For many business owners, the grease trap is “out of sight, out of mind.” As long as the water is draining, it’s easy to forget about it. But beneath the surface, a neglected grease trap is a ticking time bomb for your business’s finances and reputation. Ignoring regular maintenance isn’t
As temperatures drop, restaurant owners and facility managers often worry about heating bills and frozen pipes. But there is a silent threat lurking in your plumbing that often goes unnoticed until it’s too late: The effect of winter on your grease traps. Fats, Oils, and Grease (FOG) behave very differently
The holiday season brings joy, family gatherings, and… a silent saboteur lurking in your kitchen drains. As restaurants fire up their fryers for holiday catering and grocery store delis crank out endless rotisserie chickens, a dangerous enemy is building strength beneath the surface: holiday FOG surges. Fats, oils, and grease
The Silent FOG Invasion: Why Your “Clean” Grocery Store Might Be a Drainage Disaster Waiting to Happen When most people think about fats, oils, and grease (FOG) problems, restaurants immediately come to mind. But what if we told you that some of the worst FOG nightmares are happening right under
The silent saboteur lurking beneath your city’s streets is waging a relentless war against critical infrastructure. Fats, oils, and grease (FOG) combined with food waste create a toxic cocktail that corrodes pipes, generates noxious odors, and costs municipalities billions of dollars annually. But what if the solution was simpler than
You’ve scrubbed every surface, bleached the floors, and aired out the room, but the smell persists. A sulfuric odor or a pervasive sewage smell isn’t just unpleasant—it’s a critical alarm. This kind of foul odor is a clear sign of a significant plumbing or hygiene failure that can jeopardize your
The dinner rush is on. The kitchen is a whirlwind of activity, plates are flying out, and your restaurant is full. Then, it happens. A foul odor wafts from the floor drain, followed by the slow, sickening creep of greasy, gray water backing up onto the kitchen floor. A commercial
For large-scale food manufacturers, industrial commissaries, and high-volume processing plants, FOG (Fats, Oils, and Grease) management is an engineering challenge. The backbone of this operation is the Industrial Grease Trap—a system far more complex than the small traps found under a restaurant sink. A properly sized and meticulously maintained Industrial
This comprehensive guide breaks down everything you need to know about setting up, maintaining, and achieving compliance with a high-performance Commercial FOG Management program. 1. Understanding the FOG Crisis: Why It Matters to Your Business FOG is a natural byproduct of food preparation, cooking, and dishwashing in any Food Service
In any busy commercial kitchen or industrial food processing facility, the constant output of fats, oils, and grease (FOG) is a given. While these substances are normal byproducts of cooking, their impact can be anything but ordinary. Left unmanaged, FOG can lead to serious plumbing issues, fire hazards, and environmental