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…]
What to Watch Out for When Installing a Grease Trap System
The only thing worse than an overflowing grease trap is an overflowing grease trap that’s been poorly installed. A bad install can complicate every aspect of a grease trap or interceptor, from being able to know when it needs service, to breakdowns of the trap, to difficult or impossible to service due to awkward placement or conflicting machinery. Today we’ll look at three of the major issues you should look at before installing your grease trap to avoid troubles down the line. [Read more…]
Grease Traps in the News: Spring Edition
Spring has sprung and with it new news in the world of grease traps. The weather might be warming up, but that doesn’t always bode well for the grease traps of restaurants. Below you’ll find three tales that “rose to the top” of our news feeds, from near tragedy avoiding by a father’s quick thinking to a smelly situation that caused a local resident to sue. [Read more…]
The Science of Grease Backups and Overflows
From Arne Hendriks on Flickr
If you’ve spent any time in Food Grease Trapper blog archives, it should come as no surprise to you when we say “you shouldn’t dump grease down the drain.” However, some people ask why, and aren’t satisfied with the short answers of “your restaurant is required to have one, it can clog your pipes, and damage your sewers water treatment plants.” For those people who want the “why” behind it, we’ve written this blog to look at the science behind horrible things happening to your building and sewer when you don’t have a grease trap installed. [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: Winter Edition
As we reach the end of winter and dig ourselves out of the most recent nor’easter, let’s look back on how grease traps and their restaurants have been fairing. For some restaurants winter (especially bad winters) means a decrease of customers and therefore less strain on the grease trap. While many cafes see are flocked by natives and tourists alike, and the holidays themselves can lead to surges of celebrations that can strain restaurant grease interceptors and wastewater systems alike. It’s a mixed bag. [Read more…]
Do I Need a Grease Trap If My Restaurant Doesn’t Use Oil?
We service thousands of grease traps, and many of our first conversations with clients when they call about their grease trap is “I don’t get it, we have no grease. What could possibly be in there?” While they are called grease traps and grease interceptors, there’s more than just grease that gets pulled into a trap. And yes, this is how the grease trap is meant to function: taking water from your sinks and drains and treating it before the wastewater hits the sewers. If you think you don’t need a grease trap or don’t need your trap serviced, you may reconsider after reading this blog.
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…]
5 Grease Trap Best Practices for a Commercial Kitchen
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 FOG. We encounter these problems every day from clients whose grease traps have caused an emergency in the kitchen. Often, these things can be avoided by making sure you and your staff are following grease trap best practices in the kitchen, providing longer times between services and fewer grease-related emergencies. [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…]
