Environment

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.

Environment

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:

Environment

For the past couple of decades, yellow grease, or used fryeroil, has been the goto source for biodiesel production. Each gallon of yellowgrease produces almost the same volume of biodiesel. Though the biodiesel yield is much lower for brown grease(50 percent), pioneering organisations are discovering uses for all types ofgrease trap waste.

Environment

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.

Environment

There are several new trends in green technology, including:

Environment

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.

Environment

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:

Environment

As the world is moving to a resource-efficient and environmentally sustainable future the need for businesses that use a ‘circularity model’ is rising.

Environment

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:

Environment

Reduce, Reuse, Recycle

Environment

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.

Environment

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.

Environment

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.

Environment

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.

Environment

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!