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Article Excerpt
In California and increasingly nationwide, food service establishments are facing strict state and local governmental mandates to implement FOG (Fats, Oils & Grease) Source Control Programs designed to reduce unhealthful discharges into municipal sewer systems. Not surprisingly, restaurants and other public food service venues are huge contributors (up to 80% by most estimates) to this often overlooked, yet highly-pervasive environmental concern.
The result: not only blockages, spills and dangerous chemicals within city water systems and nearby waterways, but clogged kitchen drains within restaurants that often require frequent jetting procedures and other costly repairs.
Consider these troubling facts:
* FOG most often derives from meats, sauces, gravy,...
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