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Here to educate around FOG (Fat, Oil & Grease) www.magnete.co.uk

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Commercial kitchen operators already know the benefits of using grease interceptors to capture used oil and grease -- cleaner sewage systems, reduced costs for wastewater treatment plants and fewer fines from municipalities. Plus, you can protect your fac

Every little counts in the fight against climate change

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Rotisserie chicken ovens have been steadily gaining popularity in commercial kitchens since 1985, when Boston Market first introduced them to the restaurant industry. Today, more than 750 million rotisserie chickens are sold every year in grocery stores, c

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Some consider concrete as one of the strongest and most versatile construction material available. Here is why it should not be used for grease traps!

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Did you know the North American and European testing standards for certifying grease separators have nothing in common literally? One is predominately a performance standard, a batch flow test simulating kitchen sink discharge. The other is mostly a desig

Did you know the North American and European testing standards for certifying grease separators have nothing in common literally?  

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This Eco-Friendly Fish & Chips shop eco-friendly that put the planet first

Thanks to the “Reduce, Reuse, Recycle” campaigns that were pushed hard during the early naughties, we all know that taking care of our environment is a must.

The climate change problem is not going away and now more than ever is the time to collectively become even more aware of how we affecting the planet.

Here is a short summary how one local business in the Fish and Chips trade together with NFFF, has risen to the challenge.

At Godfrey’s we try to operate as responsibly and sustainably as we can, installing the Big Dipper means we're meeting current legislation and reducing our impact on the environment and local drains. – Luke Godfrey

Godfrey’s simple but delicious fish and chips has been at the heart of the Harpenden community since 2012. At Godfrey’s it's not just the colour scheme that's green, the fish is fully sustainable, the packaging is completely compostable, rainwater harvesting is used for toilet flushing, the electricity is 100% green, all food waste is used to produce energy, all paper, card, glass, tins and plastic is fully recycled. And the journey does not stop here, with Godfrey's now keeping the drains FOG (Fat, Oil and Grease) free using Big Dipper, allowing for FOG to be repurposed to Biofuel. The excellent environmental standards set by Godfrey’s did not prevent small amounts of grease escaping during cleaning and washing up. These small particles can build up and cause unwelcome blockages in the drain lines. Luke has been examining solutions to prevent blockages in his fish and chips shop as well as reducing the impacting on the environment. After talking to Magnete, Big Dipper was chosen as the most suitable solution, due to its first-rate blockage prevention, odour and hygiene control, cost efficiency, long support and warranties. As an associate member of NFFF, the discussion started with a free survey and consultation. The site survey was followed with a bespoke non committable quote and scope of works. Hygiene, cost implication, specific site conditions, such as decommissioning and reconditioning of existing equipment was, as always, also taken into account. It saved both money and time in the process.

For more http://www.godfreyschips.com/ 

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This Epic Message Will Make You Want to Save the World 

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What does the phrase "Those two mix like oil and water" really mean?

We use the term “Those two mix like oil and water,” when describing two people who don’t like each other. Maybe you’ve also noticed shimmering oil floating on the surface of water on the road after it rains. In both cases you understand that water and oil don’t mix well —but have you ever wondered why? So many other things can dissolve in water—why not oil? In this activity we’ll explore what makes oil so special.

Background Many substances such as fruit juice, coffee or even salt and sugar mix well with water, what makes oil different? The answer can be found in the properties of water and oil. Water molecules (H2O) are a combination of 2 hydrogen and 1 oxygen atom. In addition to a very simpler H2O structure, water molecules are polar, meaning that there is a plus and minus charge across the molecule. The Hydrogen atoms have a practical positive charge and oxygen atom has a practical positive charge. This charges or polarity allow the atoms to look together and from the liquid water we see made out of strong hydrogen bonds. The positive oxygen atom locks onto the negative charge of the Hydrogen.

Oils are very different; they are nonpolar meaning they don’t have positive and negative charges and as a consequence are not attracted to the polarity of water molecules. Quite on the contrary oils are “water fearing” or hydrophobic. This means oil molecules are repelled when getting in contact with water. The result is oil forming a thin layer, and due to it lesser density it is floating on top of water.

This is a short try-out on how surfactant changes the properties of oil and water. We will use washing up liquid. The detergent will break up the surface tension due to is amphiphilic composition. Amphiphilic means it is partly polar and nonpolar and therefore is able to bind to both nonpolar oil molecules and polar water molecules. Below are the materials for a short experiment to see this in action.

Equipment

2 clear plastic or glass bottles with lids Enough water to fill the bottles halve way Some oil (any cooking oil will work, Sunflower, Olive, Rapeseed etc.) Washing up liquid Sharpy or marker Measuring jar

Preparation

Remove any labels from your bottles. Using the marker, label the bottles: “Oil+Water” and “Oil+Water+Soap.” Fill the bottle halve way with water.

