The food service industry inevitably has problems with fats, oils, and grease (FOG), and being proactive vs. reactive can be the difference between a thriving business and no business at all.
It is essential to provide your customers with an effective and reliable FOG solution. This will help to prevent health code violations, drain backups, emergency pump-outs, unnecessary downtime, and ultimately poor customer satisfaction.
Pumping out FOG from drains or
pipes can cause your food service
customers to close their doors for 2-5 days.
This means a significant loss in income for their business.
Clogged drains may attract flies to a business, but it doesn’t attract customers. The conditions within a clogged drain meet all the requirements for pesky flies. Once making their way to the problem area, flies can transport unwanted bacteria to other areas of the kitchen.
Customers notice when businesses unexpectedly close their doors. They can also both see and smell big cleaning trucks pumping out FOG in the back parking lot during the middle of lunch hour. Public information on FOG build-up, foul odors, grease spills, or health code violations understandably causes customers to question the health standards of a business. When it comes to food service, reliable sanitation practices can make or break success.
At MDG, we specialize in finding the most effective Bacillus strains for the given application. For your food service customers, our SporActiv® line has multiple product options that contain strains selected for their heightened ability to break down and digest FOG.
The image above highlights three commercial kitchens that were treated with MDG products. On average, the grease interceptors saw a 70% reduction in FOG accumulation. Not only does proactively treating commercial kitchens keep revenue coming in, but bioaugmentation can also help you save your customers money by reducing the need for pump-outs and emergency services.
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