Maintaining a grease trap is an essential aspect of running a commercial kitchen. For businesses in Washington State, understanding and adhering to environmental regulations is not just about compliance; it’s about responsibility and sustainability. Here’s a comprehensive guide on grease trap regulations, cleaning procedures, and tips for ensuring your business remains compliant. How Often Should


Selecting the right grease trap is pivotal for any restaurant aiming to operate sustainably and maintain compliance with environmental regulations. This guide will navigate through the essentials of grease traps, their functionality, and the critical considerations necessary for making an informed choice. What Is a Grease Trap and Why Is It Essential? A grease trap


San Francisco is stepping up its efforts to manage Fats, Oils, and Grease (FOG) in restaurants and food service establishments. These substances, often by-products of cooking, pose a significant threat to any city’s sewer system. When poured down the drain, FOG hardens inside sewer pipes, restricting wastewater flow and causing severe clogs. This results in


Grease Guardian® to Showcase Innovative Grease Management Solutions at Western Foodservice & Hospitality Expo 2024/ California Restaurant Show in Los Angeles, California. Grease Guardian will be exhibiting at the Western Foodservice & Hospitality Expo, also known as the California Restaurant Show, from August 25th to 27th, 2024. The event will take place at the Los


Grease traps, also known as grease interceptors, are plumbing devices designed to capture fats, oils, and grease (FOG) from wastewater before it enters the sewer system. They consist of a tank or container that allows FOG to separate from water, preventing it from causing blockages and environmental pollution. When it comes to managing grease in

FM Environmental LTD (Grease Guardian) take home the award for Best Innovative Business of the Year at the Greater Newry Business Gala Awards. The awards took place on 15th June at the Canal Court Hotel and Spa, Newry. (Sponsored by FD Technologies) FM Environmental LTD, specifically its division Grease Guardian, proudly emerged as the winner

Whether you own a restaurant, a small pub, a multi-storeyed hotel or a supermarket, a significant part of the food waste generated in your facility is FOG. These fats, oils, and greases are a high-lipid waste and an untapped source of hydrocarbons that can be chemically treated to produce biofuel. And to most of the

Each time you cook, there is always some amount of grease leftover and hence it is an inevitable byproduct of a restaurant’s kitchen. Trapping of grease in the sewage system is a universal problem faced by hotels, restaurants and other corporate buildings. In 2013, 62% of 15,000 sewer backups in New York were caused due

The commercial kitchen tends to focus more on food that’s going to be served at the customer’s table. Of course, that should be the first priority for any commercial catering environment. But what about the oils, fats, and grease that are leftover after you are done with the serving? Whether you’re frying, sauteing or even

A number of food service businesses around the world have dealt with unpleasant consequences of grease traps. The most common reasons are a malfunctioning or an overflowing grease trap. In both the cases, chances are that either there is a lack of regular maintenance or the installed grease interceptor does not meet the requirements completely.