Fats, Oils, and Grease
(FOG)
Policy and Procedures
City of Palm Bay, Florida
May 2013
City of Palm Bay Utilities
1105 Troutman Boulevard
Palm Bay, Florida 32905
Original 2-2013
Updated 5-2013
Table of Contents
1.
Introduction ................................................................................................................... 3
2.
Authority/Applicability ................................................................................................... 3
3.
Definitions ...................................................................................................................... 4
4.
General Requirements .................................................................................................... 6
5.
Variance ......................................................................................................................... 7
6.
Permit and Fees .............................................................................................................. 8
7.
Design Guidelines ........................................................................................................... 8
8.
Installation ..................................................................................................................... 9
9.
Maintenance Practices.................................................................................................. 11
10.
Determination of Compliance with Maintenance Requirements ................................ 12
11.
Violation/Enforcement .............................................................................................. 13
12.
Waste Disposal.......................................................................................................... 13
13.
Record keeping ......................................................................................................... 14
Appendix A.......................................................................................................................... 15
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1.
Introduction
Fats, oils, and grease (FOG) is a leading cause of sanitary sewer overflows (SSO) in
Florida. Grease is a common term for animal fats and vegetable oils. Residential and
commercial Users, who are often unaware that they are causing potential harm,
introduce FOG from their cooking processes, into their plumbing system winding up in
the City’s sanitary sewer system. Over time FOG builds up and clogs pipes and plumbing.
In the collection system, FOG leads to blockages, which can cause sewer overflows onto
streets and property, and into homes and businesses creating increased maintenance
costs and potential impacts to our environment. These overflows disrupt residential,
commercial, and industrial operations, as well as carry the potential for health risks
which can come from contact with disease-causing organisms. Raw sewage can carry
bacteria, viruses, parasitic organisms, etc. which may bring diseases from mild
gastroenteritis (diarrhea) to life threatening ailments such as cholera, dysentery, and
hepatitis.
This policy should be used in conjunction with the City’s Sewer Use Ordinance (Chapter
201)
1.1
The purpose of this policy is to:
a.
Regulate commercial, industrial and institutional establishments that have the
potential of causing operation and maintenance problems in the City's
wastewater facilities.
b.
Prevent and minimize the discharge of fats, oils, greases, sand and other
substances that are harmful or hazardous into the City’s sewerage system.
c.
Establish requirements governing the installation and use of grease, oil, sand
and other types of interceptors.
d.
Provide for inspections, monitoring and enforcement procedures to ensure
compliance with this policy.
2.
Authority/Applicability
2.1
This policy is applicable to all Users located within the legal boundaries of the City of
Palm Bay Utilities Department's service area, including all incorporated and
unincorporated areas.
2.2
Interceptors and/or separators are specifically required for food service facilities,
laundries, car washes, kennels, and facilities servicing vehicles/mechanical equipment.
However, in the judgment of the Director, if an approved interceptor or separator is
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required for other establishments, written notice shall be provided to the User to install
the interceptor or separator at no cost to the City. They also increase sanitary sewer
system maintenance costs and present potential impacts to our environment.
2.3
This policy does not apply to single family homes.
3.
Definitions
3.1
City – City of Palm Bay, Florida.
3.2
Department – City of Palm Bay Utilities Department.
3.3
Director – The City of Palm Bay Utilities Director or their designee who is charged with
the responsibility of administering the provisions of the FOG Policy to ensure
compliance by users with applicable laws, rules, regulations, resolutions, and ordinances
relative to the concentration(s) of substances found in the wastewater from
establishments connected to the City's sanitary sewer system. In the context of the FOG
Policy the responsible designee will be the Industrial Pretreatment Coordinator.
3.4
Facilities for Servicing Vehicles/Mechanical Equipment - These facilities include
establishments which perform cleaning, repair, maintenance, upgrading, recycling, or
salvage of cars, trucks, tractors, lifts, lawn mowers as well as vehicle/mechanical
equipment used for landscaping, construction, agriculture, and/or utility.
3.5
Fats, Oil, and Grease (FOG) – Material either liquid or solid composed primarily of fat,
oil, or grease from animal or vegetable sources. Examples of FOG include kitchen
cooking grease, vegetable oil, bacon grease, etc.
