Tagged with 'grease_trap'

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

Lifetime Cost of Grease Traps

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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How to Size a Grease Trap for a Commercial Kitchen

Correctly estimating the size of a grease trap for your project is crucial to avoid overflows, backups, and unnecessary costs. It's not easy, however. Sizing methods many plumbing codes use tend to overestimate peak flow, dictating more capacity than really needed. Those codes are based on the assumption that all fixtures in a kitchen will simultaneously experience peak flow. 

The reality is much different: 

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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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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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