I am doing a restaurant where in the past I HWE. It is not the typical CGD carpet. looks like a commerical yet has a small pile to the carpet.

Has anyone ever encapped this type of carpet?

Just follow the same directions in my previous post. Now I got to go back to work, someone just called in for 3 rooms and a hall, a $39.95 job, LOL

When I began using this system I decided to try it out on a couple of buffet restaurants that we service once a month. The carpets are cut pile nylon with a colorful print. I wasn't sure if encap alone would work or not, but I figured this would be a good way to get a benchmark on how far we could push this system before it breaks. Well a few years have passed since we began this exercise and it's still going strong - we've had ZERO complaints. In spite of heavy traffic and high soil loads, the carpets are looking better than when we used to perform HWE on them.




Rick Gelinas
encapman

I have an event place that I clean quarterly they vacuum everyday and are VERY busy. Where Rick had Zero compalints I've had rave reviews from the owner and General Manager as to how their carpets "have never looked so good" and now consider me and my people as part of the staff. Previously they were HWE'd and they thought it was ok. It was funny early on they pointed out a few areas that they said had stains that just kept coming back. The GM and I were talking the other day and I said remeber that stain that you said was always here (where we were talking) he looked down and said "yeah vagely" and laughed.

Wayne, that sounds like the type of carpet in a restaurant that we have cleaned monthly since 2003. We “padcapp” this carpet with Punch every month and HWE with Punch every 6th cleaning for a good flushing. The HWE cleaning is done at a higher cost to the client.

A good maintenance program has kept this carpet looking like new. We were fortunate enough to be able to maintain it since it was installed.

On the other hand we used to clean two Mexican restaurant’s owned by the same man. He would wait 4 to 6 months before cleaning. The carpet would get saturated with grease. This was too much for “padcapping”, had to HWE. Every cleaning I told him that we needed to clean it every month but he never would. Price was also an issue with him, always trying to negotiate. I finally told him that if he didn’t want to work carpet cleaning into his monthly operating budget we would have to charge him by the hour. The dirtier that he let it get the longer it would take us to clean and the more it would cost him. We always dreaded cleaning his carpets and them money just wasn't worth it. I hate to loose a client but we don’t dread going there anymore. The sad thing is, we used to clean one of his restaurant’s before he had it. It was an Italian restaurant then. We cleaned it every month and kept it looking immaculate.

Sorry, got off track just VENTING a little. I hate seeing a carpet that we have meticulously maintained for 2 years go to pot. Whoops there I go again. I'll be quiet now.