Wastewater from commercial kitchens is contaminated with FOGS (fats, oils and greases). Introduction of FOGs and food solids into the general drainage/sewage system (either main sewage network or private treatment facilities) is detrimental to its proper function and has been shown to be a significant cause of blockages, restrictions and flooding.
The FOGI Grease interceptor/separator range has been designed to conform to both Building Regulations Part H and also BSEN 1825 the British Standard for Grease Separators/Interceptors. The FOGI’s design will effectively intercept (FOGS) fats, oils and greases and solids before they enter a wastewater drainage system in so supporting the effectiveness of both the drainage system and the final treatment process. FOGI interceptors/separators are designed for larger kitchens and restaurants as well as use in industrial food processing applications and meet all the requirements of the relevant legislation
For smaller kitchens and catering establishments we have an extensive range of both underground and above ground grease treatment systems available. Please ask for more details
Features & Design
Designed in accordance to en1825
Nominal Sizes NS4 to NS20
1700 to 8800 litres
All units are supplied with large lockable access cover
Available in single stage and two stage with primary sludge trap
Designed for larger kitchens, food manufacturing plants & abattoirs
Super ‘Heavy Duty’ bodies
Minimal granular surround installation
Huge savings on overall installation
Corrosion Free - 50 year plus life expectancy
Full access to all pipework for maintenance
Designed and manufactured totally in the UK
The Water Industries Act 1991 makes it a criminal offence to damage the sewer network by introducing FOGs into it.
The Building Regulations (Approved Part H) requires any hot food premises to install BS EN1825 Grease Interceptors in its drain runs.
The Environmental Protection Act 1990 imposes a ‘Duty of Care’ on commercial premises with respect to their waste and this includes FOGs.
The Food Safety and Hygiene Regulations 2013 (including HACCP) sets out objectives including the management of FOGs
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