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How does ur kitchen clean floor at end of night? - Page 2

post #31 of 46

Live steam can be very harsh on the grout--the stuff in between the tiles.  Once the grout loosens up and cracks off, steam gets under the tiles and loosens them up.

D a m h I k t........


There is no substitute for daily cleaning with hot water and small amounts of soap.


Put it this way.


You can shower daily, or even multiple times a day




you can take a steam bath with a brick and harsh chemicals once a week.

 What's easier on your body?

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #32 of 46

I'm considering a steam machine myself.  I've seen the small ones demonstrated and hey work pretty good, but were slow going.  Others seem like they would work good, the ones that steam and vac pickup at the same time.  But they are pretty expensive.


Expensive or not, they may be worth it, but I don't know anything about brands, what to look for, etc.  I think I would maybe go for $3000 or less if it did a good job and wasn't a pia to operate, clean and store.  I just don't know enough about it to decide.  And don't have anywhere to observe one.


Anyone out there with experience with these things???



post #33 of 46
We use live steam three times a week. (We don't have quarry tiles or any grout, but like foodpump said, it kills grouted tiles if done too often)

But EVERY night it gets swept very well. Scrubbed with super hot soapy water and a deck brush, squeegee'd, wet mopped, dry mopped.

A clean kitchen is so super important. I've been in so many gross kitchens, and have even turned down jobs because of kitchen conditions.
post #34 of 46

Our kitchen is stainless steel top to bottom. With the push of a button, all of our tables and equipment lift 1ft off of the floor using hydraulics and the kitchen goes into "Sanitize mode," high pressure water jets blast the floors, walls and ceilings then it is blown dry and then a fine mist of chlorine is sprayed over all surfaces. Then our 10,000hp exhaust system then removes all smells, and contaminants from the air.


The kitchen of the future! With laser knives, lab grown ingredients, and annoying customers are ejected from the establishment via SWATbots.


Broom, mop, elbow grease for now. *sigh*

post #35 of 46

Opinion from the home front....

I have an OCD things about floors.

Wherever I go my eyes are constantly observing the deck.

Carpet or hardwood or tile.

Does not matter....if at home I gotta stop whatever I am doing and at least take care of the offending area if not the entire room.

Have always cleaned the carpets with steam and about a year ago switched to a steam cleaner for the hard surfaces.

The first few times I noticed all this extra GUNK after I ran over high traffic areas.

Soooo bucket with hot soapy cleanser and a brush I got down on my hands and knees and got the rest up.

It is like I have brand new floors.

White socks while padding around making coffee and cookies?

no problem.

My feet only pick up that days "outside" tracked in by the family.

Go for the steam.



post #36 of 46

Sweep, flood with soapy water, scrub, squeegee to floor drains and finish with a wet/dry vac to get the remaining water up. The vacuum needs to be opened and the inside cleaned twice a week but otherwise I ended up preferring it to a mop and bucket although we kept a mop on hand for occasional liquid spills. 

i have a $700 steamer that oddly enough has no brand name on it. Bought it at a janitorial supply house. Works great for many things. I used that for the areas near the grill and behind equipment when elbow grease just isn't enough. The vacuum is also good for getting behind and under equipment where broom may not reach.. 

I always kept a supply of kitty litter on hand to help clean up oil and grease in the event of a spill. This can also help in areas of grease accumulation if left to sit for a few days. It will absorb the grease and make it easier to remove. 

post #37 of 46

clean walls down to benches, benches to floor, flood the floor , degreaser  scrub like hell squegie to the drain , clean the drains. 

post #38 of 46
-clean all surfaces including grills


-with some floor soap and a broom scrubber, do a deck scrub


-sweep using a large broom to get rid of the bits brought up by the deck scrub

-do a final mop using quats in the bucket with a clean mop head, not the one we just used
post #39 of 46

Will mopheads hold up being washed in a commercial washing machine?  Thanks.

post #40 of 46

Our line is so over burdened and bursting at the seems that we have to sweep at least 2x a day before closing down. So I always make them pull mats first, do an initial sweep to get all the bulk, then clean and flip, then sweep again, mop for effect, dump water, mop for cleanliness. It's a pain but we push that much volume from what is essentially a galley kitchen; yes it can suck, a lot.

post #41 of 46

Yes they last about 4-6 months for us.



(mop heads that is)

post #42 of 46

Good.  Thanks, Smokey, appreciate that.

post #43 of 46
I work as dishwasher.. when the store close and I wash the floor but employee still walk on wet floor as I am not finish with that.. I am not pleased.. what will I do?
post #44 of 46
Mop later
post #45 of 46
Clean. Sweep. Sweep again. Wet mop change water dry mop. Deck scrub and squegee every third day. Mats once a week pressure wash. Never did me wrong.
post #46 of 46
Originally Posted by cwjalex View Post

just changed careers and started line cooking at my first job.  The way the guys clean the floor at the end of the night is they fill up 5 gallon buckets with water and repeatedly dump them so the crap and garbage goes towards the few drains in the kitchen and then they use a broom and squeegee.  It looks horribly inefficient because they have to clean the same spot over and over again...and still doesn't do a great job because the floor is tiled squares and has grooves where the crap gets stuck.


It would make a lot more sense to me if they had a wet mop and bucket like the kind custodians use...I was just wondering how other restaurants do clean up?

That seems silly. Sweep first. Then dump soapy water on the floor and deck brush the floors. Then Squeegee. Then dry mop. I also staged at a place that swept and mopped so many times on a regular basis through out the day that the deck brushing step was never needed. If your team is clean enough you can just sweep and dry mop. 

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