Dealing With Baked-On Fats and Starches — A Wash-Cycle Walkthrough
Baked-on fats and starches come off in a pot washer through three combined forces: a 68–70 °C alkaline wash that softens the soil, high-pressure over/under spray that mechanically lifts it, and an 85 °C rinse that flushes and sanitizes. The triangular spray geometry shortens the path from jet to soil so coverage is even.
Why baked-on soil is hard
Heat polymerizes fats and gelatinizes starches into a hard film bonded to the metal. Cold water and light pressure cannot break that bond — you need heat, chemistry and mechanical force together.
The wash cycle
The wash tank holds detergent solution at 68–70 °C. Over and under spray arms blast both faces of the cookware; the CE-UWL’s triangular geometry reduces shadow zones so the jets reach into corners and curves.
The sanitizing rinse
A fresh-water rinse at 85 °C flushes loosened soil and thermally sanitizes in one step, leaving no chemical residue.
- Heat + chemistry + pressure break baked-on bonds.
- Triangular over/under spray cuts shadow zones.
- 85 °C rinse flushes and sanitizes residue-free.