3.6
Food Service Establishment – Those establishments primarily engaged in activities of
preparing, serving, or otherwise making available for consumption foodstuffs and that
use one or more of the following preparation activities; cooking by frying (all methods),
baking (all methods), grilling, sautéing, rotisserie cooking, broiling (all methods), boiling,
blanching, roasting, toasting, or poaching. Also included are infrared heating, searing,
barbecuing, and any other food preparation activity that produces a hot, non-drinkable
food product in or on a receptacle that requires washing. These facilities include
restaurants, cafeterias, hotels, motels, hospitals, nursing homes, schools, grocery stores,
prisons, jails, churches, camps, caterers, manufacturing plants, or any other sewer users
as determined by the Director, who discharge applicable waste.
3.7
Grease - A material composed primarily of fatty matter from animal or vegetable
sources or from hydrocarbons of petroleum origins. The terms "oil and grease" or "oil
and grease substances" shall be deemed as grease by definition. This may include any
fats, oils, or waxes as found in butter, lard, margarine, vegetable fats and oils, meats,
the germinal area of cereals, seeds, nuts and certain fruits.
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3.8
Grease/Oil/Sand Interceptor (Interceptor) - A watertight tank located underground
and outside building structures that is designed to collect, contain or remove grease, oil,
sand, grit, solids and other similar substances from the wastewater prior to its discharge
into the public sewer. These devices can also serve to collect sellable solids, generated
by and from food preparation activities, prior to the water exiting the trap and entering
the sanitary sewer collection and treatment system.
3.9
Grease/Solids Depth – The grease/solids depth consists of the combined depth of the
grease cap at the top of the interceptor’s liquid level and the solids deposition at the
bottom of the interceptor. (Example: The grease cap at the top of the liquid measures six
inches and the solids at the bottom measures eight inches for a combined accumulation
of 14 inches. The Interceptor’s liquid level is 48 inches. The grease/solids depth is 14
divided by 48 times 100 or 29% of the liquid depth.)
3.10
Grease Trap – Indoor, “under the counter” unit designed to collect, contain, and remove
food wastes and grease from the wastewater while allowing the remaining wastewater
to be discharged to the City’s sanitary sewer system by gravity. These units shall only be
installed based on the approval of the Director through the variance process.
3.11
Industrial Pretreatment Coordinator - The person designated by the Director to
supervise the operation of the system and who is charged with certain duties and
responsibilities by Chapter 201 of the City of Palm Bay Ordinance or that person’s
authorized representative. This person is also designated by the Director to be the
responsible administrator of the FOG Policy.
3.12
Interceptor Wastes - Wastes removed from grease, oil, sand and other interceptors.
3.13
Laundry - A commercial, industrial or institutional establishment with washing machines
for cleaning clothes, bed sheets, mattress covers, towels and other similar articles.
3.14
Oil/Water Separator (Separator) – A device, designed to remove oil (e.g. petroleumbased products) from the waste stream while allowing the remaining wastewater to be
discharged to the City’s sanitary sewer system by gravity.
3.15
User - Any person, establishment, or facility that contributes, causes, or permits the
contribution of FOG, grease, sand, grit, solids, and other similar substances into the
City’s sanitary sewer system.
3.16
Variance – A written document issued by the Director that modifies and/or changes
requirements of the FOG Policy for a specific User.
3.17
Waste Hauler - A business which collects and transports interceptor waste to an
approved disposal or recycling facility. Waste haulers servicing grease interceptors must
be registered with the Florida Department of Health and permitted with the City. The
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waste hauler is subject to all parts of Chapter 201 of the City of Palm Bay Ordinance and
to any and all parts of Rule 62-625.400 and 410, F.A.C.
4.
General Requirements
4.1
In order to reduce sewer blockages, Users at Food Service Establishments that discharge
into the City’s sanitary sewer system must install an interceptor at the User’s expense.
4.2
Users that have the potential to discharge wastes containing residual petroleum based
oil and grease such as commercial laundries, car washes, and automotive related
facilities, shall have an approved oil/water separator. Automotive related facilities that
may contribute petroleum-based oil to the City’s sanitary sewer system are required to
install an EDA or DENR-approved oil/water separator.
