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.