Among the many pandemic-driven culinary trends over the past two years is a reminder that rotisserie chicken remains a popular comfort food. Many grocery store chains enjoyed strong and steady rotisserie chicken sales amid the ups and downs of the past 24 months, as have a number of restaurants that serve it. Investing in a rotisserie oven can be good for business, but beware. They dump a lot of grease into your plumbing system. Here’s how to prepare for it.
Commercial kitchen operators already know the benefits of using grease interceptors to capture used oil and grease -- cleaner sewage systems, reduced costs for wastewater treatment plants and fewer fines from municipalities.
Plus, you can protect your facility's interior plumbing and make a little extra money selling used cooking oil to recyclers.
But did you know that by capturing all that grease you're also helping cut greenhouse gas emissions?
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.
Commercial kitchen operators already know the benefits of using grease interceptors to capture used oil and grease -- cleaner sewage systems, reduced costs for wastewater treatment plants and fewer fines from municipalities.
Though having a grease interceptor is required in virtually all commercial kitchens, there’s much more to controlling fats, oils and grease (FOG).