Before pressure washers became standard cleaning equipment in commercial kitchens and food processing units, hygiene was a major issue. The dining areas would be spotless and gleaming, but the kitchens were often messy and unclean. Thick layers of grease, with an added layer of dust or hydrocarbon deposits, and the endless hard work of trying to scrape off the dirt summed up what happened in the kitchens after hours.
Thankfully, more advanced pressure washers have made the task of kitchen cleaning much simpler and faster. Today,heated and non-heated cleaning equipment is used for removing grime through a jet of water released at high pressure levels. Daimer® offers an array of systems for different cleaning tasks: including cold water, hot water, steam, and tri-mode pressure washing systems.
Daimer® offers cold water machines, for example, that an reach pressure levels of 7000 psi, releasing water at a flow rate of up to 9 GPM. Green cleaners mixed with non-heated water can remove much of the dry, loose dirt, such as dust or food particles that are not removed using cold water alone. For these applications, Daimer®'s hot water and steam systems offer enhanced cleaning power, however, due to the ability of high temperature to dissolve grease and other stubborn stains. While these systems do not require additional detergents, pairing them with green cleaners will enhance the speed and overall efficiency of the cleaning process. For example, utilizing Eco-Green® Ultra-Power™ Degreaser with a pressure cleaner quickly dissolves and eliminates stubborn grease deposits on kitchen floors and other surfaces.
Using a pressure washer, you can clean the exhaust system such as ducts and hoods. A weekly wash will keep floors and tiles shiny and grime free. However, the pressure level and flow rate must be considered for such applications, as high pressure levels may damage delicate surfaces and high flow rates can cause flooding if used in areas without proper drainage. Do not forget the restaurant exteriors – the porch, parking lot, and waste receptacles are places that turn dirty and smelly if not cleaned regularly using high pressure equipment.
Thankfully, more advanced pressure washers have made the task of kitchen cleaning much simpler and faster. Today,heated and non-heated cleaning equipment is used for removing grime through a jet of water released at high pressure levels. Daimer® offers an array of systems for different cleaning tasks: including cold water, hot water, steam, and tri-mode pressure washing systems.
Daimer® offers cold water machines, for example, that an reach pressure levels of 7000 psi, releasing water at a flow rate of up to 9 GPM. Green cleaners mixed with non-heated water can remove much of the dry, loose dirt, such as dust or food particles that are not removed using cold water alone. For these applications, Daimer®'s hot water and steam systems offer enhanced cleaning power, however, due to the ability of high temperature to dissolve grease and other stubborn stains. While these systems do not require additional detergents, pairing them with green cleaners will enhance the speed and overall efficiency of the cleaning process. For example, utilizing Eco-Green® Ultra-Power™ Degreaser with a pressure cleaner quickly dissolves and eliminates stubborn grease deposits on kitchen floors and other surfaces.
Using a pressure washer, you can clean the exhaust system such as ducts and hoods. A weekly wash will keep floors and tiles shiny and grime free. However, the pressure level and flow rate must be considered for such applications, as high pressure levels may damage delicate surfaces and high flow rates can cause flooding if used in areas without proper drainage. Do not forget the restaurant exteriors – the porch, parking lot, and waste receptacles are places that turn dirty and smelly if not cleaned regularly using high pressure equipment.
