Tagged with 'commercial'

How commercial kitchens can manage grease from rotisserie ovens

rotisserie chickens in ovenRotisserie chicken ovens have been steadily gaining popularity in commercial kitchens since 1985, when Boston Market first introduced them to the restaurant industry. Today, more than 750 million rotisserie chickens are sold every year in grocery stores, club stores and food-service outlets.

While the slow-cooked birds are a smart choice for retailers, the grease they generate can present a challenge for commercial kitchen owners and for municipal water treatment systems.

What options do kitchen operators have to ensure they still comply with municipal pretreatment and plumbing codes?

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How grease interceptors can reduce greenhouse gases


earth from outer spaceCommercial 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?

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11 best management practices to control grease in your commercial kitchen

Chef in commercial kitchen with staffThough 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.

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