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Fresh and Healthy Asian-inspired Food with Quick Service – Panda Express

Panda Express

In our role as a trusted solutions provider for restaurant oil and grease compliance, Thermaco is honored to work with a number of highly successful restaurant brands – some founded upon interesting and inspirational methods of business.

With this post we share one such story…

One of the fastest growing quick-serve restaurants in America, Panda Restaurant Group was founded in 1973 in Pasadena, California, when Andrew Cherng opened the first Panda Inn, with his father Master Chef Ming-Tsai Cherng. Today, the privately held company has grown to 1,582 restaurants in 42 states, Puerto Rico and Mexico, with revenue topping $1.7 billion – truly a world leader in the Asian dining experience.

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What’s Your Flatulence Suffering Preference?

Pumping out TrapzillaA Long Poot or a Short Toot?

The smell was putrid, foreign, the caller said.

The strange odor, which emanated from somewhere on the college campus, stung the nostrils of the untrained and the unsuspecting.

But mostly the smell, characteristic of rotten eggs, was making people afraid.
What is it? What can it be?

The students wrongly assumed the awful smells were from hazardous chemicals. Someone called in a Hazmat team, and buildings were evacuated.

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Food Equipment & Supplies Features

Trapzilla FightFood Equipment and Supplies Magazine recently sent out an E-Newsletter featuring the Trapzilla line of products.  Take a moment to check out the articles below and stop by the Trapzilla website to see the award-winning animated short-film.

Foodservice operators have more options than ever when buying and installing grease interceptors, but that wasn’t always the case. The choices were few and certainly not optimal — either deal with the maintenance issues  involving a smaller, internal unit or find the space and invest in a large exterior concrete tank. A necessary inconvenience, some operators thought.

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Childhood Memories Inspire FOG Program Pioneer

Cartoon FoxWhen Michelle Aumiller was a kid growing up in Oklahoma, she loved jumping in mud puddles.

Today, though, in her role as a municipal Industrial Waste Monitor, she knows that sanitary sewer overflows can turn a child’s mud puddle into a serious health hazard.

“By protecting our sewer lines and waste treatment plants from FOG (fats, oil and grease) and other contaminants,” Aumiller says, “we keep waste water from contaminating the environment and mud puddles – for our children and grandchildren.”

Six years ago, when Aumiller took on the position of Industrial Waste Monitor for Midwest City, Oklahoma, the municipality was experiencing serious problems with Sanitary Sewer Overflows (SSO).

“The city was under a Consent Order by the state Department of Environmental Quality and was facing large fines for the overflows,” according to Aumiller. “The first thing I did was write a letter that the sewer line crew distributed to homes, restaurants and businesses -- explaining the problem that we were having with FOG and other clogging materials and providing information on best practices to help solve the problem.”

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Trapzilla Saves the Day for a Historic Town in North Carolina

Arnold AllredWith more than 37 years of experience in municipal wastewater treatment, Arnold Allred knows about the problems that restaurant oil and grease can cause for wastewater collection systems and treatment plants. 

Allred began his career in wastewater management in 1974, when right out of high school he landed a job “turning valves” with the City of Asheboro’s wastewater plant.  He stayed with the treatment facility for 30 years, working his way to plant superintendent.  After retiring from the City of Asheboro, Allred began serving as Public Works...  

  

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Thermaco joins Southeastern United States - Canadian Provinces (SEUS-CP) Alliance Conference

SEUS-CP Alliance ConferenceHeld on May 20-22 in Myrtle Beach, South Carolina, the 2012 SEUS-CP Alliance Conference brought together 300 high-level governmental and business leaders  -- all sharing the common goal of enhancing strategic trade and investment between the United States and Canada. 

Focusing on advanced manufacturing, technology, and a green economy, SEUS provided Thermaco representatives an opportunity to meet with Canadian government officials from Ontario, Nova Scotia, Prince Edward Island, New Brunswick, Newfoundland & Labrador, Manitoba, and Quebec to share ideas about regulating FOG (fat, oil and grease) produced by Canadian restaurants.  
 

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CromaCollege 2012

cromacollegeCromaglass’ CromaCollege showcases continual improvement in on-site wastewater technology


Education never ends.

My hunger to learn, to discover, to teach doesn’t cease or wane.
 
It’s those desires that led me to Cromaglass’ CromaCollege, held April 23-24 in Williamsport, Pa.
 

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Why should we care about Grease?

Greasy Frying PanRestaurants, caterers, cafeterias and other entities involved in preparing and cooking large quantities of food are — well, should be — knowledgeable in regard to the proper ways of discarding waste, specifically grease that could clog drains and pipes and ultimately harm sewer systems. 

But what about the home cook, the person charged with doing the dishes or cleaning the kitchen?

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