As a company offering grease trap services, it’s our responsibility not only to pump and clean traps according to local and federal ordinances, but also to ensure the oil is correctly disposed of. The buildup of fats, oils, grease, and solids (FOGS) can cause severe ecological harm if not appropriately handled by professionals. In this blog, we’ll discuss the negative environmental impact of FOGS if a grease trap is not properly emptied and maintained and the steps to preserving nature. [Read more…]
What Kind of Restaurants Produce Too Much Grease?
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.[Read more…]
Grease Traps in the News: 2019 Summer Edition
Is it time for pumpkin spiced lattes again? Let’s look back on summer! Welcome again to Grease Traps in the News, your one-stop-shop for all things grease-trap related, from all parts of the US and beyond. As always, we’re highlighting the various issues that can arise around grease traps from highlighting successes to issues that hurt businesses and the communities around them. This time around, we’re covering everything from oil dumping to grease trap safety.[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…]
Preventing Cooking Oil Theft at Your Restaurant
What do most restaurants have in common? Well, grease traps because most states and municipalities require them. But also, they have a deep fryer. From the humble burger joint to the five star, there will always be something that needs to be deep-fried. And with deep fryers comes large amounts of cooking oil, and that means having to dispose of it. And because grease dumping is illegal, this usually means storing it onsite until enough of it accumulates for it to get hauled away. [Read more…]
Do I Need a Grease Trap for My Food Truck?
Food trucks have been a growing trend in the most recent years, with many small independent entrepreneurs and cooks trying out this lower-cost niche instead of a traditional restaurant. A food truck isn’t just somewhere you cook food: it’s a kitchen. As such it contains all the things you need in a sanitary kitchen – including the kitchen sink. In a normal restaurant kitchen, that water would need to be filtered before it hits the sewer through a grease trap or grease interceptor. But do you need a grease trap for your food truck? [Read more…]
Selling Your Waste Vegetable Oil
In the last ten years, driven by increased fuel costs and environmentally-based green initiatives, the United States has increased the production of vegetable oil as part of biodiesel and other green recycling programs. One source of this vegetable oil is “waste vegetable oil” which is reclaimed from the food production and food service industries. There is a lot of support of this WVO recycling program on both a state and federal level, and as such it’s become profitable for restaurants to store and sell their used oil instead of simply throwing it away. [Read more…]
Restaurant Waste: Yellow Grease and Brown Grease
A restaurant produces a great thing: food for appreciative guests. However, along with the produce and toil to make this food also comes kitchen waste. Part of this waste, known collectively as “grease”, is both something that needs to be properly intercepted and disposed of, but can also be resold as a product. The trick is understanding the differences between the two parts: yellow grease and brown grease. [Read more…]
4 Easy Ways to Reduce Restaurant Waste
Trash is everywhere you go. From our sidewalks to our most remote oceans our planet is being destroyed by waste. With more than 2.6 trillion pounds of trash expected to be generated this year we are running out of places to put it. A single restaurant can generate upwards to 150,000 pounds of trash in just one year. As a restaurant owner, this number can be very alarming to see. In addition to its environmental effects comes the monetary cost of paying to haul that waste and maintain compactors and pipes it runs through. With some changes to your business, you can help cut down on the amount of waste generated and save money at the time. [Read more…]
The Rise and Crime of WVO
Once it was only a liquid garbage that was horrendously illegal to dump down the drain, but now waste vegetable oil (known commercial as WVO) is a commodity (though still illegal to dump down the drain). Learn the history of cars running on vegetable oil, how WVO came of age, and how this hot commodity that was once garbage is now being stolen. [Read more…]