Interested in FOG (fat, oil and grease), the impact that it has on our, sewers, environment and daily lives
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"
Grease traps may be unsung heroes in the world of kitchen operations, but their significance cannot be underestimated. From protecting the environment and upholding hygiene standards to improving kitchen efficiency and promoting sustainability, grease traps play a vital role in the success and responsible operation of food establishments. Let us recognise and appreciate the humble grease trap for its indispensable contribution to cleaner, healthier, and more sustainable culinary spaces.
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.
