Don’t let grease and solids run your restaurant

We know you want to run a successful restaurant. In order to do that, you need control over the equipment and operational costs. The problem is, traditional grease interceptors do not last very long, and require you to pay someone else to clean them. Worst of all, when you are ready to expand or move to a new location, they cannot move with you, and may not even fit in your new design or kitchen.

We believe you can manage your own kitchen, and that you should be able to choose what goes in your restaurant. After working with more than 50,000 restaurants and commercial kitchens, we understand how frustrating it is to be told you need to install a grease interceptor that will cost your business thousands of dollars each year to maintain while adding extra labor, downtime, and unnecessary maintenance expenses that eat into your bottom line.

That is why we developed Big Dipper, a line of passive and automatic grease interceptors, solids strainers, and accessories designed to keep you from wasting thousands of dollars each year paying someone else to manage your grease and solids.

Here is how you can take back control: 1) Choose the right products for your commercial kitchen; 2) Install and easily manage your grease and solids waste; 3) Get a product that works for you and grow your business, so contact Big Dipper today. And in the meantime, click below to download our free guide, How to Choose a Grease Interceptor. Stop paying someone else to manage your grease and solids waste, and start taking control of your business’s growth.