A kitchen floor is the part of a food-service site that most equipment decisions get wrong, because the assessment is written from the floor's appearance rather than from what surrounds it. The tiles are not the problem; the drainage, the water supply, the electrical points, the traffic across the floor during service and the slip risk afterwards are. A site assessment for commercial kitchen floor degreasing should read more like a services survey than a cleaning quote, and it is worth doing properly once rather than discovering the constraints after delivery.
Water supply: where, and through what fitting
Record the supply point nearest the cleaning area, the pressure and flow available, and the fitting itself. This last item is the one that stops installations: the fixed 220 V machines in PowerDe's cleaning range are listed with a tap-water inlet using a 4-point internal-tooth joint, which is not a standard site fitting and has to be matched or adapted before the machine is commissioned. Note the exact requirement in the assessment and put the adaptation in the quotation.
Electrical provision at the point of use
Note the machine's power rating and check the circuit behind it, not at the board. PowerDe's fixed unit is listed at 6 kW on a 220 V supply — a figure that determines the circuit, the protection device and the cable run. Confirm earthing and leakage protection, the socket's location relative to the far corner of the kitchen, and the cable route. Extension leads across a wet kitchen floor are a finding in themselves, and the assessment should record whether one would be needed.
Drainage, and what the floor actually tolerates
Locate every drain, note its condition, and establish what the site's rules allow to enter it. Grease-laden washwater is a recurring interceptor cost and, on many sites, a consent matter. Then record the floor build-up: the covering type, the grout, the joints and perimeter, the waterproofing layer if one exists, and any repair history. Heat and steam act on grout, seams and membranes, and the flooring manufacturer's limits should be recorded before a heat-based method is chosen. Where the assessment recommends a low-volume method, the reason belongs in writing: less standing water, a floor that returns to use sooner, and residue that can be squeegeed into a container instead of pushed into a drain.
Traffic, timing and the drying window
Measure the time the floor is actually available. In a kitchen trading through service, the cleaning window may be forty minutes, and the drying time of the method then decides everything. Record the intervals available on a weekday and at the weekend, and record what has to be moved or protected to clean the area — equipment on castors, floor-mounted stands, the fryer area, the space under the pass.
Access, storage and reach
Note the machine's route from delivery to storage and then onto the floor, including door widths, thresholds and any step. Then note the reach required: the distance from the supply point to the farthest corner, which decides hose length. Published pages for parts of the cleaning range do not state hose and wand lengths, so request them as part of the assessment rather than after the order.
State the application the machine is sold for
The assessment should record what the supplier's own documentation says the machine is for. The Fixed Steam Cleaning Machine PowerDe HW02, for example, is described on its product page around vehicle cleaning at fuelling and parking sites — exterior, interiors and engine compartments — rather than kitchen floors, and the customer's site shows inconsistent naming around the 220 V fixed models. Its figures are still a useful specification reference for a fixed steam duty, but the model designation and the suitability for floor work should be confirmed with the manufacturer and recorded in the assessment, so that the procurement file shows what was asked and what was answered.
Finish the assessment with the two numbers the buyer will be asked for: the litres of water the method will use in a full clean, and the time until the floor is safe to walk on. Everything else in the survey exists to make those two figures trustworthy.
