With traffic gradually returning to popular eateries, we’re starting to hear more news about grease traps. Coming back from a lengthy hiatus is Grease Traps in the News, your one-stop shop for all things grease-trap-related from all parts of the US and beyond. Similar to previous installments, we’re highlighting notable issues surrounding grease traps and how improper monitoring and maintenance can lead to disaster. In this edition, we’ll be discussing the progress of grease trap legislation and the consequences of poor grease trap maintenance. [Read more…]
The Importance of Security for Below Ground Grease Traps
Here at Food Grease Trappers, when we’re talking about security, we’re usually referring to securing your waste vegetable oil from theft. However, today we’re talking about securing your grease trap if you have a below-ground model located outside the restaurant. While the purpose of this security is to also prevent people from gaining access, you’re doing it for the safety of others than as a deterrent from theft. You may not always keep up with grease trap news, but we do. And recently making headlines again is another child falling into an unsecured grease trap, and this needs to stop. [Read more…]
Grease Traps in the News: Fall Edition
For most restaurants, autumn is the time to think about heartier menus, holiday events, and if they are having a staff holiday party this year. However, for some this fall has been about innovation, tragedy, and law enforcement, all dealing with grease traps. In this edition of Grease Traps in the News, we’re looking at stories from the last three months, and how some restaurants are probably hoping Santa will bring them a new grease interceptor for Christmas. [Read more…]
Grease Traps in the News: February Edition
While grease traps aren’t usually news worthy in themselves, the problems they can cause when not maintained or installed improperly (or when not installed at all) are. Below are three stories about grease traps in the news, and why it’s so important for restaurants to keep them up to spec. [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…]
Installing a Solids Interceptor on Grease Traps
Emergencies happen in all workplaces, but some of the worst happen in restaurant kitchens. The sheer amount of waste that runs through a kitchen, from raw animal and vegetable discards to food scrapes from dirty dishes, inexperienced staff (especially when it comes to bus and dishwashing positions) and a lack of good measures and practices can lead to several problems in the kitchen of a restaurant. [Read more…]
