GTfookOH.................such a place exists?
A place where restaurants agree to such frequent cleaning schedules?.......A place where Corporate management is serious about carpet and hard surface maintenance?........... A place where employees are actually willing to help to prep the location...
Don't overlook all your tools, valves and hoses.
Any space that there may be water left, especially between fittings.
Open ended q/c's help make draining easier, and extras ones are a must have over the winter, as well as any other brass fittings and couplers you may need.
Plug them on and...
Now if I can only get you to start scrubbing these jobs with a 175 and red pad before extracting.
200 sq ft at a time......Nuke, scrub, flush with a little emulsifying rinse kicker, and move on.
Less dwell time, faster and more effective flush strokes, better results, every time.
That is what is making your high production rates possible.
No way you'd be banging them out that fast if they called you only when they are trashed and long overdue, like most restaurants do.
You one Luky fooker if you are keeping busy with restaurants on such a frequent schedule.
True, so many variables.
A helper is key when using a porty on big jobs.
Helper's first priority is to make sure the machine does not run out of fresh water, and the waste tank does not get too full so you can keep the wand moving.
When I am using a helper on big jobs, I utilize one clean...
No, no machine has higher lift ratings than the MXE, but a Jag 8.4 should have the same lift using the same motors.
Try not to focus on lift alone, but more the balance of lift, sustained lift, and cfm of a system.
Vac/flow specs are obviously key factors when choosing a machine, but there are...
With only a porty, a 175 machine with an assortment of scrub pads, absorbent bonnets, and brushes will be your best friend.
But, it's fooking heavy at 90+lbs.
Start with the 35lb oreck and keep your eye out for a good used 175 deal locally.