Vince,
I use Powerstrike from
Prochem boosted with citrus to offset the strong scent
Ofer,
No dark side for me, while I did notice an ease in cleaning this particular account, I would never switch to propane, don't want the hassle and don't feel the need for that kind of heat often enough, besides I can substitute chemical or mechanical agitation to make up for the lower heat
Plus I don't want the burn risk for me and employees.
It was just an honest first hand observation, I can now see what the high heat guys are talking about
In the future, at this restaurant , I will either fill up with hot water at home before the job or use their hot water on site which should give me comparable heat if the incoming on board water is 120+ degrees
