Dealing with fat, oil and grease in your food business

There are steps you can take to reduce the cost of cleaning up fat, oil and grease within your food business, such as regularly using cleaning chemicals and frequently servicing ventilation.

How to reduce cleaning costs

You can also reduce your cleaning costs in several of other ways:

• Work out your annual spend on detergents and cleaning chemicals - you might be able to reduce this by switching to different chemicals or by ordering a different size container.
• Record how much cleaning agent you use. Consider whether you actually need to use that much. You may be still able to clean effectively using less. Encourage everyone to use cleaning agent efficiently. If needed, measure out the amount used.
• Reduce cost and packaging waste by buying in bulk. Talk to your supplier about the best size container for your kitchen's requirements.
• Remove any obvious food debris and dirt so cleaning chemicals work more efficiently.
• Wipe oven trays - particularly combi ovens or rotisseries - to remove excess fats, oils and grease before washing up. This will reduce the amount discharged to the drain through the washing-up water.
• Negotiate a cheaper cleaning contract - if your kitchen uses less fat and oil, it will require less cleaning.
• Clean floors at the end of each service to prevent a build-up of grease and food debris and avoid the need for regular, heavy-duty cleaning.