Grease management system specialist Filta is holding a series of breakfast briefings for distributors and dealers to ensure they are up to speed with grease management as a key part of kitchen catering equipment projects.
Ray Donovan, a member of Filta’s sales team covering the north has already held the first ‘Grease Masterclasses’ at Catering Projects in Chesterfield and Airedale Group based in Bradford, advising their teams on the importance of recommending grease management systems to ensure their catering clients stay compliant and avoid prosecution, as well as save money in the longer term, and best management practices.
As part of the sessions, Donovan gave a live demonstration of the GreaseMaster grease recovery unit, explained guidelines that help to maintain free flowing water both within the drains of premises and in sewerage system, and gave an overview of British building regulations relating to fats, oils and grease (FOG) and the Water Industry Act. He also talked a little about the history of Filta since it was founded in 1996, and information on its services such as FiltaFry and FiltaPump.
“It is vitally important for distributors and dealers to understand the bigger picture surrounding grease management if they want their clients’ businesses to run better and more efficiently, save them precious time, keep them compliant and ensure they are sustainable and, while it can be a bit more of an investment, it will pay off in the longer term,” he said.
“Caterers are not always aware of the fact that more than 70% of drain blockages within a commercial kitchen are caused by the build-up of FOG generated from washing pots, pans and plates, blockages, which can cause kitchen closures, rancid odours and unwanted pests. This is proving to be deadly for the environment and costing caterers more and more money.”
Donovan further detailed: “In these breakfast briefings, I talk dealers through the ramifications of flouting the Water Industry Act (1999) regulations relating to the disposal of FOG, and show them pictures of so-called ‘fatbergs’, a disgusting phenomenon whereby fat mixes with the likes of wet wipes to create fat monsters that result in sewer blockages. It’s not pretty, but it gets the message across.
“Regulations are becoming stricter, too. For instance, the updated TR19 grease specification for fire risk management of grease accumulation within kitchen extraction system, which now expects caterers to be far more vigilant to avoid prosecution. Highly effective waste management has to be an integral part of your clients’ commercial kitchen operations, to protect the environment, as well as their reputation, budget and legal obligations.”
One briefing attendee, Airedale Group’s estimating manager Josh Tordoff commented: “The training provided by Ray and Lee was very informative and beneficial for our commercial team. It has increased our knowledge and awareness surrounding a very current issue of food waste and grease management. It was also good to learn of the broader capabilities of the Filta Group.”