Designing out FOG risks in kitchen drainage can keep operators on right side of compliance

ACO grease trap

The importance of kitchen drainage management has never been higher, as the foodservice industry aims to bounce back from Covid-19. However, FOG (fats, oil and grease) could de-rail many establishments if not managed correctly.

From cross-contamination to foul odours and even flooding, FOG blockages in kitchen drainage systems and pipework can severely affect the hygiene and health and safety of foodservice establishments (FSEs).

Businesses may even find themselves on the wrong side of the law, as allowing the build-up of FOG can lead to prosecution, significant fines, or even forced closure under the jurisdiction of local authorities.

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Yet, despite the legal and financial risks, many commercial kitchens are not designed or equipped to deal with FOG management.

In a survey by ACO Building Drainage of 500 foodservice managers, figures showed that 56% of FSEs have experienced a build-up of grease in the kitchen and 47% have had blocked pipes caused by grease.

This is where expert advice and experience matters, as a few simple design changes can prevent FOG from becoming a problem not just for individual FSEs, but also for our wider water and sewage systems.

From grease traps and separators, through to advanced channels such as ACO’s HygieneFirst range, there are solutions to commercial kitchens of all shapes, designs and sizes.

ACO Building Drainage has created a series of guides to help FSEs and food equipment specifiers with FOG management.

The fourth, entitled Designing Kitchen Drainage in Food Service Establishments, discusses the findings from ACO’s survey, and gives recommendations on equipment and solutions that can help manage FOG collection and disposal.

To find out more or to download the fourth survey report Designing Kitchen Drainage in Food Service Establishments, click HERE.

Tags : ACO Building DrainageFOG
Andrew Seymour

The author Andrew Seymour

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