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7/22/2019 Fats Oils and Grease
1/14
Fats, Oil and Grease Removal
www.WaterWorldCE.com 2011, Texas Engineering Extension Service. All Rights Reserved
Partnering with
7/22/2019 Fats Oils and Grease
2/142 www.WaterWorldCE.com 2011. Texas Engineering Extension Service. All Rights Reserved.
I. Course Description
For generations, man has been pouring all kinds of undesirables
down the drains of homes, commercial businesses, and institu-
tional facilities. With the inception of the residential garbage dis-
posal, it has become even more prevalent because, after all, once
kitchen waste is ground up, it will all go down the drain, right?
While the concept is a good one, the reality is that fat, oil and
grease collect on the walls and components of a municipal collec-
tion system (or sanitary sewer system) and wastewater treatment
plant, and that is just the fallout from residential disposal. Add
to the problem, additional disposal of fats, oil and grease from
commercial and institutional facilities and it becomes clear that
this problem can be widespread, costing communities in terms
of maintenance of collection systems and wastewater treatment
plant facilities, potential violations of federal and state disposal
regulations, and in the potential health risks to man and the en-
vironment. This course looks at the reality of the disposal of fats,
oil and grease and the impact on municipal systems, as well as
methods to remove these prior to entry into those systems.
II. What is F. O. G.?
The acronym F. O. G. stands for fats, oil and grease. This
is a term used in the water and wastewater industries for
the combination that is poured down sinks and drains and
accumulates in the sanitary sewer system. For the most
part, fats, oil and grease are a byproduct of cooked foods.
While it is logical to believe that only fried foods are thesource of problems associated with the presence of fats, oil
and grease in the sanitary sewer system and wastewater
treatment plant components, all types of foods and food
preparation processes may contain fats, oil and grease. F.
O. G. includes the following:
Cooking oil
Shortening/lard, butter, and margarine
Fats from meat
Dairy products (milk, cream and cream sauces, ice
cream, cheese, yogurt)
Mayonnaise, gravy, and salad dressings
When residential homeowners, institutional facilities,
and commercial businesses prepare foods, fats, oil and
grease attach to the sides of pans, utensils and work surfac-
es. In the process of cleanup, they are scrubbed and rinsed
from the pots, pans, and utensils, down the sink drains and
into the collection system. While more water than grease
may be poured down, ANY amount of F. O. G. that enters
the collection system eventually causes problems, not only
in the sanitary sewer system, but it may reach the waste-
water treatment facility and impair wastewater treatment
processes.
It may seem unbelievable to the average citizen that the
sewer systems are not designed to handle what they deem
to be insignificant amounts of fats, oil and grease when
they handle much larger, disgusting amounts of residential
matter from each home. Sanitary sewer systems are not
designed to capture or eradicate the fats, oil and grease that
enter them.Grease is a triglyceride. It is made up of three carbon
atoms. These three fatty acids connect to a glycerol mol-
ecule (Figure 1). All of the compounds are hydrophobic
Fats, Oil and Grease Removal
Terminal ObjectiveUpon successful completion of this course, the operator will be able to describe the impact of fats, oil andgrease on a municipal collection system and wastewater treatment plant and methods to improve their removalfrom those systems.
Enabling Objectives1. Describe the term F.O.G.
2. Identify contributors of fats, oil and grease to a
municipal sanitary sewer system.
3. Discuss the impact of fats, oil and grease disposalon municipal systems.
4. Identify the equipment used to prevent fats, oil andgrease from entering the sanitary sewer system.
5. Discuss best management practices for handlingfats, oil, and grease
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(water-fearing). That is why F. O. G. floats on primary and,
sometimes, secondary treatment equipment.
Figure 1: Plate-type mechanical aerator.
The grease floats on top of the water and, therefore, col-
lects on top of the collection lines. It attaches to the walls of
piping systems and accumulates in areas where the piping
system turns. Sooner or later, so much can accumulate that
it causes chokes in the collection system. The F. O. G.
deposits in these areas narrow the path for disposed water
to travel and can eventually stop the flow completely. The
accumulation of F. O. G. can cause a backup in the collec-
tion lines, which in turn can cause a sewer spil l or overflow.
III. Fats, Oil and Grease Contributors
F. O. G. enters the sanitary sewer system from numerous sources.
Each contributor adds an amount in proportion to their use of fats,
oil and grease, size of their contribution, and prevention practices
in place to keep those materials from being washed down the drain.
Residential Contributors
It is common knowledge that homeowners contribute grease to the
municipal collection system through the disposal of grease down
residential sinks and garbage disposals. In daily life, families pre-
pare and cook meals, with clean-up to follow. In the process, bits
of food and remnants of meal preparation are washed down the
kitchen drain. It is not uncommon for many undesirables to be
poured down the drain or flushed down the toilet as a means of
disposal. Residents flush unwanted pill, potions, solvents, paints,
and other chemicals down residential drains. Some believe that ifthose items are flushed down the drain, what can a little grease or
oil harm? In actuality, none of the aforementioned should enter
the sanitary sewer system or storm sewers.
