Fat, oil and grease reduction in commercial kitchen ductwork : A novel biological approach

Bibliographische Detailangaben
Veröffentlicht in:	Waste management (New York, N.Y.). - 1999. - 61(2017) vom: 15. März, Seite 28-39
1. Verfasser:	Mudie, S (VerfasserIn)
Weitere Verfasser:	Vahdati, M
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2017
Zugriff auf das übergeordnete Werk:	Waste management (New York, N.Y.)
Schlagworte:	Journal Article Bacillus subtilis Commercial kitchen Ductwork Grease Sustainability Ventilation Fats Oils Ozone 66H7ZZK23N

Beschreibung
Zusammenfassung:	Copyright © 2017 Elsevier Ltd. All rights reserved. Recent research has characterised emissions upon cooking a variety of foods in a commercial catering environment in terms of volume, particle size and composition. However, there has been limited focus on the deposition of solid grease in commercial kitchen ductwork, the sustainability of these systems and their implications on the heat recovery potential of kitchen ventilation extract air. This paper reviews the literature concerning grease, commonly referred to as Fat, Oils and Grease (FOG) abatement strategies and finds that many of these systems fall short of claimed performances. Furthermore these technologies often add to the energy cost of the operation and reduce the potential application of heat recovery in the ventilation ductwork. The aim of this study was to develop and evaluate a novel FOG removal system, with a focus on low environmental impact. The novel FOG removal system, utilises the biological activity of Bacillus subtilis and associated enzymes. The biological reagent is delivered via a misting system. The temperature, relative humidity and FOG deposit thickness were measured in the ductwork throughout a 3month trial period. FOG deposit thickness was reduced by 47% within 7weeks. The system was found to be effective at reducing the FOG deposit thickness with minimal energy cost and impact upon the kitchen and external environment. Internal ductwork operating temperature was measured with respect to future heat recovery potential and a reduction of 7°C was observed
Beschreibung:	Date Completed 19.06.2017 Date Revised 19.06.2017 published: Print-Electronic Citation Status MEDLINE
ISSN:	1879-2456
DOI:	10.1016/j.wasman.2017.01.041