Every commercial food service establishment produces waste products of fats, oils, and grease (FOG). As FOG goes through the sewer system it cools, comes out of solution and coats sewer pipes which in turn causes blockages that can lead to sewage spills, manhole overflows, or backups in homes and businesses. Divert as much food waste into the solid waste or compost as possible. Any waste that you put down the drain will have to be removed from your grease interceptor.
Self-Cleaning a Grease Interceptor
Cleaning your grease interceptor can help keep costs and odors down. Regular cleaning reduces the amount of time that food and grease waste sit in the interceptor and reduces odors. It’s just like taking your trash out. Do it often, and it’s not so bad. LOTT’s self-cleaning guide details how you can maintain your own interceptor.
Best Management Practices
Food service establishments must follow these Best Management Practices (BMPs) to properly maintain the grease trap or grease interceptor, and ensure FOG stays out of the pipes.