The garbage disposal has become a standard in most
modern American kitchen sinks. As homeowners and fam-
ily members rinse dishes and dispose of food fragments,
the materials pass from the residence and travel through
the collection system and eventually end up in the water
treatment facilities. Prior to the invention of the garbage
disposal, food and other waste was disposed of in kitchen
trash cans, and eventually ended up in sanitary landfills,rather than in the sanitary sewer system. If anything, the
garbage disposal may have increased the likelihood that
fats, oil, grease, and other undesirables will enter municipal
water and wastewater treatment systems.
A simple garbage disposal does not stop the entry of
fats, oil and grease to the collection system. The grinding
process of the garbage disposal simply makes the pieces of
fat or grease smaller. These pieces may pass through the
residential piping systems just fine, but they eventually con-
tribute to an accumulation or clog elsewhere in the collec-
tion system. Adding detergent to break up the grease onlyhelps to transport the grease further down the collection
system lines. The smaller pieces eventually attach to the
pipe walls and structure anyway.
Some may be convinced that running hot water down
the drain while discarding fats, oil or grease effectively
transports the typically hardened matter through the
piping system. It may transport the material out of the
residential pipes. But, how far will hot water actually travel
in a piping system that is miles long? Will it simply move
the fats, oil and grease out of the residential piping system?
Will it move the same through the piping system down the
street? Will the hot water last long enough to push the fats,
oil and grease to the water treatment facility? Not likely.
Once the water cools, the once-liquefied fats, oil and grease
begin to congeal and attach to the inside walls of pipes
and other structures within the residential or commercial
piping system, collection system, or wastewater treatment
piping systems (Figure 2).
Figure 2: Residential disposal of fats, oil and grease.
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Multiply the impact that an individual residence make
to the incidence of fats, oil and grease in the collection
system by the number of residents in a community. Then
magnify this amount exponentially when the residents of
apartment complexes, multi-family dwellings, condomini-
ums, and townhomes are included in the residential con-
tributors category. While the individual homeowner may
be more concerned with harming his/her own dwelling orhaving to pay out of his/her own budget for repairs caused
by fats, oil and grease, the residents of multi-family com-
plexes often rent their residences and may not be concerned
with the condition of the piping systems or costs associated
with repairs to the complex that are caused by deposits of
fats, oil and grease.
While it is not typically poured down a kitchen drain,
motor oil that is improperly disposed can also end up in
the sanitary sewer system. This oil is disposed daily by
residential homeowners and commercial businesses. Both
individual residential contributors and residents of multi-family complexes change the oil in their vehicles, recre-
ational vehicles, lawnmowers, and other small engines.
The used oil that is collected is often poured down drains,
into the yard, into the storm sewer or into a trash can.
Improperly discarded motor oil can seep into groundwater
and surface water runoff and end up in streams, lakes, and
rivers. If it is poured down a drain or into a storm sewer, it
ends up in the sanitary sewer system and wastewater treat-
ment plant. It is harmful to people, pets, plants, and pipes.
If the end goal of a wastewater treatment system is to
return water to consumers or recharge local streams, why
should humans dump anything harmful down a house
drain or storm drain? Many believe that education is the
key to preventing this kind of disposal.
Commercial Contributors
In addition to residential contributors of fats, oil and grease, there
are a large number of commercial contributors. Restaurants and
fast food establishments are significant contributors (Figure 3).
Figure 3: Commercial disposal of fats, oil and grease
There are other entities that produce grease that may
not be as well known. Some of these include the following:
Doughnut shops
Supermarkets
Truck stops
Shopping malls
Butchers markets
Meat packaging plants
Flea markets
Caterers
Banquet facilities
Car washes
Amusement and theme parks
Retirement homes
Mobile home and RV parks
Day care centers
Stadiums and professional sports arenas
Vehicle maintenance shops and garages
This list is in no way complete. The list of contributors
of grease to the collection system is lengthy.
At the same time, each of these contributes different
amounts of fats, oil and grease to the system, depending
on the size of the operation and its operational guidelines
concerning the disposal of grease. Many in this particular
list may have no established guidelines for the disposal of
fats, oil or grease to prevent their disposal to the sanitary
sewer system.
Institutional Contributors
In addition to residential and commercial contributors, there are
institutions that contribute fats, oil and grease to the sanitary
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sewer system. These may include some of the following:
Public and private schools and colleges
Churches
Nursing homes
Hospitals and medical centers
Airports
Prisons
While industrial contributors can impact municipalsystems and the environment, the focus of this course is
on the impact of residential, commercial and institutional
contributions of fats, oil and grease to municipal systems.
IV. Impact on Municipal Systems
Physical Impact
What happens when a sewer pipe is blocked with fats, oil and
grease? A number of undesirable situations can occur when a pipe
becomes clogged or blocked. These may include one or more of
the following: The sewer system backs up into a residence or
residences.
