Professional Recommendations & Best Practices
To achieve optimal results with the Maxibrasil PKC Ultimate Protein Keratin with Collagen system, follow these professional recommendations for smooth, frizz-free, and long-lasting smoothness up to 6 months:
- Professional flat iron: Use high-quality, well-maintained ceramic or titanium flat irons with clean, undamaged plates for optimal heat sealing and smooth results
- Clean plates: Ensure flat iron plates are completely free of buildup and product residue before beginning treatment to achieve uniform smoothness
- Precise step adherence: Follow all application steps precisely with proper timing to achieve professional-quality frizz control and lasting smoothness
- Timing for best results: Respect processing times for optimal keratin penetration and frizz elimination. Proper timing ensures maximum smoothness and durability
- Temperature accuracy: Use calibrated thermal tools within recommended temperature ranges for each hair type to achieve smooth results without damage
- Strand test recommended: Perform a strand test on a single section before full application to evaluate smoothness level and processing time needed
- Patch test: Conduct allergy patch test 48 hours before treatment to ensure client comfort and safety
- Method selection: Choose Standard Manufacturer Method or Expert Salon Standard Method based on hair condition, texture, and desired smoothness intensity
- Ventilation: Work in well-ventilated areas with proper air circulation for comfortable application environment
- Protective equipment: Wear protective gloves during application for professional safety and comfort
- Eye safety: Avoid contact with eyes. If contact occurs, rinse immediately with water
- Scalp comfort: Apply keratin treatment at least 0.5-1 cm from scalp to ensure client comfort and optimal results
- Professional application: This Maxibrasil PKC Ultimate Protein Keratin with Collagen is designed for professional salon use or users with sufficient experience in applying keratin treatments








