All restaurants produce grease. It’s why most municipalities have rules making grease traps mandatory for any business that prepares food – and why more are passing these kinds of laws every year. And it’s why you’ve got a grease trap. However, you might find out your current grease trap isn’t meeting your demands, or maybe you’re trying to figure out what size grease trap you’ll need for a new location. Here are three factors that can impact your grease traps and might be why you produce too much grease in your kitchens.
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Around the world in restaurants, cafes, and other commercial kitchens, there are the cries of managers dealing with sluggish pipes, overflowing grease traps, and drains clogged with 
New restaurants are constantly popping up throughout the New England Area, bringing new dining options to foodies and casual diners alike. It’s a great time to get into the restaurant industry. As an entrepreneur setting up a new restaurant, you’ve got a lot of choices to make with a lot of factors to consider. And while your kitchen’s grease production might seem like a small thing, failure to plan for it can damage your kitchen and leave you in hot water with the city. Today we’ll go over the basics to consider about your restaurant’s grease production and how it can affect your bottom line. 