Foodservice Equipment Journal – August 2019

NEWS ROUND-UP

http://www.foodserviceequipmentjournal.com August 2019 | Foodservice Equipment Journal | 11

Remarkable

savings

http://www.wexiodisk.co.uk

Using a Wexiödisk rack conveyor together

with the award-winning PRM pre-rinse

machine achieves tremendous environmental,

cost and labour efficiencies by delivering

ongoing energy, water and time savings.

POTENTIAL SAVINGS WITH A PRM

425,

litres

of water

15,

kWh

of energy

108,

monotonous

movements

250

working

hours

*400 baskets/day, 360 days/year, 75% of baskets require rinsing, using 4 ltrs

of water/basket, 12°C incoming water temperature

For more information or bespoke design proposals, please contact UK Manager

David Glover at [email protected], 07968558389

Around 1,000 restaurant businesses in the York area
will receive specialist support and guidance to
improve their management of cooking residues following a
three-way partnership spearheaded by Yorkshire Water.
The water authority has teamed up with City of York Council
and wastewater software management specialist SwiftComply
to deliver an “engagement” pilot aimed at tackling an increase
in issues relating to FOG discharge and fatbergs.
The programme will see SwiftComply establish and publish
a website and digital media campaign to help restaurants
improve their onsite FOG management practices.
Further to this, food businesses will be provided with the
opportunity to opt into an onsite FOG Risk Audit, carried out
by the SwiftComply team. Food businesses will be provided
with a report detailing areas they can improve and reduce
their FOG risk, along with support to manage these changes.
Initially, above-ground data on the number of restaurants,
their GPS coordinates, cuisine type and contact details will be
collected using special cloud-based software.
This information can then be expanded on through further
analysis of FOG management gathered during site visits,
telephone interviews and digital questionnaires.

SwiftComply will examine if restaurants have installed a
grease trap, whether it is correctly sized and how it is being
maintained. The data is expected to provide it with a valuable
resource for utility providers to tap into, facilitating much
more robust decision-making around effective FOG education
programmes with local business owners.
Restaurants involved in the programme will be provided with
digital and paper educational materials promoting best practice
for grease management in their kitchens.
This includes washing-up practices such as advice on the dry-
wiping of greasy cookware, crockery and equipment, along with
guidance on the safe storage of waste oil from their kitchens.
Steve Wragg, flood risk manager at City of York Council,
commented: “As a flood risk officer, I see firsthand what problems
fat, oil and grease create on our sewer network system. We’re
pleased to support this campaign with Yorkshire Water. Anything
we can do to highlight the problems this causes, including
fatbergs or other environmental damage, is a positive step.”

Water authority’s new ‘engagement’ scheme
bids to stop restaurants clogging up sewers