If you’ve been following us for a while, you’re well aware of our used cooking oil service, where we collect your waste vegetable oil for recycling purposes. However, if the cooks in your establishment can tell you one thing, fryer oil can be a volatile factor in the kitchen, and when you add transportation into the equation, it greatly increases the risk of burns. Fortunately, we have some tips for safely transporting used cooking oil from the fryer to the collection container. [Read more…]
How Can Businesses Store Their Recycled Oil for Collection?
If you’re familiar with Food Grease Trappers, you’ve probably heard of our used cooking oil service, or “waste vegetable oil (WVO) program.” With this program, we provide competitive offers to businesses looking to dispose of their fryer oil. In turn, we sell the waste to companies working to better our local community and environment. However, if you’re new to the industry, you might be wondering how these businesses store their recycled oil for collection? In this blog, we’ll describe the different ways restaurants and venues can safely store waste oil. [Read more…]
Grease Traps in the News: 2018 Fall Edition
This post celebrates the second year of Grease Traps in the news, your one-stop-shop for all grease-trap related news, from all parts of the US and beyond. As always, we’re highlighting the various issues that can arise around grease traps, from failing to meet health, business, and sewer regulations to the importance of regular maintenance and servicing and what failing to do these things can cost you. This time around, we’re covering everything from grease traps flooding residential neighborhoods to better sewers through the power of science (but not in the way you think). [Read more…]
What Happens to the Oil and Grease We Haul Away?
Here at Food Grease Trappers, we take our dedication to green practices and the environment seriously – after all, our entire industry is based around preserving the environment of both people and nature by prevent sewer overflows (both controlled and not) and keeping your kitchen and its pipes clean. We recycle all that humanly possible when it comes to both yellow grease (waste vegetable oil) and brown grease (FOGS pulled from traps). For those who want to learn a little more: this blog it for you! [Read more…]
The Need for Grease Traps in WWII
Camp and fort kitchens were highly regulated and built to spec. Same couldn’t be said for the grease traps.
For many of those who work in the grease management industry, either on the receiving end like ourselves or the producing end like restaurant managers, associate grease traps and interceptors as an excess of oil, not as a scarcity. But while today grease traps are mandatory to protect the infrastructure and environment, their rise to import at the beginning of the 20th century was for the exact opposite reason: not enough grease. Ken Loucks of Interceptor Whisperer fame goes over this in detail in his article Born of necessity, the mother of invention, and we break down some of the basics below. [Read more…]
