Tagged with 'grease_separator'

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

Jan 14, 2022

Shopping for a new grease trap? Prices aren't what they seem. Over the life of a grease trap, what you paid upfront will become a small percentage of the total cost of ownership. To get the best value for your business over the long term, think holistically. The true lifetime cost includes three categories. We outline them here to help you make the best buying decision.

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Increases in Eating Out Put More Pressure on Pretreatment

Mar 27, 2014

Changing 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.

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

Jul 5, 2013

ASHEBORO, 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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Understanding Kitchen Ware Washing: Detergents and Scrapping Practices

Apr 22, 2013

Better Practices in the Modern Era

We are thankful to live in the 21^st century and to not worry about dying from a restaurant dining experience. I once worked with a man whose 20 year-old brother died in 1940 of food poisoning from a restaurant with poor sanitation. As recently as the late 1940s, hot water heaters were not reliable and ware-washing detergents were caustic based. If the water was not hot, the detergent was not effective. Today’s modern restaurant has plenty of hot water, highly efficient detergents and those detergents also contain sanitizers and water softening agents to ensure complete sanitation and cleaning takes place.

Today we have better sanitation practices and the plates are always clean, but how about what is being sent down the drain? Does it pose a problem for the community’s sewer collection system? Can the constituents be treated at the community’s wastewater treatment plant?

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