Drainage specialist urges operators not to scrimp on grease traps

Better industry training around FOG is required, say experts.

Many operators are not taking enough notice of the importance of grease traps and cross contamination and could risk business closure, according to a commercial drainage firm.

Foodservice operators need to start looking more at grease traps before it’s too late. That’s according to commercial drainage specialist Aluline.

Exhibiting at the European Pizza and Pasta Show last week, sales director Derek Shiels expressed concern at operators often not wanting to invest in grease traps as it won’t make money.

But he warned that it could “save them a criminal record and save their business from going under”.

Shiels commented: “People are starting to look at it because they’re realising it’s important. But it’s still a case of educating operators. There can be severe implications and by the time you realise it’s too late.”

He said that Aluline have created systems where by chefs are forced to wash their hands in effect – removing some of the risk. But he urged that more needed to be done.

Derek Shiels, sales director, was exhibiting Aluline's latest innovations.

Derek Shiels, sales director, was exhibiting Aluline’s latest innovations at the European Pizza and Pasta Show.

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