Author Topic: Grease Trap Sizing - Take out business  (Read 2443 times)

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Offline nervebreaker

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Grease Trap Sizing - Take out business
« on: June 18, 2005, 08:31:15 AM »
If most business is take out and you only use disposable plates so washing is just for actual pots and pans used in pizza / pasta making, can people justify having a smaller grease trap? We have one that's 90 gals? and have told we need one like 2000 gal based on number of meals served and hours of operations. That doesn't seem right. Any help?


Offline Pete-zza

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Re: Grease Trap Sizing - Take out business
« Reply #1 on: June 18, 2005, 08:52:30 AM »
nervebreaker,

You apparently aren't the only one to have this problem. See http://www.pmq.com/cgi-bin/tt/index.cgi/read/13173.

You might find it useful to post your question at the PMQ Think Tank since that forum is used primarily by professional pizza operators, some of whom undoubtedly have had the same problem as you at some time.

Good luck.

Peter