We are interested in Spray and Wipe Food Degreasing to be evaluated via modified DCC-17 Methodology. Looking at evaluating 8-10 products using ceramic tiles and the DCC 17 soil mixture of 33% vegetable shortening, 33% lard, 33% vegetable oil and 1% carbon lampblack. We would like to have visual rankings and possibly photographs in addition to the quantitative method. As a possible option, we are interested in evaluating the cleanliness levels at various stages of cleaning.