FOR COMMENTS ONLY FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 791 
First  Edition  
2013-mm-dd 
 
 Reference number  
FDUS EAS 791: 2013 
© UNBS 201 3 
  
Oven cleaner and grease remover — Specification  
 FOR COMMENTS ONLYFDUS EAS 791: 2013 
ii                © UNBS  2013 - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2013 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: 256 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 FOR COMMENTS ONLYFDUS EAS 791: 2013 
© UNBS  2013 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 3 27, of the Laws of Uganda. UNBS is mandated to co-ordinate the elaboration 
of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agreements of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Final Draft Uganda Standard, FDUS EAS 791 : 2013, Oven cleaner and grease remover — Specification , 
is identical with  and has been reproduced from an East Afr ican Standard, EAS 791: 2013, Oven cleaner and 
grease remover — Specification , and is being proposed for adoption as a Uganda Standard.  
This standard was developed by the Chemicals and environment Standards Technical Committee (UNBS/TC 
5). 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 FOR COMMENTS ONLY EAS 791:2013 
ICS.71.100. 40 
© EAC 2013                                                                                                                        First Edition 2013 
 
EAST AFRICAN STANDARD 
 
Oven cleaner and grease remover — Specification 
EAST AFRICAN COMMUNITY  FOR COMMENTS ONLYEAS 791:2013  
ii © EAC  2013 – All rights reserved  
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2013 — All rights reserved 
East African Community  
P.O.Box 1096 
Arusha 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255 27 2504481/2504255 
E-mail: eac@eachq.org 
       Web: www.eac-quality.net 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted FOR COMMENTS ONLYEAS 791:2013 
© EAC 2013 – All rights reserved  iii 
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in East Africa. It is envisaged that through harmonized 
standardization, trade barriers which are encountered when goods and services are exchanged within the 
Community will be removed.  
In order to meet the above objectives, the EAC Partner States have enacted an East African Standardization, 
Quality Assurance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to make provisions for ensurin g 
standardization, quality assurance, metrology and testing of products produced or originating in a third country 
and traded in the Community in order to facilitate industrial development and trade as well as helping to 
protect the health and safety of society and the environment in the Community. 
East African Standards are formulated in accordance with the procedures established by the East African 
Standards Committee. The East African Standards Committee is established under the provisions of Article 4 
of the EAC SQMT Act, 2006. The Committee is composed of representatives of the National Standards 
Bodies in Partner States, together with the representatives from the private sectors and consumer 
organizations. Draft East African Standards are circulated to stakeholders through the National Standards 
Bodies in the Partner States. The comments received are discussed and incorporated before finalization of 
standards, in accordance with the procedures of the Community.  
Article 15(1) of the EAC SQMT Act, 2006 p rovides that “Within six months of the declaration of an East African 
Standard, the Partner States shall adopt, without deviation from the approved text of the standard, the East 
African Standard as a national standard and withdraw any existing national standard with similar scope and 
purpose”.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing.  
EAS 791 was prepared by Technical Committee EASC/TC 074, Surface active agents .  
 FOR COMMENTS ONLYFOR COMMENTS ONLYEAST  AFRICAN STANDARD  EAS 791:2013  
 
