Commercial kitchen

Commercial kitchens are under constant pressure to produce healthy, high quality food in an efficient way. A commercial kitchen should be designed to be a productive, easy-to-clean working environment but in reality, this is often not the case. As a result, frustrated kitchen workers produce poor quality food, deliver poor service or even worse, compromise food safety and ultimately employee and customer health.

At ACO, we believe this is unnecessary and unacceptable. We believe that healthy commercial kitchen practice starts with the specification of an effective waste water management system that aids cleaning and helps create a productive and ultimately healthy kitchen environment. A well designed kitchen with an effective waste water system benefits its customers, owners, workers and the environment.

At ACO, we want to help every commercial kitchen whether large or small to become healthier and we believe that a healthy kitchen starts with healthy waste water management.

How to get more from your kitchen floor?

At ACO, we believe that drainage has a critically important role to play in the operation of an high performing commercial kitchen. Good drainage mitigates the risk of bacteria coming into the premises and makes the cleaning process safer and more cost effective.

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Grease separators are used wherever animal or vegetable fats are carried into waste water.

Commercial kitchens require pre-treatment plants to ensure that solids and liquids that can release harmful or unpleasant vapours or interfere with operations are not discharged into the public sewerage network.

If this issue is not addressed, fats, oils and grease (FOG) contained within greasy waste water put the pipe system, drainage equipment and wider sewer network at risk. Fats, oils and grease are deposited with other wastewater components on the walls of the pipes and can lead to corrosion, blockages and unpleasant odours.

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How poor floor and drainage can affect your business.

Interview with William Taunton, director of Gastrotec spa.

Please do not save money on kitchen infrastructure and waste water systems. When you plan your infrastructure for your kitchen, do it once and do it right.“

Why it’s so important to understand the impact of healthy waste water management.

Interview with Primoz Cernigoj, a foodservice consultant involved in a variety of projects ranging in size from small fast food outlets which are built for just use over a couple of tourist seasons up to major hospitals and hotels where the demands of the user and clients are much higher.

“if it’s easier to clean, you need to spend less time and so less money on cleaning. Consequently, a meal could be cheaper, because the right drainage has been used in the kitchen.“

Components of waste water management