Sewer overows can occur through manholes at the
street level.
The smelly mess has to be cleaned up, which is
unpleasant and costly.
It is possible to come in contact with disease-causing
matter.
There may be increases in sewer bills due to increased
incidence of repair to the sanitary sewer system due to
deposits of fats, oil and grease.
Spills and overows can lead to environmental con-
tamination and fines.
If a pipe backs up into a residence or a residential clean-
out, it makes a mess that the homeowner must clean up. It
is up to the homeowner to locate the blockage, have repairs
made, and clean up or replace the damaged surroundings,
whether indoors or outdoors.
For multi-family dwellings, several residences may ex-
perience the effects of a backup. While the blockage may be
the result of one family pouring F. O. G. repeatedly down a
kitchen sink, it can affect an entire section or building. The
cost of location, repair and clean-up falls upon the complex
owner and the residents affected.
A sewer overflow can occur at a manhole in the cen-
ter of a busy city street. The city must send out a team of
professionals to assess the situation, locate the problem,
make the repairs, and clean up the mess. Most municipal
budgets are stretched thin already. The process of locating
the problem within the collection system and cleaning out
the accumulation can be very costly. Often, the city has nochoice but to pass this expense to the residents in the form
of an increased sewer use fee.
Some F. O. G. will travel all the way to the wastewater
treatment plant and cause problems with system pipes,
clogging pump volutes, and adding unwanted floating
material to primary and secondary treatment tanks. This
grease or scum can coat and kill the bacteria needed for the
treatment processes.
Most large wastewater treatment plants do not have a
problem with the grease added to their wastewater. Theamount of flow coming in the wastewater treatment plant
will dilute and carry the grease through the preliminary
treatment units and to the primary units. In the process, the
grease will float because it is lighter than water. The grease
is skimmed off the primary clarifiers and, sometimes, the
second or final clarifier.
In the chlorine contact chamber (CCB), F. O. G. can
settle to the bottom if it clings to inorganic solids before it
gets there. The bottom of the CCB can then be cleaned, and
the F. O. G. and inorganic matter can be properly disposed.
Some of the grease however, will go over the efuent weirsand be carried into the wastewater treatment plant effluent
and to the creek, stream, lake or reservoir.
Costs of Maintenance and Repair
Backups and overflows are costly, no doubt. The first, and usu-
ally the highest, price is paid by the public utility system. The city
typically has a collection crew that rods the collection lines and
cleans up the mess caused by a backup in the collection system.
Overows can occur at a manhole (MH) that is located
at the lowest point in the area near the blockage. Once the
overflow occurs, that area becomes contaminated with
grease and small amounts of organic and inorganic solids.
The city invests time and money to clean the area due to
the public health hazards caused by the backup in the line.
The grease and solids have to be raked up. When the
area is free of the greasy mess, it should be cleaned with a
disinfectant such as 5.25% bleach or calcium hypochlorite
(HTH). If the area is not disinfected, imagine children and
domestic animals being exposed to this health risk! The
citys concern does not just involve the risk to public health.
It must take into consideration any monetary wastewater
fines or surcharges imposed by state and federal regulatory
agencies as a result of an accidental overflow or spill.
Health Hazards
Sewage spills and overows pose a health risk for all who may
be exposed to the mess. Humans and domestic animals are at
risk if the exposure is in an area that they may frequent. A pet
might roam and pick up potential contaminants on their paws or
faces and carry it back to their yards and homes. Overflows and
discharges into local streams, lakes and rivers can affect humans,
domestic animals and aquatic life.A municipal sewer use ordinance establishes certain
uniform, minimum standards for controlling the amount of
matter pushed into the sanitary sewer system and to protect
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and preserve the public health, safety and general welfare
of a community. The ordinance may include the following:
Requirements for the regulation of pumping out grease traps
Procedures for cleaning and servicing septic tanks, grease
traps, car washes, interstate restroom facilities, grease inter-
ceptors, and package wastewater treatment plants
For health reasons and as a means of cost control, a citymay focus on the instances of frequently clogged lines. This
should be monitored because it is a potential health hazard,
but it can also identify establishments that may not be in
compliance with city ordinances related to the proper dis-
posal of wastes. Any time emulsified grease is passed into
the collection system from an establishment, grease is going
to relocate in the system. Because of
F. O. G. buildup, the wastewater treatment facility may
have trouble meeting required effluent levels.
The Environmental Protection Agency (EPA) intends to
keep waters of the United States shable and swimmable.Discharges that do not meet the appropriate standards ac-
cording to state and federal guidelines are punishable. If
water from the commercial business exits the effluent line
and is not in compliance with the municipal wastewater
ordinance, it may cause non-compliance with the citys
wastewater permit for discharge to a stream, lake or reser-
voir. Fines can be posed by the Environmental Protection
Agency (EPA) and state environmental agency for this Total
Suspended Solid (TSS) output to the environment.