© EAC 2013 – All rights reserved  1 
 Oven cleaner and grease remover — Specification 
1 Scope 
This East African Standard specifies the requirements and methods of sampling and test for oven cleaner and 
grease remover. The standard covers three types of oven cleaners and grease removers that are suitable for 
the removal of carbon deposits, grease, baked-on fats and other surface contaminants from industrial and 
domestic cooking ovens, grills, fryers and other steel kitchen equipment, but that are not intended for use in 
self-cleaning ovens.  
2 Normative references 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition 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 oils (General) – Specification  
ISO 456, Surface active agents — Analysis of soaps — Determination of free caustic alkali  
ISO 684, Analysis of soap — Determination of total free alkali  
ISO 862, Surface active agents — Vocabulary  
ISO 1067, Analysis of soap — Determination of unsaponifiable, unsaponified and unsaponified saponfiable 
matter  
ISO 2884- 2, Paints and varnishes – Determination of viscosity using rotary viscometers – Part 2: Disc or ball 
viscometer operated at a specified speed  
3 Terms and definitions 
For the purposes of this standard the terms and definitions given in ISO 862 apply. 
4 Type s  
The oven cleaner and grease remover shall be one of the following types: 
a) Type 1 which includes a cleaner and grease remover that is applied by spraying by means of a 
mechanically operated pump, onto cold or hot (approximately 80 °C) surfaces;  
b) Type 2 which includes a cleaner and grease remover that is applied by brushing, or by spraying by 
means of a mechanically operated pump, onto cold or hot (approximately 80 °C) surfaces; and 
c) Type 3 which includes a cleaner and grease remover that is applied by spraying from an aerosol 
container onto cold or hot (approximately 80 °C) surfaces .  FOR COMMENTS ONLYEAS 791:2013  
2 © EAC  2013 – All rights reserved  
 5 Requirements 
5.1 General requirements 
5.1.1  Oven cleaners and grease removers shall not contain chlorinated hydrocarbons 
5.1.2 Oven cleaners and grease removers shall have the following physical characteristics: 
a) Type 1 shall be a homogeneous, free-flowing liquid and may be coloured:  
b) Type 2 shall be a homogeneous liquid of the prescribed viscosity and may be coloured: and 
c) Type 3 shall be a liquid that is mixed with a propellant and is dispensed as an aerosol.  
5.1.3  Oven cleaners and grease removers shall not have an objectionable odour and shall not leave any 
residual odour or taste on the cleaned equipment .  
5.1.4  Oven cleaners and grease removers shall have no detrimental effect on porcelain, enamel, iron, 
stainless steel or ceramic surfaces when used in accordance with the manufacturer's instructions. 
5.1.5  The cleaning efficiency of the oven cleaner and grease remover when tested as described in Annex A 
shall give the same effect as the standard cleaner. 
5.1.6  When the cleaner and grease remover is applied to a vertical vitreous enamel surface, it shall leave 
an uninterrupted residual fi lm. 
5.1.7  Under normal storage conditions in the original and unopened container, the cleaner and grease 
remover shall show no sign of separation and, in the case of a Type 1 cleaner, no precipitation, 
5.1.8  For Type 3 , under normal storage conditions in an unused can, the cleaner shall still comply with all 
the relevant requirements of this standard and the can and the valve assembly shall show· no visual evidence 
of having been corroded or damaged by the contents .  
5.2 Specific requirements 
The cleaner and grease remover shall comply with the specific quality requirements given in Table 1. 
Table 1 — Specific quality requirements  
Sl No  Characteristic  Requirement  Test method  
Type 1  Type 2  Type 3  
i) Free alkali content (as NaOH), g/L, max 150.0 150.0  60.0 ISO 456 
ii) Viscosity at 25  °C, m Pa.s  550 max  627 min  - ISO 2284 -2 
iii) Flash point, ° C, min  90.0 90.0 - ASTM D 6450  
iv) Water -insoluble matter content , g/L, max  1.0 1.0 1.0 Annex B 
 FOR COMMENTS ONLYEAS 791:2013  
© EAC 2013 – All rights reserved  3 
 6 Packaging and marking 
6.1 Pack aging 
6.1.1 Type 1 and Type 2 
The cleaner and grease remover shall be packed in containers that prevent leakage and contamination of the 
product and that are strong enough to withstand normal handling and transportation .  
6.1.2 Type 3 
6.1.2.1 The product shall be packed in cans with valve assemblies that are covered by a protective cap. 
6.1.2.2 The can shall be a low-pressure aerosol can. The valve stem of the valve assembly shall be fitted 
with a side discharge plastics actuator that is suitable for surface spraying.  
6.1.2.3 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 constructed of materials that are 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. 
6.1.2.4 When the valve is operated, the product shall be ejected through the actuator discharge orifice 
only.  
6.2 Marking 
Each container and bulk package shall be securely closed and marked legibly and indelibly with the following 
information: 
a) name of the product as “oven cleaner and grease remover”  
b) manufacturer’s name and physical address  
 NOTE The name, physical address of the distributor/supplier and trade mark may be added as required 
c) words clearly indicating: 
 that the product is an oven cleaner and/or grease remover; 
 that the product is not intended for use in self cleaning ovens; and 
 when applicable the product contains caustic soda and is dangerous and poisonous; 
d) instructions for use (which shall be in either English, Kiswahili or French or in combination as agreed 
between the manufacturer and supplier); and 
e) net content; 
f) in the case of a Type 3 cleaner that contains a liquefied hydrocarbon as a propellant, cautionary 
directions regarding the use in gas ovens, the disposal of empty containers and first-aid 
recommendations; 
g) batch or code number;  
h) date of manufacture and shelf life 
i) type of cleaner FOR COMMENTS ONLYEAS 791:2013  
4 © EAC  2013 – All rights reserved  
 j) number of containers in the case of bulk packages ; and 
k) country of origin ;;  FOR COMMENTS ONLYEAS 791:2013  
© EAC 2013 – All rights reserved  5 
 Annex A 
(normative) 
 
