Kitchens, catering facilities, restaurants and other food producing businesses are under increasing pressure to trap and separate FOG (fats, oils and greases) and dispose of them without the use of water drains or sewer systems. Failure to do this can attract heavy fines and, in many cases, cause blockages.
Why shift the problem when you can eliminate it?
Traditionally, companies use noxious, expensive chemicals to dissolve FOG which corrodes expensive equipment and grease traps. The alternative use of enzymes only softens FOG, allowing it to move along pipe networks until it re-congeals – making it very difficult to deal with. Not only is the practice damaging to the environment, it does not deal with the problem at source.