Biochemical Oxygen Demand (BOD) is the amount of
oxygen needed for the stabilization of the water (organics)
by the wastewater plant bacteria. BOD may be regulated by
the state in a wastewater treatment facility, although the city
typically sets the standard for BOD. The efuent is released
to the source, and any grease that gets out to the stream,
lake, creek or reservoir can be unsightly to the public, could
cause stream breakdown, and produce odors and vector
insect problems (such as flies, etc.).
V. Equipment Used to Limit Disposal of Fats, Oil andGrease
Prior to construction of a commercial business that will contribute
fats, oil and grease to the sanitary sewer system, ordinances should
be established that require the installation of pretreatment equip-
ment, such as grease interceptors and/or grease traps, to capture
and contain used F. O. G. The installation of a grease interceptor
or a grease trap is usually a function of the size of the establishment
and the type of food processes used. Grease traps are generally
used as point source control and are used in smaller establishments
that do not produce high volume foods. Generally, fast food res-
taurants, hotels, factories, and school cafeterias require a grease
interceptor. Local plumbing codes typically outline the parametersfor the installation of grease interceptors such as the type and size
of equipment necessary for the size of the establishment. Some
communities regulate placement of oil and grease separators on
the interior of the business, while others mandate the use of exte-
rior oil and grease separators.
Mechanical Grease Separator
A mechanical grease separator is a device that performs oil skim-
ming. The purpose of a mechanical oil skimmer is to remove free-
floating grease and oil. They can be installed in the same area that
a grease interceptor is placed; usually in the kitchen area. It shouldbe noted that this device does not remove emulsified grease and
oil. These separators are usually stationary and non-active. Cool
water is run into the separator first, and then oil is poured into the
separator. The device is turned on and the oil and emulsified grease
flow through the mechanical separator and flow down line to a
collection tank. The water from this process enters the municipal
collection system and moves on to the wastewater treatment plant
for treatment.
Grease Trap
A grease trap is installed under a sink where disposed water flowsfrom the sink drain into the grease trap. Inside the trap, the water
moves through baffles that separate the fats, oil, and grease from
the wastewater
(Figure 4). The grease rises to the surface, where it can be
removed. There are many different designs of grease traps.
Many grease traps are electro-mechanical, with the grease
being removed automatically.
Inlet
Air Intake Vent
Flow Regulatory Device
Removable Baffles
Lock and Lift Ring
Fog Accumulation
Solids Accumulation
Cleanout
Outlet
Sample Point
Air Relief
Figure 4: Grease trap
In order to decide which is best for an establishment,
there are many factors to consider. The size of the area to
be served and the type of food being served are important
considerations for food establishments. Another consider-
ation is the water consumption of the business. The grease
trap must be able to handle the volume of water that flows
through the establishment.
In making a pre-construction decision, it might be wise
to survey similar businesses in the area to see what types
of traps are in use and how effectively they function for the
purpose intended. City ordinances may mandate the size of
grease trap that is required for a particular purpose. It isimportant to plan where the sampling or clean-out port is
to be located. This should be located before and after the
grease trap on the drain line.
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It is important to research potential grease trap disposal
problems. Problems can occur at the sanitary T on the ef-
fluent side. It is important that the line goes down 24 inches
off the bottom of the grease trap. If the line goes down too
far and solids are allowed to accumulate, a blockage can
occur in the effluent line, causing an overflow at the effluent
T. Any accumulated grease could overflow into the effluent
line. One manhole access lid is necessary for this particulargrease trap. It is located between the influent and effluent
sides of the grease trap(s).
There are grease traps with two manhole lids (Figure
5). One manhole opens over the grease area and provides
access for pumping out the grease and solids. The second
manhole access opens to allow for visual inspection of the
effluent water area to ensure that the effluent water flow can
exit to the collection lines.1200 Gallon Grease Trap
Cleanout
Manhole Lids
Cleanout
Water Flow
Water Flow
Water Flow
Influent Line
Grease Accumulation
Solids Accumulation
Baffle
Clean Water
Open
Effluent Line
Figure 5: Grease trap with two manhole accesses
Grease Interceptor
A grease interceptor is designed to separate fats, oil, and grease
from wastewater. As wastewater travels from the sink to the inter-
ceptor, it passes through a vented flow control device that prevents
siphonage and back pressure. It then travels over a series of baffles
inside the interceptor that separates the fats, oil and grease depos-
its from the rest of the wastewater (Figure 6). As the wastewater
cools, those deposits float and accumulate at the top of the 1,000
to 1,500 gallon interceptor. The remainder of the wastewater
moves through the interceptor into a discharge pipe and continues
to the sanitary sewer system. The accumulated material must be
removed from the top and bottom of the interceptor.
Inlet
Air Intake Vent
Flow Regulatory Device
1-10' Typ.
