WRM hits 1 Million Hours without a Lost Time Injury, demonstrating our dedication to safety and excellence.
Saving Water, Protecting the Environment
Saving Water, Protecting the Environment
For hotel operations managers, few issues threaten guest experience as quickly as a sewer or “rotten-egg” smell drifting into public spaces. The good news: most hotel odors trace back to predictable sources—the kitchen grease trap, the lift station/wet well, floor...
If you manage a busy kitchen, the right grease trap schedule prevents backups, odors, and fines. The short answer is to pump regularly. Keep the total FOG (fats, oils, grease) and solids below 25% of the trap’s liquid depth. For restaurants, this is often every 30 to...