In a word, YES! Excessive FOG in wastewater congeals in collection system pipes, thereby decreasing their capacity and increasing the need for frequent, costly, and time consuming pipe cleaning to keep things flowing along. It may also necessitate replacing some piping sooner than otherwise expected. The resulting downtime and bottlenecks in your kitchen will have a financial impact, as well as an impact on the ability of your staff to perform their normal duties. Fats, oils and grease also have an impact on wastewater treatment plants.
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In a word, YES! Excessive FOG in wastewater congeals in collection system pipes, thereby decreasing their capacity and increasing the need for frequent, costly, and time consuming pipe cleaning to keep things flowing along. It may also necessitate replacing some piping sooner than otherwise expected. The resulting downtime and bottlenecks in your kitchen will have a financial impact, as well as an impact on the ability of your staff to perform their normal duties.
Fats, oils and grease also have an impact on wastewater treatment plants. Grease congealing in settling tanks form rancid skins, and blockages in digesters and other pipe works may necessitate shutting down wastewater treatment units. Problems caused by catering waste have resulted in legislation governing the discharge and disposal of grease matter into waste water systems. This type of waste requires the installation of preliminary treatment facilities, commonly known as grease traps or interceptors.
A grease trap is a reservoir built into the wastewater piping a short distance from the grease producing area. Baffles in the reservoir retain the wastewater long enough for the grease to congeal and rise to the surface. The grease can then be removed and disposed of properly. Grease traps can range in size from small under counter units at the point of use, to large units with a few thousand gallons capacity serving multiple cleaning points.
Larger units are often located on the exterior of the building. The important thing is that the capacity of an interceptor, and the rate of flow provides adequate residence time for the wastewater to cool, thereby allowing the grease time to congeal and rise to the surface where it accumulates until it is pumped out.
A grease positive separation device is similar to a grease trap, but in addition to separating the FOG, it uses a mechanical process to remove it off the surface, making it easier to dispose of without opening and emptying the grease trap each time. A dosing system injects enzyme and grease digesting bacteria into your waste system.
Dosing systems are generally fully automated, and provide a regular and measured release of enzyme into your system at appropriate timed intervals, greatly reducing the likelihood of expensive repair and maintenance through improper or irregular use. There are certain systems which also introduce water during the dosing cycle to help evenly distribute the enzyme through the whole system. Any establishment that introduces FOG into the sewage system in quantities large enough to cause line blockages or hinder sewage treatment is required to have a grease management system.
Grease interceptors are usually required for high volume restaurants and large commercial establishments such as hotels, hospitals, factories, or school kitchens. Grease traps are required for smaller establishments.
Medium volume establishments may be required to install an interceptor depending upon the size of the establishment and its catering activity. Dosing units will introduce active enzymes and grease digesting bacteria into the system which will help to break down solid fats and other contaminants.
A dosing regimen used in conjunction with an intercepting device, will increase the effectiveness of the system. Cleaning a grease trap or interceptor is dirty work.
It requires special receptacles, and the waste must be legally disposed of. Smaller units can be scooped out, but larger units require special pumps. Great care needs to be taken to avoid spillage, which can contaminate other areas of the kitchen. Ideally this is a job for a specialist contractor who can empty, clean and service your units at regular intervals. How regularly equipment is cleaned and maintained depends entirely on the volume of use, and how food waste is handled and disposed of on the premises.
If an establishment has to empty and clean their equipment too often, the owner should evaluate the effectiveness of food and grease handling practices, and should consider installing a larger trap or interceptor or a dosing system. All grease interceptors should be cleaned at least twice each year. If a grease trap is not maintained regularly it will not provide effective grease removal. The establishment should work out a specific cleaning schedule that is right for its volume of business and specific circumstances.
All grease traps need to have the grease cleaned out periodically and no one likes to do the job. It is a dirty job. Running extremely hot water down the drain only moves the problem further downstream. It does not go away. Catching the grease at the source, and cleaning it regularly is the most economical means to reduce all costs. If an establishment uses grease and oil in food preparation, it will eventually encounter a maintenance problem with a blocked building sewer line.
The blockage can create a sewer backup situation and ultimately a potential health problem in the establishment. Someone will have to pay for removing the blockage.
If the problem is in the building sewer line, then the establishment has direct responsibility for paying for the maintenance.