4.3
Interceptors or separators may also be required to be installed at the User’s expense for
the proper handling of wastes containing oil and grease or sediment exceeding one
hundred (100) mg/L by weight in other commercial or industrial applications when
deemed necessary by the Director.
4.4
Multifamily dwellings; such as triplexes, quadraplexes, townhouses, condominiums,
apartment buildings, apartment complexes, or areas of intensified dwelling which are
found by the Director to be conducting oil and grease in quantities sufficient to cause
main line stoppages, lift station malfunctions, or necessitate increase maintenance on
the collection system, said User(s) shall be directed to cease discharging oil and grease
to the City’s sanitary sewer system and/or shall be required to install an interceptor.
4.5
New Users will not be allowed to initiate operations until an interceptor or oil/water
separator is approved and inspected by the Department. Existing Users must comply
within 180 days of being notified by the Department of the non-compliance.
4.6
Any User with an existing Interceptor or separator that anticipates expanding operations
must receive approval from the Director.
4.7
Approval from the Department is required prior to the installation of an interceptor or
separator. Inspections are required by the Department for materials, installation, exfiltration test and final grading. Initial inspection must be conducted with the tank above
ground. The equipment must pass final inspection by the Department before it is
connected to the sewer.
4.8
The Director reserves the right to make determinations of interceptor or oil/water
separator adequacy, need, and effectiveness based on a review of all relevant
information regarding performance, maintenance, and facility site/building review.
Information to be submitted includes, but may not be limited to, catalog cuts,
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performance data, design criteria, materials of construction, installation instructions,
maintenance records, and operation and maintenance manual. To assure adequacy and
effectiveness, the Director may require repairs, modifications, or replacement of such
equipment. The Director may also request specific information impacting potential FOG
production including menus, hours/days of operation, food preparation procedures,
clean up practices, etc.
4.9
Wastewater from toilets, urinals, shower, and similar fixtures from other than kitchen
and laundry facilities shall not discharge through an interceptor or separator.
4.10
All equipment and plumbing fixtures which may introduce fats, oil, or grease into the
City’s sanitary sewer system must be connected through the interceptor or separator.
4.11
Interceptors or separators shall be installed, operated, maintained, and repaired solely
by the User at no cost to the City.
4.12
Wastes containing residual (trace amounts) petroleum based oil and grease shall be
directed to the oil/water separator.
4.13
Liquid wastes shall be discharged to the interceptor or separator through the inlet pipe
only and in accordance with the design/operating specifications of the device.
4.14
Interceptors and separators shall be installed in a location that provides easy access at
all times for inspections, cleaning, and proper maintenance, including pumping.
Interceptors shall not be located in or near any part of a structure where food handling
is done. The Director shall approve the location of the interceptor or separator prior to
installation.
4.15
Interceptors and separators shall be sized (minimum size being seven hundred fifty
(750) gallons) on an individual case by case basis per design requirements and
manufacturer’s specifications. A control manhole or inspection box located downstream
for monitoring purposes shall be required for all interceptors and separators and
installed at the User’s sole expense, as approved by the Director.
4.16
Minimum removal efficiency for interceptors for animal fats and vegetable oils shall be
eighty (80%) percent. Minimum removal efficiency for oil/water separators for trace
petroleum based wastes shall be ninety (90%) percent.
5.
Variance
5.1
A Variance to the design and maintenance requirements contained herein may be
requested when compliance creates an undue hardship or if a grease trap is sufficient.
Hardships caused by space availability, minimal anticipated FOG production, cost, etc.,
may be grounds for a variance. The maximum time permitted for the variance is three
(3) years.
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5.2
The User must submit sufficient documentation, as required by the Director, which
explains the need to vary from design or maintenance requirements. A minimum of four
months of data should be submitted for maintenance cleaning frequency modifications
or similar requests.
5.3
After review of the documentation, the Department will notify the User in writing of
acceptance or denial of the variance request. The Department may also request further
study pursuant to or, as a condition of the Variance. Certain conditions may be imposed
by the Director for installations that receive a variance.
5.4
If a variance is granted and the User subsequently increases anticipated food service
production or, the City later determines that the discharge adversely impacts the City’s
sanitary sewer system or treatment works, the variance may be revoked.
