Every liter of grease can contaminate up to a thousand liters of water. This means for an average restaurant that the grease waste that goes down the drain can contaminate about a million liters of water/year.
Besides the tremendous environmental negative impact, grease solidifies in the sewers, forming fatbergs that obstruct the pipelines and can overflood if not attended on time.
These two issues have originated regulation about grease management that must be observed by restaurants and every commercial establishment that runs an industrial kitchen. However, current technology and treatments for kitchen discharges are inefficient and let between 50% - 70% of the grease pass to the sewer.
To help business comply with environmental regulation and corporate standards, we provide a grease waste management full service that uses our grease separator, the Zhana G-Trap, to recover up to 99% of the grease that goes down the drain, so it can be
picked up onsite and then reused in the oleochemical industry in a circular business model.
With this service clients can centralize grease management procedures and treatments in one machine, reducing costs and optimizing operation. Additionally, they receive valuable information and support about their environmental efforts that can be used to strengthen their brand
Avoid environmental contamination with up to 99% efficiency. With that, save up to a million liters of water a year for each machine.
? Optimize operation and maintenance costs
? Manage grease waste in a safe and time efficient manner (less than 2 minutes/day)
? Eliminate bad smells
? Avoid penalties imparted by environmental authorities.
? Add value to the business by using sustainability as an strategic asset.
Our tech helps industrial kitchens to be sustainable and optimize their processes and costs.
The Food Industry spend USD 14B annually worldwide to treat their wastewater. Within the next five years we aim to reach the markets of Colombia, Mexico (2022/Q4), Brazil and US (2023/Q2) which sum over 1.9M industrial kitchens. Our Serviceable Obtainable Market corresponds to those restaurants, hotels, schools and other institutional kitchens that have in place sustainability practices and policies. This market represents 500K industrial kitchens with an expenditure in discharges treatment of 891M