Where can I install the dosing unit in my kitchen?

The GreasePak system is gravity fed and therefore negates the need for peristaltic pumps or water.GreasePaK is a unique solution that can be widely used to maintain and provide protection to commercial kitchen drains from the build up of (FOG’s) fats, oils, grease and starch. The Mechline GreasePaK system uses a blend of specially selected microorganisms that have been chosen for there ability to degrade fats, oils and grease in low oxygen conditions and varying pH’s. These bacteria produce a series of extra-cellular enzymes that degrade organic matter including lipase, which can very quickly break down fats (triglycerides) into glycerol and free fatty acids. Glycerol is very soluble in water and being a small molecule, can pass easily into the bacterial cells.

Here are the key vitals in order to ensure the MSGD5 bacteria are as effective as possible:

1 – A GreasePaK unit needs to cover as many drains in the kitchen as possible that may be affected by the FOG’s, these will include drain runs with installed equipment such as : Combination Ovens, Boiling / Bratt pans, Dishwasher Systems, Pot / Pan Sinks, Preparation Sinks (Pastry), indeed any area or equipment producing FOG’s.

2 – Any drain line with FOG producing equipment installed to it, should be fitted with a GreasePaK ‘downstream’ of the appliances. Best advice is to locate GreasePaK unit/s at the nearest exit point of the drains leaving the commercial kitchen. GreasePaK can be fitted on an above ground drain stack where all the internal drain lines converge to leave the kitchen ‘walls’ and head out to a main drain / sewer. A drainage layout drawing will possibly be required for this.
Please contact Mechline on 01908 261511 for further advice on best location.

3 – GreasePaK should be installed at a height that allows easy access in order to replace the enzyme fluid packs each month.

4 – It is very important that GreasePaK is located NO closer than 2 meters to any kitchen equipment which will expel heat. Combination ovens can expel water at over 90°C which is too hot for the live bacteria / enzymes and will kill off any establish bacteria colony within close proximity to it. (Dishwashers included).
NB – GreasePaK can also be used in conjunction with existing / new internal trap systems by dosing prior to the trap. See installation & dosing guides.

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