If the blockage or restriction is in the public sewer and it can be proven that the establishment has caused the blockage, it may have to pay for the public sewer to be maintained. Blocking a sewer line is also a violation of various laws and local bylaws.
Environmental legislation requires the producer of the waste to get rid of it in an acceptable manner. If there is a possibility that FOG from your establishment can create blockages or foul water treatment systems, you are legally responsible for ensuring that it is treated or intercepted. If blockages or other complications occur you will be legally liable for the costs involved in solving the problem, and you may also incur a fine.
Any food service establishment suspected of causing problems to the collection system or treatment facilities will be inspected. This led to over visits to various sites, and a number of fines for non-compliance. FOG in the system can be traced back directly to the polluter. In some cases prosecution may result in considerable fines, or even imprisonment, and the closure of a facility.
If you have re-occurring problems you will need an experienced contractor to work with you in finding suitable solutions. We take a proactive approach to treatment, and will work with you to solve your problems and reduce your maintenance costs, rather than just jetting your sewer lines every time they become blocked.
Major companies, catering establishments, and restaurant chains use our proactive treatment program. We are able to inform kitchen staff of alternatives to their current practices, and train them in the correct procedure and schedule for their chosen grease management systems. We provide printed reference documentation and checklists where appropriate for the equipment we install and service. We also ensure that relevant staff are assigned duties of cleaning and caring for your grease management devices.
This includes checking interceptors, dosing units, log books, and talking with the kitchen staff. We provide you with an integrated program that will reduce the amount of jetting required for keeping your lines clear, thereby reducing your annual maintenance cost and the likelihood of being in breach of your regulatory obligations.
Larger devices allow for a greater storage time and more grease retention. Mechanical separators are fairly small units and work well as long as they are cleaned and maintained on a regular basis. Resources For more information about our FOG management services, products and legislation, take a look at our resources and product PDF downloads.
WPL Grease Guzzler
The system utilises patented bio-technology, ensuring efficient and effective drain cleansing with minimal impact on the environment. Degradation is the result of two simultaneous processes. Enzymes make the first assault, breaking the grease into simpler food particles, which are edible to micro-organisms; these then digest and degrade the grease further. As the hungry micro-organisms grow, they reproduce rapidly by splitting, which at the same time releases more enzymes to perpetuate the process until all the grease is broken down. The result is the conversion of grease into fatty acids and glycerol; water-soluble products that form an emulsion.
Grease Guzzler S65 Bio Fluid
Formulated to combat the different types of FOG fats oils and grease found in commercial kitchens, it comprises 58 different types of bacteria, producing a naturally occurring cocktail of enzymes and micro-organisms, rigorously screened to eliminate pathogens. Degradation is the result of two simultaneous processes. Enzymes make the first assault, breaking the grease into simpler food particles, which are edible to micro-organisms; these then digest and degrade the grease further. As the hungry micro-organisms grow, they reproduce rapidly by splitting, which at the same time releases more enzymes to perpetuate the process until all the grease is broken down. The result is the conversion of grease into fatty acids and glycerol; water-soluble products that form an emulsion. Harmless to the drain, this transformation is irreversible. As these products continue their way through the drain line, degradation continues until the grease is broken down into carbon dioxide and water.
The Grease Guzzler excels in commercial food premises where there is a large quantity of FOG fats, oil and grease produced on a regular basis. Although you may be making a good effort to remove and dispose of cooking oils and fats effectively, it is highly likely that grease will still be entering the drainage system. If this happens you could end up receiving costly drain system fees. By fitting a Grease Guzzler, you can provide a solution to any problems caused by grease. The unit releases S65, which is a bio-fluid concentrate, into an incubation tank filled with cold water. Next, the tank is gently heated for five hours. This stimulates the micro-organisms to multiply, resulting in a rich soup of pre-activated, grease hungry bacteria.
Grease build up can be problematic even in the best designed drains. The system utilises patented bio-technology, ensuring efficient and effective drain cleansing with minimal impact on the environment. He previously worked in laminating for both WPL and in his previous roles. Stuart Bailey Stuart joined WPL 15 years ago, bringing with him 5 years of experience as part of a banking accounts team. Andy Langley Andy has worked for WPL for 10 years having worked in different roles within the company; he began his WPL career on shop floor, following on to Assembly Deputy Manager and then to Laminating Supervisor before landing his current role of