Why this degreaser earns its place
A day-to-day degreaser for the lighter, more frequent grease deposits found on kitchen surfaces, hobs and extraction fans — the build-up that accumulates through routine service rather than the worst baked-on jobs.
It's supplied concentrated, breaking down light grease deposits for easy removal, and dilutes to three separate ratios depending on the task: 1:20 for hard surface cleaning and degreasing, 1:10 for deep fat fryer cleaning, and 1:100 for general mopping. That range means the same container covers extraction fans one day and floor mopping the next.
It's unperfumed and food-safe, suitable for commercial kitchens, but carries a corrosive classification in concentrate form, so dilute and handle it per the safety data sheet. One 5-litre container makes up to 500 litres of ready-to-use solution, which keeps the cost-per-use down for something used this regularly.
COSHH: six habits of safe chemical use
Control of Substances Hazardous to Health — the routine every commercial kitchen and cleaning cupboard is expected to run.
SDS
Read the label and the manufacturer’s safety data sheet — the pictograms tell you what you are holding.
Who could be harmed, and how badly? Judge likelihood against severity before anyone opens the cap.
Eliminate or substitute first, engineer and organise next — PPE is the last line, never the first.
Keep the controls working: check ventilation, dosing equipment and storage stay as they should be.
Everyone who uses it knows the hazards, the correct dilution and the PPE — before the first shift, not after.
Products and processes change. Reassess when they do, and keep the record that proves it.
