Best practice

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Running a professional kitchen is hard enough. But when your premises are flooded with sewage or you can’t flush the toilet, the cost can last longer than the plumber’s bill. Your customers may well remember you for the sewage incident and not your menu.

Whether you’re the owner of an independent food business, or responsible for the catering of a larger organisation, there are a lot of simple things you can do in the kitchen to help reduce the chances of this happening to you.

For example, here are 5 quick tips to think about now.

  • Washing up – don’t wash cooking fats, oils or greases down the sink.
  • The sink – always use a sink strainer and scrape any leftover food into the bin.
  • Floors – don’t sweep rubbish into the drains, sweep it up and put it in the bin.
  • Leftovers – collect leftover oil and fat in an air tight container to prevent bad smells.
  • Waste oil - arrange for your leftover oil to be collected by a licensed contractor.

As well as good kitchen practice there’s a range of specialist equipment that can prevent fats, oils and greases reaching your waste pipes.

Grease removal units

A grease removal unit (GRU) can be fitted to kitchen appliances such as sinks, combination ovens and dishwashers.

They take the fats, oils and greases from your dirty water and automatically put it into a container for you to get rid of.

They need to be emptied everyday, so you’ll need to plan this into your daily cleaning routine.

Grease Separators

Grease separators are placed in drain pipes, and separate fats, oils and greases from your wastewater.

The waste stays in the separator so you must check it and clean it out frequently.