DEAS 791:20 21 
ICS.71.100.40 
© EA C 2021                                                                                                                        Second Edition 2021 
 
 DRAFT EAST AFRICAN STANDARD  
 
Kitchen equipment cleaner and grease re mover — Specification ,  
EAST AFRICAN COMMUNITY  DEAS 791:20 21 
ii © EAC  2021 – All rights reserved  
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may be persecuted  DEAS 791:20 21 
© EAC 2021 – All rights reserved  iii 
 Foreword  
Develop ment of the E ast A frican Sta ndards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through harmonized 
standardization, trade barrie rs that are enc ountered when  good s and serv ices are exchanged within the Commun ity 
will be removed.  
The Community has established an East African Standards Committee (EASC) mandated to develop and issue 
East African Standards (EAS) and other deliverables. The Committee is composed o f rep resentativ es of the 
National Standards Bodies in Partner States, tog ether with the representatives from the public and private sector 
organizations in the community.  
East African Standards are developed through Technical Committees that are represent ative  of key 
stakeholders including government, aca demia, consumer groups , private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner 
States. Th e comments re ceive d are disc ussed and incorporated before finali zation of standards, i n accordance 
with the Principles and procedures for development of East African Standards.  
East African Standards and other deliverables are subject to review, to keep p ace with tech nolog ical advan ces. 
Users of the East African Stand ards are therefore exp ected to ensure that they always have the latest versions 
of the standards they are implementing.  
The committee responsible for this document is Technical Committee EASC /TC 074, Surface a ctive agen ts 
Attention is drawn to the possibi lity that some of the elements of this document may be subject of patent rights. 
EAC shall not be held responsible for identifying any or all such patent rights.  
This second  edition cancels an d replaces th e first edition  (EAS 791:2013), which has been tech nically revised.  
  DRAFT  EAST AFRICAN STANDAR D DEAS 791:20 21 
 
© EAC 2021 – All rights reserved  1 
 Kitchen equipment cleaner  and grease remover  — Specification  
1 Scope  
This Draft East African  Standard specifies  the requirements , sampling  and test methods  for kitchen equipment  
cleaner s and grease remover s. The sta ndard covers t hree types of kitchen equipment  kitchen equipment  
cleaners and grease removers  that are suitable for the removal of carbon deposits, grease, baked -on fats and 
other surface contaminants  from industrial and domesti c cooking kitchen equipment , grills, fryers a nd other steel 
kitchen equi pment, but tha t are not intended for use in self -cleaning kitchen equipment .  
2 Normative references  
The following referenced document s are indispensable for the application of thi s do cument. For dated 
references, only the edition cited appl ies. For undated references , the latest e dition of the referenced document 
(including any amendments) applies.  
ASTM D6450 , Standards test methods for  flash point by Continuously  Closed Cup (CCC FP) tester 
EAS 321, Edible fats and oil s (General) – Specificat ion 
EAS 956 , Air freshener aerosols — Specification  
ISO 456, Surface active  agents — Analysis of soaps — Determination of free caustic alkali  
ISO 684, Analysis of soap — Determination of total fr ee alkali 
ISO 862 , Surface active agents  — Vocabulary  
ISO 1067, Analysis of soap — Determination of unsaponif iable, unsaponified and uns aponified sapo nfiable 
matter  
ISO 2884 -2, Paints and varnishes – Determination of viscosity using rotary viscometers – Part 2: Disc or ball 
viscometer operated a t a specified speed  
3 Terms and definitions  
For the purposes of this standard, terms and definit ions given in ISO 862  and the following shall apply.  
ISO and IEC maintain terminological databases for use in standardiz ation at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
surface contaminants  
impurities that bond or settles on the metal surface and affect the physical and sometimes ch emic al properties 
of the me tal  
2 © EAC  2021 – All rights reserved  
 4 Require ments  
4.1 General requir ements  
4.1.1 The kitchen equipment cleaner and grease re mover shall be on e of the following types:  
• Type 1: homogeneous, free -flowing liquid and may be co loured , applied by spraying by means of a 
mechanically operated pump, onto cold or hot (approximately 70 °C) surfaces;  
• Type 2 : homogeneous liquid of the presc ribed viscosity and may be coloured: applied by brushing, or 
by spraying by means of a m echanically operated pump, onto cold or hot (approxi mately 70 °C) 
surfaces; and  
• Type 3 : liquid that is mixed with a propellant a nd is dispensed as an  aerosol applied by  spraying from 
an aerosol container onto cold or hot (approximately 70 °C) sur faces.  
4.1.2 The kitchen equipment  cleaners and grease remove rs shall not contain chlorinated hydrocarbons  
4.1.3 The kitchen equipment  cleaners and grease remov ers shall not have an objectionable odou r and shall not 
leave any residual odour or taste on the cleaned equipment .  
4.1.4 The kitchen equipment  cleaners and  grease removers shall have no detrimental effect on porcel ain, 
enamel, i ron, stainless steel or ceramic surface s when used in accordance with the manuf acturer's in structions . 
4.1.5 When the kitchen equipment  cleaner  and grease remover  is applied to a vert ical vitreous  enamel surface, 
it shall leave an uninterrupted residual film . 
4.1.6 Under normal s torage conditions  in the origi nal and unopened container, the cleaner and greas e 
remover shall show no sign of separation and, in t he case of a Type 1 cleaner,  no precipita tion, 
4.1.7 For Type 3 , under normal storage conditions in an unused can, the cleane r shall still comply with all the 
relevant requirements of this standard and th e can and the valve assembly shall show· no visual e vidence of 
having been corro ded or damage d by the contents .  
4.2 Specific requirements  
The kitchen equipment cleaner and grease remover shall c omply with the specific requirements given in Table 
1. 
Table 1  — Specific quality requirements for k itchen equipment cleaner and grease remov er” 
Sl No Parameter  Requirement  Test m ethod  
Type 1  Type 2  Type 3  
i) Free alkali content (as NaOH), g/L, max. 150.0 150.0  60.0 ISO 456 
ii) Viscosit y at 25  °C, m Pa.s max.  550  627  - ISO 2284 -2 
iii) Flash point, ° C, min . 90.0 90.0 - ASTM D 6450  
iv) The cleaning efficiency  To pass 
the test    Annex A  
v) Water -insoluble matter content , g/L, ma x. 1.0 1.0 1.0 Annex B 
 
