Grease Management

FFD is an established supplier of grease management solutions in London and around the UK. With a range of manual and automatic grease traps and bio-dosing systems, excellent grease management can be achieved by every hospitality business. London grease traps are in massive demand due to the densely populated districts of central London and surrounding areas where FOG production is high thanks to an increased proportion of food and drink premises and large volumes of residents and tourists. Investing in a quality grease management system in such areas is essential.

Grease traps are not the be-all and end-all for solving your FOGS issues.

Another option for added security against fat build-ups is the 'bioremediation' route - a specifically engineered form of bacteria which breaks down fats, oils and greases into a drain-safe form which easily washes down the pipes without forming blockages.

These are recommended to be used in conjunction with a grease trap.

With ever-increasing legislative pressure from the government surrounding FOG, grease traps and the law, and large fines being handed out by water companies, it’s vital that businesses within the commercial catering sector have effective forms of grease management measures in place to protect themselves.

Whilst looking for potential solutions to the issue, you’re likely to have seen the term ‘FOGs’ thrown about left right and centre, but it’s fairly likely that you’ve been wondering to yourself: “What on earth are FOGs?”

In the bustling environment of a commercial kitchen, a grease trap is an unsung hero, quietly working away to prevent fats, oils, and grease (collectively known as FOG) from entering the sewage system. This not only helps in maintaining plumbing health but also plays a crucial role in adhering to environmental standards. Given the intensity of kitchen activities, especially in high-volume establishments, the grease trap can easily become a victim of neglect. Regular cleaning, ideally monthly, is essential for its optimal functioning. Let's delve into the five tell-tale signs that your grease trap is crying out for attention.

Fats, Oils, and Greases (FOG) presents a year-round challenge to waste management, significantly impacting both our sewer systems and the environment. However, the colder weather brings with it additional threats that exacerbate the problem, making winter particularly critical for food service businesses.

Grease traps, an essential component of any commercial kitchen, are mandated by law due to their crucial role in managing waste and protecting the environment. These devices trap fats, oils, and grease (FOG) from kitchen wastewater before it enters the sewage system. Regular cleaning and maintenance of grease traps are not only a legal requirement but also vital for the effective functioning of the equipment. Keeping thorough and accurate records of grease trap management is essential for compliance and operational efficiency. Here’s what needs to be recorded and why each aspect is important.

Grease traps are essential for preventing FOG (fats, oils, and grease) from clogging sewer systems and are a primary defense. However bio-dosing can be a valuable addition, improving grease trap performance and reducing maintenance. Are dosing systems effective as a sole grease management solution or should they be used to enhance the effectiveness of grease trap?

When it comes to managing kitchen waste, particularly fats, oils, and grease (FOG), a grease trap is essential. It's an integral part of waste management systems and a legal requirement for commercial foodservice and catering kitchens, to ensure that sewage systems are protected from clogs and environmental damage. With various materials available for grease traps, it can be challenging to decide which is the most suitable for your needs. In this blog post, we'll explore the materials used in grease traps and discuss which is the best option.

Are you finding it tricky to keep your commercial kitchen up-to-date with FOG rules? Well, you're in good company! This post will tell you what equipment could lead to FOG and give you recommended grease management solutions as well as discuss how certain catering equipment can tackle FOG and new features that manufacturers are incorporating to beat the risk of fatbergs. It is critical that restaurant owners, professional chefs, and catering business managers all stay compliant, observing regulations and avoiding potential fines or prosecution. 

Grease management is a critical aspect of running a safe and efficient restaurant or takeaway kitchen. Proper handling of fats, oils, and grease (FOG) is essential to prevent blockages in plumbing systems, maintain kitchen hygiene, and comply with environmental regulations. 

Any business that generates FOG (fats, oils and grease) should be employing strict grease management practices as well as installing a suitable grease trap. No matter how efficient and effective your grease preventative measures are, FOG will still find a way to make it into mains drainage systems.