Thursday, August 20, 2015

A Big Dirty Secret in Facilitator Magazine

In order for a food service establishment to maintain a grease interceptor properly they need to understand how much grease they produce and how much grease their interceptor can efficiently separate and store.

Schier's Corporate Accounts Manager, Traci Ismert, was given the opportunity to write an article for Facilitator magazine (the official magazine of the Restaurant Facility Management Association) where she was able to address this important topic with restaurant facility managers across the country.

Click here to read Traci's article

We believe our grease production sizing method is the most accurate and reliable method for sizing grease interceptors. Rather than sizing by flow rate alone, this method focuses on what a grease interceptor does to ensure an FSE gets the right interceptor with enough capacity to allow for a reasonable and affordable pumpout schedule.

For more information, check out these past blog posts:

Grease Production Sizing
The 25% Rule; where did it come from?
Understanding Rated Grease Capacity versus Maximum Grease Capacity
Kitchen fixtures and grease interceptors; does it matter?

1 comment: