Note: Ingredients listed on restricted chemical lists
EC/CAS
111-76-2
Name of the chemical
Ethylene glycol monobutyl ether (EGBE)
Concentration
N/A
EC/CAS
1310-73-2
Name of the chemical
sodium hydroxide
Concentration
N/A
EC/CAS
203-905-0
Name of the chemical
Ethylene glycol monobutyl ether (EGBE)
Concentration
N/A
EC/CAS
215-185-5
Name of the chemical
Potassium or sodium hydroxide (20)
Concentration
N/A
General Information
Revision date
2020-05-27
Product name
601+ DEGREASER
Product name
601+ DEGREASER
Identification on the label/Trade name
No information available
1.2.2. Uses advised against
are identified
supplier name
Kitchenmaster NI Ltd
Emergency telephone
028 9081 4777 08 30 – 17 00 Monday to Thursday 08 30 –
Icons in SDS
Company Information
company name
Kitchenmaster NI Ltd
e-mail address of the competent person responsible for the Safety Data Sheet
sales@kitchenmaster-ni.com
GHS Information
Signal word
Danger
Hazard Codes
Hazard statements (CLP)
H314
Hazard statements
Code
Statements
H314
Causes severe skin burns and eye damage
Section 2
Other physicochemical hazards
Not classified Human health Skin Corr. 1B - H314
Environmental hazards
Not classified
Contains
disodium metasilicate sodium hydroxide caustic soda Detergent labeling <5% anionic surfactants <5% aliphatic hydrocarbons <5% non-ionic surfactants Label in accordance with (EC) no. 1272/2008
Signal word
Danger
Hazard statements
H314 Causes severe skin burns andeye damage.
Prevention
P260 Do not breathe dust/fume/ gas/mist/vapours/spray. P280 Wear protective gloves/ protective clothing/eye protection/face protection.
Response
P301 + P330 + P331 IF SWALLOWED: Rinse mouth. Do NOT induce vomiting. P303 +P361 +P353 IFON SKIN (orhair):Remove/Take offimmediately all contaminated clothing. Rinse skin with water/ shower. P305 + P351 + P338 IF INEYES: Rinse cautiously withwater for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. P310 Immediately call a POISON CENTER or doctor/physician.
2.3 Other hazards
None known. Section 3: Composition/identification of ingredients
