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Paul Simpson

  • Posts: 999
Re: Black Top - Chinese restaurant
« Reply #20 on: June 04, 2008, 09:11:35 pm »
I know a few have been mentioned but what would you say was better Craftex Champion or Prochem Powerburst or are they both up to the job with ease.

colin thomas

  • Posts: 813
Re: Black Top - Chinese restaurant
« Reply #21 on: June 04, 2008, 10:08:06 pm »
this is a really weird game, i have used champion before and thought it was cr*p, not a patch on powerburst et al but i'm probably using it incorrectly.
as a footnote, when some say let it dwell for 20 to 30 minutes, how much do you put down? if i left a prespray that long it would have dried out completley, do some spray enough that it is absolutely soaking? this isn't a critisism, just an honest quesion.

colin
colin thomas

richie

  • Posts: 1179
Re: Black Top - Chinese restaurant
« Reply #22 on: June 04, 2008, 10:16:31 pm »
What machine are you using?  TM or porty.  Im surprised multi pro didnt give a good result.  In saying that i am 100% sure that you would get better results using Prochem PowerBurst, HydraMaster Blitz, or Chemspec Enzall.  My first choice would be Prochem PowerBurst.  It is in a legue of its own when doing the type of job you have described.  Mix & apply at between 40 - 60 degrees temp and rinse using soft rinse/acid rinse.  Apply enough to keep the area sprayed wet until extracted with the hottest water available to you.  I have never found a need to aggitate PowerBurst on this type of job although i do use a TM so if using a porty it may help.

Richie.

richie

  • Posts: 1179
Re: Black Top - Chinese restaurant
« Reply #23 on: June 04, 2008, 10:19:42 pm »
Powerburst is a chemical that works on contact.  Although if very heavy build up 5 mins dwell is enough.  I spray enough down that can be extracted within 15 mins. Alot of heavy build up will not allow the prespray to get through to the carpet enough to cause a problem.

Richie.

colin thomas

  • Posts: 813
Re: Black Top - Chinese restaurant
« Reply #24 on: June 04, 2008, 10:25:19 pm »
well that is my point richie, i would have thought that if you spray enough down that it is still wet after 30 mins, you might be heading for shrink trouble, just my opinion, always learning!

colin
colin thomas

richie

  • Posts: 1179
Re: Black Top - Chinese restaurant
« Reply #25 on: June 04, 2008, 10:34:05 pm »
Ive only ever had 2 carpets shrink on me with the pre-spray,  both were Belguim Wiltons.  You dont have to apply a massive amount of pre-spray for the carpet to be damp 20 - 30 mins later.  One reason i dont like Solutions M POWER is because of the amount you are supposed to apply.  I was speaking to a guy from up north that went on one of the Solutions days (in Leicester i think it was) said he was horrified at the amount of M POWER that they were shown to apply to the carpet.

Richie.

AJB

  • Posts: 781
Re: Black Top - Chinese restaurant
« Reply #26 on: June 05, 2008, 12:37:22 am »
Craftex Champion or Craftex multisolv, both work very well on Indian and Chinese
restaurant carpets. However Craftex premium clean in the tank, piping hot, and wound up to
350-500 Psi very rarely fails. it helps if you can perforate the crust, to allow penetration.
9 times out of 10 i don't even pre-spray. And every pub and restaurant i've done over
the years became regular customers.
www.ajbcarpetcleaning.co.uk
At the end of the day a Satisfied Customer is all that counts, They'll come back and so will their friends!!!

colin thomas

  • Posts: 813
Re: Black Top - Chinese restaurant
« Reply #27 on: June 05, 2008, 07:03:18 pm »
hats off aj, that is impressive, i get the same results but with powerburst and others, wonder what i did wrong when i tried champion

colin
colin thomas

AJB

  • Posts: 781
Re: Black Top - Chinese restaurant
« Reply #28 on: June 05, 2008, 07:44:29 pm »
That was not the worst part of the carpet, forgot to take any photo's
by the kitchen door. No pre-spray used on that area, only by kitchen.
The first time i cleaned it, it was like leather, (very dim lights). Funnily
they now have the lights brighter. Their USP is a glass wall showing the kitchen
to the restaurant.
www.ajbcarpetcleaning.co.uk
At the end of the day a Satisfied Customer is all that counts, They'll come back and so will their friends!!!

