What is an Enzyme treatment of FOG (fats, oil, grease) and how does it work?
FOG refers to fats, oils, and grease produced in most catering environments during the preparation of food. In liquid form it may not appear to be harmful, but as it cools, because of its poor solubility in water it congeals, hardens and sticks to the inner lining of drainage pipes and restricts the wastewater flow causing the pipes to block. FOGs requires active interception and treatment to prevent costly environmental problems.
Enzymes are produced by special bacteria designed to treat fat and grease in the drainage systems. The bacteria are single-celled organisms that have developed over billions of years. They are nature’s own “cleaners” and are found absolutely everywhere. They need food, warmth, and food. They grow by splitting in two approximately every 40 min. They only feed on organic matter eg food waste and FOG. Bacteria don’t have mouths so feed by releasing enzymes which break down the food into pieces small enough to be absorbed through the bacteria cell wall.
Enzymes are not alive – they are proteins that speed up biological reactions i.e. catalysts and they stay in the waste pipe until there is food ( FOGs). Once the pipes are clean they dissipate with their by-product being water and carbon dioxide.