Degreasing means

Modern food manufacturers face two main groups of pollution:

• - nonorganic (mineral deposits, tough salts, etc);

  - organic (fat, oil, etc).

Combined with various additives grease form diverse connections that are hard to cope with without using special degreasing means.

There are two types of degreasing means:

• - electromechanical and chemical (degrease treatment using special active components);

• - organic dissolvents, surfactants and alkaline solutions.

Professional cleaning solutions are made using active components mentioned above.

Degreasing of metal surfaces depends on a few factors: 

• - solution temperature (it should not be less or higher than recommended);

• - ph value of the solution (this affects saponification of oil and fat);

• - treatment method (affection of a stream to the surface remains as the most effective method).

Required concentrates are easily selected from high variety of such to suit specific narrow needs caused by pollution. Choice will depend on specific features of treated surface, material it is made of, desired cleaning effect.