Monthly Archives: August 2019

The modernisation of the food industry has seen a lot of improvements and additions to a commercial kitchen. Every year, more of these commercial kitchens and food joints are opened, all offering different cooking practices and cuisines to an ever-ready clientele.

With commercial kitchens producing more food than ever before, waste becomes a normal occurrence. Some of the waste finds itself in our environment. This is an unavoidable and sad reality, yet from it, you get to enjoy a well-prepared meal from your favourite restaurant.

Governments, in an effort to ensure that commercial food establishments are responsible for managing the waste, have come up with laws that enforce responsibility and ensure that the environment is not harmed.

One such law pertains to FOG and Grease Traps.

The idea of the climate breaking down is a terrifying thought – and it can be difficult to see how small acts can add up to create such a huge problem. Poor grease management is, nevertheless, part of that problem. Let’s take a closer look… 

Fried foods tend to smell pretty tasty, but rancid FOGs (Fats, Oils and Grease) rarely do. Because of this, trapping grease in a box and leaving it there for it to go off may not seem like such a good idea, at first. Those first thoughts can make some forget the environmental benefits and put off investing in a grease trap.

But, those first thoughts are wrong. Here’s how to avoid the grease trap stink problem.

First, let’s go over the basics.