INTRODUCTIONMost restaurant carpets will be manufactured of solution dyed nylon or olefin and dyed in a rather “busy” pattern. The pattern helps to hide spots and spoils. Restaurant soils are a mixture of oils, sugars, starches and dry soils that are ground into the carpet through foot traffic. Transition areas between carpet and hard surfaces will receive some of the heaviest wear. Extreme measures may be required for cleaning, especially if the cleaning is not done on a regular basis. Thorough vacuuming and the use of walk off mats in heavy traffic areas will help keep the appearance level up between cleanings.


  1. Vacuum the carpet.
  2. Pre-spot using the Bridgepoint Spotting Kit.
  3. Pre-spray with Bio-Break and Citrus Solv.
  4. Extract using Power Point or Point Blue.
  5. Neutralize with a light spray of Fab-Set.
  6. Apply Maxim Protector.
  7. Set the pile (if necessary) and dry using air movers.

PROCEDUREThe following procedures are in harmony with the IICRC in the S100 Standards and Reference Guide.

STEP 1: DRY SOIL REMOVALVacuum the carpet to remove dry soil. It is easier to remove many soils before they are mixed with cleaning solutions. A two-motor vacuum such as the Hydro-Force Pile Lifter is recommended to remove deeply embedded soil and open the pile for better cleaning results.

STEP 2: SPOTTINGDetermine which spots need extra attention and, IF NEEDED pre-spot with the Bridgepoint Spotting Kit. See our brochures on spotting.

STEP 3: PRE-SPRAY (key step)Apply Bio-Break to the carpet using a Hydro-Force sprayer. Agitate the carpet with a Grandi Groomer or a counter rotating electric brush. This will work the solution into the carpet and the physical agitation will loosen the soil. For heavily soiled areas boost your cleaning action with Citrus Solv. Where a high alkaline boost is desired add Boost All to emulsify grease and brighten colors.

STEP 4: EXTRACTThis step is the “rinse step” where you wash the dirt away that was loosened in the preconditioning (pre-spray) phase. Use White Lightning in the chemical injection system of the truck mount or Power Point or Point Blue in the tank of your portable machine.

STEP 5: PREVENT WICKINGApply a post spray of Encapuguard to spills, traffic lanes or other places with potential for wicking due to heavy soils and moisture retention from extra scrubbing.

STEP 6: PROTECT (OPTIONAL)Apply Maxim Carpet Protector (Use Maxim HF if applying with a Hydro-Force sprayer).

STEP 7: PILE SETTINGOn cut-pile carpet, groom the carpet in one direction to remove wand marks and footprints and to enhance drying. This step is not necessary for loop pile carpet.

STEP 8: DRYINGBe sure that ventilation is at optimum levels by opening windows, turning on ceiling fans, heat or air conditioning, etc. Use air movers to aid the drying. You can also try using larger diameter vacuum hose, cool cuffs, and other improvements to the vacuum system.

HELPFUL HINTS:Where extreme conditions exist, Flex Traffic Lane Cleaner may be the product of choice. Flex will melt soils that others leave behind. Extra cleaning power may be applied by using White Lightning as the emulsifier.

Where chewing gum is found on the carpet the Gum Blaster will make quick work of it.

To reduce likelihood of wicking, make a pass over the entire carpet with a rotary floor machine and a micro fiber bonnet.

CONCLUSIONRestaurant carpet cleaning does have some drawbacks. It is usually done late in the evening, carpets may be heavily soiled and the choice of cleaners is often price driven. However, when maintained on a regular basis the job will become easier. Restaurants, especially chains, can be a great source of steady year-round income.


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