The FOG Forum is close to releasing the first ever industry blueprint to help kitchen operators manage fats, oils and grease.
Catering equipment body CESA, which is a member of the forum, is one of the parties involved in compiling the document, which will provide a comprehensive set of guidelines for end-users to follow.
“The association is working closely with CEDA and the FCSI as part of a group preparing a Code of Practice guidance document for operators, on behalf of the FOG Forum,” CESA chairman, Nick Oryino told Catering Insight.
“It will provide an overview of the issues, legislative requirements, design reviews, operational assessments and the solutions.”
Peter Galliford, commercial director at Mechline, believes that once ready, the Code of Practice will provide the guidance that has been “sorely missing” for the industry.
“The Guide will provide step by step advice in terms of understanding the problems, reviewing the options available and providing solutions,” he said. “It does conclude that in some cases, specialist advice should be sought by dedicated manufacturers, systems and service companies.”
As far as CESA is concerned, there are essentially three methods of controlling FOG in commercial kitchen environments: it can be trapped using a grease trap, removed by a grease removal unit, or it can be dealt with by the use of biological (bio-remediation) systems.