Tagged with 'grease_interceptor'

Increases in Eating Out Put More Pressure on Pretreatment

Sandwich and friesChanging demographics and lifestyles are producing greater strains on water treatment systems and could threaten water quality. Surprised? It’s true. And we’re not just talking about the strain of a growing population.
 
Since the 1970s, the amount of food consumed at restaurants or purchased from take-out spots has increased dramatically. And with that, comes more commercial kitchen wastewater entering the sewers.
 
2006 USDA study, for example, found that from the 1970s to the 1990s, the percent of daily calories from meals purchased away from home increased from 18 percent to 32 percent. And from 1974 to 2004, away-from-home spending grew from 34 percent of total food dollars to about half of all food expenditures.
 

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How to Calculate the Total Cost of Ownership of a Grease Trap

Messy Grease TrapIf you’re about to purchase a new grease trap you need to consider more than just the initial cost of the unit.

Like any piece of industrial equipment, grease traps have costs that go far beyond the initial capital cost. In fact, over a period of many years, capital costs are likely to make up just a small percentage of the total cost of ownership for a grease interceptor.

Grease trap and grease interceptor costs fall into three categories:

Initial purchase cost

Initial purchase costs will depend on several factors, including how large a unit you need, whether you need multiple units and the type you choose.

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Trapzilla, A Thermaco Technology, making a difference in worldwide effort to deliver clean water

Mexico CityASHEBORO, N.C. — Water runs from our taps, and we store it in bottles, coolers and refrigerators.
 
Clean, cool and crisp. We take it for granted.
 
Much of the world isn’t so fortunate.
 
While the world population has tripled in the 20th century, the use of renewable water resources has grown six-fold according to water.org, which works to promote clean water sources throughout the world.
 
Thermaco, a leader in the highly specialized field of oil and grease extraction from wastewater, considers this to be an important part of its mission.
 
“Thermaco strives to make relevant products for water pretreatment that enable food service providers to be better stewards of the sewer collection systems of which they are a part,” says Yaralitza A. Erives, Director of Customer Service and Sales at Thermaco.

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Suggestions for Reducing Detergent/Lipid Emulsions:

Commercial Kitchen DishwasherKeep Soapy flows from Contacting Downstream Fats and Oils (Lipids)

A commercial dishwasher’s output is hot, soapy water and is ALWAYS running richer than needed in terms of detergent chemicals. Why?  Because it is a far lesser evil to send unused detergent (high in BOD) with sanitizers (chlorides) and water softening agents (a variety of mineral grabbing stuff so as to leave no spots on the washed ware) THAN to have a potential sanitary hazard imposed on the community’s dining customers, i.e. dirty dishes.  Sending a commercial dishwasher’s output through the kitchen’s drainage plumbing emulsifies any and all fats or oils in its route, including the retained grease and oils in a conventional downstream grease separator.  Notice the wording “conventional”.  Anytime a warm (usually no longer hot by that time) soapy flow enters a conventional (think traditional inlet and outlet configuration), it rises “lava lamp” style and displaces the cold water already in the separator.  As the cold water layer falls, it tugs on the underside of the trapped grease mat, adding some gentle mixing action.

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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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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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