Fat may not be the most popular of substances in the world because of its association with a range of cardiac disorders, but it remains a critical component in a wide range of dishes. When used within limits, fat is actually a good thing, as it plays an important part in many bodily processes. This substance may make food taste a lot better, but it is extremely difficult to clean, and requires orientation in the art of grease removal if one is to get rid of it successfully.
For many eateries and similar establishments, cleaning off oil and grease before it gets to the drains is not just a way of avoiding the difficulties that would result were that to happen, but also helps such businesses steer clear of legal difficulties.
One way of skimming off fat in many restaurants is by using a hydro mechanical cleaning unit. These are usually made out of steel or special types of plastic to guarantee heat resistance and durability. They accomplish their goal by relying on gravity and the principles of heat loss. Fat laden water collects in this piece of equipment, where it cools off. The mixture of lard and dirt sinks because it is heavier than aqua, then collects in a lubricate trap, where it can be collected and disposed or recycled.
Hydro mechanical units work well, but unfortunately, there are not very efficient, allowing a substantial amount of fat to escape. For this reason, a number of establishments have turned the more efficient gravity units. These machines capture up to ninety percent of all dirt laden lard. Gravity units are made up of several compartments, which slow down oil laden aqua, allowing it to cool. The fat then separates and can be collected.
Gravity and hydro mechanical units, while effective, have one weakness; fat has to be removed by hand. Where a large amount of fat is collected daily, this can be extremely inconvenient. For this reason, many establishments have turned to automatic, electrically operated lubricate recovery units. These machines do not just capture the fat, but also collect it via mechanical means.
These not only capture the fat, but also skim it off. More advanced units even get rid of food particles. These machines are extremely efficient, collecting up to 99 percent of all lard. These automatic units are expensive, but they make up for it by being highly convenient.
There are 2 categories of fat waste. The first comes from restaurant deep fryers, and many people have nicknamed it yellow oil due to its colour. This is normally drained off into large bins, and sold to companies which process and blend it with biodiesel. This makes it possible for hotels and similar establishments to make money from this waste. Another type of waste is called brown fat; this is a blend of fat and rotting food scraps. Once dumped in landfills, advances in processing technology have made it possible to recycle this type of waste.
Most questions that relate to grease removal tend to center around fat stains. These can be quite difficult to remove, and are best taken care of the moment they form; the longer they stay, the harder it will be to get rid of them. One can use dry cleaning fluid, shampoo or even cola to quickly clean off excess oil, then wash the affected area. For those who need professional help, a large number of oil service companies can be found all over the country.
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Author: Chandra ZaneThis author has published 4 articles so far.