Interested in FOG (fat, oil and grease), the impact that it has on our, sewers, environment and daily lives
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:
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.
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.
There might be as many opinions on this question as there are people in the room. However, fact is that a block drain has a knock on effect. Block drains often result in the kitchen shutting down until experts have resolved the blockage and in some extreme cases there is water damage in lower level sections of the building. While every blockage has different effects here is an idea on the cost
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