How Do Enzymes Work?

Enzymes are biochemical digesters. Enzymes work by breaking apart large complex compounds (substrates) into smaller, more readily absorbed nutrients that the bacteria can absorb. Each Enzyme (known as a key) is designed to unlock and break down a specific food source. So depending on what you need to break down you need a specific bacteria to produce that enzyme.

Why Do I Need To Use Enzymes?

With Today’s modern industry using harsh cleaning chemicals, high temperatures and speed of production most drains and treatment plants are at full capacity, so natural enzymes need a helping hand to cope with the high demand placed on them.

Anglo-net have blended a microbial range of products to help quickly break down all types of organic waste and odours.

At Anglo-Net we design our products to solve our customers needs and demands.

Top Safety Acceditation for Anglo Net Ltd

For eliminating grease and odour in kitchens

Anglo Net is the latest of a group of successful companies to join a leading edge scheme, designed to help industry improve its record.
The Essex based firm recently received accreditation for SAFEcontractor, a programme which recognises very high standards of health and safety practice amongst UK contractors.

Employing professional staff across the country, providing maintenance products to an array of industries, Anglo Net specialise in the installation and maintenance of their Grease Gobbler Dosing System. A process that eliminates odour and grease in all treatment plants, skeptic tanks, grease traps and drains, Grease Gobbler is a multistrain blend of intelligent enzymes and bacteria.

This system is currently being used by the QHotel Group who are dedicated to being different, passionate about being exceptional, and have been voted the AA hotel group of the year for 2008-2009.

The company’s application for SAFEcontractor accreditation was driven by the need for a uniform standard across the business.

Paul Morris, Company Director of Anglo-Net said, “We’ve always been dedicated to serving our customers to the highest possible standards. We constantly demand high levels of service and safety, by educating and reviewing our staff. This SAFEcontractor accreditation is to certify that we are not only able to meet the required standards of health and safety, but to ensure that we continually strive to exceed them.”

Reg Lawson, one of Anglo Net’s most accomplished managers seen here with Phillip King, Head of Group Maintenance at QHotel said, “Our enzyme business has shown a dramatic increase last year due to new regulations in the treatment and disposal of kitchen waste. Our range of multistrain enzymes has helped many companies comply with stringent discharge consent levels and bad odour problems.

Our SAFEcontractor accreditation is expected to enhance the company’s ability to attract new contacts.”

Optimal Grease Trap Performance

Grease traps can be found in virtually all food service kitchens . By design, a grease trap not only traps grease, but it also traps other solid food material. The purpose of a grease trap is the on-site collection of food waste that would otherwise flow directly to the municipal waste water treatment facility. As the waste collects, the trap becomes less efficient and finally reaches the point where it becomes clogged and fails. Trap failure results in drain back-ups and the release of obnoxious odours into the food handling establishment.

Once it has failed, the trap will require pumping and cleaning. The result is added expense and inconvenience for the management of the food service facility, and offensive odours for the patrons. As demonstrated on the front of this information sheet, the use of GREASE GOBBLER specially selected bacteria will significantly reduce the need for pumping while, controlling obnoxious odours commonly associated with a grease trap.

one trap was treated with GREASE GOBBLER once per day, After six weeks, both traps were tested for levels of fat, oils, and grease (FOG), biochemical oxygen demand (BOD), and volatile fatty acids (odour).

The test results demonstrated a dramatic difference between the control trap and the trap treated with GREASE GOBBLER  This difference can be seen in Pictures I and 2. These pictures are a side view of the grease traps. As depicted in these pictures, the untreated trap has a substantially greater accumulation of solids than the treated trap. In fact the solids level in the control trap is at the point where it will soon clog and cause an odour-releasing backup.

Table 1. Quantitative Results of Grease Trap Study


Percent of

Fat, Oils, and Grease (FOG)


Biochemical Oxygen Demand


Volatile Fatty Acids (odour)


Untreated grease traps need to be pumped frequently, at significant expense, and emit obnoxious odours, often in the middle of a working kitchen or other food handling facility. Additional expense is often incurred by the fines and surcharges that are imposed by a municipality due to elevated levels of BOD, FOG and suspended solids.

As demonstrated by the photographs and test data presented, the addition of GREASE GOBBLER significantly reduces the level of fats, oils, greases, solids and odours in grease traps.

Due to legislative, environmental, and maintenance issues the use of GREASE GOBBLER cost effective biological additive is essential for a properly maintained grease trap.

Systems With Wet Wells

What Is a Wet Well?

This is a pit with a Submersible Pump installed to Pump Water to a Sewage System or Gravity Drain.

These pits are always situated at the lowest part of the site

The pictures above are of a cheese factory which had constant problems of blockages and were being cleaned out every fortnight.

A Grease Gobbler Bio Block was placed just above low flow rate so as the pit filled up it released bacteria into the pit which reduced the amount of fat balls in the system.

Within a week on slide 2 you can see the difference. The bio block lasted just over 2 and half months.