GREASE GUZZLER PDF

In a word, YES! Excessive FOG in wastewater congeals in collection system pipes, thereby decreasing their capacity and increasing the need for frequent, costly, and time consuming pipe cleaning to keep things flowing along. It may also necessitate replacing some piping sooner than otherwise expected. The resulting downtime and bottlenecks in your kitchen will have a financial impact, as well as an impact on the ability of your staff to perform their normal duties. Fats, oils and grease also have an impact on wastewater treatment plants.

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Formulated to combat the different types of FOG fats oils and grease found in commercial kitchens, it comprises 58 different types of bacteria, producing a naturally occurring cocktail of enzymes and micro-organisms, rigorously screened to eliminate pathogens. Degradation is the result of two simultaneous processes. Enzymes make the first assault, breaking the grease into simpler food particles, which are edible to micro-organisms; these then digest and degrade the grease further.

As the hungry micro-organisms grow, they reproduce rapidly by splitting, which at the same time releases more enzymes to perpetuate the process until all the grease is broken down. The result is the conversion of grease into fatty acids and glycerol; water-soluble products that form an emulsion. Harmless to the drain, this transformation is irreversible. As these products continue their way through the drain line, degradation continues until the grease is broken down into carbon dioxide and water.

In order to keep kitchen disruption to a minimum, fluid replacement is only required every six months on standard dosing. For more information please call Please note all images are for illustration only and may differ slightly from the actual product supplied. Each 5 litre box will last 6 months in a Grease Guzzler unit with standard dosing.

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WPL Grease Guzzler

The system utilises patented bio-technology, ensuring efficient and effective drain cleansing with minimal impact on the environment. Degradation is the result of two simultaneous processes. Enzymes make the first assault, breaking the grease into simpler food particles, which are edible to micro-organisms; these then digest and degrade the grease further. As the hungry micro-organisms grow, they reproduce rapidly by splitting, which at the same time releases more enzymes to perpetuate the process until all the grease is broken down. The result is the conversion of grease into fatty acids and glycerol; water-soluble products that form an emulsion. Harmless to the drain, this transformation is irreversible.

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Grease Management

Formulated to combat the different types of FOG fats oils and grease found in commercial kitchens, it comprises 58 different types of bacteria, producing a naturally occurring cocktail of enzymes and micro-organisms, rigorously screened to eliminate pathogens. Degradation is the result of two simultaneous processes. Enzymes make the first assault, breaking the grease into simpler food particles, which are edible to micro-organisms; these then digest and degrade the grease further. As the hungry micro-organisms grow, they reproduce rapidly by splitting, which at the same time releases more enzymes to perpetuate the process until all the grease is broken down.

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