A high foaming, caustic detergent to clean heavy soil deposits containing high levels of grease and oils.
Suitable for ovens, grills, hotplates and deep fryers
Can be used with a foamer to foam over large areas in food plants making application quick and easy
Quickly removes heavily baked-on soils from grills and ovens
Can also be diluted for less baked-on soils and fatty deposits
Strongly caustic formula based on sodium and potassium hydroxide as well as dispersants and detergents for effective cleaning
For use in commercial kitchens and food processing plants.
Allow equipment to cool below 80°C before using HDFC. Food contact surfaces such as grill plates can be rinsed with a diluted vinegar solution after water rinsing to ensure all alkaline residues are removed.
1. Prepare solution of HDFC using cold or hot water at concentrations between
1%-10%v/v (10-100mL/L of water)
2. Apply with brush, cloth, mop or mechanical scrubbing machine
3. Allow adequate contact time until soil loosens
4. Rinse product contact surfaces with potable water after use.
Use HDFC at a concentration between 1.0-8.0%v/v and temperature ranging from 50-80°C. Rinse product contact surfaces with potable water after use.
OVENS & GRILLS:
1. Decant neat Range Cleaner into dispensing bottle
2. Hold spray bottle at arms-length and spray carefully onto the surface using coarse spray to prevent misting. Do not use on surfaces over 80ºC as it will boil off.
3. Leave on surface for 2-3 minutes
4. Agitate using a brush, spatula or mild scourer pad
5. Rinse of with plenty of fresh water
6. Food contact surfaces such as grill plates can be rinse with a diluted vinegar solution after water rinsing to ensure all alkaline residues are removed.
If soiling is very heavy, or baked on, leave for an hour or more and use a scouring pad to assist with removal.
Take care when spraying, as product is hazardous. Use of a half or full face respirator, fitted with a P2 or P3 filter, is recommended.
GENERAL FRYER BOILOUT PROCEDURE:
1. Ensure fryer is turned off and has been allowed to cool.
2. Slowly drain oil through an oil filter until the fryer tank is empty of all oil.
3. Flush fryer with warm water to remove any debris.
4. Fill fryer with water to the appropriate fill line.
5. Add 250mL HDFC/10L water.
6. Put up signage to ensure staff are aware of the hazards.
7. Turn fryer on and set the temperature to 170°C, or use fryer boilout mode. Adjust the temperature according to the type of fryer used and to ensure staff safety.
8. Allow fryer to slowly boil for 30 minutes.
9. Periodically scrape oil from the sides using a fryer brush. Ensure the correct
PPE is worn including heat resistant gloves, apron and face shield.
10. Turn off fryer.
11. Drain water into a heat-proof bucket.
12. Flush fryer with clean, warm water 2-3 times to ensure that all cleaning material is removed and drain fryer.
13. Wait until machine is cool enough to touch, and then wipe out any liquid residue with paper towel or microfiber cloth. Ensure no water remains.
14. Wipe down exterior of fryer.
15. Refill the clean, dry fryer with oil.
16. Continue use as per standard procedure.
ONLY FOLLOW THIS PROCEDURE IF YOU HAVE BEEN TRAINED AND ARE WEARING THE APPROPRIATE PPE.
Do not use on aluminium surfaces such as range hood filters. Store in a secure area that can be locked and segregated from any incompatible materials.
pH Level: 14.0
Incompatible surfaces: Aluminium and soft metals, such as copper and brass
- Halal certification