Contact us today to see how we can get your commercial kitchen to become and remain compliant.
As a food business, you’ll know that there are regulations and standards you must comply with to run your establishment. These are designed to protect you, your people, your customers, your property, and your surroundings.
We’ve worked with thousands of commercial kitchens, both in the UK and in Europe – making sure they run their business in a responsible way – so they avoid being prosecuted, getting fined, or damaging the environment.
Your commercial kitchen will be generating food waste – plus fats, oils, and grease (FOG). That’s normal. But if you’re getting rid of it the wrong way, for example, allowing it to go down sinks and drains, then you could be breaking the law.
And what’s more, when FOG enters the sewer system through your sinks, or dishwashers – it can cause blockages in pipes that can lead to: foul smells, rodent and insect infestations, sewer flooding, and pollution.
Section 111 of the Water Industry Act 1991 means it’s against the law to discharge things into the sewer that:
- Damage it
- Stop, or restrict its flow
- Impact the treatment and disposal of its contents.
We can visit your kitchen to see how you’re disposing of FOG today, and what you could do differently to prevent blockages, floods, and pollution of the environment.
Dry wiping dirty pots, pans, plates, and utensils into a bin – before they get washed in your sink or dishwasher.
Getting a sink strainer to catch food debris that might otherwise go down your plughole.
Installing the right grease trapping equipment. And then looking after it the right way, so it does its job properly.
Correctly storing used cooking oil, and arranging for it to be collected by a registered waste haulier.
If you’d like more information, we’ve collaborated with Severn Trent in creating advice for commercial kitchens like yours. Take a look.
Also, here are some video testimonials from food service establishments we’ve worked with:
The Mayflower and Balti Spice
Cheltenham and Wolverhampton
Hotel Du Vin
Running a food service establishment involves making sure you have an effective kitchen extraction and ventilation system in place – which needs to be fitted properly, cleaned regularly, maintained, tested, and generally looked after in the right way. For over five years now, we’ve been working with commercial kitchens, making sure extraction and ventilation equipment and practices, are complying to regulation and reducing the risk of fires and environmental damage.