Grease management
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Best Practice for Managing FOG

Here are some IMPORTANT TIPS on how to ensure that you meet appropriate regulations and SAVE YOURSELF MONEY.

GMG will be happy to assist you in creating and maintaing YOUR TRAINING SYSTEMS.

Train your staff in the correct way to handle FOG, and grease management equipment. All the advice that follows is worthless if staff do not integrate these actions into their daily routine.

Clearly mark your work area with signs that designate the different handling areas for different processes. The best grease trap in the world cannot remove grease washed down a sink that is not linked to the system.

Check the water temperature of your dishwasher. If the water is too hot, grease will flow through a grease trap before it cools and congeals. A lower temperature will also save you money on your utility bills.

Recycle your waste oil where possible. Some recyclers may even pay you for it. Make sure that the person who removes it is a registered waste carrier, and provides you with a legitimate waste removal notice.

Dry wipe and clean excess food off cookware and plates before washing them, and dispose of food waste with other solid waste. This will greatly reduce the amount of material going into your grease processing unit, and ensure it functions more effectively, and requires less regular and expensive maintenance.

Understand what your grease management and maintenance company does when they visit, and satisfy yourself that the task has been properly performed. Ask the engineer to explain what they have done, what their diagnosis of the system is, and whether any follow-up action is necessary. (A professional service company will do this as a matter of course.)

Make sure that your equipment is regularly checked, and maintained according to the operating instructions. Certain separators and dosing units require daily or weekly action to be carried out by staff in addition to routine servicing by a professional service company.

Keep a good record of your FOG management programme. A maintenance log of routine actions by staff, problems encountered, and work carried out by professionals will help you fine tune your grease management processes and optimise your service intervals.

Store unused and waste vegetable oil and grease in a secure area, away from water drainage systems or groundwater grates. Make sure all containers are covered, and sealed. If an open container is rained on, the oil and grease will spill over the top, creating a pollution and potential safety hazard.

For further guidance see "Guidance on Grease Traps" by Water UK

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