FFD Info Centre - Grease Management Solutions

Buying Guides

  1. Commercial kitchen

    The Essential Grease Trap Buying Guide

    Grease traps have become a major part of any catering and foodservice set-up. Legislation has clamped down on the effects that FOG laden waste water has on the sewer system and the environment and therefore buying the right grease trap has never been more important. Here we discuss exactly what grease traps are in all their forms, how they prevent dreaded fatbergs and how to make sure you buy the right type and size for your business.

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  2. What Size Grease Trap Do I Need?

    What Size Grease Trap Do I Need?

    Every year, millions of litres of wastewater get dumped into the drainage system in the UK alone from activities carried out in commercial kitchens. On the same thread, water companies spend millions clearing blockages caused by fatbergs which are as a direct result from the FOG introduced by this wastewater from the commercial kitchen.

    To prevent this from happening, authorities have introduced laws, regulations and guidelines that involve the usage of grease traps in any commercial establishment serving food. While this isn’t compulsory at present in England, it is strongly advised and will likely become a legal requirement (as it is in Scotland) very soon. You could pay hefty fines for failure to use the appropriate grease traps as directed by your local authorities.

    Given the importance of a grease trap to your business and the environment at large, it is important for you, as a commercial kitchen owner, to understand what kind of grease trap you need and the appropriate size for maximum effect

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Latest News - FFD Grease Management

  1. Top 10 Tempting Things to Flush that You Know You Shouldn’t

    Top 10 Tempting Things to Flush that You Know You Shouldn’t

    As a business, it is important to know what you can and cannot flush down the toilet and sinks, because there have been a number of companies fined for allowing FOG (Fat, Oil, Grease) to enter the wastewater system. However, it is important that domestic premises also follow these rules to avoid any potential problems with the water supply and do their bit to prevent fatbergs from forming.

    Here is a list of the top 10 tempting things to flush that you know you shouldn’t.

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  2. How Is Corona Virus a Threat to Our Sewer Systems?

    How Is Corona Virus a Threat to Our Sewer Systems?

    Coronavirus is moving fast. Alongside surges in the numbers of detected cases, and calls for lockdowns in cities across the world, supermarkets in the UK are currently facing panic buying on an unprecedented scale.

    Alongside mass-sales of hand sanitisers and soap, packs of toilet roll have been flying off the shelves of British supermarkets, too. But, while stockpiling soaps and sanitisers has been rightly condemned - as a sales-trend which could have serious consequences for those who need that soap the most - the sales in loo roll have been laughed off by many, as simply ridiculous.

    Ebay auctions which have seen packs of 72 rolls of Andrex flogged at over £50 a pop are certainly laughable, but the sinister consequences of this sales trend are nothing to scoff at. It could well spell disaster for our sewers.


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  3. How Are Commercial Catering Equipment Manufacturers Tackling Fatbergs?

    How Are Commercial Catering Equipment Manufacturers Tackling Fatbergs?

    We’ve all heard about the fatberg problem. Fats, oils and grease (FOGs) are slipping down our drains and into our sewers where they cool and coagulate, forming huge concrete-like fatbergs over time which block pipes and make it more likely that raw sewage will overflow directly into our waterways.

    It’s a huge issue and we are all, in part, responsible. Those FOGs are coming from households, offices, schools, prisons and hospitals across the country. But the culprits most often pointed out in the media – and most often fined by water companies for playing a part in creating these sewer-blockers – are food businesses.

    From fast food joints to fine-dining restaurants, food businesses are being called upon to take on the FOG problem and ensure that they are doing the very best they can do to make fatbergs a thing of the past.

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  4. Getting Ahead of Spring Cleaning – Review your Grease Management

    Getting Ahead of Spring Cleaning – Review your Grease Management

    Running a busy catering business has many demands that need to be met. Not only do you need to provide the best service to your customers, but you must also ensure that your premises and in particular, your kitchen, is up to standard. However, sometimes, with the demands of a busy business, some of these routines can be delayed or missed such as dealing with the way you handle fats and grease.

    With Spring fast approaching, it is the ideal time to review procedures like your grease cleaning schedule and see what measures need to be improved.

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The Truth About Grease Management Solutions

  1. The Truth About Fatbergs

    The Truth About Fatbergs

    We Brits love our food fast and fried – with England alone being fit to burst with nearly 60,000 fast-food joints. As we gorge on endless pizzas, fish and chips and Chinese takeaways, the businesses which we pay to produce our deep-fried mains, snacks and sides are churning out thousands upon thousands of tonnes of fat, oil and grease (FOG) waste.

    And that’s not to mention Britain’s 27 million households, tens of thousands of restaurants, pubs, and canteens (to be found in offices, schools, hospitals and prisons up and down the country) – who all contribute their fair share of FOG.

    Where does it all go? The answer to that question is one which many of us would rather ignore.

    Often, those difficult-to-dispose-of FOGs end up being sent straight down our drains and into our sewers, where they contribute to one of the biggest problems which we face today: fatbergs.

    But what exactly are these monsters lurking under our streets?

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Case Studies of Grease Management Solutions