Ads
related to: 500 gallon plastic grease trap 2 in for restaurant
Search results
Results from the WOW.Com Content Network
The brown grease is not recycled and goes to landfills. On average 300 to 400 pounds (140 to 180 kg) of brown grease goes to landfill annually from each restaurant. [2] Passive grease traps and passive grease interceptors must be emptied and cleaned when 25% full.
The company built a small food processing plant to the rear of the restaurant that year to produce its frozen meals. [3] In 1997, the restaurant was listed on the National Register of Historic Places. At the time, it was the only tiki restaurant in Ohio, and the only remaining supper club in Columbus. [3]
Cameron Mitchell is president and founder of Cameron Mitchell Restaurants. He gained notoriety in the restaurant industry in 2008, when two of the company's concepts: Mitchell's/Columbus Fish Market and Mitchell's/Cameron's Steakhouse—a total of 22 units—sold to Ruth's Hospitality Group for $92 million.
The station was decommissioned in 1968. From 1974 to 2002, the space was used for a restaurant and bar, also known as Engine House No. 5. In 2004, the building was converted for office use, and today is the Columbus branch of Big Red Rooster, a marketing company.
The industry which collects and renders yellow grease to make refined used cooking oil is dominated by a number of very large companies. [6] No reliable statistics exist on the number of smaller to mid-size companies who collect yellow grease and either sell or render it to produce refined used cooking oil. Estimates run to a couple of hundred.
The calendar that hangs on a kitchen wall in the old Ho Toy restaurant is still flipped to December 2022, the second-to-last of approximately 768 months the Downtown mainstay was in business.
Grease duct exhaust fan. A grease duct is a duct that vents grease-laden flammable vapors from commercial cooking equipment such as stoves, deep fryers, and woks to the outside of a building or mobile food preparation trailer. Grease ducts are part of the building's passive fire protection system.
Marzetti's became a local favorite especially among Ohio State University students, and grew to become a four star restaurant. Customers particularly enjoyed Teresa's Johnny Marzetti, a pasta dish named for her brother-in-law, as well as her homemade salad dressings. By 1955, Marzetti's upstairs kitchen of the restaurant became a full-scale ...
Ads
related to: 500 gallon plastic grease trap 2 in for restaurant