There is a short, honest answer hiding inside this question, and it is worth stating before anything else. The product page for the PowerDe HW02 fixed steam cleaning machine names exactly one attachment: a vacuum cleaner, written in the remarks column of the cleaning-mode row. It describes three vehicle uses, exterior cleaning at gas stations and parking lots, interior vacuuming and disinfection, and engine compartment cleaning. It does not publish an attachment list, hose or wand lengths, nozzle sizes, or a kitchen use. So the attachments needed for kitchen degreasing cannot be read off the listing. They are derived from the kitchen's own work sequence, specified line by line, and closed in writing with the supplier before anything is ordered. This article builds that list the way a kitchen actually needs it, step by step through the degreasing work, with the specification each line has to carry.
What the listing names, and what it leaves open
The page gives real numbers, and they are worth restating precisely so the rest of this article is read against the right baseline. It lists a steam temperature of 160 degrees Celsius, a vapor pressure of 0.8 MPa, a heating power of 6 kW, an 80 L tank made of SUS304 stainless, a tap-water inlet with a 4-point internal thread (1/2-inch) joint, a working voltage of 220 V, dry-steam and wet-steam modes with a vacuum cleaner, and a machine body of 1,200 x 800 x 1,200 mm including handles. It names safety designs: leakage protection, short circuit protection, high temperature protection, high voltage protection, water shortage protection, and high voltage explosion protection.
Read for what they are, these figures describe what the boiler produces and what the box occupies. They say nothing about what arrives at a backsplash across the line, and nothing about which tool should be screwed onto the end of the wand. The vacuum is the only attachment the page names, and it is named alongside the cleaning mode, in the context of vehicle interior work. A kitchen crew will want to know whether it earns its place in this work, at what capacity, with what filter, and cleaned how often. That is a written question, not an inference carried over from a car interior.
What the page leaves open is just as important as what it names. Before any kitchen quotation is accepted, one written request should ask for:
- the complete accessory list with part numbers and prices, since the page names no tools at all beyond the vacuum;
- hose, wand, and extension lengths, which decide whether one position can serve the work;
- nozzle orifices and spray forms, and the temperature and pressure at the nozzle end rather than the boiler end;
- brush and pad materials and hardness, and whether any tool carries exposed metal edges;
- whether fitting a third-party accessory changes the warranty terms;
- preheat time, runtime on one full tank, and recovery time after refilling, none of which appear on the page.
The first attachment is a position, not a tool
A fixed machine does not follow the work; the work comes to it, and the hose is the leash. Before any nozzle, brush, or pad is discussed, the reach question has to be answered from the position the machine can actually occupy. Take a tape measure to the kitchen and walk it from that spot: to the far end of the hood line, around the back of the stovetop line, to the floor edge at the far wall, and to the nearest tap and the nearest drain. The published body, 1,200 x 800 x 1,200 mm including handles, has to pass the aisle on the way in and leave clearance around the tank, the filter, and the drain valve once it is parked; a machine installed flush against a wall is a machine nobody refills comfortably.
If the measured distance is longer than the hose the supplier intends to ship, there are three honest answers: a second position, a longer wand, or removing that surface from the scope. A longer hose coiled on a trolley is not a fourth answer, because the trolley is a different machine in a different conversation. The page publishes no lengths, so the reach figures are the first item in the written request, not a detail to be discovered on delivery day.
A central kitchen degreasing plan that starts from the machine's position, rather than from a tool catalogue, is the plan that survives a busy Friday. Every later line of the attachment list depends on where the machine stands, because the tool set is sized to the reach, not the other way round.
Let the work sequence name the tools
The reliable way to build an attachment list is not by zone, since kitchens share surfaces and soils across zones, but by the sequence every degreasing task runs through. Each step demands a tool, and each tool demands a specification. Write the list this way and every line carries its own reason, which is what makes it answerable by a supplier and auditable by the next shift.
Step one: dry removal before heat. Grease in a working kitchen arrives with solids: crumbs, grit, and the sand of burnt-on debris. Heat applied to a dry layer of solids makes a paste that has to be chased across the floor, so the sequence starts by scraping and brushing the loose material off and vacuuming what remains. This is the one step where the machine's included vacuum is plausibly in the picture, but note what the page actually says: the vacuum is listed with the cleaning mode for vehicle interior work. Kitchen grease dust, damp crumbs, and fine carbon are a different load, and whether the included vacuum is meant to take it is a written confirmation. The tools to specify here are a plastic-faced scraper with a replaceable blade, because steel edges travel with the tool and mark stainless and laminate alike; a stiff brush for grates and edges; and the vacuum, if the supplier confirms its role.
Step two: heat and dwell. Steam works by condensing on a colder surface and releasing its heat there, so the variables that decide the result are distance, pass speed, and how long the surface is held warm, not the figures on the boiler. The nozzle is what makes a dwell possible or impossible. A wide fan spreads heat across a panel and is the right choice for the broad faces of a hood exterior; a focused jet concentrates the same steam into seams, bolt heads, and the lip where a backsplash meets the counter. The page publishes neither orifice nor spray form, and the useful question is what arrives at the nozzle end after the hose and wand, not what leaves the boiler. Ask for both sets of figures, in writing, and ask every candidate supplier for the same ones so quotations can be compared. In range hood steam cleaning, where the outer panel is a broad warm face and the fasteners and seams are where grease hides, this is the step where the nozzle choice is decided.