Interceptor Cover
Solids Accumulation
Outlet
FOG AccumulationFOGAccumulation
Sample Point
10'
Figure 6: Grease interceptor
In many communities, it is not uncommon for inspec-
tors to verify that interceptors are the correct size, were
installed properly, are being maintained adequately, and
are operating efficiently. There are usually fines associated
with non-compliance. Municipal ordinances often provide
specific guidelines for the minimum and maximum size
limits for grease interceptors, as well as how often they
must be pumped out, maintained, and inspected. It is bestthat building plans for new commercial businesses include
the appropriate installation of grease interceptor(s).
Recycling (De-Watering) Pump Trucks
Recycling pump trucks are useful to remove grease from any con-
tainers or for establishments that want to recycle grease and oil.
These trucks may be owned by the commercial business or hired
to remove grease from establishment. Recycling pump trucks
may not be workable for grease trap separation and collection of
grease and oil. The idea for restaurants and fast food establish-
ments is to remove the layer of grease (cap) at the facility, leavingthe collected solids behind to break down and provide stabiliza-
tion in the tank. Most of the skim grease traps are not allowed to
be pumped out with a recycling pump.
VI. Best Management Practices for Handling Fats, Oiland Grease
What can be done with fats, oils and grease?
Collect (strainers/interceptors/grease traps) and dispose in
the trash
Recycle
There are a number of grass roots programs across the
country aimed at educating the public on the hazards of
disposing fats, oil and grease into the domestic wastewater
systems. While it is possible for local and state government
to exert some control over commercial businesses that dump
excess fats, oil and grease down the drain, it is nearly impos-
sible to control what is disposed in every residence. Cities
can impose ordinances concerning the installation of grease
traps or interceptors in new commercial construction. They
can create ordinances requiring commercial businesses to
empty those traps on a set schedule or face monetary pen-
alty. Rather than impose such on residential homeowners,
communities across the country are choosing to implement
public education campaigns that encourage disposal of fats,
oil and grease safely, without adverse impact on the munici-
pal wastewater systems or the environment.
Excesses within the system can lead to sanitary sewer
overflows, which can lead to code violations, environmen-
tal violations, and pose health hazards to the public. In
order to prevent these smelly, costly occurrences, there are
some widely regarded best management practices for theproper handling and disposal of fats, oil and grease.
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Controls for Wastewater Treatment
Municipal collection crews are always looking for ways to control
grease. A common method of control is the use of a surfactant
product that helps to relocate the grease down the collection line.
However, this method does not eliminate the grease. The grease
can still build up in long collection lines or collection lines that
have 45 or 90 angles.
There are several methods used by wastewater collec-tion crews and wastewater plant operators for separating
grease as a means of control. These are skimming off
the primary treatment units, aeration, pre-chlorination,
and primary digesters. In the collection system, methods
of removal can include mechanical (rodding machines),
hydraulic (jet machines), and chemical processes. In the
wastewater treatment plant, grease is removed mechani-
cally on bar screens and primary clarifiers.
F. O. G. affects the pH of the wastewater. The pH in
a wastewater permit indicates a certain acceptable range
for pH values, usually between 69 units in most waste-water treatment plants. If the wastewater flows down the
wastewater line at 25 feet/second, the grease and inorganic
material will stay in suspension. The size of the collection
line makes a difference in how fast the lines flow. The flow
of the wastewater is important part of the grease control
in the pipe. If the grease in the collection system is flowing
slowly, more grease will collect on the walls of the pipe as
the slow movement of the water cools and grease solidifies
and collects on pipe walls. The slower the water, the more
time that grease is able to collect on the pipe walls.
Water temperature is important in controlling the
impact of F. O. G. The average flow of wastewater in the
collection system on its way to the source is 7276F. A
temperature range near 72F is considered normal for
wastewater. Warmer water can come from residential
sources (showers, dishwashers, washing machines, or
other) and commercial sources (grease garbage grinders,
laundromats, power plants, or other).
When the water must turn 45 and 90 angles in the
pipes, the flow of water slows down where there is no dis-
solved oxygen (DO) being added or not added fast enough
to keep grease in suspension until it gets to the next lift sta-
tion or reaches the wastewater plant for removal. Costs are
incurred if and when maintenance crews must go in and
mechanically clean the lines to keep the water flowing to
its destination.
It is important to track and monitor the point originator
or the grease trap waste, transporter and disposal location.
New facilities that are limited by space or other factors and
cannot install a grease trap (as specified) could be required
to install and maintain internal grease interceptors of
twenty gallons in size. If a facility does not meet dischargecompliance levels, the facility may be subject to discharge
fines based on effluent parameters.
In controlling grease, the monitoring rules should be
outlined by the pretreatment program to maintain effluent
discharge limits. An example of these limits could be as
follows:
BOD less than 300 mg/L
TSS less than 300 mg/L; grease and oil less than
75 mg/L
pH less than 9 or greater than 6 Grease trap efuent water temperature in excess
of 111F
All surcharges could be added to a food establishments
monthly water bill. This may be written in the pretreatment
ordinance.
