Mechline has recently undertaken industry research with commercial FSEDs, resellers and operators, and discovered a good deal of misinformation and confusion circulating about how to tackle grease management in commercial Kitchens.
In order to provide some clarity, they are sharing, (with their agreement) outcomes from the extensive discussions they have had with water utility companies and their representatives in the UK.
John Newell, commercial director at Mechline, said: “Water companies' have the unenviable task of maintaining and ensuring the effective upkeep of our nation’s sewers, and Mechline appreciate that this is not without its challenges. However, the water companies freely admit they are not the experts in the design of commercial kitchens and their operations.
“Consequently, their recommendations on grease management equipment can only be advisory and not mandatory. This is an important distinction as it confirms that commercial kitchen operators are the ones responsible for selecting the grease management solutions that best suit their needs while protecting the environment.”
Preventing fat, oil, grease and starch (FOGS) from entering drainage and sewer systems is essential for maintaining; environmental protection; public health & safety; wastewater management; regulation & compliance and sustainable practices.
Mechline has identified four basic principles that kitchen operators can apply to ensure best practices in commercial kitchen operations when choosing, installing and maintaining FOGS management equipment.
Operator Responsibility
Commercial kitchen operators must ensure that FOGS are managed to prevent blockages in the sewer system. This is required and detailed in legislation across the UK and Ireland including: The Water Industry Act 1991(England & Wales), Sewerage (Scotland) Act 1968 Section 46A, Water & Sewerage Services (NI) order 2006 section 168 and Local Government (Water Pollution) Act 1997 section 16, in the Republic of Ireland.
Flexibility for Operators
Kitchen operators can choose to implement a FOGS management system that best fits their business while preventing any discharge that could affect public sewers. To ensure best results it’s recommended that a full site survey or design review is conducted by a certified professional to ensure proper equipment selection, installation and maintenance back up.
Fit for Purpose
Grease management equipment should be suitable for the kitchen’s needs, properly installed in the right location. All FOGS management systems must be regularly maintained by an accredited engineer with an Environment Agency Waste Carrier Licence.
- Mechline’s BioCeptor unit is NSF tested and certified to ASME A112.14.3 and PDI G101 and works in conjunction with GreasePak Biological fluid BBA approved (Cert No. 11/4827).
- GreasePak Biological Fluid is the most powerful multi-strain Bio-fluid of its type and the only biological dosing fluid that is BBA approved (Cert No. 11/4827).
- GreasePak Biological MSDG fluid does not emulsify Fat, Oil and Grease and ensures that FOGs cannot reform.
Seek Expert Guidance
Operators should consult grease equipment manufacturers and installers when it comes to commercial kitchen design and grease management. Water companies, or their representatives, are there to check that operators do not injure the sewers and have preventative measures in place as stated in the legislation covering the UK & Ireland. The exact nature of equipment used is down to the kitchen operator in line with expert guidance given.
For further information about grease management equipment available for Mechline visit here.