Step three: mechanical action. Heat softens; it does not lift everything. A polymerised film, dull and slightly raised at its edges, needs the surface held warm and then worked through two or three short passes with wiping between, not one long soak, and a carbonised deposit with grit in it needs to be treated as a solid before any method is judged. The tools for this step are brushes and pads, and in a kitchen their material is a finish question and a hygiene question at the same time. Stainless tolerates a firm nylon brush; painted side panels, laminate edges, printed labels, decals, and vinyl stickers are lifted by stiff bristles and by any metal edge riding on the tool; glass-ceramic cooktop surfaces haze under anything abrasive. Specify bristle material and hardness, whether the tool carries exposed metal parts, and, where a surface may touch food or hands, colour-code the tools and keep them washable. A pad that carried grit from the floor is a cutting tool on a panel, so the list should separate floor tools from equipment tools by name and colour, not by hope.
Step four: recovery and water. Every pass leaves something behind: loosened grease, water from the wetter mode, and condensate that forms on any metal below the dew point even in the driest mode. The tools of this step are the ones nobody advertises. A squeegee walks warm, grease-carrying water to the drain instead of letting it walk to the next room. Cloths have to be numerous enough to be clean at every wipe, because one rag spread thin moves grease instead of removing it. And the path has to be decided before the trigger is pulled: where the water goes, whether it meets an interceptor on the way, and what the local drainage authority permits, which is a question for the site and the authority, not for the equipment supplier.
Step five: drying and return to service. The kitchen's deadline is the next prep, not the moment the surface looks dry. The tools here are the machine's dry mode, which carries less free water and belongs near controls, labels, and the last stretch of floor that has to be walked, plus cloths and a written check. Seams, hinges, the undersides of shelves, the space behind panels, and the area under labels are where water waits. Write down what returned to service means before the work starts, and let that sentence, not an opinion at the end of a long shift, decide when the job is finished.
What each line must say before it becomes an order
An attachment list that only names tools is a wish list. Each line should carry its own evidence. It should name the part number and the supplier who stands behind it; the material and hardness of anything that touches a surface; the length of every hose, wand, and extension, stated in the units the kitchen walks in; and the fitting standard at both ends. The page describes the water inlet as a 4-point internal thread, 1/2-inch joint, and a shorthand like that is the classic reason a delivered machine sits unconnected on its first day, so the thread standard belongs in the confirmed order, not in a guess. It should state the nozzle orifice and spray form, and the temperature and pressure measured at the nozzle end. It should say plainly whether fitting a third-party tool changes the warranty, and for tools that will work near food, what cleaning and colour-coding the supplier expects.
The answers are worth reading for their shape as much as their content. A supplier who replies with part numbers, materials, lengths, and nozzle-end figures has cleaned a kitchen like this one and can usually say which line they would change. A supplier who replies that the machine handles everything has not, and the difference will be visible in the first week of use either way.
What the machine contributes, and what no attachment can change
The machine brings real things to this work, and the list should not pretend otherwise. The mode switch manages how much water travels with the steam: the drier mode belongs near controls, labels, and walkable floors, and the wetter mode belongs where more heat is needed and the water has a decided path. The 80 L tank is a buffer between the machine and the tap, not a substitute for one, so the kitchen's water has to reach the position the machine will occupy, and the refill walk belongs in the plan as a scheduled line rather than an emergency. The 6 kW load at 220 V is a load the site electrician confirms at the position the machine will stand, not at the kitchen door. The protections the page names guard the machine; they do not rate the building's circuit, notice the wet floor, or stand between the operator and a hot wand.
And no attachment changes the boundaries. Steam does not clean the inside of the exhaust duct, does not service the grease interceptor, does not change the fryer's oil, and does not grant a sanitation result on its own. Those items stay on the maintenance plan whether or not the panels shine. Reading these limits honestly is what keeps a tool list from becoming a promise it cannot keep, and it is also how a PowerDe HW02 steam cleaner conversation stays a specification conversation instead of a brochure one.
Prove the list on one machine
Before the list becomes an order, run it once on a single machine: one hood exterior, or one section of backsplash and stovetop line. Before starting, write the acceptance sentences in observable terms, so that the trial ends with a check rather than a mood. No film remains under a raking light. The agreed white cloth comes away clean. No water is found in seams or under labels before the next prep. Tape half a panel as a control, so the result is compared with your own kitchen and not with someone else's video. Time the whole cycle, including the walk to the tap, the refill, and the drying, because a tool list that needs an unplanned walk at every step is a longer list than it looks.
Check again the next morning. Lifted label edges, darkened seams, and water that migrated behind a panel all report late, and a late report is exactly what this trial is for. The trial judges the list, step by step, by which step lacked a tool; it does not judge whether steam works in the abstract. Then send that record, the timings, the step that stalled, and the surfaces that resisted, to the supplier rather than a summary. A record is a question an engineer can answer; a summary is an invitation to a brochure.
So the answer to the question as asked is this. The listing supplies one named attachment and no list, and the uses it describes are vehicle uses. The attachments a kitchen degreasing job needs are derived from the sequence of the work itself: dry removal, heat and dwell, mechanical action, recovery, and drying, with a position and its reach settled first. Each line is then closed with a part number, a material, a length, a fitting standard, and a nozzle-end figure, in writing, together with a confirmation that kitchen surfaces fall inside what the supplier expects the machine to do. Send the list, the surfaces, and the site's power, water, and drainage conditions through the contact page, and let the confirmed answers, not the catalogue's silences, decide what arrives.
