d.b.i. port. d.p.h. the ordinance has been out for several months and we've done various community meetings. the ordinance has several general requirements about how to maintain grease traps. the main new requirements are making sure it's properly serviced and maintained and fully operational. that's basically the new element of this ordinance.

d.b.i. port. d.p.h. the ordinance has been out for several months and we've done various community meetings. the ordinance has several general requirements about how to maintain grease traps. the main new requirements are making sure it's properly serviced and maintained and fully operational. that's basically the new element of this ordinance. there's three types of equipment. your basic grease trap. your large interceptor, and there's probably about 20 in san francisco, because there's a size limit. they're large and underground. and then the automatic device is the one that we're looking to have more restaurants put in, because it's more efficient. it skims the grease off the top. it pulls out food parols up front. has many benefits. and this is what it looks like