Distributor, Dentons, has installed a series of Filta Group’s GreaseMaster grease recovery units for sourdough pizza chain, Franco Manca.
The dealer was tasked with fitting the grease management systems at the restaurant brand’s new sites in Oxford, Edinburgh, Leeds, Manchester, Exeter and Birmingham.
With 70% of drain blockages from fat, oil and grease (FOG) from restaurants, pubs and takeaways reportedly caused by FOG build-up generated from washing pots, pans and plates, the move should stave off drain blockages, which cause so-called fatbergs, rancid odours and unwanted pests, and help the chain avoid costly repairs in the longer term.
Unlike traditional grease traps, which are said to not always be large enough to be effective, need constant monitoring to ensure they are not overloaded and whose contaminants are difficult to recycle, the GreaseMaster fits under the sink to remove FOG from sinks, dishwashers, rotisserie ovens and combi ovens in real-time before it gets to the drains.
Unwanted food debris is automatically captured and held in a removal food strainer basket, aimed at keeping the GreaseMaster clean and easy to use for a kitchen team.
An FOG separator chamber then separates the FOG and ensures that it is disposed of safely and won’t enter the drainage system. Finally, pressure then forces the FOG out of the oil valve and into the oil collection cassette, the clean water being discharged out of the outflow into the sewer system.
FOG collected from the grease recovery unit also has very minimal water content and is, therefore, should be suitable for use in the production of biodiesel.
Peter Nunn, director of Dentons, said: “As Franco Manca started to expand outside of London, we were asked to look into alternative grease management options.
“Having worked with Filta Group on previous projects, both large and small, I had no hesitation in recommending their solution. The GreaseMaster is a simple to maintain, yet robust, unit that we can install with ease for our customers.
“A big advantage is the simplicity of the operation process, a brief demonstration on handover is all that is really needed to get them up and running.”
Filta’s FOG specialist Lee Shelton commented: “We are delighted that Franco Manca is benefitting from the latest innovative solution in our FOG management range, helping them make grease management easy and keep their costs down.”
While the chain’s head of openings and maintenance, Bruno Leal, explained: “Good practice aside, we know first-hand the repercussions of drain blockages on a business.
“Only last year, a neighbouring catering operation with no grease management system in place caused the manholes to overflow and we had to close the kitchen. Our Covent Garden and Soho restaurants alone deliver up to 1,000 covers on a Saturday and good grease management has to be an integral part of any operation.”
He feels: “The GreaseMaster is so easy to manage. With a side box for solid waste, staff can very visibly see the grease build-up in the FOG container and any water is automatically taken away from the business. There are also no moving parts, making it easy to clean in just a few minutes with no costly repairs. Its robust stainless steel casing means there is less potential for damage.
“It is an investment, but one that is not only having benefits now, but will pay off long term when it comes to averting closures caused by fat accumulation. Emergency call-outs and having to descale the pipework can set you back up to £2,000 and there is the ripple effect of toilet and bathroom sinks being blocked to consider. This is a great preventative measure and we are not planning to go back to the grease trap ‘black boxes’ moving forward.
“We had a new restaurant in Bishopsgate opening just before Christmas, with another scheduled for spring 2020, and we are looking to have GreaseMasters installed at both these sites. All in all, it makes life much easier for our kitchen teams, and Filta will come out, free of charge, to make sure staff are trained correctly, and retrain staff when we have a change of management.”