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As the world becomes more conscious of the perils of climate change, eco-friendly practices have emerged as important qualifiers in the minds of both consumers and retailers in terms of who they do…
Used cooking oil recycling is undoubtedly the safest, most efficient and eco-friendly way for commercial kitchens to handle their used cooking oil. Just like anything else, there is more than one way…
You know Grease Ball. When he is young, he is a crucial ingredient in creating your restaurant’s food, but his lifespan is short. Once Grease Ball is finished frying your food, he begins to take on a…
“Cooking oil heist” might sound like the plot of a bad movie, but it’s a real, expensive problem. Used cooking oil and yellow grease theft have been on the rise. It’s an economic, safety, and…
Grease theft is a growing crime Grease theft is a crime you may not have ever heard of, but it fuels an eight-figure black market that is continuously growing. The used cooking oil discarded from…
Update: April 17, 2024 Running a restaurant is hard work. With so many spinning plates, it’s easy to overlook the not-so-fun aspects of running a restaurant—like your grease trap. The thing is,…
If you don’t consistently clean your restaurant’s grease traps, they can become real problems. Even when regularly serviced, grease traps and grease interceptors are dirty and difficult to clean…
While there’s a drastic difference in scale between a commercial kitchen and your home kitchen, they do share a lot of similar practices: extra food needs to be put away properly or else it’ll go bad;…
Your condiment delivery is MIA. The hostess is a no-show, again. The kitchen line is short-handed. The toilet overflowed. These are just some of the issues a restaurant manager must handle. Grease is…
[Part 1 of our Grease Theft Series] It sounds like the plot of a Coen brothers movie. Thieves driving unmarked trucks pull into restaurant parking lots in the dead of night, steal the used cooking…