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CASE STUDY: Proud Herts pub gives kitchen FOG problems the push

The George of Harpenden, Hertfordshire

The George of Harpenden is a stylish pub that has been bringing people together in the Hertfordshire town since the late 19th century.

From expertly-brewed coffee and freshly-baked pastries to dishes forged in the flames of their open kitchen, The George has a reputation for excellence built over many years.

The venue is now open for al fresco dining in line with the easing of lockdown restrictions, with a new garden menu covering starters, pizzas, salads, burgers and more.

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There have been changes behind the scenes, too. In order to comply with Thames Water requirements, The George of Harpenden required a grease trap which would prevent grease from entering and contaminating the local utility network.

The pub had been having issues with an existing grease management system that was leaking on the kitchen floor and causing bad odours.

In its place, management sought a new solution that would meet with Thames Water requirements but also ensure minimal work for kitchen staff to operate and maintain the system.

The George turned to Filta Group and its Filta Fog Cyclone, which was installed in the main kitchen directly after the main potwash sink where it intercepts and removes waste oil from kitchen effluent.

The enhanced GRU features eight independent Hydro Cyclones, offering a unique two-stage FOG separation and recovery process.

Kitchen staff and the management team at the George were trained on how to maintain the equipment, which features a sealed outlet with no need for staff to remove covers.

This ensures no odours for a better working environment, reduced cleaning time and better hygiene. Deep cleaning is also provided every three months of part of a comprehensive service package.

Josh Nichol, deputy manager at The George of Harpenden, said: “Since we’ve had the machine we’ve had no complaints. It’s very easy to work with, very robust, very well-built and there are no plastic parts at all, so it’s very good for the environment. It’s also very low in power usage compared to the old waste management system we had.”

Edward Palin, commercial director at Filta Group, said: “Engineers from across the global Filta business have been working for 15 years to develop a solution which combines excellent grease removal, low power costs and easy daily maintenance to overcome all the challenges traditionally faced with GRUs.”

The system, which is suitable for drainage systems, dishwash areas, rotisserie ovens and combi ovens, de-waters and filters out food waste to reduce drain blockages and can save over £400 on power costs when compared with other units, Mr Palin added.

“At a time when regulations are becoming increasingly stringent, it provides a trusted, all-encompassing solution – all with the backing of a company which has been at the forefront of innovation in grease management for nearly 20 years.”

The cyclone that commercial kitchens have been waiting for

Tags : Filta Groupgrease managementPubs
Andrew Seymour

The author Andrew Seymour

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