When a major sporting event captures the world’s attention, it’s easy to focus on what happens on the pitch.
Less visible is the operation behind the scenes. Feeding tens of thousands of spectators in a single day is a huge logistical challenge, with commercial kitchens working continuously to keep food outlets stocked and customers served.
At a sold-out final with around 82,500 spectators and more than 100 food outlets, catering operations could generate an estimated 6,000 litres of fats, oils and grease (FOG) during the event. That’s roughly the equivalent of 30 industrial oil drums.
It’s a reminder that alongside every successful catering operation is an equally important responsibility: managing the waste it produces.
Why FOG Matters
Every commercial kitchen produces fats, oils and grease. Whether it’s from frying, grilling or food preparation, FOG is an unavoidable by-product of cooking.
The challenge begins when it enters the drainage system.
As grease cools, it starts to build inside the pipework. Over time, this build-up narrows the available space for wastewater to flow, increasing the likelihood of drainage problems.
The consequences can include: Blocked drains, Slow drainage, Unpleasant odours, Emergency maintenance call-outs, Sewer overflows, Increased operating costs
By the time these issues become visible, the build-up has often been developing over weeks or months.
Prevention Is Better Than Cure
Drainage problems are rarely caused by a single busy service. More often, they’re the result of small amounts of grease entering the system day after day.
That’s why effective FOG management with GreaseShield – The Grease Management Solution focuses on prevention rather than reaction. Managing grease before it reaches the drainage network helps businesses to:
- Reduce the risk of blocked drains
- Minimise unplanned maintenance
- Protect drainage infrastructure
- Support compliance
- Keep kitchens operating efficiently
A proactive approach not only reduces disruption but can also help lower long-term maintenance costs.
It’s Not Just a Stadium Challenge
Most commercial kitchens will never cater for more than 80,000 people in a day. However, the principles remain exactly the same.
Whether it’s a restaurant, hotel, school, hospital, care home or mobile catering unit, every kitchen generates fats, oils and grease. The volume may differ, but the need for effective management does not.
Preventing FOG from entering the drainage system is just as important in a neighbourhood café as it is in a major sporting venue.
Protecting More Than Your Business
Reducing the amount of FOG entering the drainage network helps protect local sewer infrastructure, lowers the risk of sewer blockages and supports a cleaner environment for everyone.
It’s a small change in day-to-day operations that can have a significant impact beyond the kitchen door.
Large-scale sporting events demonstrate just how much pressure commercial kitchens can place on drainage systems in a short period of time.
While most businesses operate on a much smaller scale, the same principles apply every day.
Managing fats, oils and grease effectively isn’t simply about responding to problems when they occur. It’s about preventing them in the first place, protecting drainage infrastructure and helping commercial kitchens continue to operate safely, efficiently and responsibly.
For more information email: Enquires@epas-ltd.com
