INDUSTRIAL OVEN PROGRAM
THE GREASE PROBLEM STARTS AT THE OVEN.
Cooking and washdown discharge can carry liquid FOG, water and food solids into your facility’s wastewater system. The Oven Program begins with the source.
01 / THE CHALLENGE
MORE THAN A DRAINAGE ISSUE.
Production cycles, hot washdown and cooking equipment can generate very different waste streams. FOG KING evaluates the actual discharge instead of assuming one product fits every facility.
A TYPICAL REVIEW LOOKS AT
- What food products are processed
- What type of oven or cooking line is in use
- When and where the runoff is generated
- Temperature, flow and FOG / solids characteristics
- Existing plumbing and safe equipment access
02 / APPLICATION FIT
WHERE WE START.
A
Continuous cooking lines
Roasting, searing, grilling and conveyor cooking with identifiable grease-bearing discharge.
B
High-volume protein processing
Bacon, sausage, patties, poultry and prepared meats. Fit depends on the specific line.
C
Cleaning and washdown
Streams carrying fats, oils, grease and food particles after cooking or cleaning.
These are evaluation categories—not claims that FOG KING is approved or suitable for every line.
03 / DISCOVERY PROCESS
FROM FIRST CONVERSATION TO PRACTICAL DECISION.
01 / Identify
Confirm oven type, production process and discharge location.
02 / Assess
Review flow, heat, FOG load, solids, footprint and servicing needs.
03 / Scope
Determine what testing, information or engineering review is needed next.
TAKE THE NEXT STEP
YOUR NEXT GOOD DECISION STARTS WITH THE STREAM.
A description, a few equipment photos and your location are enough to begin a useful review.
