About Fat, Oil & Grease (FOG)
Research shows more than 70 percent of drain blockages and backups within a commercial kitchen are caused by the build-up of FOG generated from washing pots, pans and plates. The potential costs go beyond compliance, because drain blockages often need emergency call-outs with bills, not to mention the risk of further complications elsewhere in the water system.
The Customer & Problem
Malmaison is a boutique hotel chain with 15 hotels across the UK all in city centre locations. Their Newcastle hotel is one of the chains most impressive and is housed in a 7 storey converted river-front warehouse. Whilst staying at the hotel you can enjoy views of some of Newcastle’s most iconic landmarks, including the neighbouring millennium bridge, Baltic museum, Sage concert hall and the River Tyne weaving away into the horizon. The hotel boasts a sizeable cocktail bar, popular brasserie, and underground spa.
The hotel kitchen had just one grease trap that was directly running off the pot washer and would regularly block up with food waste and FOG. The property manager would then have to arrange for someone to come out and empty the blocked grease trap with a wet vac which would lead to bad odours in the kitchen and restaurant area. Malmaison were looking for a solution that would reduce maintenance and minimise call outs causing disruption in the kitchen.
In an effort to reduce maintenance and minimise callouts, three GreaseMaster Cyclone units from Filta Group were installed in the main kitchen, alongside a coffee catcher which is used on a sink in the still room.
The GreaseMaster Cyclone delivers previously unimagined levels of Fat, Oil and Grease (FOG) retention whilst using less energy than traditional GRUs and ensuring a better kitchen environment too. It offers the lowest energy consumption of any GRU and is also a sealed outlet with no need for staff to remove covers, ensuring no odours for a better working environment, reduced cleaning time and better hygiene.
It was a significant upgrade on the single grease trap which was previously in place – and one which is already making a difference through improved performance and easier operation.
Comments From Filta
Edward Palin, commercial director for Filta Group, said: “The installation of GreaseMaster Cyclone units at Malmaison Newcastle was one of the first in the UK, but this technology has already been proven worldwide.
“Engineers from across the global Filta business have been working for 15 years to develop a solution which combines excellent grease removal, low power costs and easy daily maintenance to overcome all the challenges traditionally faced with GRUs.
“Suitable for drainage systems, dishwashers/pot wash areas, rotisserie ovens and combi ovens, the GreaseMaster Cyclone de-waters and filters out food waste to reduce drain blockages and can save over £1,500 on power costs when compared with other units. At a time when regulations are becoming increasingly stringent, it provides a trusted, all-encompassing solution – all with the backing of a company which has been at the forefront of innovation in grease management for nearly 20 years.”
Comments From The Customer
Chris Cassidy, property manager at Malmaison Newcastle, said: “Before the upgrade we just had the one grease trap, which came off the pot washer. We would regularly have to call someone out because it was blocked, they would need to take the top off, give it a good clean out, and it was a laborious job because it was a sealed unit. Once it was off, everything had to be taken out and cleaned with a wet vac, which also led to odours in the kitchen.
“Now, it couldn’t be simpler. We can avoid clean outs just by giving them a quick glance daily because we can see the grease through the window, and it’s incredibly easy to remove and clean the unit when we can see it’s needed. Most importantly, they’re doing the job they need to do – catching grease effectively, to prevent bigger issues further down the system.”
- Installed x3 GreaseMaster Cyclone grease recovery units and x1 Coffee Catcher in the restaurant kitchen
- Trained kitchen staff and property manager on how to maintain the equipment
- Arranged for regular follow-up servicing of the equipment to ensure it is running at maximum performance
- The site is now immediately compliant with the wastewater legislation