5.5
There is no variance application fee paid to the Department upon submission of the
variance request and prior to Department review. (For example, if a variance had been
granted to allow maintenance cleaning every two months and, subsequently it can be
shown that a three-month maintenance frequency is acceptable.)
6.
Permit and Fees
Please refer to the City of Palm Bay Sewer Use Ordinance (Chapter 201) for all fees and
permitting requirements for this policy
7.
Design Guidelines
7.1
Detailed plans, showing the interceptor or separator facilities and operating procedures,
must be approved by the Department’s FOG Inspector, in consultation with the Director
prior to construction. The review and approval by the Department shall in no way
relieve the User from the responsibility of meeting effluent discharge limitations or
properly maintaining the device.
7.2
A licensed Florida Plumbing Contractor shall install all interceptors and separators in
compliance with the latest edition of the Florida State Plumbing Code and obtain a
building permit from the City prior to installation.
7.3
Design/ Construction
a.
Interceptors and separators must be designed by a Professional Engineer
licensed in Florida in accordance with the provisions of this policy, all applicable
building codes and state regulations. The following information must be
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submitted to request an approval to install the equipment:
(i) Signed and sealed calculations for sizing, plans and details from a
Professional Engineer must be submitted.
(ii) The model and capacity of the tank shall be identified on the plan.
(iii) A copy of the floor plan and plumbing plan that has been submitted to
the City's Building Department.
b.
Interceptors and separators shall be designed and constructed in accordance
with this policy, the City of Palm Bay Utilities Policies, Procedures and Standards
Manual, latest edition, and other applicable State and local regulations including
but not limited to Chapter 64E-6 Florida Administrative Code. Design and
construction shall be approved by the Department.
c.
The design of oil/water separators shall be based on peak flow and where
applicable, capable of treating and removing emulsions. Oil/water separators
shall be sized to allow efficient removal (retention) of the petroleum-based oils
and grease from the user’s discharge to the City’s sanitary sewer system.
d.
Alternative oil and grease removal devices or technologies shall be subject to
written approval by the Director and shall be based on demonstrated (proven)
removal efficiencies. Under-the-sink oil and grease interceptors are prohibited
for new facilities without a granted variance.
e.
An adequate number of inspection and monitoring points located downstream,
such as a control manhole or inspection box, shall be provided.
8.
Installation
8.1
New Facilities
On or after the effective date of the FOG Section of the City’s Sewer Use Ordinance
(Chapter 201), Users likely to discharge oil and grease, which are newly proposed or
constructed, or Users which shall expand or renovate their existing facility to include a
food service facility where such facilities did not previously exist, shall be required to
install an approved, properly operated, and maintained interceptor or separator. Sizing
calculations shall be in accordance with the formulas listed in the City of Palm Bay
Utilities Policies, Procedures and Standards Manual, latest edition. Interceptors or
separators shall be installed and approved by the Department prior to the opening or
reopening of said User’s facility.
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8.2
Existing Facilities
On or after the effective date of the FOG Section of the City’s Sewer Use Ordinance
(Chapter 201), Users with existing related facilities shall be required to install an
approved, properly operated and maintained interceptor or separator when any of the
following conditions exist:
8.3
8.4
a.
The facilities are found by the Director to be contributing oils and grease in
quantities sufficient to cause line stoppages or necessitate increased
maintenance on the collection system.
b.
The facility has changed ownership.
c.
The facility has changed operations that now require an interceptor or separator.
d.
Remodeling of the food preparation or kitchen waste plumbing facilities that are
subject to a permit that is issued by the Building department.
e.
Remodeling of an automotive related enterprise, commercial laundry or other
users that potentially may contribute wastes with petroleum based oils and
greases.
Location
a.
Interceptors and separators shaII be located underground, outside building
structures, and shall not be placed in any type of enclosure.
b.
Interceptors and separators shall be located preferably in grass area/non-traffic
area, not in parking spaces or sidewalks.
c.
Interceptors and separators shall not be located in low areas subject to flooding.
The surface surrounding the interceptor shall be sloped to drain storm water
away from the interceptors or separators.
d.
Interceptors and separators shall be located as to be easily accessible at all times
for routine inspection, cleaning and maintenance, and to pose no hazard to
public health or safety.