Procedure

Stand the bottles next to each other on a flat surface. Carefully measure a small amount of oil (e.g. 50ml) and add it carefully to each of the bottles. (don’t add any detergent yet)

Does the oil sink to the bottom of the bottle, sit on top of the water or mix with it?

Carefully add squeeze some washing up detergent to the bottle labelled Oil+Water+Soap. Try not to shake the bottle as you add the dish soap.

Does the detergent sink to the bottom of the bottle, sit on top of the water or mix with the water and oil?

Now screw on the bottle caps tightly to each bottle and powerfully shake the bottles for 20 seconds holding a bottle in each hand.

After 20 seconds set the bottles on a flat surface. – Set a timer for 10 minutes or note the time on your clock. Observe the contents, hold each bottle up to a light so you can clearly see what is happening inside the bottle.

Did anything change when you shook the bottles? Do the mixtures look the same in both bottles? If not, what is different between them? How would you explain the differences that you observe?

After 10 minutes have passed look at the contents of the bottles and note the changes. What does the oil and water look like in each bottle? Has the oil mixed with the water, sink to the bottom or rise to the top?

Extra: Test other types of soap, such as toothpaste, hand soap and shampoo by mixing them with oil and water.

Please share your observations and results!

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Grease Emulsification, how to reduce the emulsion - THE INVISIBLE GREASE THIEF

Emulsion is a “fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.” So what does that mean in plain English?

Grease globules, which normally float on top of water rather than mixing with it, mingle with the water molecules throughout the liquid. For that to happen, FOG globules have to go through either physical emulsion or chemical emulsion.

Physical emulsion is what happens when you shake a bottle of Italian dressing. The oil is blended with the water and vinegar and other ingredients. But, once the shaking is over, the oil soon separates out from the water, vinegar and spices. 

Chemical emulsion is what happens when oil is mixed with water or other liquids through a chemical process. It is, in other words, what happens when you put Dawn (or other detergents) into a sink with greasy or oily water.

So why do we care? Physical emulsion is quickly reversed. Wastewater may have emulsified FOG in it as it leaves a sink and drains into a grease interceptor, if it has just been physically emulsified, that process will soon reverse. In grease interceptors that means the grease particles will float upward and the water will sink downward. That’s how hydromechanical grease interceptors work.

While the type of detergent and the water temperature varies depending on the kind of dishwasher used, soapy water is inevitably going to contain emulsified grease.But chemical emulsion doesn’t reverse as quickly, if at all. And chemical emulsion happens in most commercial kitchens. Dishwashers — whether machines or a kitchen worker standing over the sink — need detergent to clean dishes. (None of us want restaurant dishes that were washed without soap.)

REDUCING EMULSION LOSSES

First, any pots, pans, racks or dishes being washed should be wiped before they’re put into a sink or dishwasher. The wiped off food particles and grease is simply disposed of in a trash can, and as a result there’s less grease that can be emulsified, and less grease that gets into the wastewater system. Wiping dishes before washing them is a commercial kitchen best practice.

But even with well wiped dishes, some grease will still be emulsified by detergents. Although you can’t easily prevent this emulsified grease from escaping into the sewer system, you can reduce the amount of additional emulsification that could happen inside your grease interceptor because detergents are passing through there.

Here’s where grease interceptor design makes a big difference. When soapy water enters a grease trap, detergents in the water can eat away at the floating mat of grease at the top of the interceptor. Grease that was previously trapped emulsifies and flows into the sewer system.

Well-engineered grease interceptors, such as Thermaco’s Trapzilla line, are designed to minimize the effect of this secondary emulsion. First, Trapzilla interceptors have horizontal baffles reduce the amount of soapy water that flows up (instead of falling down) when it enters the trap through the inlet pipe.

In addition, the compact footprint of the Trapzilla means there’s far less surface area on the underside of the floating “grease mat” that’s exposed to water. That reduces the amount of grease that could be emulsified inside the interceptor when soapy water is added.

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The scale of the challenges facing our planet can seem daunting, but we can all do something.

We need to make wasting our resources unacceptable in all aspects of our life. Every product we buy has an environmental footprint and could end up in landfill. The impact of plastic pollution on our oceans is becoming increasingly clear, having drastic impacts on marine life.

Recycling what we can reduces the amount of new materials we are making, and upcycling is a creative way to make old items into something more valuable. This could be reusing a jam jar as a candle holder, or using old tins as plant pots, using the Fatbergs to power our cars and city – the possibilities are endless!

It’s not just the products we buy. It’s estimated that a third of all food produced in the world is lost or wasted. Do your bit by eating up leftovers, collect, recycle and compost any waste. Try to waste as little food as possible.

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