The service company Filta, which owns FiltaFry alongside a number of other brands, has been teaching its distributors more about ‘grease management’.
In a series of breakfast meetings, Filta has been reinforcing the importance of the franchise’s services. Sales team member Ray Donovan has already hosted the first ‘Grease Masterclasses’ at commercial kitchen suppliers Catering Projects in Chesterfield and Airedale Group in Bradford.
The van-based franchise’s objective is to help other companies avoid prosecution and save money by making sure they’re clued up with the industry’s regulations and best practices. Donovan explained:
“It is vitally important for distributors and dealers to understand the bigger picture surrounding grease management if they want their clients’ businesses to run better and more efficiently, save them precious time, keep them compliant and ensure they are sustainable.”
>> Read more about: Go green with a FiltaFry franchise
His briefing sessions included a quick overview of the British building regulations when it comes to fats, oils and grease (FOG) and the Water Industry Act. He also discussed Filta’s history and the services it provides, with a nod to FiltaFry and FiltaPump. Then, Donovan gave a live demonstration of the GreaseMaster grease recovery unit and showed photos of huge ‘fatbergs’ clogging up the sewers.
He also said:
“Caterers are not always aware of the fact that more than 70 percent of drain blockages within a commercial kitchen are caused by the build-up of FOG generated from washing pots, pans and plates, blockages which can cause kitchen closures, rancid odours and unwanted pests. This is proving to be deadly for the environment and costing caterers more and more money.”
As regulations become stricter, it’s vital businesses are aware of any updates so they can operate within the law. Josh Tordoff of Airedale Group was grateful for the helpful briefing. He said:
“The training […] was very informative and beneficial for our commercial team. It has increased our knowledge and awareness surrounding a very current issue of food waste and grease management. It was also good to learn of the broader capabilities of the Filta Group.”
Alice Tuffery, Point Franchise ©