If you are talking about commercial kitchens then this is the steam cleaner we use:
http://www.ospreydc.com/fileadmin/user_upload/Brochures/Vega_Plus_Specification_Page.pdfSmall hand held ones are just not up to the job of removing the heavy carbonised and grease residues.
You'll also ideally require:
- a caustic tank (though you can get away with using their large kitchen sink for dipping if necessary) and of cause caustic powder or pearls.
- some heavy duty scrapers (we've found that the griddle scrapers are the best as they are quite sharp and flexible) also narrower scrapers like the unger 1.5" window cleaning scraper and lots of new blades
- lots of heavy duty scourer pads or wire wool
- a suitable degreasing cleaning chemical
- Step ladders
- Good quality gloves
- masks and eye protection
- Floor scrapers and mops
- Lots of towelling that you can just throw away at the end
- Bin bags
It's a bloody horrible job to do, but the money is good and you can get people on 6 monthly or yearly contracts as they have to have the ventilation cleaned for insurance purposes.