Homeowners know all too well the problems that can occur if fats and oils are poured away down the sink. Over time they can lead to blocked pipes and drains.
This problem is magnified in the case of commercial properties. Pubs, restaurants, hospitals and schools all face this problem on a daily basis. Environments where catering takes place every day will produce FOG – fats, oils and grease. It is of paramount importance to combat the issue in a pro-active manner. If this is not done, FOG builds up quickly and easily and causes multiple issues.
Fortunately there are solutions. We have provided the most practical ones below.
Installing Grease Traps
As the name suggests, these trap FOG and let water drain away while preventing FOG from going into pipes and drains and blocking them. They come in several sizes, from relatively small ones able to hold 20 litres up to much larger ones capable of trapping over 100 litres of grease. It is imperative to get advice on which size would be suitable for a specific business or situation.
Grease traps for commercial kitchens must be properly cleaned on a regular basis – a job that is undoubtedly for the professionals. Proper disposal must also be arranged, and this is something a professional in the industry will be able to handle on your behalf.
Enzyme Dosing Units
The more advanced method of dealing with FOG in commercial environments is to invest in enzyme dosing units. These work in conjunction with grease traps to provide a total solution to combating the build up of FOG. Some of the models on the market include the Greaseater and the Grease Guzzler, but they all work in much the same way.
A measured dose of enzymes is injected into the grease trap on a daily basis. These enzymes are specifically chosen to break down the fat. This very often helps to cut down on the unpleasant smells regular traps can emit. While regular grease trap maintenance is always necessary you will notice maintenance is required less often when you use an enzyme dosing unit as well as a trap. The dosing system means the fat builds up more slowly, enabling you to save money by requiring less regular grease trap maintenance services.
As you can see there are practical and cost effective ways to deal with FOG in commercial environments. It can be very expensive to ignore this type of problem, especially since you would have to meet the costs of resolving it if FOG ends up blocking the nearby drainage systems.
Clearly this is a potential problem that needs to be tackled right from the start. By installing the correct sized grease traps in each situation, along with considering the addition of an enzyme dosing unit, the build up of FOG will be far less problematic. Indeed, you will also have peace of mind in knowing you are not causing any damage to the drains or sewers nearby.