Industries
Industries We Serve
The grease system is the same idea everywhere, but the constraints are not. Here is how we work with different kinds of operations.
Restaurants
High FOG output, tight service windows and a trap that cannot be allowed to back up during dinner.
Property Management
Shared interceptors, multiple food tenants and one person who ends up owning the records.
Hotels & Banquet Kitchens
Event-driven volume, several kitchens on one system, and a building that never fully closes.
Grocery, Deli & Bakery
Hot counters, rotisserie and bakery production quietly loading a unit nobody thinks of as a restaurant trap.
Food Production & Processing
High, continuous loading from production and wash-down, where a blocked outlet stops a whole line.
Schools & Institutions
Term-driven demand, fixed meal periods and facilities teams who need the paperwork on file.
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