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Mexican Restaurant

October 23 2007 at 3:19 PM
Ralph  

Loaded with grease. I plan to prespray with punch and then cimex. Has anyone had any luck with this?? I know I Know I am not a fan or Restaurants but.. It's a friend of a friend.


Ralph

 
 
AuthorReply
Jeff

Re: Mexican Restaurant

October 23 2007, 4:08 PM 


Not Mexican but very greasy and dirty, hope it pasted to this response

 
 
admiralclean

Re: Mexican Restaurant

October 23 2007, 4:25 PM 

As I said on ICS ... That really IS impressive.

I need a demo, Rick.

Can you get across the Bama border?

 
 
Phil R

Re: Mexican Restaurant

October 23 2007, 5:12 PM 

Not to stir the pot....but the nasty CDG I wrote about weeks ago looked good after OP'ing for about a day. It needed to be flushed. The spots and dirt all wicked up...it had too much detergent and needed to be acid rinsed....

Then...I rinsed it, op'ed it...now it can handle good ole OP'ing for a while. But it will need rinsing again.

Go back and see the carpet a few days from now.

 
 
Grant D

Restaurants

October 23 2007, 5:51 PM 

I don't have a Mex. I tried OP on 2 different restaurants, both were really bad. I've not had any success with them using encap products and LOTS of pads. It's hard to fathom that the mex could do so much better considering it isn't removing the dirt that I was with my OP. I figured I'd wait to bid restaurants until I either get a porty, stemin demon, or just forget it altogether.

However the picture above seems to prove me wrong, unless of course it all wicked back up.

There is a post on ICS where somebody dumped ammonia and 40 vol peroxide in his encap juice (quite a bit too!). His pics look amazing, but hard to believe that wouldn't ruin the encap process.


 
 
admiralclean

Re: Restaurants

October 23 2007, 5:57 PM 

Granted ... the GLS machine doesn't have quite to scrubbing ability as the Cimex, but it is more aggressive than an OP machine. I tried encapping a Mexican restaurant I do regularly when I read here on this board how much success people were having using encap in restaurants.

Well, it sucked with the GLS ... so it has to be the Cimes cuz it sure ain't the juice.

 
 
Jeff

About the picture above

October 23 2007, 6:35 PM 

I had cleaned this resturant monthly HWE within 1 week it looked bad, finally figured because of the neglect it had, not cleaned in 9 months, they use a wet and dry vacuum etc., I came to the conclution that perhaps the pad was holding alot of nasties and when HWE I kept bringing more out. I decided to try to concentrate on less moisture and concentrate on the fibers themselves I tried the Cimex using Releasit DS with very hot water, Punch prespray and Fiber max pads. I have cleaned it 3 times in a row using Cimex and the above chems. I have cheacked it weekly and seems to be maintining well, much better than the HWE. I do use a air mover while I'm there so I can see potential problems none so far. I do take my time from unload to load, vacuuming, moving tables and chairs all by myself 2.5 hours, one wet pass 2 dry passes 800 + S.F.. The owner is satisfied in fact after the first time I took before and after pictures and told him to continue this type of cleaning I would need an addtional $30.00 per cleaning, not a problem. Hope this helps others

 
 

Rick Gelinas

Re: Restaurants

October 23 2007, 6:57 PM 

We don't recommend encap for GREASY restaurant carpets. With encapsulation you're essentially playing PacMan with a crystallizing polymer. There's a limit to how much soil we can reasonably expect a polymer to swallow. And consuming a ton of lard and grease (like you'd have in a typical Mexican restaurant) with even the best polymerized detergent is honestly pushing the envelope more than it was intended. Encap is PERFECTLY SUITED for maintaining the lion's share of commercial carpet = the soil loads that comprise 99% of the carpet in a typical business setting. By comparison, the grease pits should probably be hot water extracted to achieve the best results.






Rick Gelinas
rick@excellent-supply.com


    
This message has been edited by cimex on Oct 23, 2007 7:00 PM


 
 
admiralclean

Re: Restaurants

October 23 2007, 10:39 PM 

What a breath of fresh air.

A salesman that is willing to discuss limitations to his method, products or equipment.

You deserve a hug by danny, Rick

 
 
Dion

he's consistent

October 24 2007, 2:16 AM 

I think Rick has been pretty consistent discussing the uses and limitations for encap. It is everyone else that tries to push the envelope.
Nothing wrong with that. I think a little experimenting lets you know what you might feel confortable with.

 
 
ANTHONY HERNANDEZ

Re: he's consistent

October 28 2007, 5:15 PM 

i don't know what you guys are saying all i know is that when i used to do restraunts with the mex and ds 4 oz per gallon with really hot water it looked like i was using an rx 20 with the steam billowing out and the cleaning results just walk going really slow in straight lines especially when you use the grout brushes.....

 
 
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