Pardos Chicken Magdalena sees that even though their staff clean up their 5 portable grease traps 3 times a day every day with chemical products, their effluents index were slightly over the law stipulations. They started cleanup every portable grease trap at the first time of the day, 7:00 am to 8:00 am, then after lunch and at the end of the day at midnight. This operation took much time for the staff but if they, not cleanup the traps, the fat accumulated produced bad odours, clog the drainage pipes and cannot accomplish the law standards. The restaurant has also a general grease trap that collects the final drained water from all five traps and had to be also sucked out by a vacuum truck every month. Pardos Chicken cares about the environment so they create a system in their sinks to minimize the flowing of solids. Their sinks have two levels of filters, one stainless plate with holes and a net in the drainage hole. However, they could not accomplish the law stipulations and were concerned about their staff health who had to use a lot of detergents and chemical products. Pardos Chicken met with EM Technology and started to apply it into their grease traps in May 2017. They apply Activated EM directly to the sink that conducts the portable grease traps at the end of the day only once every day. Since the EM application, they only clean up the traps only twice a week against three times a day every day before using EM.