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REQUIREMENT
We were asked to retrofit a grease trap into an existing commercial kitchen after a store failed the landlord’s grease audit. Following a site survey, we specified equipment within the customer’s assigned budget from our standard range of products. All work was carried out overnight to ensure kitchen production was not interrupted.
METHOD
• We carried out a site survey to ensure installation would proceed seamlessly.
• An active grease trap was installed to increase the amount of fat, oil and grease (FOG) removed, compared to a static grease trap.
• The equipment was installed within a storage cupboard separate from the main kitchen.
• We ran a new discharge pipe for the pumped main to utilise an existing soil stack connection.
RESULT
• An active grease trap can be emptied and maintained daily by kitchen staff.
• A correctly maintained grease trap minimises nuisance smells and odours, prevents blockages in kitchen discharge pipework and reduces the likelihood of pumping station breakdowns.
• A twin pump system provides redundancy should one pump fail.
• The store now fully complies with the landlord’s requirements.
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FOCUS ON:
INCREASED ATTENTION BEING GIVEN TO FOG MANAGEMENT
Awareness of the problems caused by fat, oil and grease discharge is growing. Accordingly, commercial landlords are increasingly appointing external auditors to report on their tenants’ FOG management. Please get in touch to discuss the most suitable method of FOG management for your business.
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