Cleaning deep fryers in industrial kitchens, restaurants and catering involves removing carbonised oil and grease stuck to vats, heating elements and baskets. This range brings together alkaline degreasers in different forms: liquids for hot application at 70-80 °C, cold degreasers, a gel that clings to vertical surfaces, a powder for immersion in hot water and concentrates for dilution. All require rinsing with plenty of water. The choice is between cold, hot or immersion cleaning.

The most widely used are Deplac, alkaline, for carbonised grease, neat or diluted up to 10 % at 70-80 °C; Grassol, a cold degreaser, neat or up to 1 %; eqo Desengrasante, a concentrate diluted at 5-10 %; Gelgras, a gel sprayed neat, cold or hot; and Filter, a powder for immersing parts in hot water at 2 to 10 %. Each product has a technical data sheet and a safety data sheet (SDS) prepared by Instaquim, the manufacturer.