Spent Deep-Fried Fats in Food Service: Management Tips.
According to rough estimates of research, catering establishments in Ukraine produce about 250,000 liters of used vegetable oil and other fats every week. Among which, most of them are spent deep fat fats.
A significant amount of these waste products fall into the sewage system and further in a circle into the water supply and water treatment systems. As a result, there is an excessive load on the resources of state enterprises that serve this area, and, of course, this is a huge damage to the environment.
With proper management and approach to the issue of used deep-frying fats, environmental pollution and expenses can be minimized.
So, what will be useful for managing secondary products.
Helps your business. A clogged sewer system, it is the cost of cleaning it and also possible fines from the regulatory authorities. And, of course, this can cause an unpleasant odor in the establishment and the appearance of parasites.
Helps your reputation in society. Each time the fat fat enters the sewer pipes, this creates problems for the entire water supply infrastructure of the city, and wastewater treatment plants. This can even lead to interruptions in the water supply, and this is a serious health hazard. The right approach to this problem can improve the image of your business in society.
Help the environment. Frying fat, which accumulates in sewer systems and leads to their overflow, in this case, these wastes fall into lakes, rivers and seas, causing serious damage to the ecosystem.
Tips for reducing spent deep fat fats.
Spill Prevention Kitchen workers must be careful when handling oil and fats, and follow all prescribed safety measures. All professional technological equipment in the kitchen should be working.
Bake food instead of frying. Baked foods are a more natural and healthy food, and also produce less waste oil and fat.
Reuse of clean oil. If the deep-frying oil is not clouded, and there is no characteristic foam, it can still be used to cook some types of food.
Tips for the proper disposal of used deep-frying fats.
Give for cleaning and / or sell.
Regularly clean grease traps on equipment.
Use the principle of dry cleaning, a dry rag or paper will be better than a copious amount of water.
Clean dishes above a special trash bag or bucket designed for this.
Get special metal containers for storing and cooling hot deep-fat fats. Also, after cooling, use absorbent materials for thickening.
In addition, if possible, use grease traps in sewer pipes. The experience of our customer service in this area shows that this is one of the most effective measures for managing spent deep fat in a restaurant or cafe.
PS In European countries and the USA, it is already the norm to donate production and deep-fat fats for secondary processing and production of biodiesel. This is not only an additional source of income and image, but also an aid to our not-so-big house as planet Earth.