It’s not very often that wastewater system workers are hailed as heroes in the headlines around the world. But in August 2013, that’s what happened.
News media around the world picked up the story of London’s ‘fatberg,’ a bus-sized, 33,000-pound mass of fats, oils and grease that had clogged an 8-foot diameter sewer line.
“A sewage worker has become an unlikely hero after taking three weeks to defeat a toxic 15-tonne ball of congealed fat the size of a bus that came close to turning parts of the London borough of Kingston upon Thames into a cesspit.”
If you own a restaurant or other business within the foodservice industry, chances are good you’re already using some sort of grease interceptor. If not, sooner or later you’ll likely face clogged pipes, back-ups into your kitchen and costly fines.
In the United States, there are three types of grease interceptors generally found within the foodservice industry: small passive hydromechanical grease interceptors (sometimes referred to as grease traps), larger grease interceptors made out of plastic, fiberglass, steel or concrete, and automatic grease removal devices. Though using any of these options is better than nothing, all grease traps are not created equally and, as technology improves, so do grease interceptors.
Picture a commercial kitchen during peak rush -- the staff hurriedly prepares food while wait staff bustles in to retrieve orders and bring in stacks of dirty dishes, all in the presence of hot ovens, slippery floors and boiling pots.
So, what can you do to make sure your kitchen is as safe as possible? Check out the tips below. Read on to learn some basic safety principles and tips that can help reduce the risk of injury, decrease insurance costs and keep your commercial kitchen running smoothly.
Don’t accuse a plumbing inspector (PI) of blindly following a bloated set of bureaucratic rules for no good reason. Yes, a plumbing inspector’s job is to enforce the plumbing code. Yes, a plumbing inspector will likely be suspicious of anything that deviates from that code.
But plumbing inspectors have good reasons for following the plumbing code (and so do you). In fact, good plumbing inspectors can help you, your business and your community by preventing long-term problems. Here's how they approach the job.
Commercial rotisserie ovens, which are popping up in more grocery stores as well as some restaurants and institutional settings, bring with them some unusual challenges when it comes to managing grease. Seasonal fluctuations in demand for rotisserie-cooked poultry pose some unusual challenges for grease removal, which a new Big Dipper feature resolves.
(Photo courtesy of Steve Parker / Creative Commons on Flickr)
Dr. A. Robert “Bob" Rubin is an emeritus professor and former extension specialist in the Department of Biological and Agricultural Engineering at North Carolina State University. He spent more than a quarter century there doing research, teaching and public service. He’s testified before Congress, spoken to international meetings of researchers and policy experts and been honored by the U.S. Environmental Protection Agency for his service. He was kind enough to talk to us about the changes he’s seen in the last 30-plus years in wastewater treatment and what he expects in the coming years.
In the three decades since Thermaco developed the innovative Big Dipper grease interceptor, more than 33,000 units have been installed in commercial kitchens around the world.
Thermaco is also focused on continuing to innovate, and we’re proud to announce the new and improved 40000 Series Big Dipper with digital control. We know a food service establisment's priorities for a grease interceptor are simple: efficient operation, minimal maintenance, and compliance.
The 40000 Series Big Dipper with a new digital control unit is designed to help accomplish all those goals.
You always score a solid "A" during health department inspections.
You make sure your fire extinguishers and other safety gear is regularly inspected.
And if something goes wrong with a piece of equipment, you immediately call a service technician and get it fixed.
While you may think you’re doing everything you could, and everything you should, to keep your commercial kitchen in compliance with government regulations, there are still a few surprises that could trip you up.
We built Thermaco on innovation — the idea that we could figure out a way to manage fats, oil and grease from commercial kitchens better than the industry had before.
So when we decided this year that it was time to give our website a facelift, we took the same innovation-first approach. Though we wanted to update the look and feel of the site, we also wanted the site to be a better resource for customers and others seeking information.
Changing demographics and lifestyles are producing greater strains on water treatment systems and could threaten water quality. Surprised? It’s true. And we’re not just talking about the strain of a growing population.
Since the 1970s, the amount of food consumed at restaurants or purchased from take-out spots has increased dramatically. And with that, comes more commercial kitchen wastewater entering the sewers.
A 2006 USDA study, for example, found that from the 1970s to the 1990s, the percent of daily calories from meals purchased away from home increased from 18 percent to 32 percent. And from 1974 to 2004, away-from-home spending grew from 34 percent of total food dollars to about half of all food expenditures.
It’s not very often that wastewater system workers are hailed as heroes in the headlines around the world. But in August 2013, that’s what happened.
If you own a restaurant or other business within the foodservice industry, chances are good you’re already using some sort of grease interceptor. If not, sooner or later you’ll likely face clogged pipes, back-ups into your kitchen and costly fines.
Picture a commercial kitchen during peak rush -- the staff hurriedly prepares food while wait staff bustles in to retrieve orders and bring in stacks of dirty dishes, all in the presence of hot ovens, slippery floors and boiling pots. 
Don’t accuse a plumbing inspector (PI) of blindly following a bloated set of bureaucratic rules for no good reason. Yes, a plumbing inspector’s job is to enforce the plumbing code. Yes, a plumbing inspector will likely be suspicious of anything that deviates from that code.
Commercial rotisserie ovens, which are popping up in more grocery stores as well as some restaurants and institutional settings, bring with them some unusual challenges when it comes to managing grease. Seasonal fluctuations in demand for rotisserie-cooked poultry pose some unusual challenges for grease removal, which a new Big Dipper feature resolves. 
Dr. A. Robert “Bob" Rubin is an emeritus professor and former extension specialist in the Department of Biological and Agricultural Engineering at North Carolina State University. He spent more than a quarter century there doing research, teaching and public service. He’s testified before Congress, spoken to international meetings of researchers and policy experts and been honored by the U.S. Environmental Protection Agency for his service. He was kind enough to talk to us about the changes he’s seen in the last 30-plus years in wastewater treatment and what he expects in the coming years.
In the three decades since Thermaco developed the innovative Big Dipper grease interceptor, more than 33,000 units have been installed in commercial kitchens around the world. 
Why we redesigned the Thermaco website
Changing demographics and lifestyles are producing greater strains on water treatment systems and could threaten water quality. Surprised? It’s true. And we’re not just talking about the strain of a growing population.
