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If you are confused about how to tackle Grease Management in commercial kitchens, then according to Mechline you are not alone. Mechline has recently undertaken industry research with commercial FSEDs, resellers and operators, and discovered a good deal of misinformation and confusion circulating about how to tackle Grease Management in commercial Kitchens. In order to
Mechline Developments is excited to announce that the replacement fluid boxes for their award-winning GreasePak FOGS management solution are now created from 100% recyclable packaging. Featuring less packaging in total, which itself is made from responsibly sourced paper, the new boxes complement GreasePak’s environmentally friendly Class 1 biodegradable bio-fluid, providing customers with an overall more
Mechline will be showcasing their state-of-the-art HyGenikx Air and Surface Sanitisation System, on stand H3236 at HRC (20th-22nd March at ExCeL, London). This year Mechline will be bringing the back of house, back into focus. They will be demonstrating how operators can easily achieve next-level cleanliness, food preservation and waste management in their commercial kitchens.
Mechline will be showcasing their state-of-the-art HyGenikx Air and Surface Sanitisation System, on stand 261 at ScotHot (8th-9th March at SEC, Glasgow). This year Mechline will be bringing the back of house, back into focus. They will be demonstrating how operators can easily achieve next-level cleanliness, food preservation and waste management in their commercial kitchens.
PRESS RELEASE British-based foodservice equipment manufacturer Mechline Developments are preparing to take their innovative range of kitchen hygiene and FOGS solutions to the world’s leading foodservice & hospitality event in Asia: HoReCa (Hotel, Restaurant and Café)—bringing both distribution and service opportunities to the region. Mechline’s proven product range will be showcased from stand 4H3-07, with their award-winning HyGenikx
The five-star Landmark Hotel opened its doors in 1899 and for the last 123 years has provided an oasis of luxury in central London – welcoming guests into their iconic Winter Garden, an eight-story courtyard covered by a glass roof. The Winter Garden Restaurant is just one of many dining areas in the Landmark which
The distinction between bacteria and enzymes is often misunderstood, which leads to poor decision making when it comes to choosing FOGS management equipment. This can lead to drain blockages, equipment breakdown, and even prosecution, if your venue is found to be responsible for problems in the sewer network. Whether you’re using a Biological solution, or
21-23 March – ExCeL London Mechline Developments will be showcasing a range of innovative hygiene and FOGS (Fats, Oils, Grease and Starches) management solutions at HRC to help foodservice and hospitality operators move forward with confidence, as we embrace living with Covid. HyGenikx – tested and effective air and surface sanitisation One of the highlights
Mechline is attending the Hotel, Restaurant and Catering Show in March! Join us at ExCeL London on the 21st-23rd to see the latest innovations in hygiene, infection control and grease management. Alongside the PubShow and co-located with IFE22, it’s the UK’s largest hospitality event, not to be missed! Check out the Official Event Preview for
23-24 September 2021, ExCeL London Mechline Developments will be presenting its range of innovative hygiene, food waste management and Fat, Oil, Grease & Starch (FOGS) removal solutions at the Commercial Kitchen Show on the 23rd and 24th September at ExCeL in London. A visit to Mechline’s stand (A31) is a must for any operator serious
Mechline Developments has launched a comprehensive four step FOGS management service – to help operators prevent the build-up of fats, oils, grease and starches in their drains and sewers and to ensure that they are compliant with all relevant UK legislation. Mechline’s four step FOGS management service involves: assessing the FOGS management needs of a
As a whole, the UK generated 9.5 million tonnes of food waste in 2018 – and the catering industry made a hefty contribution to that figure. Although some progress has been made in the years since these statistics were collected, the battle to reduce food waste is ongoing. From an ethical and environmental perspective, everyone