4.3 The pro pellant  used in  type 3 of kitchen equipment cleaner and gr ease remover  shall not contain 
Chlorofluoro carbons (CFCs)  when teste d in accordance with  EAS 956 .  
© EAC 2021 – All rights reserved  3 
 5 Packaging  
5.1 Type 1 and Type 2  
The kitchen equipment  cleaner and grease remo ver shall be packed in containers that prevent leakage and 
contamination of the product and that ar e strong enough to with stand normal h andling an d transportation .  
5.2 Type 3 
5.2.1 The kitchen equipment  cleaner and grease remo ver shall be packed in  metal  cans with valve assemblies 
that are cov ered by a protective cap.  
5.2.2 The can shall be a low -pressure aerosol metal can. The val ve stem of the va lve assembly shall be fit ted 
with a side discharge plastics actuato r that is suitable for surface spraying.  
5.2.3 The direction of the discharge shall  be indicated either by the shape of the actuator or by a mark on it. The 
valve assembly  shall be constru cted of materials that ar e not affected by the product  and shall be  so designed 
and located that, when actuated, none of the aerosol spray impinges on any part of the container.  
5.2.4 When the valve is operated, the product  shall be ejecte d through the act uator discharge orifice o nly.  
6 Labelling  
Each container and bulk package shall be securely closed , legibly and indelibly labelled either in English, 
Kiswahili or French or combination or any other language as agreed between the manufactu rer and supplier 
with the following inform ation: 
a) name of the product as “ kitchen equipment  cleane r” or “grease remover”  
b) manufacturer’s name and physical address  
c) safety and precaut ionary information  
• that the produ ct is a  kitchen equipment  cleaner and/or g rease remover;  
• that the product is not inten ded for use in self cleaning kitchen equipment ; and 
d) when applicable the product contains caustic soda and is dangerous and poisonous ; instructions for 
use;  
e) net content  in litres ; 
f) in the case of a Type 3 cleaner that contain s a li quefied hydrocarbon as a propellant, c autionary 
directions r egarding the use in gas  kitchen equipment , the disposal o f empty containers a nd first -aid 
recommendations ; 
g) batch or code number;  
h) dates of manufacture and expiry  
i) number of containers in the case of bul k packages ; and 
j) country of origin . 
NOTE  The name, p hysical address of the distributor/supp lier and trade mark may be added as requir ed  
4 © EAC  2021 – All rights reserved  
 7. Sampling  
Sampling shall be done in accordance with Annex C  
© EAC 2021 – All rights reserved  5 
 Annex A  
(normative)  
 
Determination of  cleaning effici ency 
A.1 Apparatus  
A.1.1 Means of heating  the arti ficial soil ingredients (see A.2.1) at a tempe rature of 80 .0 °C ± 2 °C. 
A.1.2  Six glass petri dishes of diam eter 96 mm ± 2 mm and depth of 11 mm ± 2 mm.  
A.1.3 oven , capable of reaching  245 °C.  
A.2 Materials  
A.2.1 Artificial soil  
Melt and mix the following ingredients at 80.0 °C ± 2 °C, allow to cool t o room temperature and then mix 
thoroughly  to a smooth paste . 
 Ingredient               Mass (g) 
a) Cooking fat, that complies with the requirements of EAS 321     110 
b) Sodium laury sulphate 95%               110 
c) Cooking oil, that complies with the requirements of EAS 321     110 
d) Icing sugar                  22 
A.2.2 Standa rd kitchen equipment  cleaner (Typ e 1 and T ype 2 ) 
A solution that consists of the following : 
 Ingredi ent              Mass  (g) 
a) Sodium h ydroxide               6.0 
b) Sodium lauryl sulphate, 95 % pure           3.0 
c) 2-Butoxyethanol               10.0 
d) Carbo n dioxide -free wate r            81.0 
A.2.3 Standard kitchen equipment  cleaner (Type 3 ) 
A solution that consist s of the fol lowing  
Ingredient               Mass  (g) 
a) Sodium hydroxide               5.0 
b) Sodium xylene sulphonate, 93 % pure          3.0 
c) Nonyl phenol polyglycol e ther, with 9 M ethylene oxide, 100 % active  3.0 
d) Carbon dioxide -free water             82.0 
  
