Chris Gigley

For two decades, Tony Fulginiti has helped keep facilities running smoothly at Bay Path Regional Vocational Technical High School in Charlton, Mass. All that time, the school has managed its grease with Big Dipper automatic grease interceptors. 

“I like the design of Big Dipper units,” says Fulginiti, who is now Building Superindentant at Bay Path. “I like how easy disposing of the grease is on a daily basis. The maintenance directions and sheets that come with them are thorough. I also like that we haven’t had to replace much over the years. But overall, the ease of use is key for us.”

Since the pandemic began, Four Saints Brewing Company has been one of the most visible small businesses in our home base of Asheboro, NC. It has hosted virtual concerts, partnered with a food truck, and stepped up its social media presence to soften the blows it’s taken from state-mandated restrictions and shutdowns. 

Along the way, owner and CEO Joel McClosky has discovered his taproom’s unofficial status as the town’s “third place” has been both a blessing and a curse in the COVID era. 

We've received calls from operators of bakeries, ice cream parlors, sweet shops and coffee houses wondering why their Big Dipper automatic grease traps aren't collecting much grease. It's an easy answer. Your food operations don't produce much, if any, grease.

There are other more important things to be aware of, however. That's why we created this handy guide to help your Big Dipper work hard for your business.