The customer had an installation of fryer hoods above conveyor fryers that continually manufactured potato waffles and patties. These products are among the customer's most profitable lines. Therefore the amount of downtime is critical to the overall profitability of the plant. The existing set-up was a mixture of a competitor's rotating tank wash nozzles and unbranded fire protection nozzles. Both nozzles were blocking due to particulate that was in the solution of re-circulated caustic the customer was using for washing. The customer had a regular cleaning every 14 days where the line would shut down for 24 hours and two men would spend all day cleaning out the hoods by washing and scraping away the old burnt-on oil. The customer noticed that the rotating nozzles were ceasing to turn and that they were not cleaning effectively. The fire protection type nozzles were completely blocked and did not spray at all.