We are looking at marketing/developing an ultrasonic version of the tanks used by oven cleaning companies. If we have our thinking straight it would save on time and cut down on the use of aggressive chemicals. We need advice on the problems experienced by oven cleaning companies.
For example:
What equipment is cleaned in the tank?
How long does it need to be in the tank?
What chemicals would the cleaning companies prefer to use?
What size of tank is required?
What would you realistically expect to pay?
Alan