WHY LITTLE DIPPER GREASE TRAP MAY BE THE IDEAL CHOICE FOR A TAKEAWAY
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.
The Building Regulations 2010 clearly state that drainage serving kitchens in commercial hot food premises should be fitted with a grease separator complying with BS EN 1825-1:2004 and designed in accordance with BS EN 1825-2:2002 or other effective means of grease removal. Any food serving business regardless of when it was founded has to comply with Building Regulations otherwise they are at risk of being fined.
Water Industry Act 1991 (Section 111) gives the water companies the power to bring a criminal proceeding against anyone who causes injury or inhibits the free flow of the sewer network. FOGs (Fat, Oil & Grease) are included in this; therefore, it is within their power to prosecute for FOG contamination.
Water Companies also have the power to ‘recharge’ (this is when they charge users of the sewer network with any costs involved in clearing blockages or resolving environmental issues due to floods as a result of blockages). These charges can be considerable. Water Companies can also work with their local government offices, specifically Environmental Health, to bring about improvement orders’ and ‘prohibition orders’ to force a site to improve their practices.
In the United Kingdom, there are three types of grease traps or separator generally found within the foodservice industry: small passive hydromechanical grease separator (sometimes referred to as grease traps), larger grease separator made out of plastic, fiber-glass, steel or concrete, and automatic grease removal devices (GRU). Though, using any of these options is better than nothing, all grease traps are not created equal and, as technology improves, so do grease separator.
Point-source grease traps are the go to option for a wide range of restaurants, from full-service restaurants to take-away shops, to maintain compliance with local sewer system fats, oil and grease discharge regulations.
Our Little Dipper and Big Dipper® system is also a popular option for existing establishments that need to revamp their pretreatment procedures to meet updated regulations. The above-ground system is easy to install and doesn’t require major plumbing changes or ground works.
The Little dipper is designed to grow with your business. Simply install our base model grease trap and in a couple of years when things look up, upgrade to a fully automated Big Dipper®.
AVOID BLOCKAGES Grease may look innocent in its just-cooked, liquid form. But, the fact is, it can wreak havoc on your plumbing and sewer lines once it cools. Grease and food particle buildup within a building’s plumbing system is a leading contributor to line blockages in the U.K. and abroad.
These blockages can seriously jeopardise normal operations and create health and safety hazards within the facility. Proper installation of a point-source separator, like our Big Dipper®, can reduce or eliminate grease problems altogether.
KEEP COSTS DOWN Point-source separator can be easily cleaned and emptied by employees, without a pump truck or special equipment, which eliminates the cost of hiring a contractor.
Replacement costs are also a factor. Traditional cast concrete grease separators break down as the years go by, and often need to be replaced after 8 or 10 years. In some places, our innovative Big Dippers have been operating for two to three times longer.
PROTECT YOUR INTERNAL PLUMBING Even with a high-capacity separator, like our Trapzilla®, already in place, a point-source grease traps is the perfect addition. The point-source placement cuts down on the amount of fats, oil and grease that enter your pipes, which, in turn, cuts down on the amount of grease your trap collects.
Perhaps more importantly this also helps prevent build-up and blockages in your plumbing. These blockages can reduce the lifespan of your pipes, and lead to messy, costly blockages and back-ups. A grease trap can prevent those emergency calls to a plumber.
For large food service establishments, such as food courts, motor services or seaside resorts, this can be vital. These kinds of establishments often have significant indoor plumbing that wastewater may travel through before it gets to the grease trap or the local public sewer system.
EASE OF USE The Big Dipper® Automatic Grease Removal Device automatically runs, based on pre-set skim times and frequencies. Grease that accumulates in the grease trap can be disposed off in an approved waste container.
Grease traps and grease separators are not one-size fits all devices. It’s important to understand your individual requirements and restraints, and make the best choice based on those.
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.
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.
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.