thatwasherguy
Well-known member
Hey everyone! Hope you are all well. I’ve read on here in the past that modern enzyme based detergents are just about worthless in these classic DW’s. I currently have a NOS box of phosphate based Cascade from 2008, so I should be good for a while, but I’d like to find a more permanent solution to this issue. I’ve been looking at some of the commercial phosphate based powder detergents intended for food service, and they seem promising. I would go for Cascade fryer boil out, but it appears to have been discontinued. Is there any specific brand that any of you guys would recommend? Or am I better off buying a gigantic tub of STPP and adding it to modern detergent? If the latter is the best option, what ratio should I mix them at?
Thanks,
Thatwasherguy.
Thanks,
Thatwasherguy.