Someone requested from me a quote for this food court to be pressure washed, probably once a month in the warm months and every other month in the winter. I know the best option is a hotwater unit, using some degreasers first and then hitting at 150 maybe. However, I’ve only got a cold water unit and I know it will be slower, but is it worth it? There some older threads on degreasers and dwell time, but I was wondering if any new products came out that people are impressed by. What’s the best recipe you’ve found?
I have a 5.5 gpm machine I could downstream on, or use a 7.5 gpm softwash system I could use to get some very concentrated degreasers on there. Afterwards hit it with a 19" surface head whisper wash. Probably looking at 3500 sq. ft, thinking mabye a $750 first time clean, and then $300 afterwards. No night work, can be done on a wednesday morning up until 10:30 a.m.
Update: first time clean maybe $1200 and then maintenance monthly simple rinse for $500
