A selection of articles relating to FOG (Fat, Oil & Grease), sometimes funny, but always education and helpful
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Ready to upgrade your grease management system? Explore the exceptional capabilities of the Big Dipper Grease Trap. Contact us today for a personalised consultation and experience the difference in kitchen efficiency.
If you own a Fish and Chips shop or other business within the foodservice industry, chances are good that you are already using some sort of grease trap. If not, sooner or later you will likely face clogged pipes, back-ups into your kitchen and costly fines.
If you own a Takeaway shop or other business within the foodservice industry, chances are good that you are already using some sort of grease separator or grease trap. If not, sooner or later you will likely face clogged pipes, back-ups into your kitchen and costly fines.
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
Learn how you can benefit from the industry-leading warranty of Big Dipper and Trapzilla, which is backed by over 40 years of quality product manufacturing experience by Thermaco.
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We use the term “Those two mix like oil and water,” when describing two people who don’t like each other. Maybe you’ve also noticed shimmering oil floating on the surface of water on the road after it rains. In both cases you understand that water and oil don’t mix well —but have you ever wondered why? So many other things can dissolve in water—why not oil? In this activity we’ll explore what makes oil so special.
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.
Fats, cooking oils, and grease (FOG) is part of running a commercial kitchen. However the last thing on your mind is probably fitting installing and maintaining a grease trap. Disposing of FOG compliant with the law and regulations can be challenging.
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It is recommended to hire a professional grease trap cleaning contractor for your restaurant if you have a commercial kitchen. There are several benefits to doing so:
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📅 Mondays, often regarded as the universally dreaded day of the week, share an intriguing similarity with grease traps, those indispensable devices in the food service industry. How could these two things possibly relate? Let's explore! 🕵️♀️
Here is a quick summary on how to operate efficient grease management and save money
Here is a step-by-step guide for cleaning and maintaining a grease trap:
To engage a grease contractor, you can start by searching for companies that specialize in grease trap cleaning
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.
It's Monday and it feels this could be the best week ever. Well-rested from the weekend, time off all the work issues as well as a much-needed break and quality time. Thriving from Monday energy, to-do list are crossed of at super sonic speeds, coffee a pleasure not a necessity and tasks are getting done quicker than expected. Would it not be nice to carry this momentum through the week?
Commercial kitchen operators already know the benefits of using grease interceptors to capture used oil and grease -- cleaner sewage systems, reduced costs for wastewater treatment plants and fewer fines from municipalities. Plus, you can protect your ...
In the fast-paced world of commercial kitchens and food establishments, the need for efficient grease management is paramount. Introducing the Big-Dipper Automatic Grease Trap, a revolutionary solution designed to tackle grease buildup effectively while prioritizing hygiene and convenience. In this blog post, we will explore the exceptional features and benefits of the Big-Dipper, with a particular focus on its odor-sealing capabilities. Get ready to experience the pinnacle of automatic grease trap technology!
Recent energy insecurity highlights the important of strategic energy autonomy with reclaiming of brown grease one of the answers to make our fuel economy more sustainable and independent. 300,000 tones of FOG (Fat, Oil and Grease) are collected every year, with a clear tendency to increase. Using FOG as a resource will reduce dependence on unstable suppliers, reduce greenhouse gases and costs.
While the first part of the article established that any treatment claims made for dosing systems are dubious at best, it now turns out that even cost effectiveness is questionable and only works if biological dosing systems are operated in a low or standard setting. Increasing the dosing intensity immediately effects the running cost of an enzyme dosing system and very quickly tips the overall cost in favour of an automated grease retention unit.
Grease Traps and Automated Grease Recovery Units (GRU) are one of the most common (Fats, Oils and Grease) FOG Control solutions. Manual or passive and automatic grease traps (GRU)being the most widely accepted devices for commercial kitchen operators. Both devices are marketed as performing essentially the same job of separating fat, oil and grease from kitchen wastewater. At first look automatic grease traps (GRU) seem very expensive compared to manual grease traps. There is more than meets the eye and additional factors should be consider than just the initial purchasing cost of the unit.
Learn how you can benefit from the industry-leading warranty of Big Dipper and Trapzilla, which is backed by over 40 years of quality product manufacturing experience by Thermaco.
Grease Traps and Automated Grease Recovery Units (GRU) are one of the most common (Fats, Oils and Grease) FOG Control solutions. Manual or passive and automatic grease traps (GRU)being the most widely accepted devices for commercial kitchen operators. Both devices are marketed as performing essentially the same job of separating fat, oil and grease from kitchen wastewater. At first look automatic grease traps (GRU) seem very expensive compared to manual grease traps. There is more than meets the eye and additional factors should be consider than just the initial purchasing cost of the unit.
