Download GreasePaK MSGD

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
To answer customer questions about
the product
Pg 2
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.
Pg 3
FOG Breakdown


The biological breakdown of fats, oils
and greases takes place in two main
stages.
The following diagram illustrates the
process.
Pg 4
BIOCHEMICAL REACTIONS IN THE
MICROBIAL DEGRADATION OF FAT, OIL AND GREASE
E
FATS
(TRIGLYCERIDES)
Glycerol
Microbial
enzyme
LIPASE
(This reaction is not
reversible in
aqueous conditions)
GLYCEROL
+ FREE FATTY ACIDS
Small enough to pass
into bacterial cell
Can be used to
build new
triglycerides
inside the cell
Or ‘burnt’ to
produce energy
Long chain fatty acids
Structure of all fats
Up to this point, very little has changed in the
drain environment: Fats are large insoluble
molecules, so are fatty acids!
Generally too large to enter
bacterial cell
Specialist bacteria only
e.g. MSGD!
Further break down of long fatty acids to
yield 2 carbon units using ACETYL CoA
Enters bacterial cell
Can be used to build new
fatty acids, or other lipids
inside the cell (most energy
efficient)
Can also be ‘burnt’ to
produce energy
Product Development


Mechline required a powerful “greasefighting” fluid for the challenging foodservice
Fluid needed to be


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Effective – proven record
Safe & Stable
Easy-to-Use as a “One-Step Solution” – no need
to mix or add chemicals, water, etc.
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Effectiveness


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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
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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.
Pg 8
The Solution

The development of a
concentrated, multistrain greasedegrading product –
GreasePaK MSGD
Pg 9
Strain Screening – Growth Conditions

It was imperative that the bacterial strains
could produce lipase and break down longchain fatty acids under usual conditions found
in commercial kitchens, such as
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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
Pg 10
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.
Pg 11
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.
Pg 12
Product Comparisons
Product
Counts cfu/g
Spore
G-ve
5.00e8
-
* Competitor 12
2.54e4
* Competitor 2
* Competitor 3
MSGD
No of
Strains
Enzyme Capabilities
A
C
L
P
8
+
+
+1
+
1.00e7
8
ND
ND
+3
+4
8.60e7
4.40e4
ND
+
-
-
+
1.11e7
-
ND
-
+
-
+
Specialist grease degrading product – dosed
independently
Product used for dosing grease degrader into
grease traps
Product badged & marketed by many “chemical”
companies as a commercial grease degrader
1.
2.
3.
4.
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.
Pg 13
Product Comparisons

This means there is sufficient
knowledge of the safety of these
bacteria for deliberate introduction into
the food chain.
Pg 14
Quality Assurance

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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.
Pg 15
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.
Pg 16
Thank You.
GreasePaK MSGD
Technical Presentation