Food service facility plumbing/equipment to be connected to an interceptor
a.
Scullery sinks (two or three compartment)
b.
Pots and Pan sinks
c.
Floor drains in kitchen and washing areas (not including public restrooms)
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d.
Pre-wash sinks
e.
Dishwashers and other washing machines
f.
Automatic hood wash units
g.
Indoor garbage can washes
9.
Maintenance Practices
9.1
Interceptors and Separators should be cleaned as frequently as necessary to maintain
FOG concentrations below 100 mg/l in the effluent, but in no case shall cleaning
intervals exceed 30 days without a variance. Grease Traps may require more frequent
cleaning. Interceptors with a combined grease/solids depth of greater than 25% of the
liquid depth are also considered in violation.
9.2
The User shall be responsible for the proper removal and lawful disposal of the
Interceptor/Trap waste.
9.3
Maintenance
a.
Cleaning and maintenance shall be performed by the User. Cleaning shall include
the complete removal of all contents from the tank walls, baffles, cross pipes,
inlets and outlets, including floating materials, wastewater, and bottom sludge
and solids.
b.
Decanting, back flushing or discharging of removed wastes back into the
interceptor or separator from which the waste was removed or any other
interceptor or separator, for the purpose of reducing the volume to be hauled
and disposed of is prohibited.
c.
Pumping frequency of interceptors/separators shall be determined by the
Industrial Pretreatment Coordinator based on flows, quantity of oil and grease in
the discharge, volume of business, hours of operations, and seasonal variations.
In no case shall the pumping frequency exceed 90 days even with a variance.
d.
Users shall contract with a licensed grease or septic plumbing contractor,
permitted by the state of Florida, for the removal and disposal of
interceptor/separator material. All interceptors and separators must be
inspected and certified on an annual basis by a licensed grease hauler or septic
system contractor and the Industrial Pretreatment Coordinator or their designee.
e.
Additives placed into the interceptor, separator or building discharge line system
is prohibited.
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f.
Flushing the interceptor or oil/water separator with water having a temperature
in excess of 140 oF shall be strictly prohibited.
g.
Under-the-sink grease traps shall be cleaned at a minimum frequency of once
per week, or more often as necessary to prevent pass through of grease and
other food solids to the collection system.
h.
All maintenance of oil and grease management devices, including proper
disposal, shall be performed by the User at the User's sole expense.
10.
Determination of Compliance with Maintenance Requirements
10.1
The User shall be responsible for maintaining the interceptor or separator in such a
condition for efficient operation. An interceptor shall be considered out of compliance if
any of the following conditions exist:
a.
FOG concentrations are found to exceed 100 mg/l as measured by EPA Method
1664A.
b.
The grease layer on top exceeds three (3) inches and the solids layer on the
bottom exceeds eight (8) inches
c.
Removal efficiencies for interceptors as determined through sampling and
analysis indicate less than eighty (80%) percent
d.
Removal efficiencies for separators for trace petroleum based wastes as
determined through sampling and analysis indicate less than ninety (90%)
percent
e.
Maintenance cleaning has not been accomplished every 30 days, unless a
Variance is granted
f.
The grease/solids depth exceeds 25% of the liquid depth
g.
Failure to submit records
h.
Inspection hindrance
i.
Failure to maintain on-site records
j.
Failure to maintain interceptors or separators in proper working order
k.
Source of sewer blockage
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l.
m.
Source of sanitary sewer overflow
Falsification of records
10.2
Typically, Users will be evaluated based on maintenance cleaning compliance and
reported grease/solids depths. The Department may perform random inspections to
determine if grease/solids depth exceed 25% of the interceptor’s liquid depth and/or
collect samples for determination of effluent FOG concentrations.
11.
Violation/Enforcement
Please refer to the City of Palm Bay Sewer Use Ordinance (Chapter 201) for all violation
and enforcement requirements for this policy
12.
Waste Disposal
12.1
Wastes removed by haulers from interceptors and separators within the City may be
disposed of at private or public facilities permitted by the Florida Department of
Environmental Protection (DEP) or the Florida Department of Health (DOH), for treating
or recycling the wastes or a location designated by the Department for such purposes, in
accordance with the provisions of the City’s Sewer Use Ordinance (Chapter 201).
