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Grease management is not glamorous, however it might be the most important back-of-house practice your cooking area constructs. When a dining room is full and tickets are flying, the last thing you need is a sluggish sink, a sour smell drifting through the pass, or a health inspector requesting for maintenance logs you do not have. A well run grease trap program avoids clogged up lines, keeps you on the ideal side of regional codes, reduces emergencies, and conserves cash y

A loaded brunch shift can turn ugly in minutes when the dishwashing machine backs up and foul water sneaks across the flooring. 9 times out of ten, the culprit is a disregarded grease trap. I have seen new supervisors learn this lesson the hard way, mopping between orders while a plumbing professional hurries to the website. The fix is simple in principle, but it demands discipline. Grease management is not attractive, yet it is one of the most dependable ways to safeguard

Grease management is not attractive, but it might be the most essential back-of-house routine your kitchen develops. When a dining room is complete and tickets are flying, the last thing you need is a slow sink, a sour smell drifting through the pass, or a health inspector requesting for maintenance logs you do not have. A well run grease trap program avoids blocked lines, keeps you on the right side of local codes, lowers emergency situations, and conserves money you would

If you cook for a living, you already know that kitchen rhythm depends upon upstream decisions nobody at the table ever sees. Grease management sits right on that list. A trap is not attractive, however when it backs up on a Saturday double, there is nothing abstract about it. You can hear the flooring sink burbling, smell the sour FOG - fats, oils, and grease - and watch prep grind to a halt while tickets keep printing. The very best operators I understand treat their grea