How to effectively manage your kitchen drains

When you have a restaurant that is located for example on a first floor of a shopping centre it would be unpractical to dispose of fats grease and oil down the sink, by carrying vats outside in the shopping centre or exposing of it through a tube leads to the question of using biological treatment to effectively use safe chemicals to digest the grease making the remaining liquid safe to go down the drain just like water.

Many commercial kitchens initially have no grease management solution installed from the beginning which leaves kitchens open to a problem with blockages further down the line and often when it is much more cost effective to install grease management systems before the beginning of

It is a good idea to try to keep your stationary stored separately according to what size it is. Only store stationary of the same size together. This will avoid confusion or logistical issues for your company when you are distributing it to your workforce.

Where convenience food such as bacon and sausage rolls and burgers there is always going to be high quantities of excess fats oils and grease built up with no where apart from down the sink for the grease to go and this is where a biological degradation of grease comes in.

Grease digestion systems cut out the need for laborious management of a fat trap, as it is effectively broken down into water it means it can be disposed out of an ordinary outlet tap.

The use of a grease removal system will then effectively eliminate the need for someone to deal with the fat and grease build up as it effectively uses enzymes to break down the fats oils and grease.
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