The Amalgam Blogs

Introduction     Recurring fat, oil, and grease (FOG) blockages in commercial kitchen drainage systems are typically driven by inconsistent treatment and the cyclic nature of grease discharge. This case study presents a technically validated evaluation of a slow-release biological solution (BactaServe FOG SR Bar) implemented to achieve continuous FOG degradation and operational stability.  This case study demonstrates our proven FOG blockage solution that has successfully eli

Introduction    Fat, oil, and grease (FOG) accumulation in drainage systems is a continuous process driven by daily discharge patterns in commercial kitchens and food processing environments. Conventional intermittent dosing using powders or liquids often results in inconsistent treatment due to fluctuating biological activity.    Slow-release FOG bars provide a controlled, sustained delivery of grease-degrading microorganisms and enzymes, enabling continuous biodegradation a

Every hotel kitchen narrates the saga of buffets, banquets, and sizzling pans. However, behind this culinary vibrancy is the quieter fact of uninterrupted passage of fats, oils, and grease (FOG) into wastewater systems.  This issue is rather complicated and in order to grasp it, one has to comprehend the whole thing from the basics. Let's start with the key information around the classification of fats and oils. What are fats and oils?  Fats and Oils are triglycerides made of

Hotel kitchens generate wastewater laden with fats, oils, and grease, commonly referred to as FOG, every single day. Left unmanaged, this invisible pollutant clogs pipes, chokes biological treatment, triggers odour complaints, and risks non-compliance with effluent discharge norms. This case study examines how the BactaServe FOG SR Bar, a slow-release biological grease-degrading product, was deployed at a full-service hotel STP and brought oil & grease (O&G) levels down from