Hi
Would you recommend using a steam cleaner or not?
Have Annual Kitchen Deep Clean job. It's a fully equipped commercial stainless steel kitchen in a community hall, used by various groups eg dance, church meetings, including small pre-school during term time for mainly light meal preparation for about three hours day. In other words light duty use, generally low but some medium level soil and grease.
Have done a few commercial kitchens and never thought of using a steam cleaner. Usually achieve good results with detergents + agitation + warm to hot water + dwell time - especially for extraction filters and stainless steel polish. Rotary scrubber for altra flooring + wet vac.
Any comments welcome.
Thanks
Grant