Karcher cold, hot and steam ... Am I on the right track???

zatara

New Member
Hi

My Name is Jose Hernandez from Panama City (Central America).

First off I'm happy I'had found this blog hoping a could learn a lotfrom you guys, so you are going to be seeing couple of threats posted by me as I'm trying to get into the industrial kitchen cleaning business.

You guys tell me if I'm wrong but it seem to be that the key factors for the kitchen cleaning (includind hoods) are: pressure, temperature, GPM and good quemical degreaser... hope I'm right so far.

Pressure, temperature and GPM mustly depend on the washer someone pic, on this matter I had choosen:

karcher HDS-3.5/30 profesional cool and hot water pressure washer:
460 to 3300 psi
2 to 3.5 galPM
Max Temp. 98 C
cold, hot and steam
Electrical pressure (1 phase 220V)
Diesel heater

Why???...
So far I have found lots of cold water but 2 brans for hot water in my local market Karcher is little more expensive but with better psi, GPM and temperature range.

Beside I'm thinking about to use this PW on some other application so I will not depend only from the kitchen cleaning.

As target I'm planning to clean all kind of restaurants lots of them even inside malls. So here is my first set of question to you guys... with all that I had said

1. Do you think I'm taking the right desition.
2. and the right aproach.
3. I have seen videos of karcher being used inside the kitchens... Does anyone knows if Karcher fume emitions are low enough to do so.
4. Is it right to think that by using water stream I could save money on quemical as well as time invested on the cleaning
5. Does anybody know about the noise this unit could generate (which I think should not be a problem since cleaning is empty restaurant)
 

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