Good evening, A few months ago I took over a restaurant that has existed for almost ten years. Long story short, the kitchen has not been taken care of very well and although the surfaces are clean, once one looks 'under the hood' it is easy to see the damage of years of maltreatment. We don't have the budget yet to replace anything but something needs to be done. For the atmosphere, I am trying to instill, and for the kinds of staff I am looking to bring on, we need to have a very clean kitchen. At that point it becomes a question of maintenance, not overhauling everything. My plan is to use a pressure washer and I am looking for help from anyone who has experience with this to ensure that the small details that can lead to things going wrong are accounted for before I start spraying everything. A few things to note about the kitchen: The floor drains work, but the floor is not designed to lead water into the drain. The drain is almost the highest point of the kitchen. The main line is an open kitchen and water will flood into the dining room if there is a lot. My plan is to bring staff in on a Sunday (the restaurant is closed) so that we can worry a little less about these issues. What I am thinking so far: I need to clean the primary equipment and am thinking that I will need to take apart a lot of it to avoid damaging the delicate components. For example, the deep-fryer has parts behind the door that can be damaged easily, correct? Or am I exaggerating the power of a pressure washer or the delicacy of the equipment? The floor seems simple, as do the walls. The dish area seems difficult to me as all of the lines to the chemicals and the operating parts under the machine itself seem delicate. I suspect I will have to take apart that as much as possible as well. We have brick walls in much of the kitchen downstairs, will brick handle the pressure well, or will it break apart? In terms of the water, I am thinking of buying or renting a shop-vac to deal with it. Does this make sense? In my mind, I have one guy with a large squeegee directing the water into the drain and another operating the vacuum to help with the water. What am I missing? Will this be effective on pans as well? I suspect so, although maybe crucial layers of steel will be taken off? Any advice will be helpful. Feel free to ignore the points I have raised as well and just give general advice or your methodology based on experience. This may turn into multiple posts as I attempt to turn an old, run-down kitchen into something beautiful on a small budget. Thanks for any help in advance!