6 © EAC  2021 – All rights reserved  
 A.3 Procedure  
A.3.1 Apply 0 .8 g ± 0.02 g of the artificial so il (see A2.1) evenly to the bottom of each of the six petri 
dishes (see 4.8.1.2)  by means of a small, s oft brush.  
A.3.2 Place the dishes in a n oven  that has been heated to approximately 245 °C (see E1.3). Close the 
oven  and maintain it at 245  °C ± 5 °C for 2 h. Remove the dishes from the oven  and allow them to cool to room 
temperatur e. 
A.3.3 Place the prep ared glasses for ap proximately 30 min i n an oven  maintained at 80.0 °C ± 2 °C. 
A.3.4 Measure a 50 -mL portion of the relevant standard kitchen equipment  cleaner (see A.2.2 and A.2.3) 
into each of three glass beakers and a 50 -mL portion of the undi luted test specimen int o each of three oth er 
glass beakers.  
A.3.5 Without removing the dishes from the oven, pour into eac h of thre e dishes one of the 50 -mL porti ons 
of standa rd kitchen equipment  cleaner, and into each of the remain ing three dishes, one of the 50 -mL p ortions 
of the test spe cimen.  
A.3.6 In the case of a Type 3 t est specimen and standard kitche n equipment  cleaner, cover each filled 
dish with a watch -glass.  
A.3.7 Close the oven  door and maintain the oven  at 80  °C ± 2.0 °C for a period (started when the oven  
door is closed) of 30 min in th e case of a Type 1 or Type 2 test speci men and standard kitchen equipment  
cleaner, and 45 min in the case of a Type 3 test  specimen and standard kitchen equipment  cleaner.  
A.3.8 Remove the dishes from the oven , decant the cleaning fluids and carefully rinse the dishes under 
very s low running tap wat er at ambien t temper ature.  
A.3.9  Visually compare the dishes cleaned with the test speci men and those cleaned with the standard 
kitchen equipment  cleaner for compliance with 5.1.5 .  
© EAC 2021 – All rights reserved  7 
 Annex B 
(normative)  
 
Determination of water-insoluble matter conten t  
B.1 Apparatus  
B.1.1 Tared glass -fibre filter , that has been dried and has a retention and a filtration spe ed equivalent to 
those of Whatm an GF/A glass -fibre paper  
B.1.2 Forced -draught oven , maintained at between 60  °C and 110  °C 
B.1.3 Desiccator  that co ntains self -indica ting silica gel  
B.1.4 Analytical balance , with a resolution of 0.01  g or better  
B.2 Procedu re 
B.2.1 Filter (under suction)  200 mL of th e well shaken test specimen through the glass -fibre filter (see B.1.1) 
and thoro ughly wash the residue on the filter with  water. Allow the fil ter to drain completely.  
B.2.2 Dry the filter and the residue for 3 h  at 105  °C ± 5 °C in a forced -draught oven (see B.1.2), cool in a 
desiccator (see B.1.3) and weigh (see B.1.4).  
B.3 Calcula tion 
Calculate the wate r-insoluble conten t (W), in grams per l itre, as follows ; 
W = 5 × m 
where 
W is the water -insoluble content  in grams per litre ; and  
m is mass , in grams , of the residue .  
Check for compliance with table 1.  
 
 
  DEAS 792 : 2021 
   
 
© EAC 2021 – All rights reserved  
  
 Annex C 
(normative)  
 
Samp ling 
C.1 Procedure  
C.1.1 In a single cons ignment, all packages (cartons) containing materials  drawn from the same batch of 
productio n shall constitute a lot. For ascertaining t he conformity of the lot to the requirements of this standard, 
tests shal l be ca rried out on each lot s eparately. The num ber of packages to be selected for drawing the sample 
shall be in accordance with Table C.1.  
Table C.1 — Scale of sampling  
Number of p ackages 
(cartons) in the lot  
N Number of packages (cartons) to 
be selecte d 
n Num ber of samples  
4 to 15 3 3 
16 to 40  4 4 
41 to 65  5 2 
66 to 110  7 2 
111 and above  10 1 
 
C.1.2 The packages shall be selected at  random, using tables of random numbers. If these are not available, 
the following procedure shall be applied:  
Starting fro m any package, count all the packages in one order as 1, 2, 3.... N, selecting every k th package, 
where k is the integral part of Nn.  
C.1.3 From each package thus selected, draw at random an equal number of containers  so as to obtain a 
total volume of at least 2 L.  
C.2 Samples for testing  
Take at one time all test sam ples required for the tests in 4.2. Measure  the test sample requi red for determination 
of free alkali or acid  content, and use it immediately.  
 
  
2 © EAC  2021 – All rights reserved