I have been listening to alot on this site. There is alot of talk about equipment vortex vs everybody else ect... Let me ask a question, in cooking what is the most important element in preparing an incredible meal, the size of the kitchen? Of course not! It is and will always be the actual ingredients. Im wondering if any of you guys feel cheated by your "Chemical" suppliers knowing that 80% of that gallon of pre treat ect... is actually petroleum based fillers. I got tired of running pure low end gargbage through my expensive equipment. As for the vortex Im about 100% in securing commercial accounts over our local meat head. We are starting a $20,000 clean at a local upscale Hotel that I took from a vortex. Our carpets stay cleaner longer. Our set up ought to get smaller and more sophisticated. There is a new generation of well educated industry pro's that render "Big" and toxic as sophmoric and outdated. So who is really in the lead?