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Best Practices  /  Fats Oils Greases

The Skinny on Fats, Oils and Greases

It should be obvious that you should NEVER pour fats, oils and greases (FOG) down the drain, but do you know what your staff should do to properly dispose of FOG? Or, how much will a new grease interceptor cost you?

How to deal with FOG

Let Frank and Beans show you how to handle FOG in your business!   

 

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Toolkit downloads

Tumbnail for fats, oils, and greases toolkit

Everything you need to know about dealing with FOG in your restaurant.

Includes technology overviews, equipment costs and tips for selecting a yellow grease hauler.

Download our FOG toolkit (PDF).

Poster for best practices for fats, oils, and greases

FOG best management practices for restaurant staff (18 x 24 inches). Download our poster (PDF).

 

Download a smaller version here (8.5 x 11 inches, PDF).
Spanish version of the fats, oils and greases best management practices poster

Importante prácticas para limpiar grasas y aceite en restaurants (cartel de impresión a 45.72 x 61 cm). Descargar aquí (PDF).

 

Una versión más pequeña (21.6 x 28 cm) está disponible aquí (PDF).

More FOG-related videos