Best Management Practices: Grease Management for Restaurants and Commercial Kitchens

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Courtesy of IWA Publishing

utdoor commercial grease interceptor. Note that sanitary wastewater is routed to bypass the interceptor to keep grease clean for reuse or recycling.

The Best Management Practices (BMPs) presented below are effective and practical measures you can implement now to take control of your grease management issues in your restaurant or kitchen:

BMP #1: Training. Management should provide ongoing training for all kitchen staff on the importance of following the BMPs to minimize problems with grease accumulation. Training provides reminders to staff and will result in a greater chance that the BMPs will be implemented.

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