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It is a food business operators responsibility to implement good kitchen practice techniques that will reduce FOG (fats, oils, and grease) in wastewater. By doing so, not only are you keeping in compliance with your local authorities, but you will keep your grease trap, and other food preparation units running longer and more efficiently.

Some techniques you can use include, but aren’t limited to:

  • Dry wipe all dishes before loading them into a dishwasher
  • Scrape or wipe all pots, roasting trays, etc prior to washing
  • Use strainers in sinks, such as a preparation sink
  • Use under-sink sieves to collect any food debris
  • Use drip trays in any combi-ovens to collect grease
  • Cleaning of extractor filters in pot wash sink
  • Connection of dishwashers to the grease trap
  • Connection of sluice sink discharge to the grease trap
  • Use water at a temperature of less than 60°C in sinks, particularly in pre-rinse and pot wash sinks

The implementation of Best Practice training in Waste Food Management will prevent fats, oils and grease from entering your plumbing system and public drains. We offer training programmes to that are taylored to the specific needs and challenges of your facility. For more information about our training programmes, click here: https://goo.gl/gr9YhX