Conventional grease traps have long been a thorn in the side of catering professionals.
Grease traps are used to collect and store food solids and
grease waste through the sink washing process. Over time,
this food and grease mix gathers and forms a type of smelly
slurry.
Regular treatment by expensive enzymes can reduce grease build up to an extent, but
have no effect on the waste food making it difficult to guage
results. This waste mix can cause bad smells (especially
in warmer weather) in the kitchen / deli and surrounding
areas. The only way to monitor the grease trap is to open
it which is not a pleasant job. If a full trap is not noticed
it will overflow into the sewer system creating expensive
clean up costs.
Under current legislation , the grease trap contents must be collected by a licensed
waste collection company and be incinerated at a hugh cost. Waste collection and pipe maintenance can cause hugh disruption in a kitchen
or retailing environment.
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