Stanthorpe butcher Mal Newley thought his friend, abattoir owner Don Allen was ‘losing it’ when Mr. Allen started telling him about the benefits of Grander Technology.

“Don told me water hardness readings had dropped from 90 to 20, allowing the abattoir to ‘eliminate’ regular chemical use in the boiler yet continue to strip scale. “It was hard to believe” he said.

Mr. Newley noticed an immediate change after installing a Grander System with the reaction of the sanitizers used for general cleaning throughout the shop, with better results from less sanitizer and stainless steel fittings “cleaner and shinier”.

“We produce our own bacon and ham and now they have better colour, a deeper pink, when they come out of the smoker. They are brighter, and moister, yet we haven’t changed our recipes in any way,” Mr. Newley said.

“The only change has been the water, yet we’ve had customers say our bacon doesn’t lose as much moisture now when it is cooked, and others have asked whether we have changed the recipe for our standard butchers’ sausages.

“All our products seem to hold their bloom longer and have a better shelf life.

Mr. Newley said the Grander Water also cuts odour problems in the same way as occurred at Stanthorpe Abattoir.

His practice has been to clean the shop grease trap after closing Saturday or on Sunday to avoid the possibility of the odours reaching customers in the front of the shop.
He said that after the Technology had been installed for about two months some odour remained in the trap itself but none reached the shop. As well, the shop smelled fresher after being locked up for the weekend.