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F.O.G. in Restaurant Operations
Food service operators are in the business of supplying the public with
wholesome, safe food under profitable conditions, and are not in the business of
wastewater treatment.
Wastewater treatment is the responsibility of municipalities and counties.
Typically, a restaurant is only responsible for maintaining the sewer line up to
the point where it is tapped in to city sewer.
The basis for so much attention to the problems associated with F.O.G. (fats,
oil & grease) is do to Federal mandate to local municipalities to reduce sewer
overflows and spills. These spills result in heavy fines for municipalities and
increase costs for the local governing authorities (L.G.A.) in maintaining the
sewer distribution system.
The number one reason for sewer overflows is grease blockages!
Why should we maintain our grease traps?
· Grease
traps not maintained on a regular basis will result in the discharge of brown
grease into waste streams. Grease mixed with cold water and sewage causes major
clogs in sewer lines.
· Grease
traps not maintained on a regular basis will result in back-ups in your
restaurant. Every restaurant has a horror story of all drains backing-up
and paying a large bill to repair or in the worst case shutting your doors for
the day.
· Grease
traps not maintained on a regular basis can result in odor problems outside
where customers park and in some cases inside the restaurant.
What are the requirements regarding grease trap size and servicing frequency?
· Each
L.G.A. (Local Governing Authority) has specific requirements. The sizing is
based on many factors with the most important factor being number of seats in
your establishment.
· The
servicing frequency varies depending on the requirements of LGA. Typically
indoor grease traps are serviced from 30-90 days. Outdoor grease traps are
serviced a minimum of 90 days and a maximum of 180 days. Check with LGA to
verify your facilities requirements.
· Each
L.G.A. (Local Governing Authority) has specific requirements. Many have
implemented new codes which require larger grease traps.
· If
a grease trap is undersized, it will not retain FOG. If no grease mat is
forming, have the trap evaluated to determine if it is properly sized, properly
installed and meets L.G.A. codes.
· If
your facility has an indoor grease trap and it is too close to a dishwasher, the
hot water simply liquefies the grease and sends it out to the sewer system.
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