Cleaning cooking equipment interiors involves a three-phase sequence with a rinse phase using a (preferably encapsulated) carboxylic acid

摘要

Cleaning of the interior of cooking equipment including a cooking space, an outlet and/or a condenser comprises the following treatments at least in the cooking space (1) a vapor treatment phase involving use of a vapor atmosphere for a given time; (2) a rinsing phase involving use of a first fluid, especially a rinse-wash liquor; and (3) a post-washing phase involving use of a second fluid, especially rinsing with a post-washing liquor.