With every business, there are byproducts, some of which are hazardous to both the business itself and the environment. For restaurants and other food-based industries, these byproducts aren’t toxic or even dangerous to handle, but their impact to the environment – and even more pressing, the day-to-day running of the business – are still very real. Through cooking, cleaning, and excess food disposal, FOGS (Fats, Oils, Grease, and Solids) is introduced into the wastewater. Clogging pipes, sewer overflows, damaged treatment stations, odor complaints, and environmental and ordinance fines are just the tip of the fatberg when it comes to not containing and treating FOGS at your restaurant.[Read more…]
If you’ve spent any time in Food Grease Trapper blog archives, it should come as no surprise to you when we say “you shouldn’t dump grease down the drain.” However, some people ask why, and aren’t satisfied with the short answers of “your restaurant is required to have one, it can clog your pipes, and damage your sewers water treatment plants.” For those people who want the “why” behind it, we’ve written this blog to look at the science behind horrible things happening to your building and sewer when you don’t have a grease trap installed. [Read more…]
We service thousands of grease traps, and many of our first conversations with clients when they call about their grease trap is “I don’t get it, we have no grease. What could possibly be in there?” While they are called grease traps and grease interceptors, there’s more than just grease that gets pulled into a trap. And yes, this is how the grease trap is meant to function: taking water from your sinks and drains and treating it before the wastewater hits the sewers. If you think you don’t need a grease trap or don’t need your trap serviced, you may reconsider after reading this blog.
Grease traps are an essential part of any food service business and have been around since the 1800s. The metal or concrete tank takes the wastewater and FOGS (Fat, Oils, Grease, Solids) and separates the FOGS from the water until it needs to be pumped out of the grease trap by a certified liquid waste hauler. Because of the thousands of gallons of FOGS that restaurants produce, having a functional grease trap is a necessary component of a working restaurant that protects the environment as well as the community. So what if you don’t have a grease trap? [Read more…]
Left untreated, the wastewater from a restaurant will not only damage the restaurant, but also the city’s water pipes and wastewater treatment plant. It’s one of the major reasons cities and counties have fines in place for restaurants to pre-treat their wastewater before it enters the sewers. However, this is more than just avoiding city fines: when your kitchen’s pipes clog, it can shutter your restaurant as wastewater and potentially even sewage flow back into your restaurant from the pipes. To understand the value of grease traps and interceptors, it’s important to understand how FOG (fats, oils, and grease) become an issue in the first place. [Read more…]
FOG. No, we are not yelling about low hanging clouds that make it hard to see some mornings. FOG is an acronym that stands for the Fats, Oil, and Grease. Sometimes referred to as FOGS, which amends Solids to the end of the trio, these items are produced with any successful day in the kitchen of a restaurant or home and will find their way down the pipes to take up residence in the pipes below. These can form clogs, which in turn can cause water back up and flood your kitchen. [Read more…]