A Couple Of Basic Methods To Battle Fat With Grease Interceptors

Not only is a larger portion of the population on the North American continent trying to shed fat, so is industry that produces large quantities of its residual. Restaurants, meatpacking, and industry produce an enormous amount of fat, oil, and grease (FOG). Without proper containment, these waste products could ruin a city's sewer system. With the use of grease interceptors Canada is winning the battle of the city sewer's fat bulge.

After finishing off a plate of poutine at the local pub, one can sit back and know their digestive system will take care of fat as efficiently as possible. However, how the fat is handled in the kitchen is a different scenario. The easiest thing to do is to pour the FOG substances down the drain.

That's the last easy part of this whole problem. Oily substances and water do not mix. Water is simply a carrier for an oily substance, buoying it on its surface. At best, the water with some pressure will remove the waste liquid out into the community sewer system. Depending on the practices and industry in the area, a normal system could become dangerously backed up in a short period of time with inadequate disposal practices.

It's not just about the oil from fryers, but from cleaning equipment and pots and pans. If the area is residential, the same problem may occur over a longer period of time. What happens is the FOG is carried a distance into the system. Once it cools and solidifies, the thicker grease drops out of the moving water and begins to accumulate on the sides of sewer pipes. Over time it is like a clogged artery, eventually it will not allow water to flow.

The best way to remove this problem is to have restaurants and homes cease frying food or using any FOG products. Okay, that won't happen but there are products on the market for industry that are helping to alleviate this nasty problem. By using several types of grease traps, the issue can be properly handled. Homes should throw the cooled products in the trash not the drain.

Installing a trap at every kitchen station (that could introduce fat into the water pipes) effectively traps the oil at the top of the trap in baffled material. The oil is removed and the water can flow. The baffles will have to be maintained and cleaned/replaced to keep the system operating at its best efficiency.

Proper cleaning of equipment and disposal of FOG products into a designated recycling bin is another useful tactic. The container needs to be marked properly and clearly and a service for disposing the bin's content on a regular basis will make the task a regular part of business.

Recycling is coming on line. Some companies sell or give their cooking oil to people who use it to power their cars. Large collection companies are working on ways to make a viable energy source for electrical needs. By the simple use of grease interceptors Canada can protect the city's sewer system from repeated repairs and maintenance. Search the web for products to remove FOG from your restaurant kitchen.


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