Looking for advise on grease.

monsterwash said:

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Was hoping some one could give some help here.Above are a few pictures of a Chinese restaurant that has been closed for two years. The building belongs to one of my customers and I would like to help him out, however, I do residential and have NEVER cleaned any hoods, equipment ect. for kitchens before. I have worked in many kitchens when I was younger and know what things should look like and how to clean them the ol fashioned way (with a lot of elbow grease and a bucket). The area is apox 800 sq feet. There is a WOK station (4th pic) a hot box reach in (3rd pic) a two door cooler reach in, a 7' sink station, a 6x8 walk in cooler, 2 hood vents. The last tenants did not keep the kitchen very clean, grease build up is significant including floors walls and equipment. I have a 4k psi 4gpm cold water machine, the dual pump system from paul, surface cleaner ect ect, I do not have a hot water machine. My question is this, what kind of detergents soaps chemicals can i use with the equipment I have thats made for kitchen grease that is built up like this. Customer wants everything cleaned, walls floors equipment ect. And with the mentioned equipment, sq footage, and providing its something I can accomplish without hot water, whats a fair cost of doing the job.. Any input is helpful.

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Ron Musgraves said:

You know it was tough if he did it. Character building

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Przrat said:

Cmon John Monster ,
Don't keep us hanging here. How did it go? What were your experiences? If it did go well tell us how you did it. If it went lousy tell us that too. I have done multiple jobs that went south. That why I am so cynical. Share the experience.

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