There is a restaurant that I clean 2 or 3 times per year, it has 5 areas some are larger then others. One area gets Cimexed, the others are to close to the kitchen so I HWE.
I was called in to clean up the carpet after it got wet from a leaky window. So then the owner wanted me to look at the area that I have been Cimexing for the past 3 years. It is there catering room, used for events, etc.

The last time I did it was Sept 08, it still looked good and he told me to wait til the end of summer or fall. To be honest I could not believe how good it still was.

Ron

Anyone else use a Cimex in restaurants? I never have and have been curious about the use of a Cimex in this setting.

I had used HWE and the pad was so full of garbage I tried Cimex and the results were better.
I used Fibre Max pads ReleaseIt DS and Punch as pre spray

we have been using cimex in world famous BBQ resturant in raleigh for the past year. Was scheduled for cleaning mar 14. Got a call today from manager they needed to move cleaning up to this week.. Seems the "Food Channel" Network is coming to do some filming at the restureant on the BBQ Pitmaster. Wish I could get a couple signs placed so I might get some air time..

we have gotten great results with cimex, punch and DS in this greaseie restaurant..

We have been cleaning a local chain of Italian restaurants for 3+ years with the Cimex. When we started they took us about two hours to clean and alot more water and Releasit then you should normally use. However, they now clean up so easy every three months that it takes us only about 30 minutes. The restaurants also move all the tables for us and vacuum. So all we do is clean and collect money.

Funny thing is when they initially called they wanted HWE even though they were calling because kept having bad experiences with HWE guys. So I sold them on Cimex/Releasit combo and told them that if they weren't satisfied I would bring my Butler to the job and redo the carpet right then with HWE. Well they were so satisfied they got me in to their other restaurants. Their other complaint was my competition would do the job once and then never call them back in three months to do it again. They don't want to have to call the carpet guy them self. They want the carpet guy to call them and deliver clean carpet. Beyond that they really don't care how it gets done.

When an owner of a restaurant wants to pay for it, we will cimex with Punch & bucket heater...then extract the areas that need it most (with our Demon XL20). You cannot beat the agitation of the Mex.

However, 90% want it done cheap. We do a Chinese restaurant like this...takes one hour, $175 cash. Pre-spray Punch, Mex w 6oz/gal DS with MAX pads, use bonnets (6, both sides) on worst area. Looks great, dry in an hour.

I lost money cimexing once too, turns out I had a hole in my pocket.

Mr. Amazing
www.amazingcc.com