I have read posts before detailing how to clean very soiled restaurants, using Punch (HOT 12oz/gal.), Fiber plus, Mex and flush. (im using Steamin demon to flush) My concern is that the last several jobs I've had to use this method for produced several problems:

1. I could literally flush all day: every pass with the demon pulled out more soil, so over wetting was a reoccurring problem

2. If I padded after wards with either the Mex & bonnets or Challenger and thin ones, I could pad all day and still pull up more soil

3. The carpet did not look much better than when I started, considering the work I just put into it.

So my questions are this: Are there other products I should use in an extreme situation such as this (with grease involved), should I keep doing wet passes with the demon even though over wetting is occuring, and should I keep padding until there is no soil left comming out on the pads (im sure it will require more pads than I even own)? I also use two fans to facilitate drying, but usually even after a couple hours the areas are still very wet.

Thanks for any help any one can give me!!

Matt, I have tried many products on super greasy restaurant carpets. By far the best I have seen is a product called Relief by DSC products. I love Punch, and use a lot of it, but for these situations only Relief and HWE work for me.
Take a look.

I get the same results as above using Punch, DS, extraction with acid rinse, and pading.

I pad with all cotton pads, first to aggitate, then to try. Then I reutrn no less than 24 hours later to re-pad.

My restys look awesome

Phil, I'm sure that they do look great, but I would rather get done in one trip rather than go back the next day. Admire your dedication. Hope you are gettin well compensated for that extra trip.

Most restaurants I deal with don't want to pay very much. Right now I only do three of them that pay well enough to fool with. We don't solicit restaurants anymore. Restaurant work sucks!

I agree with Joe.

I was doing a resturant 4000 sq.ft. They didn't want to pay much. So i cleaned a few times to clean up their carpet real good and give them a quality job vs. the previous cleaner.
(Lots of extras involved)

They loved the work,end results. So much so they offered to contract at the price they were paying. But my only reason for cleaning at that price was with reciprocity in mind.
I got no reciprocation so they got no more cleaning from the servant.

What i would do (if i just had to have this resturant) is find out what it takes to get the carpet clean as it can get, sacrificing a little more on the front side. Then tell custy if you want to keep this carpet looking like this, it requires more frequent cleanings explaining why(using CMS evaluation sheet). Then summit the CMS Proposal for carpet maintenance with a bi-weekly plan. Total cleaning monthly. Interim cleaning/srcrub with Mex and Punch - exposed traffic areas. I would charge what i feel is worth my time.

If he doesn't respond then i would walk away from it and wait on his call. To take me up on my proposal.

Thanks
Your Servant Alex

The Time Left Is Reduced!!
USE IT WISELY!!

I am an OP man first, extraction second. I want the process I use (OP) to be my main thing...so, when I sell one of these, I explain the details as fast as i can. Then, I do the carpet, get em clean and simply explain why they need to stay on top of it.

restys usually fall off in the fourth quarter. "sorry, our budget is low right now, call us next month." In fact, the bydget has not changed, the manager knows if he cuts costs, his bonus is higher. so, sell em the extra service (coming back to pad) in the first quarter....then tell him:"Me and you both know your budget will be slow in your fourth quarter. Let's get em clean NOW so they can be maintained all year and when you cut your budget for your bonus (smile) your district manager wont care because your carpets will look awesome."

Funny thing, they'll keep me washing windows year-round because dirty windows can be seen from the street, dirty carpets can not.

If you try this...it will work. If you do not...nor will it.

Phil, is the money as good washing windows as cleaning carpet or is it more of a filler and way to get in the door?

Jeremy

Thanks for the relevant responses! Anyone have experiance using the Steamin Demon for heavy grease? is temprature a problem??

Matt, using the Steamin Demon is a great tool for restaurants and hot water is never a problem in restaurants. Remember they have different temp. requirements than residential. We do a couple of restaurants because we like to eat at them. We do comps on both of them, one is up scale and the other is a thai with outstanding food. They provide me with gift certificates in $15 and $20 denomanatios. Hey, it works for both of us, plus both recommend us and we do the same for them.

