Inadequate grease management can lead to high costs in commercial kitchens. To avoid fines, maintenance expenses, and operational disruptions, follow these seven strategies:
Local authorities are empowered to inspect premises under the Food Safety Act 1990. Issues caused by fat, oil, and grease in drains, resulting in non-compliance with Food Hygiene regulations, could lead to prosecution or an emergency prohibition order, preventing the premises from trading.
.png)
Ready to upgrade your grease management system? Explore the exceptional capabilities of the Big Dipper Grease Trap. Contact us today for a personalised consultation and experience the difference in kitchen efficiency.
We believe that our reputation as a trusted industry Expert is our most valuable asset, so it is vital that our advise is always of the highest quality.
If you own a Fish and Chips shop or other business within the foodservice industry, chances are good that you are already using some sort of grease trap. If not, sooner or later you will likely face clogged pipes, back-ups into your kitchen and costly fines.
If you own a Takeaway shop or other business within the foodservice industry, chances are good that you are already using some sort of grease separator or grease trap. If not, sooner or later you will likely face clogged pipes, back-ups into your kitchen and costly fines.
The future for commercial kitchens is likely to involve a greater emphasis on automation and technology, as well as an increased focus on sustainability and energy efficiency. Additionally, there may be more demand for small-scale, specialized commercial kitchens that can be used for niche food products or for delivery-only restaurants. Some trends for the future of commercial kitchens include:
You won't not take your dry cleaning to your local take away, so why ask your electrician or food supplier to look after your grease management? It saves money, improves the service and increase reliability working directly with a certified grease contractor such as Aqua Mundus.
Buying an old and inexpensive second hand grease trap typically looks like the cheapest option, but in reality it could prove to be a false economy. It is likely that you will have to pay more for repairs and maintenance and modern grease traps tend to be energy efficient, which means that you pay less daily running cost.
.jpeg){kind=tracking}
We use the term “Those two mix like oil and water,” when describing two people who don’t like each other. Maybe you’ve also noticed shimmering oil floating on the surface of water on the road after it rains. In both cases you understand that water and oil don’t mix well —but have you ever wondered why? So many other things can dissolve in water—why not oil? In this activity we’ll explore what makes oil so special.
There are many areas to think of when running a restaurant and we cannot help with all of them. But protecting you form bad smell coming form your grease trap is our speciality.
There are several new trends in green technology, including:
Magnete is looking for transparency in everything we do to make sure everything is clear and understood when talking about our green journey. True to our values we have created a Sustainability Jargon Buster.
Fats, cooking oils, and grease (FOG) is part of running a commercial kitchen. However the last thing on your mind is probably fitting installing and maintaining a grease trap. Disposing of FOG compliant with the law and regulations can be challenging.
Q: Why is venting a grease trap so important? A: Water isn’t the only thing flowing into your grease trap. Air gets in, too. As water levels rise inside your grease trap, this air compresses. This isn’t just any air, either. It’s some of the funkiest air you’ll ever smell. Without proper grease trap venting, it will affect you in one of two ways:
We are thrilled to share that the Aqua Mundus team just completed a fabulous Trapzilla installation that exceeded the client's expectations! From start to finish, Aqua Mundus were committed to delivering exceptional quality and craftsmanship, and the team could not be prouder of the final result.
As the world is moving to a resource-efficient and environmentally sustainable future the need for businesses that use a ‘circularity model’ is rising.
It's difficult to predict exactly how restaurant kitchens will look in 10 years, as technology and trends are constantly evolving. However, some potential changes that may occur in restaurant kitchens in the next decade include:
.jpeg)
📅 Mondays, often regarded as the universally dreaded day of the week, share an intriguing similarity with grease traps, those indispensable devices in the food service industry. How could these two things possibly relate? Let's explore! 🕵️♀️
Here is a quick summary on how to operate efficient grease management and save money
Here is a step-by-step guide for cleaning and maintaining a grease trap:
To engage a grease contractor, you can start by searching for companies that specialize in grease trap cleaning
Not enough time, other more pressing issues, lack of clear guidance from experts and general confusion around standards are probably the main reason around the recent increase of breaches of the Water Industry Act 1991.
Google search results in over 50 Million hits for topics around "How to Make Sure Your Restaurant Smells Amazing". A P&G survey revealed, the top turn off noticed by customers immediately when entering a hotel or restaurant "Unpleasant / bad odour"
Emulsion is a “fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.” So what does that mean in plain English?
In any development project, there are a number of factors that need to be considered in order to ensure its long-term success. One of the key factors that developers need to take into account is the issue of grease and oil management. If not managed properly, grease and oil can cause significant damage to plumbing and wastewater systems, leading to costly repairs and maintenance
Not enough time, other more pressing issues, lack of clear guidance from experts and general confusion around standards are probably the main reason around the recent increase of breaches of the Water Industry Act 1991.
