Effective Drain Management Solutions

Mechline has enhanced its comprehensive lineup of Food and Fat, Oil & Grease [FOG] management solutions, with the addition of a unique, easy to fit, Food Waste Strainer for commercial kitchen sinks.

The New Food Waste Strainer makes it easy for kitchen staff to prevent food waste particles from entering the drainage system, which protects drains from blockages and prolongs the service intervals of grease traps/interceptors.

It helps guide food particles into an integrated food waste basket, which can then easily be removed and emptied into the food waste digester, or food waste bin, as appropriate, leaving no mess in the sink for staff to deal with!

The whole system is easy to remove, enabling periodic cleaning through the dishwasher, which helps staff maintain good hygiene practice.

For full details and to download the data sheet and instructions check out the product page here.

Adrian Watson, Director of Food from the Sir John Fitzgerald Pub Group remarks: “Mechline’s food waste strainer is fantastic! We’ve had it on trial it at our Ridley Arms site for 3 weeks and it’s made a real, noticeable difference. Before, we had a hard job keeping food out of the drainage system, with just a sink plug upstand that would become clogged and leave an unpleasant mess in the sink to clean. But now, with the food waste strainer, it couldn’t be easier. We just rinse the food into the basket, take the basket out, empty it, replace it and voila! It’s simple, practical, effective – and a lot more hygienic”

Mechline’s combined grease management system, BioCeptor, used in conjunction with the New Food Waste Strainer, is an all-encompassing highly effective and efficient drain maintenance system, which does not require emptying as often as traditional standalone grease traps.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1.

The Food Waste Strainer  fits completely and securely into standard size [600 x 450] commercial kitchen sink bowls in order to capture food particles rinsed from dirty dishes, to prevent them from entering the drainage system and BioCeptor’s F.I.T Unit.

 

2.

BioCeptor utilises the traditional principles of entrapment and retention, with the natural process of bioremediation. Its first component, the FOG, Intercept and Treatment (FIT) unit, slows down the flow of wastewater discharged from a food service operation and intercepts FOG.

3.

BioCeptor’s second component, the GreasePak bio-fluid dosing module, doses Multi-Strain Grease Degrader (MSGD) fluid into the FIT unit, which contains in excess of 500 million naturally occurring bacteria per gram, specially selected to permanently break down the captured FOG.

*GreasePak is also available as an effective standalone                                                 grease management system. 

Best Practice & Guidance

The volume of Fat, Oil & Grease (FOG) discharge produced by a food service operation depends on a variety of factors including menu design, scale and type of operation, and the equipment used. Best practice in the management of FOG discharge encourages those responsible for reviewing, designing, specifying and installing a FOG management system to visit the site to make an as­sessment, and to review plans of the site including drainage layouts.

In assessing a site, all factors including design, equipment, staff training, and working procedures need to be considered in order to develop a system that minimises the risk of FOG entering the drainage system. It is important to look at the entire range of catering equipment and process used and assess the potential to gen­erate FOG discharge, and in what quantities.

Food service operators have a responsibility to employees to provide safe, clean working conditions and to customers, to serve food that is stored and prepared safely and hygienically. The chosen FOG management system must not compromise hygiene & safety in the food service operation and must adhere to food safety regulations and guidelines.

A multitude of technologies are available to food service operations, which include passive grease traps, automated grease removal units, accredited biological dosing systems, or a combination of these technologies. In many cases there is no one silver bullet, hence the need for a range of solutions including in some situations a multi-technology approach. A site evaluation should identify the most suitable solution and whether one or more applications may be required to manage and/or treat FOG discharge from the kitchen operation.

The Law

While in some countries, such as the UK, there is currently no law stating that food service establishments need to fit a grease management system, there is legislation making them responsible if a sewer is blocked due to discharge from their establishment. In the below documents we have set out the relevant legislation and regulations specific to each country (for the UK and Ireland) and how Mechline’s products can help food service operators to meet their legal obligations. To download, click on the links below:

ENGLAND

WALES

SCOTLAND

IRELAND

NORTHERN IRELAND

If you’d like the full combined document for the UK and Ireland, please email marketing@mechline.com

For further advice on FOG management in the commercial kitchen, Mechline recommends the British Water publication of the

Food Service Industry (FOG Forum) Fats, Oils and Grease Code of Practice.