greasy carpet

[realclean]

What steps would you take to clean this and also make sure it does not come back in the next week or two?

This restaurant is a seafood place and this is coming out of the kitchen.

 

[steve_64]

To keep it from coming back they will have to close.

Everything from incorrect mopping technique and products to how they do their food prep and the shoes they wear contribute to resoiling.

Use a strong product to prespray and possibly scrubbing dpending on type of carpet and a FWR at high temp to clean will leave it as residue free as you can get.

Some will post encap to help resoiling but I don't find it helps and most restaurant's don't want to pay enough anyway.

Just my opinion.

 

[Cleanworks]

Use an enzyme prespray like prochems power burst and rinse with an alkaline extraction detergent. Use a rotovac with brush head or a crb or 175 with a red pad for agitation. No matter what you do, it is going to get dirty quickly. They will be tracking grease out of the kitchen immediately.

 

[Old Coastie]

Charge them for a walk-off mat on each side of the door.

 

[Jim Williams]

Unfortunately most restaurant owners don't understand a high traffic restaurant is going to have to be cleaned every month. Thank the Lord the only restaurant I had left installed tile recently. Twice a year cleaning just won't cut it in a greasy steakhouse.

Powerburst with a prescrub will make it purty for a week or so.

 

[Bob Pruitt]

Saiger Red.

 

[encapman]

I've seen worse carpet in restaurants. You could hit it with a strong HWE cleaning. Grease Eater is an effective prespray for restaurants. A post encap can help it too! That'll help it to look good longer between cleanings. And once you get the carpet restored (if you can get them into a routine of monthly maintenance) you could keep it looking good with a solid encap program.

 

[hogjowl]

Just clean it.
So what if it comes back!

 

[steve_64]

Just clean it.
So what if it comes back!

Because they all think it's our fault it resoils. Or they just want to lay the blame on us not them.

I have been cleaning a place for a couple years and they still act like it's my fault every time.

 

[Desk Jockey]

I've seen worse carpet in restaurants. You could hit it with a strong HWE cleaning. Grease Eater is an effective prespray for restaurants. A post encap can help it too! That'll help it to look good longer between cleanings. And once you get the carpet restored (if you can get them into a routine of monthly maintenance) you could keep it looking good with a solid encap program.

I like Rick's idea. Get control and then keep it from returning by maintaining it.

Go through it monthly hitting only the traffic areas with some encap and a 175 or OP machine. HWE it quarterly.

 

[NobleCarpetCleaners]

Popping that solid load off is mostly chemistry, not a big deal. Convincing the owner to pay for cleaning every month, every two months is the insane part of it all. That level of soil (as was pointed out) is kitchen procedures, shoe wear and complete lack of everything. Four years of restaurants for me, never again.

 

[steve_64]

I like Rick's idea. Get control and then keep it from returning by maintaining it.

Go through it monthly hitting only the traffic areas with some encap and a 175 or OP machine. HWE it quarterly.

Can't do traffic lanes. It's like spot cleaning piss spots. You end up with a clean area around the rest of the filth. It looks like a trail in the forest. Where do you stop.

Just get thick skin and ignore the negative comments from the restaurant about how it gets dirty so fast after cleaning. They will never take your advice.

 

[Mark Saiger]

I've cleaned a few greasy restaurants









and can give it a bit of Harvard GForce Liquid soy booster for more solvency....

 

[Mikey P]

Unfortunately most restaurant owners don't understand a high traffic restaurant is going to have to be cleaned every month. Thank the Lord the only restaurant I had left installed tile recently. Twice a year cleaning just won't cut it in a greasy steakhouse.

Powerburst with a prescrub will make it purty for a week or so.

Fact.

 

[just saying]

What steps would you take to clean this and also make sure it does not come back in the next week or two?

This restaurant is a seafood place and this is coming out of the kitchen.

View attachment 81898 View attachment 81899

 

[just saying]

Try dry extraction (absorbent compound)

...aggressive pile-lift/vac (lots...clean the brushes couple times)
...pre "mist"...not over-wet "spray" just
breaking the surface tension
...apply compound machine brush
...when compound turns black,
vac/vac/vac
...re-apply fresh compound...do not
re-mist...brush
...repeat as necessary
...charge lots cuz you'll save the carpet

 

[just saying]

PS...won't be any wick-back

 

[Steve Lawrence]

Sorry, didn't read the whole thread, but for us, good quality detergent and prescrubbing with a rotary or CRB followed by proper HWE (Hot water extraction) has often produced excellent results on neglected restaurant carpet. Extra good touch can be leaving airmovers to assist drying for quick usage of areas cleaned.

 

[just saying]

The greasier... the drier helps save
time/money/corrections, though kinda
counterintuitive.