Brief History

In 1995, James T. Trotter and his company, Seabreeze Cleaning Services began pressure washing hood and duct systems, along with kitchen floors, equipment, patios, etc. for Atlanta’s restaurant industry. In the ensuing years he wondered why it took him  so long to utilize the soak tank concept to expedite the cleaning of hood filters, stove parts, BBQ racks, baking dishes, etc.

He started soaking items that had baked/fried on grease 15 years ago, then in a simple waist high plastic container on wheels. He would place the items (usually hood filters) in the container at night as the restaurant was closing and submerge them in a degreaser solution. The next morning the filters that had been soaking overnight were cleaned down to the metal. He asked himself why he had never seen a soak tank system more effective than the simple device that he was using  in any of the thousands of restaurant kitchens that he had cleaned since 1985. Thus the concept for The Grease Coffin was born.

Overview

Soak tanks have been used in commercial kitchens to quicken the time to clean
kitchen items such as hood filters that have accumulated layers of baked on grease that becomes,
otherwise, a time consuming task. By soaking such items overnight or several hours in a
degreasing solution, the harden carbon/grease is loosened to the extent that the items
become virtually cleaned down to the metal.

Research revealed that current soak tanks in the marketplace were:

 Too expensive, constructed of
a material like stainless steel or they had
pricey electrical/heating components

  Easily clogged with ineffective
drainage systems

  Coated with FLOC or the greasy residual slime left
after drainage presented a nasty and time
consuming task before readying the unit
for the next use

  Too small for anything other
than a few hood filters or drip pans