A commercial kitchen can have grease management equipment installed and still experience FOG-related drainage problems. One reason is that not every source of contamination is necessarily being captured or effectively treated.
From pre-rinse sinks and dishwashers to combi ovens and cooking stations, commercial kitchens produce wastewater containing fats, oils and grease (FOG) in different quantities, temperatures and forms. Understanding these differences is essential when specifying an effective grease management solution.
The Challenge of Emulsified Fats
Not all grease entering a drainage system is immediately visible or easily separated.
Hot water and detergents used in commercial kitchens can disperse fats and oils into smaller droplets, creating emulsified or suspended FOG that can be more difficult for conventional grease traps to separate.
Dishwashers present a particular challenge because of their high-temperature wastewater and detergent use. Animal fats may remain dispersed or liquid as they travel through drainage pipework, before cooling and contributing to blockages further downstream.
This is why effective grease management needs to consider not only where wastewater originates, but also its temperature, composition and how it is treated.
Why Correct Sizing Matters
Identifying contamination points is only the beginning. The volume and rate at which wastewater is discharged are equally important.
A pre-rinse sink, for example, may release a large volume of wastewater in a short period, while a dishwasher or combi oven has its own discharge characteristics. Equipment must be appropriately sized to accommodate the expected peak flow rates.
To help businesses identify these requirements, EPAS offers free site surveys, assessing contamination points, wastewater discharge rates and existing drainage arrangements to recommend a suitable GreaseShield® solution.
Managing FOG Before It Reaches the Drain
GreaseShield® uses pro-active grease removal technology to separate FOG, including emulsified animal fats, from commercial kitchen wastewater.
Its patented reverse-flow configuration and recirculation process utilise waste thermal energy already present in the wastewater to assist grease removal before fats solidify, without requiring an additional heating element. Depending on the configuration, PreFilter or FilterShield™ technology also separates food solids from the wastewater.
This Unblocktober, effective grease management starts with understanding what is entering your drains, how it behaves and whether your existing equipment is equipped to manage it.
To identify potential FOG risks in your commercial kitchen, contact EPAS to arrange your free site survey.
