In order to do the best job, a technician must follow the “cleaning chart or pie” as taught in the IICRC CCT/CCMT classes. The cleaning pie consists of 4 parts: time, agitation, chemical, and temperature.
After a good vacuuming, the carpet should be pre-sprayed with a chemical designed for restaurants (usually a high pH and containing enzymes. The pre-spray should be mechanically agitated with a brushing system to penetrate the grease and then given adequate dwell time (ideally 10-20 minutes). Thorough hot water extraction containing a good alkaline detergent will suspend and rinse the soil from the carpet.
On carpet that has great amounts of residue, or if the carpet is a printed nylon, it would be a good idea to use an acid rinse, such All Fiber Rinse, to neutralize the excess leftover alkalinity from previous cleanings. The acid rinse stops any type of potential bleeding and will brighten the color in a printed carpet.
The use of air movers will greatly decrease the drying time and allow foot traffic on the carpet sooner.
Once the carpet has been restored by hot water extraction, an encapsulation process can be incorporated on a monthly or bi-monthly basis. This interim cleaning method can save the life of the carpet and appearance throughout the year.
With our cost effective process and our ability to cater to night schedules for carpet or tile cleaning, we have been able to provide an excellent level of cleaning for our restaurant clients. We look forward to hearing from you.