FOG Control Program

Image FOG Control Program

Is grease a problem?

Image Is grease a problem?

In the sewage collection and treatment business the answer is an emphatic YES!  Problems range from blocked sewer lines, rancid odors and potential health hazards to pump station failure. Fats, oil and grease also hamper effective treatment at the wastewater treatment plant. Concerns regarding wastes generated by food service facilities have served as the basis for ordinances and regulations governing the discharge of grease material to the wastewater collection system. Such regulations include requirements to install and maintain preliminary waste treatment devices, commonly known as grease traps or interceptors.

 

Who generates grease?

Greasy wastewater that ends up in Manatee County’s wastewater collection system originates from a variety of locations, including residential, commercial, industrial, public and private sources.

 

What is a grease trap?

A grease trap is a device that is installed inside the building or under the sink to separate and retain grease and solid materials from the waste stream while allowing the balance of the liquid waste to discharge to the wastewater collection system by gravity. Baffles in the grease trap retain the wastewater long enough for the grease to congeal and rise to the surface. Traps have a removable lid on the top surface to facilitate inspection and cleaning.

 

What is a grease interceptor?

A grease interceptor is a device that is usually installed underground outside the building to separate and retain grease and solid materials from the waste stream while allowing the balance of the liquid waste to discharge to the wastewater collection system by gravity. The capacity of the interceptor provides adequate residence time so that the wastewater has time to cool, allowing any grease time to congeal and rise to the surface where it accumulates until the interceptor is cleaned.

 

What are Best Management Practices?

Best Management Practices (BMPs) are procedures and/or practices that a food service facility operator or anyone who cooks or prepares food can utilize to minimize the amount of grease being discharged to the sanitary sewer. The following lis of BMPs can be implemented to effectively reduce the discharge of Fats, Oil and Grease from their wastewater discharge.

 

See also Grease Traps and Interceptors Maintenance

 

 Best Management Practices

  1. Implement a training program to educate kitchen staff and other employees about how they can help ensure Best Management Practices (BMPs) are followed. People are more willing to support an effort if they understand the basis for it. Please feel free to contact Manatee County Wastewater Compliance Division to obtain assistance this effort.
  2. Post “NO GREASE” signs above sinks and on the front of dishwashers. The signs will serve as a constant reminder for the staff working in the kitchen.
  3. Always use sink basket strainers to collect food wastes.
  4. Always dry wipe pots and pans and dishware prior to dishwashing. This will reduce the amount of material going to the grease traps or Interceptors, which will require less frequent cleaning, thereby reducing maintenance costs.
  5. Capture accumulated oil during the cleaning of stoves and ventilation exhaust hoods.  Dispose of through solid waste procedures after absorbing all free liquid.
  6. Solid waste disposal of food waste will reduce the frequency and cost of grease trap or interceptor cleaning.
  7. Use water temperatures less than 140 degrees (Fahrenheit) in all the sinks.  Temperatures in excess of 140 degrees (Fahrenheit) will dissolve grease, but the grease can re-congeal or solidify in the wastewater collection system as the water cools. Reducing water temperature provides an added benefit for the food service establishment by reducing its costs for the energy used in heating the water.
  8. Eliminate the use of garbage disposals and or food grinders. These devices put large quantities of solids into the collection and treatment systems, often causing blockages that result in wastewater back-ups.
  9. Recycle waste cooking oil through an established, reputable recycling facility. The food service establishment may be paid for the waste material and will reduce the amount of garbage it must pay to have hauled away.
  10. Do not discharge caustics, acids, or solvents to the wastewater collection system. Caustics, acids and solvents can have other harmful effects on the wastewater treatment system and can be hazardous to employees working in the wastewater collection system.
  11. Do not use biological or emulsifying agents without written approval from the Director.