Commercial Business Best Management Practices
Most communities rely on regulation of commercial businesses to
curtail the disposal of excess fats, oil and grease. Generally, there
are a number of suggested best management practices for com-
mercial businesses to control the disposal of fats, oil and grease.Some could be written into municipal ordinances, some relate
to proper construction of the facility to handle proper disposal,
some relate to the proper use of preventive equipment, and others
are general guidelines for proper disposal of fats, oil and grease.
Some that could be written into municipal ordinances
include the following:
Discharges from commercial businesses must comply with
local, state, and federal guidelines.
Applicable commercial businesses must have installed and
fully functioning grease interceptors and/or grease traps.
The design and installation of such devices must comply with
building codes for the applicable state.
Grease interceptors and grease traps must be properly in-
stalled to drain directly from the device according to design.
Disposals, if installed, should pipe through the grease re-
moval device or trap.
Consider the installation of a three sink system: wash, rinse,
and sanitizing basins to utilize water that is 140F or less.
(Commercial dishwashing equipment uses 160F minimum
temperature, which dissolves grease and allows it to pass into
the sanitary sewer system.)
Hot water, greater than 140F, should not be allowed down
drains connected to grease traps or interceptors as the hot
water allows the fat or grease to liquefy and pass through the
system into the collection system.
Some best management practices that could be either
written into municipal ordinances or adopted by commer-
cial businesses that relate to preventive equipment include
the following:
Grease traps and interceptors should be cleaned routinely.
Establish cleaning protocols for the grease interceptor basedupon the type of establishment, interceptor size, and flow vol-
ume of discharge for the establishment. It is common practice
to clean grease interceptors every 60 to 90 days.
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Manual grease traps should be cleaned every week unless
historical maintenance logs indicate sufficient performance
for a longer period of time.
Electro-mechanical grease traps should have the following
performed daily: empty oil containers, clean solids strainer.
Wiper blades should be cleaned weekly.
Commercial grease traps and interceptors must be emptied,
and the equipment maintained on a regularly scheduled basisas determined by the commercial business.
Removal of grease and solids from interceptors or traps must
occur when the amount of fats, oil and grease reach a certain
percentage of functional volume of the device.
Mandatory removal of all fats, oil and grease from all inter-
ceptors and traps on a semi-annual or annual basis as man-
dated by local authority.
Mandatory inspection of the interceptor and/or grease trap
on a semi-annual or annual basis, or when the devices are
emptied as mandated by local authority.
Establish protocol for the use of interceptor additives, if use isallowed.
Appropriately schedule and record visits from commercial
haulers for interceptor/trap contents.
Determine improvements to practices based on annual statis-
tics of grease removal for the commercial business.
Perform routine maintenance of food preparation equipment
to prevent breakdown and subsequent disposal of fats, oil and
grease into the facility sinks and drains.
Consider the disposal of food waste into containers for recy-
clers to pick up for animal consumption.
Maintain records for installation, cleaning, emptying, inspec-
tions, and maintenance of all grease interceptors and grease
traps. Pretreatment programs may require routine mainte-
nance logs for grease interceptors.
Perhaps one of the best management practices for a
commercial food establishment to prevent disposal of ex-
cess fats, oil and grease to the collection system is the main-
tenance of equipment that is used to prepare food. If proper
maintenance is performed and recorded, breakdowns are
less frequent. That means equipment functions as intended,
and the facility should perform as designed. Grease inter-
ceptors and traps that malfunction or do not function at all
cannot fulfill their purpose for the facility.
Equipment Maintenance
The following are some suggestions for routine maintenance of
food service equipment:
Exhaust hoods
Routinely inspect and clean small and large exhaust hoods
so they perform efciently and effectively. Small hoods maybe wiped down with spray detergent and a soft cloth. Large
exhaust hoods can be cleaned by professional service compa-
nies.
Frequently spray lters with hot water over a mop sink so that
any greasy residue drains through the grease trap. Oil and
grease can also escape through the ventilation system filters
and coat the roof of the establishment.
Once rinsed, place in a commercial dishwasher for nal
cleaning.
Keep the ventilation systems functioning properly, with an
adequate balance of air intake.
Commercial Fryers
Skim the oil for food particles on a daily basis.
Keep surfaces wiped clean with absorbent paper products.
Routinely test oil for life span and change as indicated by the
test.
Check the bottom of the fryer for carbon buildup and clean to
lengthen the life of the oil and the equipment.
For facilities with multiple fryers, alternate the use of fryers
that process heavy foods (those that produce a large amount
of deposits) with those that do not and/or change out the oilfor the fryer that has heavy deposits more often.
Collect used oil in covered, oil-rendering tanks for transport.
