The results from a survey of 500 foodservice managers and owners highlights the concerning number of establishments that are not disposing of fats, oils and greases (FOG) appropriately.
One in five respondents admitted to relying on biological dosing or pouring it down the sink. Industry best practice would advise against this as it can lead to blockages both within the kitchens themselves or in the sewer network.
Over half of those surveyed (56%) admitted to having experienced a build-up of grease in their kitchens, with a quarter (25%) suffering from bad odours as a result. It is an issue that is prevalent across the UK, with a number of fatbergs being seen in major cities in recent months, including Belfast, Liverpool and Birmingham.
Erik Mul, technical product manager at ACO Building Drainage, said: “The results of this survey are worrying, because they show the extent of misunderstanding surrounding FOG management. While 90% understood that they were responsible for grease disposal, the number who are taking appropriate action is far less.
“Even amongst those who have installed grease separation systems into their kitchen, there remains confusion over how regularly they need to be maintained. This presents an issue in itself, because a poorly maintained system can lead to problems such as bad odours and blockages.”
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