Dégraissage

Dégraissage is the process of removing grease, oils, and other contaminants from a surface or material. It aims to improve cleanliness, ensure adhesion of coatings or subsequent treatments, and in culinary contexts, reduce fat content. The term comes from graisse (grease) with the prefix dé- indicating removal.

Techniques include solvent-based degreasing (hydrocarbon or chlorinated solvents), alkaline aqueous cleaning with surfactants, steam cleaning, and ultrasonic degreasing. Mechanical methods such as wiping or brushing may accompany chemical cleaning. In practice, a sequence—degreasing, rinsing, and drying—is used before coating, welding, or galvanizing to achieve a clean surface and reliable results.

Industrial use includes preparation of metal parts for painting, galvanizing, soldering, or welding; automotive and aerospace components; and various machinery and equipment. In food processing, degreasing refers to reducing fat content by trimming visible fat from meat and poultry, defatting stocks, or removing surface fats from processing equipment to improve hygiene and processing efficiency. In kitchens, degreasing describes cleaning and removing fat from cookware and surfaces.

Safety and environmental considerations: solvent degreasing carries fire, health, and VOC risks; operations require adequate ventilation, fire protection, and protective equipment. Waste solvents and contaminated water must be treated and disposed of according to regulations. Aqueous and biodegradable degreasing agents reduce environmental impact. Standards and regulations govern solvent choice, waste management, and verification of surface cleanliness.

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