Page 17 - FFD Info Centre - Commercial Refrigeration & Catering Equipment News & Buying Guides

The last few years have seen an increased effort in creating environmentally friendly equipment for day to day activities. Thanks to a previous industrial growth that saw little regard to the environment, there exists the need to think of ways to prevent more damage. Specifically, in refrigeration which had previously seen extensive use of harmful products.

Different authorities have set up regulations for commercial refrigeration to ensure that everyone using or manufacturing such systems abide by the current environmentally friendly routines. These regulations are known as F-gas regulations* and were put in place in the UK on 1^st Jan 2015.

Here are a number of the most common refrigerants and their characteristics.

At the onset of one of the busiest times of year, professional kitchens are under immense pressure in every sense. Tackling extra stock in the kitchen combined with extra tables to be served, all whilst fulfilling the high expectations of guests are just some of the challenges without even starting on the quantity of extra dishes and cookware that need washing.

Menus will be packed with traditional fare including pigs in blankets, a good selection of meats, roast potatoes and roasted vegetables; Christmas wouldn’t be the same without them. Unfortunately, the side effects of these festive favourites is an increased production of fats, oils and grease (or FOG).

Grease trap noun – def. ‘: a trap in a drain or waste pipe to prevent grease from passing into a sewer system’ Source: Merriam-Webster.com

Having recently become somewhat of a buzz word in the commercial foodservice industry and often associated with the terms fatberg and FOG (fats, oil and grease), grease traps are not a new thing. Surprisingly, the idea of a grease trap specifically designed to prevent fats, oils and grease from entering the sewer system, has been around since the Victorian era (late 19^th Century) where it seems that troublesome drain blockages also appear to have caused issues. These first primitive boxes are what all grease traps today are based on.

It’s that time of year again; Oktoberfest is upon us. While typically associated with beer, food and frivolities in modern times, this world renowned festival actually has a long rich history that some people aren’t aware of.

Any foodservice business with a commercial fryer knows that oil is a major expense. Rather than completely change and renew oil on a regular basis, investing in a high quality oil filtration system will not only provide consistent professional results but can also make sound financial sense.

A major driving force in the oil filtration market, Vito oil filtration systems have quickly established themselves as a force to be reckoned with. Robustly manufactured and undeniably effective, the units are designed with ease of use in mind. Hand held and compact yet delivering massive performance, oil filtration on a commercial scale has never been easier.

Fats, oils and grease clogging up the sewer pipes have made big headlines in recent years with great emphasis placed on the importance of effective grease traps and grease management systems. This is especially important for commercial foodservice operations where FOG’s will typically be found on a greater scale. With a little research into the arena of grease traps it soon becomes apparent that there are two main types of systems – passive (manual) or automatic (grease recovery units).