Foodservice · Case Study

30 Years Running a Canteen, One Year with lipasanF® — Andy's Case Study

Andreas — known as Andy — has been running a canteen in Frankfurt-Rödelheim for over 30 years. In this video he speaks openly and without marketing spin about why he uses lipasanF®, what has changed, and exactly how he doses it.

No fee was paid for this video. Andy describes an everyday operational situation: blocked drains during service, mechanical cleaning as the emergency fix — then a product that actually works.

Andreas (Andy) — Kitchen Manager, Canteen

30 Years in Foodservice · Frankfurt-Rödelheim

Field report from a Frankfurt-Rödelheim canteen · 2:07 min Subtitles available: DE · EN · FR · ES · IT · PT · DA · HR

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Andy: "Hello colleagues, I'm Andreas. We run a canteen operation in Frankfurt-Rödelheim. First, I want to be clear — I'm not being paid for this video and have no financial interest in it. But when something works well, I want to say so. It's about lipasanF®. It works biologically and prevents fat deposits in the pipes from the sink to the grease trap, and in the grease trap itself. I've been in this business for 30 years and had plenty of salespeople tell me they had the miracle product — but nothing ever came of it. lipasanF® is different. It actually works. I got to know the product after my drain was completely blocked again — always happens at the worst possible time. House full, drain blocked, had to clean mechanically. No water in a kitchen is a real problem, dishwasher down — real chaos. After that incident we tried lipasanF® and it simply works. We've been using it for about a year now and have had no problems for a year. We used to have the grease trap cleaned three to four times a year. I've had it done once now. The pipes from the sink to the trap are grease-free. Using lipasanF® is completely straightforward. We dose 100–200 ml once on Fridays directly into the kitchen sink. That's it. Let me show you how it works in the kitchen — and we'll take a look in the grease trap together."

The Problem: Fat Blocks Drains Always at the Worst Moment

Anyone running a kitchen knows the scenario: the drain stops flowing — naturally during peak service when there's no time for unplanned maintenance. Fat and oil residue builds up in pipes, siphons, and transitions until mechanical cleaning becomes unavoidable.

Andy describes exactly that moment: house full, drain blocked, dishwasher down. Mechanical cleaning as a reactive fix for a problem that could have been prevented with a proactive approach.

What Andy Shows in the Video

Three concrete points from one year of hands-on experience:

1
Dosing: 100–200 ml once a week on Fridays, directly into the kitchen sink
2
Grease trap: previously 3–4 pump-outs per year, now one — pipes to the trap are grease-free
3
Odor: biological breakdown noticeably reduces the typical odor when the trap is pumped out

Why the Preventive Approach Works in Daily Kitchen Operations

The decisive factor is timing: Fridays, after service, when the kitchen is at rest. During this window — no water flow, no cleaners — the microbial culture can establish itself where the fat sits. Andy doses into the sink; the product works through the weekend.

The approach is preventive, not reactive. Instead of waiting for a blockage and then cleaning mechanically, the problem is addressed as it forms. Not a miracle product — Andy is the first to say he'd seen enough of those — but an approach that works reliably day to day.

Practical note from the video: chlorine and lipasanF® are incompatible. Anyone using the product should avoid chlorine-based cleaners at the dosing point directly after application.

"We've been using it for a year now and have had no problems for a year."

— Andreas (Andy) — Kitchen Manager, Canteen

Frequently Asked Questions About the Case Study

Is it really true — once a week is enough?

That is Andy's concrete experience from his canteen operation. Dosing quantities and intervals vary depending on fat load, operation size, and pipe routing. The pilot phase tailors this to your operation.

What does the chlorine note mean?

Chlorine acts as a biocide and inactivates lipasanF® cultures. Chlorine-based cleaners should not be used at the dosing point immediately after application — a gap of 30 minutes is recommended.

Does this also work for larger kitchens or multiple locations?

Yes. The approach is scalable — from a single kitchen to a multi-site operation. Dosing points and quantities are adapted to size, fat load, and infrastructure.