Why grocery FOG is different
Restaurants produce grease in service rushes; groceries produce it all day, every day, from multiple departments — rotisserie drippings and fryer oil are heavy, steady contributors, and meat-department wash-down adds solids most kitchens never see. The result: interceptors that hit the parish’s one-third ceiling faster than their size suggests, in stores where nobody “owns” the trap because every department only sees its own drain.
What we set up for stores
- One accountable schedule across departments, sized to total FOG load — not to whichever manager remembers to call.
- Off-hours service — overnight or pre-open, truck clear of the loading dock’s delivery windows.
- Clean trap surrounds — the ordinance requires the area around the unit be kept clean and odor-free (Sec. 2:272(9)), and a grocery’s trap often sits near the compactor pad where inspectors already look hardest.
- Manifests centralized for the store manager’s compliance file — one folder, every department covered.
Multi-department kitchen, one flat quote
Interceptor size and store hours — we’ll build the schedule around both.
Call (225) 327-1077