Fats, oils, grease and saponification (FOGS) cause major issues in kitchen waste systems, particularly in commercial and hospitality catering, and can cause serious knock-on effects for the waste water industry (see SLUDGEZAP 2).
Increasingly strict regulations prohibit the disposal of FOGS in water, drains or sewer systems and require them to instead be removed by separation in grease traps or grease recovery units (GRUs). These can be challenging and expensive to install and are often subject to a lack of servicing or emptying, leading them to become septic and release unpleasant odours such as hydrogen sulphide.
The addition of sophisticated, automated dosing units adds significantly to the cost without obviating the need for emptying and cleaning on a quarterly basis, while dosing with enzymes and other chemicals merely results in re-congealing downstream.
How it works
FOGZAP introduces bacteria that break down the FOGS in two phases, providing complete digestion and preventing re-congealing downstream. Supplied in sachet form, the first-generation solution converts solid FOGS into grey water and negligible CO2, at the same time promoting more beneficial bacterial communities. It can be applied to grease traps or sink drains and works throughout the downstream pipework, with one 25g scoop per location per week all that is required. The second-generation product will go beyond this to deliver a solution that has zero effect on wildlife and ecosystems.
This comes at a fraction of the cost of conventional treatments and provides an holistic process that cleans the entire grease trap, eliminates odours, prevents corrosion of pipework and components, facilitates ease of maintenance and obviates the need for pumps and timers, specialist skills and protective clothing.
This simple powder breaks down bacteria in two phases, eliminating the problem entirely at a fraction of the cost of existing solutions.