Sarah and Maurice Patterson own and operate MMP Environmental Solutions, a waste-management company in Connecticut. Maurice walks us through how he cleans a year’s worth of oil, grease, fat, and residual food from a Mediterranean restaurant’s grease trap. He recommends that typical commercial grease traps be cleaned every three months to prevent pipe clogs, sewer damage, and fines from the local water authority.<br />For more, visit:<br />www.instagram.com/mmpenvironmental<br />www.mmpenvironmental.com<br />www.facebook.com/mmpenviron