Extremely soiled Restaurants need to be flushed. I use Power Burst by ProChem. It is made specifically for nasty greasy restaurants. Use can scrub with your op machine using a fiber plus pad if there is one that fits. Or use a rotary with a pad or brush. Put down hot, aggitate, dwell 10 or 15 minutes and extract. Do not do more than a 100 st ft or so at a time. You do not want the juice to dry on you. I think you will find there will be less steps and less work when you hit a nasty loaded with grease. There is no way I would want to waste that mush time fooling with op and rinse and go back over it with cotton bonnets or pads for the money these palces want to pay. Remember each tool has its strong points. Altough I have never used op nor would I want to in that type of setting. I have no doubt punch might work well. But at what cost? IN this particual instance you are better off useing HWE with an enzyme that will break the protein bond. Put a glide on that demon if that is all you have for HWE. But a RX20 or possible a Roto Vac 360 would be a better choice. Just my observation over the years.

Bob

Thanks bob, just bought a glide last week, first time trying it out tomorrow night on that restaurant. I have read alot of different pre sprays that work, I think I will prespray with an enzyme & Mex, dwell, extract and then follow up after everything is done with DS and Mex.

Matt, Temperature might be a problem depending where you hook up your water supply. Ask what they have their temps at different sinks. Say the temp at the sink is 125, you will lose probably 25 to 35 degrees or more at the machine depending on hose run. How often do you do this restaurant? Are they a busy place? Use a air mover to help dry if needed. E-mail me direct if you would like. I do a restaurant every five weeks. It is a busy place. The isles going into the kitchen and comming out are always black 12 to 15 ft. out into the dinning room. In the summer all the way out to front of dinning room. In the slower season I can actually do the back dinning room with a cimex and the corporate offices out in the back. But for the most part HWE is the best and least time consuming way to go. Been doing this place for 15 years. I have done others through the years also. But when they do not want to have them done but every couple of months, that is when I fire them.
There will be some guys that will tell you "oh ya I can clean a grease pit with op or bonnets". But when you can rub your finger nail over the surface and come up black & sticky under it, the fiber is loaded and you will spend days trying to get it acceptable.
Been there done that many years ago with dry foam and other methods that were suppose to be the cats butt at the time. Some did a decent job, but way tooooo much time. That is when I started thinking for myself instead of listening to all the hype of this product and that product. Once you get to understand the make up of the soil you are dealing with it is easy to pick the right product to do the job. You can get enzyme products from any of the big companies that will work just fine for what you need. Some smaller guys have some great products also. Dwell time and temp, aggitation and product used is key to restaurant cleaning.
Good luck the next time you go in there.

Bob

Bob,

I never intended to do this grease pit, in fact I charged more hoping they wouldn't want me to do it, alas a week later I got the call and here I go.

I would never dream of trying to OP or just straight encap this place, it definately needs a flush. My concerns were the hot water for the SD, how often the bag will get clogged and if I use the correct presprays. I was hopping to find something at the local JonDon to use in the Cimex to prescrub the solution in, let it dwell and extract with the SD. I was then going to follow everything up when I was done with Encap DS hoping it=
would reduce any wick backs the next day (I am not coming back to this place for a follow up) I only have two air movers, but they should help.

My other concerns were how many times should I flush the carpet, I have used the SD and came up with dirt after five flushes. Im not totaly new to resturant cleaning, but this place is alot bigger and I know the Heat will give me a challenge.

I couldn't figure out how to email ya, so if you don't mind
I can be reached at padovano4@netzero.com

Any other info would be of great help,

Thanks again

Matt

Matt,

A little dirt in the water will go a loooooooooooong way.  I know I used to sell Rainbow Vacuums (that use water instead of a filter bag or canister).  A small amount of dirt would always make the water tank look dirty quickly.

Reallty is this as well: No matter what equipment or how much care you take there will ALWAYS be stuff left in the carpet.  You could clean, and clean and clean and clean and clean some more and still get soil out of carpeting.

Flush it really good one time.  Speed dry and bonnet with Punch or DS at the end to assist with drying and wicking.

Make you own luck,

Del Scrivner
Owner/Operator
Cowboy's Carpet Care

Thanks Del, I was curious about that and your explination makes perfect sense. I too have a rainbow and your right, doesnt take much to make it look dirty!