Joe may I ask what temp were you using to do the cleaning I know when I worked for pulbex ware house they did very litttle cleaning inside the freezor ware house only let the guys work half hour to 45 min in and 15 min out of that room.
The water is running at 275 internal, by the time it comes out it is around 205. We are using a custom made steam box with a turbo nozzel hooked up the vac, works awesome.
I wish that 45 min rule applied, but not for us, and if we stop running water for more then 5 minutes, it will freeze. And forget about getting water on the floor, freezes just about on contact,
and the floors have glycol running through them.
Well when you say that Publix had very little freezer cleaning done, thats probably because anyone that they asked, just couldn't or wouldn't do it, after all it is kinda crazy to bring water into that environment. But I took a chance on it, made some really cool tools for the job, gave a sample, they loved and the rest is $1.85 per square foot history.
Here is a video of us cleaning a restaurant freezer,
http://www.youtube.com/watch?v=QkxoFPSJ4Gs it is way harder to do those then it is to do the 350k sq foot freezers. Why, cause you need to leave the door open a bit and you are at the same time introducing hot water into the cooler, raise that temp too long and food regs will make ya tools them, then send us a bill for the wasted food. So understanding the methodology is key to the selling of coolers, large or small.
And lets never forget waters need to level off, you can really chase some water around if not careful.
Good Luck,
Joe Crowder