Grease+Gard~® Grease Recovery Device Restaurant Application

摘要

The Boka Restaurant in Seattle, WA, was having problems with their standard grease interceptor. Thomas Dotson, assistant manager of Boka, had experienced complications from grease interceptors in the past and knew the headaches they could cause. Preparing hundreds of meals a day leads to a huge amount of grease that must be dealt with properly. In order for a standard grease interceptor to operate correctly the grease build-up has to be periodically evacuated from the inside of the interceptor. This process requires the removal of the cover, the grease to be scooped out, and the cover replaced. The grease then has to be stored for proper disposal. This can be a messy task, which is often timesrnintentionally postponed until the last moment.