The founder of British cooking equipment firm Synergy Grill has written to the company’s local MP requesting support to make authorities aware that there are solutions which can stop foodservice operators from getting the blame for clogging up sewers with fat and grease.
Fatbergs have hit the headlines during recent years, with restaurants regularly copping the blame for poor waste practices that lead to fats, oils and grease being discharged through drainage systems and into sewers.
Last year a 250-metre long, 130 tonne monster fatberg was uncovered in Whitechapel, London, and took engineers three weeks to unblock.
But Justin Cadbury, who runs Cambridgeshire-based Synergy Grill, says his firm’s multi-patented grill can help cut restaurant waste by half.
He has now written to Jonathan Djanogly, MP for Huntingdon, inviting him to visit Synergy Grill to discuss how the grills work and to ask for his support in lobbying the Environment Agency and water companies.
Synergy Grill sees its equipment as a way for operators not to have to worry about FOG management as its unique gas burner system vapourises the fat from food and eliminates the need for fat trays.
“Water companies are beginning to realise that the primary source of fats from restaurants can now be eliminated,” said Mr Cadbury. “This is a win-win for them and the restaurants, but it needs genuine senior-level support to break a somewhat defeatist attitude that there is no cure except fining restaurants. We have the technology at Synergy, the experience and are here to help in any way”
He added: “ Any motorist stuck in traffic jams whilst roads are dug up for fatberg clearance, should remind CEO’s of water companies of their opportunities here to support this key bit of British technology.”
Synergy Grill claims an increasing number of restaurants are turning to its high-temperature grills, with Tom’s Kitchen among its customers. It has outlets in Chelsea, St Katharine Docks and Canary Wharf.