We all love good tasty food, from a full fry up to tasty chicken burgers with this comes the problem of grease… Where does it go and how can you reduce it? These blogs are a great way of educating the public on how to be more aware of blockages, odors and environmental impacts, continue reading to learn how you can make changes in your kitchen through educating staff and installing the most appropriate unit for the most effective grease management.
Lack of effective maintenance will eventually leave to unwanted costly damage to your facility and may cause problems when your grease trap will no longer work. 5-minute daily maintenance of your grease trap is all it takes to keep on top- prevent odors and overflows. The goal of keeping fats, oils, and grease out of the public sewer benefits everyone involved, reducing costly back-ups, and keeping the environment clean from hazardous waste.
Daily maintenance steps
1.Remove lid and empty strainer basket
2.Clean residue off channel
3.Empty collection container
4.Remove lid and clean wiper blades
5.Fill the sink with warm, soapy water and release to flush away any remaining sediment. Do this at least 1-3 per week to minimize odours.
6.Tank pump out required by service partner every 3 months
To read more on Grease Guardian Maintenace click here
Don’t forget to download the Grease Guardian app from the AppStore or Google play and benefit from various features including:
• Extended Warranty
• Grease Recovery Log
• Service Reminders and history log
• Maintenance videos
• Service Support
Sizing, Location and correct kitchen practices
Sizing: Getting the correct sizing is important to ensure the unit is big enough to deal with the wastewater discharge from the restaurant. If your grease guardian unit is too small the pipes become blocked and overflows back up into the restaurant. Before choosing you grease management system consultant with a professional; Grease Guardian specialist, plumber or engineer. Also, check with your city planners that you are following the correct guidelines before purchasing and installing your Grease Guardian.
click here for more guidance with sizing here
Location: Point source grease removal equipment can be installed right at the grease-generating source. Whether it is a 3-compartment wash sink or rotisserie oven, Grease Guardian can be installed directly to the discharge line without disrupting your kitchen layout. There is no need for any long pipe runs which reduces the chances of potential backups. Isolating and containing FOG at the source protects internal piping as well as the public system, it is the ideal solution without damage or disruption to other kitchen equipment. Grease disposal and recycling is simple with the Grease Guardian, saving you time and money.
Correct kitchen practices and maintenance: Maintenance and servicing are the two key components when it comes to the life and efficiency of your Grease Guardian. Not only does servicing your grease trap make grease management in your kitchen more effective it ensures you are complying with local ordinance recommendations. Health inspectors require service documents to make sure you are keeping up to date with FOG control.
The do’s and the don’ts– Good kitchen practices are generally common sense however they can be easily ignored and shortcuts are usually the easier option in a busy kitchen. By reinforcing the importance of FOG management in your kitchen problems with odours and blockages will be greatly reduced.
1. Wipe and scrape plates, pans and utensils before washing
2. Collect waste oil in a suitable secure container
3. Arrange for oil to be collected by a licenced waste contractor
4. Use strainers in sink plug holes (and empty contents into bin)
5. Maintain grease traps and dosing equipment regularly
1. Do not pour cooking oil, fat or grease down the sink
2. Do not pour waste oil, fat or grease down the drain
3. Do not put food scrapings into the sink
4. Do not sweep waste into floor drains
5. Do not pour boiling hot water down the sink to try dissolve fat