Determination of cleaning efficiency 
A.1 Apparatus 
A.1.1 Means of heating  the artificial soil ingredients (see A.2.1) at a temperature of 80.0 °C ± 2 °C. 
A.1.2 Six glass petri dishes of diameter 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 to 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) Lard                 110 
c) Cooking oil, that complies with the requirements of EAS 321    110 
d) Icing sugar                 22 
A.2.2 Standard oven cleaner (Type 1 and Type 2) 
A solution that consists of the following: 
 Ingredient               Mass (g) 
a) Sodium hydroxide              6.0 
b) Lard Sodium lauryl sulphate, 95 % pure         3.0 
c) 2-Butoxyethanol              10.0 
d) Carbon dioxide-free water            81.0 
A.2.3 Standard oven cleaner (Type 3) 
A solution that consists of the following 
Ingredient               Mass (g) 
a) Sodium hydroxide              5.0 
b) Sodium xylene sulphonate, 93 % pure         3.0 
c) Nonyl  phenol polyglycol ether, with 9 M ethylene oxide, 100 % active  3.0 
d) Carbon dioxide-free water            82.0 
 FOR COMMENTS ONLYEAS 791:2013  
6 © EAC  2013 – All rights reserved  
 A.3 Procedure 
A.3.1 Apply 0.8 g ± 0.02 g of the artificial soil (see A2.1) evenly to the bottom of each of the six petri 
dishes (see 4.8.1.2) by means of a small, soft brush.  
A.3.2 Place the dishes in an 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 temperature. 
A.3.3 Place the prepared glasses for approximately 30 min in an oven maintained at 80.0 °C ± 2 °C. 
A.3.4 Measure a 50-mL portion of the relevant standard oven cleaner (see A.2.2 and A.2.3) into each of 
three glass beakers and a 50-mL portion of the undiluted test specimen into each of three other glass 
beakers.  
A.3.5 Without removing the dishes from the oven, pour into each of three dishes one of the 50-mL 
portions of standard oven cleaner, and into each of the remaining three dishes, one of the 50-mL portions of 
the test specimen.  
A.3.6 In the case of a Type 3 test specimen and standard oven 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 the case of a Type 1 or Type 2 test specimen and standard oven cleaner, and 45 
min in the case of a Type 3 test specimen and standard oven cleaner.  
A.3.8 Remove the dishes from the oven, decant the cleaning fluids and carefully rinse the dishes under 
very slow running tap water at ambient temperature.  
A.3.9  Visually compare the dishes cleaned with the test specimen and those cleaned with the standard 
oven cleaner for compliance with 5.1.5. FOR COMMENTS ONLYEAS 791:2013  
© EAC 2013 – All rights reserved  7 
 Annex B 
(normative) 
 
Determination of water-insoluble matter content  
B.1 Apparatus 
B.1.1 Tared glass-fibre filter , that has been dried and has a retention and a filtration speed equivalent to 
those of Whatman GF/A glass-fibre paper 
B.1.2 Forced-draught oven , maintained at between 60 °C and 110 °C 
B.1.3 Desiccator  that contains self-indicating silica gel 
B.1.4 Analytical balance , with a resolution of 0.01 g or better 
B.2 Procedure 
B.2.1 Filter (under suction) 200 mL of the well shaken test specimen through the glass-fibre filter (see B.1.1) 
and thoroughly wash the residue on the filter with water. Allow the filter 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 Calculation 
Calculate the water-insoluble content (W), in grams per litre, 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. 
 
 
  FOR COMMENTS ONLYFOR COMMENTS ONLYEAS 791:2013    
 
© EAC 201 3 – All rights reserved