Why is venting a grease trap so important? How do you do it properly, and is there an optimal way to vent a grease trap? All the answers are right here:
Big Dipper Maintenance
Imagine following all state and local grease management regulations and STILL receiving a non-compliance fine because grease in your city's wastewater system was traced back to your kitchen. Your grease trap is working as it should. Your kitchen practices are on point. What is going on? The answer is ...
When I'm often asked when grease interceptors should be serviced, I wonder whether those who are asking have bigger concerns -- notably that increasing the pumping frequency of grease separators does not eliminate high FOG effluent numbers.
Today and in the future, the link between customer and vendor will be absolutely vital. Why? Consider the struggle restaurant operators are having with hiring. It’s not just food service, either. All service industries are having trouble with staffing, including plumbing.
Restaurant businesses need vendors to step up with the kind of help we provide. We all know optimal service begins with having good customer information to begin with. That’s why we just launched a campaign to compel more customers to register their devices with us.
We've received calls from operators of bakeries, ice cream parlors, sweet shops and coffee houses wondering why their Big Dipper automatic grease traps aren't collecting much grease. It's an easy answer. Your food operations don't produce much, if any, grease.
There are other more important things to be aware of, however. That's why we created this handy guide to help your Big Dipper work hard for your business.