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Better Grease Management with Endura - gb&d

Better Grease Management with Endura

Better Grease Management with Endura By Russ Klettke AddThis Sharing Buttons Share to FacebookShare to TwitterShare to LinkedInShare to Email Endura Installation In Kitchen [Photo: Courtesy of Endura Grease Management] PDF IconDownload a PDF of this story. To learn more, visit Endura Grease Management. There is a lot to disagree about in life. But there is universal consensus on at least one point: used fats, oils, and grease—or FOG—should not foul our world. No one wants these remnants of food service in our sewers or waterways, backing up into our drains, or spilling out onto the landscape. But FOG has to go somewhere. And it has post-food service uses, like upcycling into soaps, cosmetics, animal feed, or even textiles. The trick is to intercept it from the waste stream, preferably at the point of origin—restaurants, food processing facilities, prisons, and hospitals, among other locations—in a sanitary and affordable way. In excess, FOG builds up in sewer lines, restricts flow, and is capable of blockages that spill raw sewerage into homes, businesses, streets, and waterways. To be clear, there are two types of FOG: “yellow” grease from deep fryers that is saved manually, and “brown” from dishwashers and floors, that is sent down drains where it could wreak havoc. Fortunately, industries exist to combat this challenge. Liquid waste haulers, or “pumpers,” are companies that haul away FOG for recycling or to dump into sanitary landfills.

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