A former sales director with Die-Pat Divisions is championing the benefits of dealing with fats, oils and grease (FOG) in a more sustainable manner by starting up a company that specialises in grease removal and utilities management.
Phil Holder recently set up Bansa Environmental to provide a way for foodservice customers to tackle FOG in a more effective way. Experts estimate that FOG is responsible for 80% of all issues involving drainage systems.
Holder insists that drain cleaning remains a huge expense for sites and is a by-product of ineffective ‘traps’ and ‘dosing’ solutions that fail to properly resolve the costs, smells and operational downtime that FOGs cause.
He is bidding to tackle that head on by putting together a portfolio of the most efficient and “clean” solutions in the market that collect fats, oils and grease without using chemicals.
“Every pot wash sink, dishwasher, rotisserie, wok station or combi oven is guilty of producing large amounts of fat — every cover produces an average of 15ml and a cooked chicken 100ml,” says Holder.
“However, if this is effectively collected, what was the culprit of a large uncontrollable cost can easily be turned into an environmentally sound, and previously untapped, profit stream. Whether it be a large multiple or a single site, the economics of the equation make sense.”
Nuneaton-based Bansa is currently stocking a number of products that deal specifically with FOG, including the Grease Shield Grease Trap, FilterShield, GreaseShield Defender, Deli & Cater Pro preparation units and Low Flo pre-rinse sprays.
Holder says that whether it is down to previous bad experiences or the fear of giving incorrect advice, it is an area that many kitchen suppliers have traditionally stayed clear of.
“When designing and installing a new or refitted kitchen, there is an ideal opportunity to go that extra mile and provide a real solution to the customer,” he says.