12.2
Disposal of interceptor or separator waste in any portion of the City’s sanitary sewer
system shall constitute a violation, shall be treated as a criminal offense, and shall be
prosecuted to the fullest extent of the law.
12.3
The waste hauler shall be responsible for all clean-up activities for any spill resulting
from servicing the interceptor or separator. Cleanup activities shall be performed in a
manner approved by federal, state and local agencies having jurisdiction.
12.4
The waste haulers must perform annual inspections/certifications of Grease Interceptor
or separator per City’s Sewer Use Ordinance (Chapter 201).
12.5
The waste hauler shall submit a manifest for each cleanout completed with disposal
information (Cradle to grave).
12.6
A waste hauler must not be in violation of proper disposal methods of the waste or the
permit from the City pickup will be terminated.
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13.
Record keeping
13.1
All Users that discharge into the City’s sanitary sewer system and are subject to the
requirements of this policy shall maintain written records, on site, of maintenance and
disposal activities for interceptors and separators. These shall be available for inspection
and copying during reasonable hours. Also a copy of these documents shall be
submitted to:
City of Palm Bay Utilities Department
Attn: FOG Program
1105 Troutman Blvd.
Palm Bay, Florida 32905
13.2
Maintenance and disposal records must be kept by the User for at least three (3) years
and shall be provided upon request from representatives of the City or Brevard County
Health Services. Failure to provide maintenance records upon request shall be
considered a violation.
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Appendix A
A Fact Sheet for Best Management Practices for Fats, Oils and Grease
Residual fats, oils, and grease (FOG) are by-products that food service establishments must
constantly manage Typically, FOG enter a facility's plumbing system from ware washing, floor
cleaning, and equipment sanitation. Sanitary sewer systems are neither designed nor equipped
to handle the FOG that accumulates on the interior of the municipal sewer collection system
pipes. Over 30% of sanitary sewer overflows were the result of pipe blockages from FOG
accumulation from residential, institutional and commercial sources. The best way to manage
FOG is to keep the material out of the plumbing systems. The following are suggestion for
proper FOG management
Dry Clean-Up
Practice dry cleanup. Remove food waste with "dry" methods such as scraping, wiping, or
sweeping before using “wet'' methods that use water. Wet methods typically wash the water
and waste materials into the drains where it eventually collects on the interior walls of the
drainage pipes. Do not pour grease, fats or oils from cooking down the drain and do not use the
sinks to dispose of food scraps. Likewise it is important to educate kitchen staff not to remove
drain screens as this may allow paper or plastic cups, straws, and other utensils to enter the
plumbing system during clean up. The success of dry clean up is dependent upon the behavior
of the employee and availability of the tools for removal of food waste before washing. To
practice dry clean up:
•
Use rubber scrapers to remove fats, oils and grease from cookware, utensils, chafing
dishes, and serving ware.
•
Use food grade paper to soak up oil and grease under fryer baskets.
•
Use paper towels to wipe down work areas. Cloth towels will accumulate grease that will
eventually end up in your drains from towel washing/rinsing.
Spill Prevention
Preventing spills reduces the amounts of waste on food preparation and serving areas that will
require clean up. A dry workplace is safer for employees in avoiding slips, trips, and falls. For
spill prevention:
•
Empty containers before they are full to avoid spills.
•
Use a cover to transport interceptor contents to rendering barrel.
•
Provide employees with the proper tools (ladles, ample containers, etc.) to transport
materials without spilling.
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Maintenance
Maintenance is key to avoiding FOG blockages. For whatever method or technology is used to
collect, filter and store FOG, ensure that equipment is regularly maintained. All staff should be
aware of and trained to perform correct cleaning procedures, particularly for under-sink
interceptors that are prone to break down due to improper maintenance. A daily and weekly
maintenance schedule is highly recommended.
•
Contract with a management company to professionally clean large hood filters. Small
hoods can be hand-cleaned with spray detergents and wiped down with cloths for
cleaning. Hood filters can be effectively cleaned by routinely spraying with hot water
with little or no detergents over the mop sink that should be connected to a grease
management device. After hot water rinse (separately trapped), filter panels can go into
the dishwasher, For hoods to operate properly in the removal of grease-laden vapors,
the ventilation system will also need to be balanced with sufficient make-up air.