Facility Maintenance
Perform routine cleaning of the entire facility to eliminate the ac-
cumulation of fats, oil and grease on surfaces other than kitchen
surfaces. Other maintenance may include the following:
Grease Trap Maintenance (electro-magnetic or automatic
grease interceptor [or AGI])
Remove contents of solids strainer and outside grease
cup.
Clean wiper blades and grease outlet.
Remove solids from entire trap and clean.
Change wiper blades as necessary to maintain efciency.
Reset auto timer.
Grease Trap Maintenance (passive system)
Remove the accumulated grease and place into a con-
tainer for recycling.
If possible, remove the bafes.
Scrape any remaining greasy residue from the trap walls,
lid, and baffles.
Return the bafes to their position.
Make note of the date, volume of grease removed, and
other maintenance details in a maintenance log.
Grease Interceptor Maintenance
These devices should be maintained by a professional
grease hauler or recycler, however, it is a paid service. It
may be in the best interests of the commercial owner/man-
ager to understand what should be done to maintain the
interceptor so that the service received warrants the cost
of service. Pump the grease content from the grease interceptor.
Remove any excess residue from the walls, lid and bafes
of the interceptor.
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Close the lid and wipe the surface clean.
Make note of the date, volume of grease removed, and
other maintenance details in a maintenance log.
BMPs for Employees
In addition to the proper installation and use of devices to control
the amount of fats, oil and grease that enter the collection system,
there should be some best management practices established forthe employees of commercial businesses to eliminate unnecessary
disposal of fats, oil and grease. Some of those best management
practices might include the following:
Establish and post guidelines for proper disposal of fats, oil
and grease for personnel of commercial businesses. Speci-
cally target the following employee practices as part of those
guidelines:
Do not pour any fats, oil or grease from cooking down a
sink or drain.
Wipe fats, oil and grease from pots, pans, utensils and
surfaces with scrapers, paper towels, or other absorbentmaterial and discard in a trash receptacle.
Use water at a temperature of 140F or less in all sinks.
Discard any yellow grease in a container to be rendered
and recycled.
Use absorbent paper products to catch grease beneath
fryer baskets.
Perform initial cleanup of all surface areas with absor-
bent paper products. Cloth materials will collect fats, oil
and grease and can be washed down the sink or drain.
Consider the reduction in use of garbage disposals.
Eliminate the disposal of food particles down sink drains
or other facility drains.
Frequently clean/wipe down exhaust hoods.
Maintain the use and cleanliness of drain screens.
Use a cover when moving the contents of a container with
fats, oil or grease to eliminate spills.
Maintain a spill kit.
Recycle fats, oils and grease whenever possible.
Keep outdoor grease containers and holding tanks tightly
covered and secured.
Never pour fats, oil or grease into a storm sewer.
If grease containers must be near a storm sewer, place absor-
bent pads in the sewer to capture any spill before it enters the
sewer.
Use appropriate absorbing materials for outdoor spills (sug-
gest an alternative to cat litter), remove them upon absorp-
tion, and dispose in a trash receptacle. Cat litter and saw dust,
if left out, can be washed into gutters and storm drains.
Wash mats, trash cans, and grills indoors so that wastewater
and cleaning detergent flow through a grease interceptor or
trap and not into gutters or storm drains.
Residential BMPs
It is up to each community to determine how to effectively regu-
late the disposal of fats, oil and grease into their sanitary sewer
systems. While designing guidelines for commercial businesses, it
is also important to consider the impact of a residential awareness
or education program regarding proper disposal of fats, oil and
grease. Both are contributors to the sanitary sewer system. Hav-
ing guidelines for one without some type of recommendations for
the other would be ineffective if the goal is to limit the amount of
fats, oil and grease entering the community sewer system.
A training program to educate the public on properdisposal of F. O. G. that begins with residential practices is
worth its weight in gold. These educational programs can
benefit the wastewater collection system, wastewater lift
station, wastewater treatment plant, and the community.
The public should be made aware of all collection and recy-
cling efforts available locally and the cost, if any, for these
services.
The public needs to understand the nature of the grease
and how it affects the integrity of their plumbing. They
should also understand the affects that F. O. G. has on city
piping and structures and the cost that can be passed on tothem as a result of costly repairs. The public should know
how the overflows can affect the environment, stream,
lakes, rivers, and reservoirs. They should understand the
state and federal regulations that target discharges to local
water systems and how spills and overflows can be costly
for the community. An effective public education program
must include suggestions for proper disposal of all fats, oil
and grease and any community programs that could make
that disposal easy for them.
Emphasize that proper disposal of F. O. G. helps to
eliminate foul drain odors in their homes. Also, disposing
of fats, oil and grease in a trashcan helps prevent blockages
in residential drains and keeps the homeowner from having
to call a plumber to unblock costly grease backups.
The public should be discouraged from putting kitchen
any form of F. O. G. down the garbage disposal system,
especially with hot water. It is always best to wipe out pots
and pans before hand-washing or placing in a dishwasher.
