Innovation

The innovative machine, the Goslyn Recovery Device (GRD), is simple and efficient to use. We define 5 steps: 1. Waste water flow control: Effluent flow rates are controlled by the sized inlet flow restrictor to maintain operating efficiency and to prevent effluent surges. 2. Food removal; the effluent is channeled through a removal food strainer basket where unwanted food debris is automatically captured and retained. 3.Oil separation: the chambers operate under hydrostatic pressure at 40 degrees Celsius for highly efficient separation. 4. Oil removal: hydrostatic pressure forces 99,6% of FOGS (fats, oil, grease, and solids) out through the oil discharge valve into the oil cassette while “clean” water is discharged into the sewer system. 5. Daily 2 minute maintenance: food waste solids are removed from the basket described in the step 2 to a separate food collection container. Also, the FOGS from the oil cassette (step 4) is drained to a separate oil collection container. The manual flush valve is opened for 5 to 10 minutes, flushing the solids that are too fine to be trapped by the strainer basket.

On the one hand, they are specifically engineered to thoroughly collect and remove any solid debris down to 1/16th inch that may bypass ‘sink’ strainers. It is typically these stray solids, mixing with fats, oils and grease that congeal to create costly drain blockages. On the other hand, the company is contributing in a high quantity of SDGs; for example in how to manage leftovers so that the health and responsibility in production have the relevance they deserve. And, in consequence, how the water is maintained in proper conditions, as well as land and the seabed. Among these SDGs mentioned we would consider “Clean Water and sanitation” to be the most directly positively affected.

Inspiration

The Leader (Angelo) was inspired by information he had learned from his previous work experience. Prior to Goslyn Canada, Angelo and his family owned a restaurant. He worked there from when he was a child, and grew very familiar with the runnings and behind the scenes of restaurants.

Additionally, he and his family had another company called “Golden Fleece Foods” as well as “The PerfectPlate Inc”. These were both companies related to food distribution. Angelo was able to attain a lot of knowledge about the restaurant industry, and was able to recognize where some changes needed to be made. One large change being how the fats, oils, and greases are disposed of. “I know it’s easier said than done because these restaurants are moving so quickly that sometimes they don’t even have time to think about - oh let me put this grease here, or let me store this fat so I can throw it out later - so we take away that extra step for them. We keep their restaurants, their pipes, and our environment clean.” Having grown up working in a restaurant, Angelo was very familiar with the constantly shifting environment of it all, and he wanted to find a solution to the problem at hand, while also being easy for workers to access (no additional steps).

Overall impact

We are concerned about the potential for carcinogenic liquids and solids accumulating in wastewater streams due to the environmental impact of FOGS (fats, oil, grease, and solids) exceeding 30 mg / 1. In addition, too much organic fertilizer depletes oxygen, which affects aquatic microorganisms and their delicate balance, which in turn affects fish, amphibians, and other dependents. Additionally, ware washing, clean-up, and basic kitchen hygiene are the reasons behind 93% of all FOGS entering the drainage system. Of course, by promoting and applying this invention, such disturbing percentages can be reduced exponentially.

There are two case studies, which can illustrate a general picture of the short term advantages that Goslyn has. First, when Pizza Hut wanted to implement its functioning into southern California, the local authorities required that the restaurant install a grease trap to handle the waste oil associated with fryer operations. The four big issues to overcome the aforementioned situation were related with cost, landlord approval, proper sewer connection and effective control of FOGS effluent. Pizza Hut contacted Goslyn. Within very short order, all of the departments gave Pizza Hut approval to use the machine as an acceptable substitute for an in-ground grease trap. It was politically expedient for the Building Department to suggest they contact Goslyn for an affordable solution.

Second, a national warehouse store roasted chickens in a large rotisserie oven, which has a capacity of 32 birds per unit. Each store has a minimum of two such ovens, giving them the ability to cook at least 64 chickens at one time. This store was experiencing problems associated with chicken grease and fat, which is a natural-byproduct of the broiling process. Pre and post cooking weight tests show that the average chicken “gives up” approximately 8 ounces of grease. The primary problem that the warehouse store was experiencing was an excess amount of effluent (FOGS) being discharged down the drains in their deli operations. The store responded by installing, on a test basis, Greaslyn grease recovery device.

Business benefit

This innovation benefits the business in the following ways:

This innovation is beneficial to the restaurants implementing these services as it is keeping their kitchens and back of house clean, ultimately also keeping their dining area up to par and allowing their food to taste even better, since there is no addition of excess fats, oils, or greases from previous orders. Additionally, it shows they are a restaurant that cares about the environment and the footprint / impact they are making which is a very enticing and attractive feature to some consumers when debating about where to get food from / who to support. This innovation also benefits our ecosystems and environment as it is keeping these harmful substances away from nature and is disposing of them properly.

This innovation is inspiring more and more restaurants to include these Grease Traps. Companies are seeing the positive impact it has all around, and are wishing to be a part of the change in bettering our environment. Goslyn Environmental Services was able to show a significant relationship with restaurants who have incorporated a Grease Trap, and a reduction in their overall environmental footprint through less waste, less water usage, and less harmful substances being disposed of via the drain.

While this innovation is beneficial to others, the sustainability of the innovation, and the positives that these restaurants and business’ receive by implementing these systems benefits Goslyn Environmental Services because they are now experiencing an increase in business and consumer demand (more restaurants want a Grease Trap installed, meaning more need to also be serviced and cleaned on a more frequent basis). Ultimately, the more business done by the company, the less fats, oils, and grease we are seeing in our environment.

Social and environmental benefit

Society always benefits from any tiny positive impact. Firstly, the owners enjoy a reduction of costs and waste management time. Workers have better working conditions in this specific area because it is not a dirty task anymore. At the same time, governments can recommend or provide a solution in order to achieve the environmental goals.

While the community as a whole is directly affected by the environmental crisis, everyone also benefits from this improvement. As it has been mentioned before, the liquids and solids accumulated in wastewater streams are highly carcinogenic. In addition, a drop of oil can contaminate between one thousand and one million liters of water, depending on environmental conditions. As we all know, water is a finite and scarce resource. So, for this reason, it is necessary to, for the common good, preserve potable water in suitable condition. Simultaneously, water covers all corners of the planet, in the sense that, if water is kept potable, the land will be correctly hydrated. In addition, aquatic microorganisms and their delicate balance, which in turn affects fish, amphibians, and other dependents will be protected.

Ultimately, societal awareness is key. As it has been analyzed, we can see that this issue directly affects humanity. This leads to the SDG number 12: “Responsible consumption and production”; which respond to basic needs and bring a better quality of life while minimizing the use of natural resources and toxic materials as well as the emissions of waste and pollutants over the life cycle of the service or product.

Interview

Angelo Mikrogiannakis, President and CEO Goslyn Canada