•
Skim/filter fryer grease daily and change oil when necessary. Use a test kit provided by
your grocery distributor rather than simply a "guess” to determine when to change oil.
This extends the life of both the fryer and the oil. Build-up of carbon deposits on the
bottom of the fryer act as an insulator that forces the fryer to heat longer, thus causing
the oil to break down sooner.
•
Collect fryer oil in an oil rendering tank for disposal or transport it to a bulk oil rendering
tank instead of discharging it into a grease interceptor or waste drain.
•
Cleaning intervals depend upon the type of food establishment involved. Some facilities
require monthly or once every two months cleaning. Establishments that operate a large
number of fryers or handle a large amount of fried foods such as chicken, along with
ethnic food establishments may need at least monthly cleanings. Full-cleaning of grease
management devices (removing all liquids and solids and scraping the walls) is a
worthwhile investment. Remember, sugars, starches and other organics accumulate
from the bottom up. If sediment is allowed to accumulate in the device, it will need to be
pumped more frequently.
•
Develop a rotation system if multiple fryers are in use. Designate a single fryer for
products that are particularly high in deposits, and change that one more often.
Oil & Grease Collection/Recycling & Food Donations
FOG is a commodity that if handled properly can be treated as a valuable resource.
•
Begin thinking of oil and grease as a valuable commodity. Some rendering companies will
offer services free-of-charge and others will give a rebate on the materials collected.
•
Use 25-gallon rendering barrels with covers for onsite collection of oil and grease other
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than from fryers. Educate kitchen staff on the importance of keeping outside barrels
covered at all times. During storms, uncovered or partially covered barrels allow storm
water to enter the barrel resulting in oil running onto the ground and possibly into storm
drains, and can ''contaminate" an otherwise useful by-product.
•
Use a 3-compartment sink for ware washing. Begin with a hot pre-wash, then a scouring
sink with detergent, then a rinse sink.
•
Make sure all drain screens are installed.
•
Prior to washing and rinsing use a hot water ONLY (no detergent) pre rinse that is
separately trapped to remove non­ emulsified oils and greases from ware washing. Wash
and rinse steps should also be trapped.
•
Empty grill top scrap baskets or scrap boxes and hoods into the rendering barrel.
•
Easy does it! Instruct staff to be conservative about their use of fats, oils and grease in
food preparation and serving.
•
Ensure that edible food is not flushed down your drains. Edible food waste may be
donated to a local food bank. Inedible food waste can be collected by a local garbage
feeder who will use food discards for feeding livestock. Food donation is a win-win
situation. It helps restaurants reduce disposal costs and it puts the food in the hands of
those who can use it. Check the Directory of Markets for Recyclable Materials for a list of
food waste collectors.
Grease Traps
•
For grease traps to be effective, the units must be properly sized, constructed, and
installed in a location to provide an adequate retention time for settling and
accumulation of the FOG. If the units are too close to the FOG discharge and do not have
enough volume to allow amassing of the FOG, the emulsified oils will pass through the
unit without being captured. For information on properly locating, constructing, and
sizing grease traps, contact the City or Department representatives and examine EPA
guidance documents.
•
Ensure all grease-bearing drains discharge to the grease trap. These include mop sinks,
woks, wash sinks, prep sinks, utility sinks, pulpers, dishwashers, pre rinse sinks, can
washes, and floor drains in food preparation areas such as those near a fryer or
tilt/steam kettle. No toilet wastes should be plumbed to the grease trap.
•
If these suggested best management practices do not adequately reduce FOG levels, the
operator may consider installing a second grease trap with flow-through venting. This
system should help reduce grease effluent substantially.
Page 17 of 18
Original 2-2013
Updated 5-2013
Consumer Tip
Buyer beware! When choosing a method of managing your oil and grease, ensure that it does
what the vendor says it will do. Some technologies or "miracle cures" don't eliminate the
problem but result in grease accumulations further down the sewer line. “Out of sight” is not
“out of mind”. Check the vendor's references.
Page 18 of 18
Original 2-2013
Updated 5-2013