Business managers might feel as if their lives revolve around quarters … quarters of the year, that is. From taxes to financial reports and marketing initiatives, managers have a laundry list of tasks to accomplish four times a year. Food service establishment operators have yet one more responsibility to tackle at least once a quarter — the pumping of the grease trap.
Granted, most restaurant and commercial kitchens contract out this dreaded deed, but the manager still must choose a trusted contractor. Working with someone that cuts corners or is frequently tardy could land FSE operators in hot water with their municipalities.
Because the middle layer of water is what exits the tank, installing a properly sized interceptor — and regular maintenance to ensure the grease and water levels are at appropriate levels — are of utmost importance. Also important, hiriing the right contractor to clean out the grease interceptor periodically. Here are some tips.