I use the cascade version, but there are others. As far as I am concerned, it's a ten year purchase because I never use much at once. It also takes tea and coffee stains out of mugs like magic, gets all the baked on crust off of ceramic and pans. It also removes all manner of extremely stubborn biofilms and blood residue from anything that can take a boiling temperature and is body-cavity safe.
They don't put this stuff on common store shelves because it is a bit more expensive, and two, abusing it causes algal blooms in waste water when everyone is using it in excess. Back in the grandma days, detergents used to have phosphates so you would never get water spots on glasses in the dishwasher, but it was polluting the environment so they de-phosphated everything. However frying establishments still needed phosphate cleaners. You using half a tablespoon every two weeks or so isn't that much of a moral hazard, I use maybe half a teaspoon for coffee cleaning.
This stuff is Fryer Boil Out. It's a type of professional phosphate-containing cleaning chemical.
I use the cascade version, but there are others.