a word?). I am currently speaking with several other restaurant owners and managers. First, check to see just how greasy the areas near the kitchen doors are. If they are dark black, you are probably gonna need to hwe the entire restaurant. If they are a lighter black, and the traffic lanes leading away from them tend to lighten in blackness, you can probably encap, but hwe the area by the kitchen. It also helps if the carpet is a darker color. The lighter ones obviously show the grease better! Whatever you do, get in the door by marketing this new technology. If you don't think the greasy carpet will respond well, then suggest hwe or a combination. It makes you look like a pro and that you know what you are talking about. If you try encap and the carpet is too greasy, simply tell them that and offer any bad looking areas at no charge. They will appreciate the fact that you actually DO care about the appearance of their carpet!
Good luck.

I get about 1000' per side on my pads, than they go to the laundromat. some I've washed 10-12 times. I use white burnisher pads for cleaner stuff, and blue ones on crappy stuff.

Brian