Plates and utensils should be thoroughly rinsed before be-
ing placed in the dishwasher. Home kitchens should keep
all sink strainers and floor drain covers in place.
A number of communities across the country have es-
tablished fats, oil and grease programs aimed at educating
all members of the communityresidential, institutional,
and commercial contributors to the sanitary sewer sys-
temon the acceptable disposal practices established in
their communities. The web is a wonderful resource for
those who wish to research such programs. Search fats, oil
and grease programs to discover a wealth of information
on the internet.
Many communities offer recycling centers for motor oil.
Used motor oil never belongs in community drains of anykind. Instead, educate residents on the ease and benefits
of recycling. It is as simple as collecting used motor oil in
a sturdy plastic container (milk jugs work perfectly) and
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transporting it to a local recycling center or service station
for disposal. The center usually has a log where residents
can indicate the date the oil was recycled and how much
was added to the receptacle. It is simple, usually free, and
beneficial to the environment.
VII. Summary
Fats, oil, and grease wreak havoc on municipal collection systemsand wastewater treatment plans. They hinder and clog piping
systems intended to effectively treat wastewater. The first step to
remedy this problem is public education. If humans can learn to
limit the disposal of these wastes into the wastewater system, it will
greatly benefit municipalities in terms of maintenance and cost.
The next step is to remove as much of these nuisances from the
systems they have inltrated. Current methods of removal, if used,
will improve the wastewater treatment processes, prevent possible
federal and state violations, and help to protect the environment.
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Questions
Online CompletionUse this page to review the questions and choose your answers. Return to www.waterworldce.com and sign in. If you have not previously purchased
the program select it from the Online Courses listing and complete the online purchase. Once purchased the exam will be added to your Archives
page where a Take Exam link will be provided. Click on the Take Exam link, complete all the program questions and submit your answers. An
mmediate grade report will be provided and upon receiving a passing grade (70%) your Verification Form will be provided immediately for viewing
and/or printing. Verification Forms can be viewed and/or printed anytime in the future by returning to the site, sign in and return to your Archives Page.
2011. Texas Engineering Extension Service. All Rights Reserved.
1. A grease trap is instal led under asink where disposed water flows from
the ________ into the grease trap.A. fryerB. sink drainC. prep tablesD. HVAC
2. In a grease interceptor, wastewatertravels over a series of ________inside the interceptor that separatesthe fats, oil, and grease depositsfrom the rest of the wastewater.
A. rakesB. tubesC. bafesD. sponges
3. F. O. G. stands for ________,________ and ________.
A. fats, oxygen, gasesB. fuel, oil, gasC. fats, oil, greaseD. fats, oxygen, grease
4. Some commercial contributors of F.O. G. to the sanitary sewer systeminclude which of the following?
A. restaurantsB. fishing vesselsC. schools and collegesD. a and c
5. F. O. G. affects a municipal wastewatertreatment facility in the following ways:
A. It clogs pump volutes.B. It can kill bacteria necessary for
wastewater treatment processes.C. It adds unwanted oating
material to primary andsecondary treatment tanks.
D. All of the above
6. Best management practices forcommercial control of F. O. G.include which of the following:
A. Do not pour any fats, oil or greasefrom cooking down a sink or drain.
B. Discard any yellow greasein a container to berendered and recycled.
C. Keep outdoor grease containersand holding tanks tightlycovered and secured.
D. All of the above.
7. Fats, oil and grease that are poureddown a residential kitchen sink with
hot water are likely to ________.A. collect elsewhere in the
sanitary sewer systemB. disintegrateC. help to digest matter in the
sanitary sewer systemD. congeal
8. Grease is a ________.
A. triglycerideB. cause of blockages in
the collection linesC. contributor to sewage overowsD. all of the above
9. Some best management practicesfor residential homeowners includewhich of the following?
A. Wipe out pots and pans before hand-washing or placing in a dishwasher.
B. Install a grease trap in the kitchen.C. Use hot water when pouring
grease down the sink.D. Only dump motor oil in
the drain at the street.
10. A common method of control isthe use of a(an) ________ productthat helps to relocate the greasedown the collection line.
A. acidB. fertilizerC. surfactantD. oxygen
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Course Evaluation
Please evaluate this course by responding to the following statements, using a scale of Excellent = 5 to Poor = 0.
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Take the test online at: www.WaterWorldCE.com A score of 70% on this test will earn you 1 PDH.
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EDUCATIONAL DISCLAIMERThe opinions of efficacy or perceived value of any products or companies mentioned in this course and expressed herein are those of theauthor(s) of the course and do not necessarily reflect those of PennWell. Completing a single professional development course does not provideenough information to give the participant the feeling that s/he is an expert in the field related to the course topic. It is a combination of manyeducational courses and on-the-job experience that allows the participant to develop skills and expertise.
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Complete online at: www.WaterWorldCE.com
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Fats, Oil and Grease Removal
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training material for operators.
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