Andy Hogarth

  • Posts: 501
Re: Black Top - Chinese restaurant
« Reply #29 on: June 05, 2008, 08:09:29 pm »
I've never had the pleasure to experience black top yet,
When you talk about perforating the crust, How do you do this??

Andy
Www.2venturegroup.com

murky

  • Posts: 627
Re: Black Top - Chinese restaurant
« Reply #30 on: June 06, 2008, 08:38:27 am »
AJ,

Is that a Belgian Wilton or something else?

I have Indians and Chinese restaurants near me, and are quite dirty, when I go to look at them they are nearly allways in that condition or worse, BUT I only do the normal secondary backed or real Axminsters etc, I wont touch a BW for the obvious reasons.

It would seem that neither will any one else as they never get them cleaned or go to laminated, God forbid.

I have a TM and obviously want to do them.

Any ideas on what to do chaps.

Murky

Joe H

Re: Black Top - Chinese restaurant
« Reply #31 on: June 06, 2008, 11:50:46 am »
I've never had the pleasure to experience black top yet,
When you talk about perforating the crust, How do you do this??
Andy
Blacktop can be light or heavy.
Lots of times you find the light ie not too bad and a agood soak is good enough.
Ive had real heavy stuff and the way I treated this was very harshly - scouring through the dirt so the prespray can get through, and it was still a lot of work.
Read on a post recently somone who was begged by the club owner to do anything to get rid of it so eventually he had to use a power washer to break thro it.!

Paul Simpson

  • Posts: 999
Re: Black Top - Chinese restaurant
« Reply #32 on: June 07, 2008, 06:30:02 pm »
Completed today using Powerburst.
I see what you mean about putting down enough Pre-spray Steve, used loads today.
Tried with just an acidic rinse but going was tough so switched to Crystal Green in then tank and spray misted with Fab/Fibre rinse and results were much better.

Had to use a wire brush on the worst bits and a metal rake to score some of it, does anyone use a special tool for this, or is it whatever gets the job done?

Anyway customer was well pleased, gave me a good tip and as I didn't stop for lunch (which seemed to suprise him) he asked me to pick a couple of meals off the menu which he promptly made.  ;D


Paul Kettless

  • Posts: 221
Re: Black Top - Chinese restaurant
« Reply #33 on: June 07, 2008, 06:37:24 pm »
Looks like you have done a good job there.

I use a spiked roller that I think is actually designed for wallpaper stripping.  The roller is very robust and the spikes are very sharp.  I find that this is normally enough to penetrate black top.

I also use prochem powerburst.
Complete Cleaning "you really can tell the difference"

Paul_Ashworth

  • Posts: 411
Re: Black Top - Chinese restaurant
« Reply #34 on: June 07, 2008, 06:50:19 pm »
Looks ok, however i would invest in a big rotary machine with tank and used a shampoo brush to work the Pre spray in would have saved a lot of work and saved your Duo as they dont last long, they are not really robust enough.

As long as the customer is happy  :D

Paul Simpson

  • Posts: 999
Re: Black Top - Chinese restaurant
« Reply #35 on: June 07, 2008, 07:04:46 pm »
Spiked roller sounds good for future jobs.

Had a large rotary with tank and shampoo brush which I sold 3 weeks ago because it had sat in my store for over a year with no use.
Have a small rotary which I would have used for agitation on this job but last week it broke down on me, currently with supplier (warranty job)

Sods law comes to mind!  :-\

markpowell

  • Posts: 2279
Re: Black Top - Chinese restaurant
« Reply #36 on: June 08, 2008, 09:24:22 pm »
Paul,
Looks like a you got a good result in the end, is it the 1st time you have used Powerburst?
Mark

Paul Simpson

  • Posts: 999
Re: Black Top - Chinese restaurant
« Reply #37 on: June 08, 2008, 10:33:03 pm »
Yes Mark, first time with Powerburst.

markpowell

  • Posts: 2279
Re: Black Top - Chinese restaurant
« Reply #38 on: June 09, 2008, 08:17:48 am »
I have been using it 2 years or so now on this type of job and it has never let me down.
Looks like you got a good result, well done ;D
Mark