FOOD & DRINK “Last year, in only the third case of its kind in the UK, an
operator was fined nearly £10,000 for pouring fat used in cooking down the drain.”
greatly reduce this risk, keeping systems compliant and safe from prosecution.
By doing this, your clients can also make cost savings on outside cleaning and maintenance services, also meaning less downtime. Kitchen extraction systems can also operate at their full potential, meaning less bad odours.
correctly. Traditionally, caterers have used grease traps, but as the challenges grow, they are not always large enough to be effective, need constant monitoring to ensure they are not overloaded and whose contaminants are difficult to recycle, having to be disposed of by a licensed waste carrier.
The right grease management specialist should also not just provide installation, but an ongoing service to ensure everything continues to run smoothly, 24/7.
A mounting challenge when it came to grease management was the new, stricter ‘TR19 Grease Specification for Fire Risk Management of Grease Accumulation Within Kitchen Extraction Systems’ legislation from the Building Engineering Services Association (BESA).
This legislation relates to grease accumulation within kitchen extraction systems and now expects caterers to be far more vigilant to avoid prosecution.
Typically, kitchen extract ductwork is cleaned manually on a quarterly basis. However, the problem is that, following a clean, FOG continues to accumulate in the system from the very next day until it is cleaned again. A build-up of fat results in the risk of a fire breaking out daily until your next clean. Relying on a quarterly deep clean of the ductwork can put operators at risk of failing to meet the updated TR19. Ideally, you need to ensure you have a system fitted that automatically cleans the ductwork to
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Ultimately, highly-efficient waste management has to be an integral part of your clients’ commercial kitchen operations, to protect the environment, as well as their reputation, budget and legal obligations, and the good news is there is now technology out there that can make this painless.
Filta’s grease recovery unit (GRU) system, the GreaseMaster, fits under the sink to remove FOG from sinks, dishwashers, rotisserie ovens and combi-ovens in real-time before it gets to the drains.
Super easy for kitchen staff to manage, caterers can very visibly see the grease build-up in the FOG container and any water is automatically taken away from the business. Installed in a matter of hours by one of our trained technicians, there are also no moving parts, making it easy to clean in just a few minutes with no costly repairs. Its robust stainless-steel casing means there is less potential for damage.
Significantly reducing the amount of grease collecting in a garden centre caterer’s on-site pumping stations, FOG collected from the grease recovery unit also has very minimal water content and is, therefore, also suitable for use in the production of biodiesel.
Filta new automated kitchen extract duct-cleaning system, FiltaVent, helps caterers meet the new TR19 legislation. Working round-the-clock, it sprays biological enzymes through specially-designed nozzles to control, dissolve and reduce the build-up of FOG within the ductwork and extract fan. These enzymes are able to target all corners and inaccessible areas of the ductwork, unlike manual cleaning, where areas are often missed or avoided.
www.filta.co.uk TOMORROW’S FM | 29
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