Grease management - our tips to choosing the right system

3rd July 2014

Severn Trent Water are undertaking a sewer misuse program, targeting two areas within the Midlands. These 'hot spots' are areas where there are repeated blockages caused by solidified FOG's (fats, oils and greases).

It is now mandatory for food establishments within these areas to install appropriate grease management solutions within their kitchens to avoid prosecution or costly sewer cleansing bills.

But which products can and can't be fitted? 


The legislation is pretty lengthy (and not the most exciting read...)  so here's our quick guide to what you MUST consider when choosing a grease management product:


1. The grease management product you purchase must meet  B.S EN 1825: 2004 and B.S EN 1825: 2002. If it doesn't, don't install it

2. Passive grease traps or enzyme additives aren't covered in the legislation above, so don't waste your money as they won't be approved for installation

3. What are the running costs or hidden costs per year?  A lot of the products on the market have very high maintenance costs or use a lot of electricity

4. A sphere of 80mm must be able to pass through the grease interceptor, if it doesn't, it won't be approved

5. You must have a sampling point, a record of the waste you've removed from the grease management product (we call it a FOG log), and you must keep the machine regularly maintained

6. The grease management product must be correctly sized for your establishment; we measure all of this for you


We're here to help you choose the right product, so come along to our open day on the 3rd July at the National Brewery Centre (Academia room), we're open all day and you can have a look at some of the approved products available on the market.  





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