Anyone ever washed a Kitchen Floor?

[Mike@Everclear]

I mostly do residential work, but I have been asked to bid on flat work at a local restaurant. The flat work I can handle, but the manager now also wants a seperate bid to wash their kitchen floor.

I have never done such a thing! Currently, the kitchen staff uses a hose to do this. There are drains all over the place, but I am still concerned about water issues. I have a surface cleaner, which should help.

He also wants this one grill hit too. I do have hot water, so it should be something I can do, but to be honest....I dont even want to do this. This is out of the realm of my expertise. But, I want the flatwork job.

Should I suffer through this kitchen work? Or, should I just tell him that I can only do the concrete, basically "take it or leave it" ?

What would you do?

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Mike Hughes
Everclear
Souderton, PA

 

[Douglas Hicks]

Originally posted by Mike@Everclear:
I mostly do residential work, but I have been asked to bid on flat work at a local restaurant. The flat work I can handle, but the manager now also wants a seperate bid to wash their kitchen floor.

I have never done such a thing! Currently, the kitchen staff uses a hose to do this. There are drains all over the place, but I am still concerned about water issues. I have a surface cleaner, which should help.

On floor cleaning, ther was a post not long ago on this topic.

He also wants this one grill hit too.
When I do an appliance, and I don't like to do appliances, I scrape, using an Unger scraper or a painters scraper, then follow-up with a brush on chemical. The problem with using the PW is control of the water spray. Also some appliances have insulation pads that absorb the water, and don't dry out. Obviously you dodn't want to PW electrical controls. When I do clean with the PW, I try to get the appliance outside. Allow pleanty of dwell time for the brush-on chemical, 15 minutes to one hour. When done, I blow off the appliance with CO2 or Nitrogen, trying to get as much moisture off as possible. I have even left doors open & used a heat gun or fan to dry the appliance. If you are doing a fryer, move them with care. Some fryers have a ceramic deflector which will break frm rough handling, or being hit with the PW stream. I have checked with used equip;ment dealers, they usually scrape, dissassemble, scrape and scrape some more. Not an easy job, very time consuming. When I price out this work, I go time and material only, and work only until I am satisfied. That said, I have two electric fryers now in the shop to be done.
good luck, phone me or e-mail if you need more info.
Look at the grease barrel areas outside, that is an area that is often ignored.

 

[ASC]

You can do! it I ran into the same problem about a month ago with a local KFC It was my first time I ever cleaned inside! they was going through a remodel. I would clean the grill first then the floor. I used hot water and some degreaser. I bought some floor squeeges from up at a local home store. I pushed the water to the drains! It worked great! you will be suprised how controlable
your spray and water will be! They were really happy with the end result. Any questions! just e-mail me. Tom Advanced Surface Cleaning

 

[David l Saulque]

Originally posted by ASC:
You can do! it I ran into the same problem about a month ago with a local KFC It was my first time I ever cleaned inside! they was going through a remodel. I would clean the grill first then the floor. I used hot water and some degreaser. I bought some floor squeeges from up at a local home store. I pushed the water to the drains! It worked great! you will be suprised how controlable
your spray and water will be! They were really happy with the end result. Any questions! just e-mail me. Tom Advanced Surface Cleaning

Cleaning food service operations is a focus on its own and should not be taken lighty. You can get into big trouble if you damage our delay start up time of the food unit. I would ask you a few questions. What type of food operation is this? What is the condition of the floors? Are the floor drains raised? Are the condition to the rear of the equipment the main problem?

In general the floors can be cleaned with the equipment in place. Example-when we service the hood and drop the water to the floor (low drains) the chemicals clean the service of the floors along with cleaning the drains(sodium hidrox.). Then we just mop out with soap and vinegar. If the manager asks to have the floors PW I would find out why. I am sure he means behind, if thats the case scrap-chemical and PW on the low side and then to the drain.

As a rule I will not clean equipment, because if the equipment will not fire up you then become the cause of the problem. I will clean some equipment if I know the account.

The accounts hood cleaner should service the floor. I get the feeling that the general condition of this unit is less than standard. It sounds like ether a problem or a good opportunity.

Good Luck
David

 

[Dan S]

i washed a kitchen floor and now my wife thinks i should do it all the time............bb:bb

bb

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just thought i'd add a laugh

 

[Craig/PowerWashUnlimited]

If the manager insists on you doing it, just be sure of two things, 1) you make them sign a release form and 2) Kill the power to the kitchen equipment your washing.
I do the floor of an entire restaurant monthly, and dont have any problems. It is 3'x 3' tile floors with tile going up the wall 12 inches then sheetrock. It gets wet, but they have workers drying it off as i make the mess. Works great. They sign a release of liability every time. They know when they call to get their pen ready. Go for it. You can handle it.

Craig

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Craig Knight
Power Wash Unlimited
www.powerwashunlimited.com