A step-by-step guide to managing FOGs issues in hospitality outlets guide

Commercial catering businesses such as restaurants and pubs generate large volumes of fats, oils and grease (FOG) waste during the course of their operations. Ordinary dishwashing simply washes the fats and grease off the utensils and into the drain. If not filtered out properly, FOGs make it into the sewage system, thicken, and form huge clumps of solidified material, which with time become huge. In this eBook, we explore the step-by-step process of eliminating fatbergs and keeping the sewage system clean.