Interested in FOG (fat, oil and grease), the impact that it has on our, sewers, environment and daily lives
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Ready to upgrade your grease management system? Explore the exceptional capabilities of the Big Dipper Grease Trap. Contact us today for a personalised consultation and experience the difference in kitchen efficiency.
We believe that our reputation as a trusted industry Expert is our most valuable asset, so it is vital that our advise is always of the highest quality.
If you own a Fish and Chips shop or other business within the foodservice industry, chances are good that you are already using some sort of grease trap. If not, sooner or later you will likely face clogged pipes, back-ups into your kitchen and costly fines.
If you own a Takeaway shop or other business within the foodservice industry, chances are good that you are already using some sort of grease separator or grease trap. If not, sooner or later you will likely face clogged pipes, back-ups into your kitchen and costly fines.
The future for commercial kitchens is likely to involve a greater emphasis on automation and technology, as well as an increased focus on sustainability and energy efficiency. Additionally, there may be more demand for small-scale, specialized commercial kitchens that can be used for niche food products or for delivery-only restaurants. Some trends for the future of commercial kitchens include:
For the past couple of decades, yellow grease, or used fryeroil, has been the goto source for biodiesel production. Each gallon of yellowgrease produces almost the same volume of biodiesel. Though the biodiesel yield is much lower for brown grease(50 percent), pioneering organisations are discovering uses for all types ofgrease trap waste.
