The problem with fats, oils, and grease in sewer pipes, is that it can solidify and cause both partial and complete blockages. Once sewer pipes are blocked, this can cause sanitary sewers to overflow into waterways or contribute to raw sewage backups.
Cities and municipalities across the country are increasing their right to exercise authority regarding pretreatment standards and FOG control protocols.
There are many things commercial kitchens can do to control and capture FOG material including:
FOG is not discharged into waterways.
Cut down on grease trap and drain line servicing expenses.
Reduce sanitary sewer overflows.
Reduce non-renderable waste grease production.
FOG Control Practice |
Benefit |
Implement FOG control and less grease goes down the drain. |
Reduces drain line blockages. Reduces the need for as many drain line cleanings and jettings. Reduces the chance of storm sewer overflows. Reduces odors. Reduces non-renderable waste grease generation. |
Increase how often you clean and maintain grease control devices. |
Reduces the cost of drain line cleaning and jetting. Reduces the chance of storm sewer overflows. Reduces odors. |
Comply with a FOG control program and help stay EPA and fire code compliant. |
Helps restaurants avoid non-compliance fees or fines. Positively impacts the environment. |