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GreasePaK Systems Technical Presentation

GreasePaK Systems Technical Presentation. Thank you to Dr. John Lear & Dr. George Payne for their contribution to this presentation. Aims. To explain the development and technology behind the product To demonstrate the superiority of GreasePaK MSGD

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GreasePaK Systems Technical Presentation

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  1. GreasePaK SystemsTechnical Presentation Thank you to Dr. John Lear & Dr. George Payne for their contribution to this presentation.

  2. Aims • To explain the development and technology behind the product • To demonstrate the superiority of GreasePaK MSGD • To answer customer questions about the product

  3. Introduction • GreasePaK is a unique, automatic dosing system to deal with fats, oils and greases (FOGs) in commercial kitchens. • The system uses Multi-Strain Grease Degrading (MSGD) fluid – a highly concentrated and effective blend of grease-degrading bacterial strains.

  4. FOG Breakdown • The biological breakdown of fats, oils and greases takes place in two main stages. • The following diagram illustrates the process.

  5. BIOCHEMICAL REACTIONS IN THE MICROBIAL DEGRADATION OF FAT, OIL AND GREASE E FATS (TRIGLYCERIDES) Glycerol Long chain fatty acids Microbial enzyme LIPASE Structure of all fats (This reaction is not reversible in aqueous conditions) Up to this point, very little has changed in the drain environment: Fats are large insoluble molecules, so are fatty acids! GLYCEROL + FREE FATTY ACIDS Small enough to pass into bacterial cell Generally too large to enter bacterial cell Specialist bacteria only e.g. MSGD! Can be used to build new triglycerides inside the cell Further break down of long fatty acids to yield 2 carbon units using ACETYL CoA Enters bacterial cell Or ‘burnt’ to produce energy Can be used to build new fatty acids, or other lipids inside the cell (most energy efficient) Can also be ‘burnt’ to produce energy

  6. Product Development • Mechline required a powerful “grease-fighting” fluid for the challenging foodservice • Fluid needed to be • Effective – proven record • Safe & Stable • Easy-to-Use as a “One-Step Solution” – no need to mix or add chemicals, water, etc.

  7. Effectiveness • There would need to be evidence of lipase production—meaning the eco-friendly conversion of typical FOGs into smaller, easily eliminated molecules • Fluid formulation would need to degrade long-chain fatty acids for the safe removal of FOGs • Fluid would need to perform over a wide range of conditions – low pH, oxygen, temperature and nutrients—the most common conditions found in commercial kitchen drains

  8. Safety and Stability • Composition of fluid needs to be ACDP Hazard Category 1 strains – non-pathogenic, safe, disposable and easy to transport. • Product needs to be stable with a suitably long shelf life.

  9. The Solution • The development of a concentrated, multi-strain grease-degrading product – GreasePaK MSGD

  10. Strain Screening – Growth Conditions • It was imperative that the bacterial strains could produce lipase and break down long-chain fatty acids under usual conditions found in commercial kitchens, such as • Low pH • Low Temperature • Low Oxygen & Nutrients • As evidenced by growth on agar plates adapted to these particular conditions, the GreasePaK MSGD strains encompassed all of these growth abilities

  11. Product Comparisons • We are confident to state that our product is the most potent product available on the market—the strongest of its kind • We have tested a number of competitor products, and they invariably fall short of GreasePaK MSGD.

  12. Product Comparisons • GreasePaK MSGD contains far more bacteria than any other product on the market. • The product is multi-strain, containing all strongly lipase positive organisms which also break down even the most recalcitrant long chain fatty acids.

  13. Product Comparisons Present in all strains. Repeated analysis gave even poorer results – see slide on stability. Present in only 2 strains, and in 4 strains after 6 days incubation. Present in one strain only. * NB: Specific manufacturer names have not been identified, but names can be supplied if requested.

  14. Product Comparisons • This means there is sufficient knowledge of the safety of these bacteria for deliberate introduction into the food chain.

  15. Quality Assurance • GreasePaK MSGD is manufactured to ISO 9001:2000 standards. • The product is stringently quality controlled from raw material through to finished product. • Expert technical team on hand.

  16. GreasePaK: The Movie To activate the film, right click & choose Preview. Allow approx 4 minutes for film; longer version available on the web site: www.greasepak.com.

  17. Thank You.GreasePaK MSGDTechnical Presentation

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