Same as Olefin, I believe. This is a newly opened high-end resturant. The owner is a picky guy, but understandable considering how much he has put into the place. He agreed to a maintenance plan every 2 months, even though some areas didnt come out super great when I was done. The carpet wasnt bad except for the two entrances to the kitchen and the set of stairs going to the second floor. I cleaned with DS @ 6oz/gal. and bonneted the heavy areas. You can still see a difference though between those areas and other ones. I think I will extract these areas, but I want to make sure it looks just as clean. Any suggestions?

Matt,

I take care of a restaurant that opened last July. I clean the carpets there every 3 weeks. The carpet is manufactured by Lees carpet and I have to use their products to maintain the warranty. However, I had started out by just encapping the place (started in August) for about 2 months, and it just didnt seem to be able to keep up with the heavy traffic in the 2 main areas (exactly the same areas you have).

What I have found to work is scrubbing the traffic lanes with the cimex, followed by flushing with the steamin demon. I will make a couple of flushing passes, and if any visible soiling is left, I will scrub the area again with the 'mex and use a bit of juice, followed by some more hwe. The most important part is the second scrub, you can usually immediately tell that you removed that last bit of yucky dinginess with just the scrubbing alone.

PS: I hate restaurants.

I agree with Mr. Brown in my dislike for restaurants, but his method is right on target. Cimex/CRB alone is not enough in the long run. HWE alone is not enough, but together they will get the job done. I still do one for a friend (and he has the best food in town) and the method I found that works is the same as above; Pre-spray with Punch,5 min. of dwell, Cimex w/ Releasit DS, and then follow with the best flushing machine on the mkt. The SteaminDemon , IMHO, using Hot water only, and most restaurants have very hot water. I would do more of them if they would move all the table and chairs, which is the part I dislike.

I agree that a dual process of HWE and Encap. cleaning is the best approach, but I disagree in the way they are incorporated. My approach is to use enzyme presprays that are scrubbed in with my CRB followed by HWE. Then I follow up with a full, stand alone, encap cleaning.

To each his own, but it sounds like you have the right equipment to get it done properly.

i havent tried the steamin demon but i would love to .but i am not going to buy it just to try it this machine is way different than anything i have ever used including truckmounts . but the flow rates mke perfect sense on how/why it must work so well especially for restraunts

Thanks for the input guys, I will definatly try that combo!

You guys need to let the resturaunt owners know Olefin and resturaunts are not a good mix. Olefin LOVES oil making the carpet very difficult to clean and keep clean. Everytime I cleaned the trouble areas you are talking about I would use Soileze protector when done. This will help retard the absorbtion of oil.  I have a resturaunt I do I will flush it twice a year with a good enzyme cleaner, and the RX 20. Every 6 weeks I encapp it with DS.

i've been Encap'ing a high-end restaurant (not a grease pit) and lounge every 1.5 - 3 months for nearly 3 years now. spills in lounge area are ridiculous. looks fantastic when we are done and follow-up call is always great reviews.

i only use bonnets on my Cimex and use Sod. Perc.

thanx --- Derek.

Thats good news. BUT WHAT IS SOD. PERC.?

Thanks
Your Servant Alex

Olefin and Polypropylene are the same thing. They are oleophilic meaning that they will soak the oil into the fiber.