Last week, we put up a notice on our website after inquiries assuring customers that they could postpone their next scheduled grease trap service with a call. Due to additional questions and all the uncertainty floating around, we thought we’d go into more detail about what to do about your grease traps while mandatory closures and restrictions limit or shut down your kitchen. Whether you’re looking to get some work done while you wait or want to make sure you close things down properly, here are some tips to help with your restaurant’s grease traps during the coronavirus crisis. [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 Fall Edition
It’s almost a new year! Let’s look back on the fall of 2019 for all the interesting and demonstrative news around this one product. 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 breakthroughs and successes to issues that hurt businesses and the communities around them. This time around, we’re covering everything from sewer overflows to using restaurant grease in creating methane gas.
[Read more…]Matching Grease Trap Maintenance to Your Restaurant’s Busy Season
You’ve got full lines, you’ve got full tables, you’ve got full waitlists and full kitchen orders: the last thing you want is a full grease trap. Between the risks of wastewater backing up (a combined sewer overflow ends your business fast) and the fines that can be leveled at you for having a non-functional grease trap, it’s important to have a plan. In this blog, we’re going to look at how to better track the risky seasons for your business, know what to look for, and how to schedule out grease trap maintenance to avoid any issues.
[Read more…]The Winter and Your Restaurant: Dealing with Cold Grease Traps
Anyone who has refrigerated a greasy dish is all too familiar with how grease and the cold interact. And like with all things, the more you scale it up, the faster the transition from “nuisance” to “problem” will occur. For a restaurant’s grease trap – especially exterior and in-ground grease traps – this can turn a functioning and vital part of your restaurant into a problematic blockage. Today we’re going to look at how cold grease traps can give you problems and how to address them.
[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…]Dealing with Grease Sources Before They Hit Your Grease Trap
For our clients who are looking to reduce the number of grease trap problems, the risks of sewer overflows, and increased grease trap maintenance, we tell them to go after the source. For most clients – which are usually restaurants – they have multiple sources of wastewater that combine to feed into and through the grease trap. By changing what and how waste enters those sinks and drains, they can have better functioning grease traps that require less maintenance.
[Read more…]What is FOGS? Revisiting Fats, Oils, Grease, and Solids
With every business, there are byproducts, some of which are hazardous to both the business itself and the environment. For restaurants and other food-based industries, these byproducts aren’t toxic or even dangerous to handle, but their impact to the environment – and even more pressing, the day-to-day running of the business – are still very real. Through cooking, cleaning, and excess food disposal, FOGS (Fats, Oils, Grease, and Solids) is introduced into the wastewater. Clogging pipes, sewer overflows, damaged treatment stations, odor complaints, and environmental and ordinance fines are just the tip of the fatberg when it comes to not containing and treating FOGS at your restaurant.
[Read more…]Grease Traps in the News: 2019 Spring Edition
Spring has sprung! But hopefully, your grease trap hasn’t. 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 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 sewer overflows to grease trap cleaning accidents, and how a restaurant thought it could get away with dumping their sewage into a hole.
[Read more…]A Quick Tour of Our Revised Food Grease Trappers Website
For those of you who are frequently on our website (and our blogs), you may have noticed a difference this month. We recently overhauled the website to bring it up to standard with modern design and features (for example, making it easier to navigate on your phone). This blog is designed to walk you around the new features and pages, as well as some other pages you might not have known about. If you’re looking to know more about our services and products, this is the article for you!
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