Floor Care troubleshooting GuideMost floor care problems are caused by improper product use. This
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Problem: Finish is too sticky or tacky. | |
Cause | Solution |
Finish is applied too thick | Apply thin coats and allow each to dry before applying the next coat. |
Not enough drying time between coats. | Under normal conditions finishes dry in 20-30 minutes. High humidity extends drying time. |
Restorer not properly diluted or applied too frequently. | Follow label instructions. Under- diluting or overuse can leave a sticky residue. |
Restorer / maintainer not burnished soon enough after application. | When dry, restorer/maintainer will continue to soften finish if not burnished. |
Floor not properly rinsed before application of finish. | Thoroughly rinse and neutralize floor after stripping. Use neutral cleaner in proper dilution. |
Improper use of disinfectants. | Measure carefully and follow label directions. |
Separation of finish. | Finish may have been exposed to prolonged heat causing separation in the product. Shake or stir before using. |
Problem: Finish swirls or scratches | |
Cause | Solution |
Pad is too aggressive. | Use the recommended pad for a particular task whether it be burnishing or cleaning. |
Pad is dirty. | Clean with a wire brush or put pad in deep sink and spray off the build- up. Hang up to dry. |
Floor is dirty or sandy. | Use walk-off mats; dust thoroughly before burnishing. |
KEY: | ||
1. Dry Solvent |
3. Brown-Ex Tannin 4. Odor-Ex Tannin |
5. Gum Remover 6. Rinse Water |
Stain | Use First | Use Second | Use Third |
Beer | 2 | 6 |
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Berry Stains | 2 | 3 | 6 |
Blood | 6 | 2 & 4 | 6 |
Butter & Fats | 1 | 2 | 6 |
Chewing Gum | 5 | 1 | 6 |
Chocolate | 2 | 3 | 6 |
Coffee | 2 | 3 | 6 |
Cosmetics | 1 | 2 | 6 |
Crayon | 1 | 5 | 6 |
Cream | 2 | 6 |
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Eggs | 2 | 4 | 6 |
Fruit & Juices | 2 | 3 | 6 |
Furniture Polish | 1 | 6 |
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Glue | 1 | 6 |
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Gravy | 2 | 4 | 6 |
Grease | 1 | 6 |
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Ice Cream | 2 | 6 |
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Inks | 1 | 2 | 6 |
Ketchup | 2 | 6 |
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Lipstick | 1 | 2 | 6 |
Liquor | 2 | 6 |
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Mayonnaise | 2 | 4 | 6 |
Milk | 2 | 4 | 6 |
Mustard | 2 | 3 | 6 |
Nail Polish | 1 | 6 |
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Odors | 4 | 2 | 6 |
Oil | 1 | 6 |
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Paint | 1 | 2 | 6 |
Salad Dressing | 2 | 6 |
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Shoe Polish | 1 | 6 |
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Soda | 2 | 3 | 6 |
Tar | 1 | 5 | 6 |
Tea | 2 | 3 | 6 |
Unknown | 1 | 2 | 6 |
Urine | 2 | 4 | 6 |
Vomit | 2 | 4 | 6 |
Wax | 1 | 5 | 6 |
Wine | 2 | 3 | 6 |
Dilution Ration 1 to 4 1 to 5 1 to 10 1 to 12 1 to 15 1 to 20 1 to 32 1 to 40 1 to 50 1 to 60 1 to 64 1 to 100 1 to 128 1 to 256 |
Oz. Per Gal 32 26 12 10 8 6 4 3 2 1/2 2 2 1 1 1/2 |
To Determine | |
Cost To Use: Divide dilution into cost per gallon Examples:
| Ounces Per Gallon: Divide dilution ratio into 128 Examples:
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Dilution Ratio: Divide ounces per gallon into 128 Example:
Note: Example: Dilution is 10 ounces | Parts Per Million (P.P.M.) Of Active Disinfectant In Various Use-Dilution Ratios: Multiply percentage of active % active x 10,000 Examples: Given active percentage if 4.5%.
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U.S. Volume Equivalents | |
One Gallon
| One Pint
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Metric Volume Equivalents | ||
3 teaspoons =
| 1 tablespoon | = 15 ml = 118 ml = 237 ml = 30 ml = 237 ml = 473 ml = 946 ml = 3.8 liters |
Temperature Conversions |
°F = 9/5 (°C) + 32 |
Cost Per Usable Gallon |
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When planning a mat program, high traffic areas as well as specialized applications should be pinpointed. Strategic placement is essential for maximum effectiveness. Properly placed mats can stop 70% to 80% of dirt and grime that would other- wise be tracked into a building.
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