Ive got a huge decision to make..

Mikey P

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My worse shit pit restaurant is on for Tuesday afternoon.

You've seen the videos.

I've used the following methods in search of the quickest method..

175/Red Pad and wand rinse

Cimex pre scrub and wand rinse
Cimex and 175 post pad ...dont shoot me, it took the longest but stayed looking best longest as well..

175/Red and 13" Zipper rinse

175/Red and Wand rinse

360iBH and wand trim


Gonna give the Peppermint Extreme the real test.
 
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JohnHawkP

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Cimex pre scrub and wand rinse
Cimex and 175 post pad ...dont shoot me, it took the longest but stayed looking best longest as well..
Regarding the above steps

After the wand rinse encap it then polish it off with the cimex

I have tried these steps on similar carpets to the one you describe with good results with the carpet staying cleaner for longer and making it easier to clean next time.
 
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Lyman

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For the heck of it, try some protector on one part. Of course let us know in two months how it worked out.
 

Wand Slinger

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I'm just a new guy on the thread but the quickest way in my opinion would be to use your favorite grease eater prespray (I like Bio-Break or Flex w/Citrus solve) and use an emulsifier rinse. End Zone by Bridge Point is an emulsifier, acid rinse, and encapsulation all in one.

No need to scrub unless you have some kitchen entries that get major buildup.
If you run the 360i with brush and emulsifier rinse, then it should go pretty quick. Wand out the common areas.

Most guys forget about the emulsifier rinse for restaurants. Does wonders for time.
 
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JohnHawkP

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I thought it left a residue which encapsulated soils that was later picked up by vacuuming. At least that is the theory we have been told by the encap gurus. Please correct me if I am wrong.
Yes you are right.

I meant a residual that attracted and retained dirt like dried detergent.
 

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