How
GreaseFree
Works
THE CHALLENGE
Fatty oils at 40F and below are in a solid form. While cooking, they change into a liquid and at elevated temperatures they turn into a vapor known as smoke. As the smoke passes by substrates such as stainless steel fixtures (i.e. hood vents/ventilation systems), the stainless steel acts as a heat sink, cooling the vapors down and turning them back into a solid form, causing a build up of fatty oils.
This creates a significant increase in the amount of time it requires to make kitchen and restaurant equipment free of grease. It also creates a hazardous buildup on your equipment and makes it a great challenge to pass unit reviews. In addition, most cleaners currently in restaurant kitchens use harsh chemicals that wear down equipment, leave a white residue buildup and can be time-consuming to use.
THE SOLUTION
GreaseFree was developed from what we call a “General Manager’s Wish List.” While working on contract to clean high-volume, commercial kitchens, we discovered that the degreasers that all of those kitchens used were not able to remove heavy grease deposits quickly, and most left a white film on the equipment during the drying process. As a result, we created GreaseFree to be the universal, Back-of-House kitchen cleaner. Applications range from oven cleaning to boiling out fryers, cleaning orange floor tile and baseboards that have become black from grease deposits and waiter/waitress traffic. Another set of application uses is the cleansing of dumpster pads and removal of black film from vinyl outdoor awnings. GreaseFree is extremely effective on highly soiled quarry tile, which is in 99% of all restaurants and institutions. GreaseFree, having some of the best surfactants available, broadens the scope of applications.
How does it work? GreaseFree turns solid fatty oils into a liquid (i.e. emulsion), which is removable at this point with a dry towel instead of a heavy, labor intensive scrubbing, which is damaging to very expensive equipment. This happens at a very rapid rate, reducing the amount of labor required to clean restaurant equipment.
Most General Managers appreciate GreaseFree because it provides the reduction of BOH labor, especially, during the closing and tear down times. Saving labor in the BOH increases net pace, which is important to the general manager. Also, because GreaseFree does not leave behind a heavy white residue during the drying process, it promotes the longevity of restaurant equipment.
COST STATISTICS
The number of cups used per mop bucket for application.
The net cost per application.
Half of this amount is applied to clean one standard Blodgett conventional oven.
Cost Per Case
The cost per ounce of GreaseFree, plus tax and shipping if needed outside Ohio, KY and Indiana area.