Fat, Oil and Grease (FOG) is not restricted to particular types of menu or cooking styles. Fats and oil are derived from oils, meat, fish and dairy products, and almost all types of preparation and cooking generate waste FOG.
Recently, the way foodservice operators dispose off FOG has come under increased scrutiny because of the potential volume of FOG that can be produced as a result of the activity and the concentrations of foodservice operations in the same area sharing the same sewer network. [source BW COP2]
An estimated four to five hundred tonnes of grease is discharged into the sewers every year resulting in hundreds of thousands preventable blockages. The right equipment will prevent the fat, oil and grease entering the sewer network, reducing the risk of flooding, blockages and bad smells.As a result, legislation ensuring that adequate fat, oil and grease management is used is now being heavily enforced. Polluters can expect large fines or even closure if fat, oil and grease is not managed well.
Fat, oil and grease (FOG) also causes problems for staff / operators in commercial kitchens, with fat, oil and grease (FOG) from wastewater causing blockages in internal pipes leading to expensive repairs, bad smell and possible downtime.
Grease traps have been around since the 19th century and have many different names FOG trap, grease separators, grease interceptors, grease catchers, grease management devices or Grease Recovery Units (GRU)
- Cafes
- Takeaways
- Restaurants
- Pubs, bars and inns
- Hotels
- Bakeries
- Schools and colleges
- Hospitals & more
The principle behind grease traps is simple: grease floats on water.
- So why are there so many types of grease interceptors?
- And how are you supposed to know which is best for your commercial kitchen?
Let’s start with the basics: A grease trap is something kitchen wastewater flows through before entering the sewer waste system. This receptacle — technically a grease interceptor — intercepts, captures, or "traps" grease. How?
Grease is 10 to 15 percent less dense than water and doesn’t mix with water. This results in grease (FOG - fats, oils grease) floating on top of water.
When wastewater enters a grease trap, the flow rate is reduced often using baffles. This allows for the lighter less dens oil particles to raise to the top inside the interceptor. Solids settle at the bottom and the separated clear water is allowed to escape.
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.
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