Grime Dining: Is Your Bottom Line Suffering from Overlooked Fat, Oil and Grease (FOG) Control?

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"

Fat, Oil and Grease (FOG), just like any other food waste starts to smell if left for too long and just like with any other food waste good kitchen practices help prevent most if not all of the bad odour.

Bins are collected regularly to avoid bad smells form decomposing food waste. The same applies to Fat, Oil and Grease (FOG) smells and odours. The smell can originate from several locations.

Firstly, from drains outside the restaurant if not removed with a grease trap and allowed to build up, often for years. This will result in an unpleasant smell, especially in the summer.

Secondly, inside the kitchen from unsealed grease traps. Nobody in their right mind would store food waste inside the kitchen in an unsealed bin for days or weeks. So don't opt for an unsealed grease trap, to put it simple because they smell, in just the same way a bin would smell if left with food waste inside.

Our solution is a Big Dipper with odour seal (patent pending). All Big Dipper units are engineered with a system of magnets, clasps and seals that keeps odour locked inside. This makes Big Dipper a more hygienic option than some other types of grease traps. With Big Dipper, you own the solution to efficient grease management for your business.

Choosing the Big Dipper will ensure a pleasant environment for your staff and customers alike.

Please contact us if you like to know more about our world beating FOG Control solutions.

‍