Though having a grease interceptor is required in virtually all commercial kitchens, there’s much more to controlling fats, oils and grease (FOG).
Why should you care? It’s not just about staying in compliance with government regulations and avoiding fines or even potential shutdowns. Best management practices to control FOGs in your kitchen will also save you money on maintenance and reduce the risk of costly, emergency plumbing repairs inside your building.
Here are eleven best management practices to control grease, save money and protect your business’ reputation.