North American and European grease interceptor standards give you peace of mind that the model you choose will do the job long-term, without risking damage to your community’s wastewater system and your bottom line. While Trapzilla units passed both tests with flying colors, not every grease interceptor does or is even is subjected to these tests in the first place. Here, we outline what these tests entail.
It's Monday and it feels this could be the best week ever. Well-rested from the weekend, time off all the work issues as well as a much-needed break and quality time. Thriving from Monday energy, to-do list are crossed of at super sonic speeds, coffee a pleasure not a necessity and tasks are getting done quicker than expected. Would it not be nice to carry this momentum through the week?
Written by Andrew Crook published in FFR For many years I have had issues with the drains at my shop, not regularly, but every so often there will be a blockage. My shop is on a parade of shops which are mostly occupied by food premises. In the past, previous owners of some of the takeaways have been caught pouring used cooking oil down the drain so when we have had a blockage, I always put it down to the other operators as the drains run my way. With the Government’s Environment Bill currently ‘ping ponging’ between the House of Lords and the Commons, and Cop26 taking place as I write this, it’s a good time to explore this issue.
FOG - Fat, Oil and Grease are a major challenge in wastewater treatment. FOG often includes emulsions, fatty acids solid components, solids composed of esters of glycerol, triglycerides derived from animal or vegetable sources
In the fast-paced world of commercial kitchens and food establishments, the need for efficient grease management is paramount. Introducing the Big-Dipper Automatic Grease Trap, a revolutionary solution designed to tackle grease buildup effectively while prioritizing hygiene and convenience. In this blog post, we will explore the exceptional features and benefits of the Big-Dipper, with a particular focus on its odor-sealing capabilities. Get ready to experience the pinnacle of automatic grease trap technology!
Recent energy insecurity highlights the important of strategic energy autonomy with reclaiming of brown grease one of the answers to make our fuel economy more sustainable and independent. 300,000 tones of FOG (Fat, Oil and Grease) are collected every year, with a clear tendency to increase. Using FOG as a resource will reduce dependence on unstable suppliers, reduce greenhouse gases and costs.
While the first part of the article established that any treatment claims made for dosing systems are dubious at best, it now turns out that even cost effectiveness is questionable and only works if biological dosing systems are operated in a low or standard setting. Increasing the dosing intensity immediately effects the running cost of an enzyme dosing system and very quickly tips the overall cost in favour of an automated grease retention unit.
Grease Traps and Automated Grease Recovery Units (GRU) are one of the most common (Fats, Oils and Grease) FOG Control solutions. Manual or passive and automatic grease traps (GRU)being the most widely accepted devices for commercial kitchen operators. Both devices are marketed as performing essentially the same job of separating fat, oil and grease from kitchen wastewater. At first look automatic grease traps (GRU) seem very expensive compared to manual grease traps. There is more than meets the eye and additional factors should be consider than just the initial purchasing cost of the unit.
Against the backdrop of Russia's invasion of Ukraine and the prospect of energy prices shooting up it makes sense to speed up the transition to a circular economy and increase strategic autonomy.
Though having a grease trap is required in virtually all commercial kitchens, there’s much more to controlling fats, oils and grease (FOG). Why should you care? It’s not just about staying in compliance with government regulations and avoiding fines or even potential shutdowns. Best management practices to control FOGs in your kitchen will also save you money on maintenance and reduce the risk of costly, emergency plumbing repairs inside your building. Here are ten best management practices to control grease, save money and protect your business’ reputation.
We believe that our reputation as a trusted industry Expert is our most valuable asset, so it is vital that our advise is always of the highest quality.
In the fast-paced world of commercial kitchens and food establishments, the need for efficient grease management is paramount. Introducing the Big-Dipper Automatic Grease Trap, a revolutionary solution designed to tackle grease buildup effectively while prioritising hygiene and convenience. In this blog post, we will explore the exceptional features and benefits of the Big-Dipper, with a particular focus on its odor-sealing capabilities. Get ready to experience the pinnacle of automatic grease trap technology!
We use the term “Those two mix like oil and water,” when describing two people who don’t like each other. Maybe you’ve also noticed shimmering oil floating on the surface of water on the road after it rains. In both cases you understand that water and oil don’t mix well —but have you ever wondered why? So many other things can dissolve in water—why not oil? In this activity we’ll explore what makes oil so special.
Grease Traps and Automated Grease Recovery Units (GRU) are one of the most common (Fats, Oils and Grease) FOG Control solutions. Manual or passive and automatic grease traps (GRU)being the most widely accepted devices for commercial kitchen operators. Both devices are marketed as performing essentially the same job of separating fat, oil and grease from kitchen wastewater. At first look automatic grease traps (GRU) seem very expensive compared to manual grease traps. There is more than meets the eye and additional factors should be consider than just the initial purchasing cost of the unit.
