Because of sewer overflows, the United States Environmental Protection Agency (EPA) has mandated that EVERY community must have a policy in place to control the Fats, Oils, Grease and food Solids(FOGS) that enter the waste system. It is estimated that over 50% of all sewer overflows in the USA, are FOGS related. Uncontrolled, FOGS slowly attach to the walls of waste pipes attracting other solids to its sticky mass, and eventually constricts the pipes intended flow causing raw sewer to backup into city streets and, even worse, home basements and businesses! These overflows must be reported to the EPA, which can levy huge fines to the municipality involved.
As part of the cure, grease traps or interceptors are required in all food services. The most common type of traps are designed using a series of baffles and retention time that allows the FOG to rise to the top, and the solids to settle to the bottom. They can be a small unit inside near a sink, or a large unit outside the building, depending on the city involved, as every city has different ordinances or rules. By internationally recognized standards, a trap must be emptied completely (including bottom solids) when it has reached ¼ of its total depth with FOGS. If it isn’t, untreated waste water will escape into the drainage system and cause blockages.
Today, there are also Automatic Grease Recovery Units or AGRUs. Like Kleenex is to the Tissue Industry, arguable the most related AGRU is the Big Dipper®. Regardless of the AGRU, they still need to be serviced regularly to remove any solids or solidified FOGS and to ensure they are working correctly. There are other technologies being introduced to deal with FOGS “at source,” but they all require regular service and evaluation.
Food Grease Trappers service thousands of grease traps, and one of the most quoted statements we hear is “I don’t get it, we have no grease, what could possibly be in there?” While it is called a grease trap, there’s plenty more getting trapped. Everything that goes down the attached sink goes through the trap, and if it is working correctly, will only allow treated waste water to exit. Butter pats, cooking oils, salad dressings, cooking residuals, milk, cream are all components of FOG and need to be kept from going down the drainage system.
So why have your grease trap serviced regularly? Because it’s good for your business, good for your community and good for the environment! Food Grease Trappers will work with you to ensure that your facility has complete control of the kitchen grease according to your city’s regulations. Contact us today for a free consultation.
