Oil and Grease Management

NC Division of Pollution Prevention and Environmental

Assistance

Cary, NC

October 19, 1999

Grease is the Word…

“Grease” commonly refers to the fats, oils and waxes found in wastewater

“Grease” in the Food Industry comes from butter, lard, vegetable fats and oils, meats, nuts and cereals

“Grease” or “FOG” (Fats, Oils and Grease) by any other name is still a nuisance

Why Is Grease a Problem? Fats are among the more stable of the

organic compounds and are not easily decomposed by bacteria

Fats coat, congeal, and accumulate on pipes, pumps, and equipment and sometimes obstruct lines

BEWARE THE GREASE GOBLIN!

**ALL POINTS** **ALL POINTS** *BULLETIN**BULLETIN*

Be On the Lookout for the Grease Goblin

Last Seen Loitering in Sinks and Drains

Wanted for: Causing Unsanitary and Costly

Sewer Overflows

Where is Grease Generated?

Generation Patterns by Fixture in Full-Service

Restaurants

0

10

20

30

40

50

60

70

80

Floor Drains Pre-RinseSink

Pot Sink

Generation Patterns by Fixture

in Fast Food Restaurants

0102030405060708090

100

Floor Drains Mop Sink WareWashing

Sink

Where does “Grease” Go When It Leaves the

Restaurant?

INLET

GREASE

FOOD PARTICLES

OUTLET

Basic Interceptor Types

Passive

* In-Ground

* Manual

Automatic

Passive Interceptors

Manually cleaned Must be correctly sized to be effective Regular cleanings are important

- under sink must be daily

- in-ground every 30 days (variances may be

granted) Should be cleaned at 75% FOG capacity Efficiency decreases as volume of FOG increases

Automatic Interceptors

Uses self-skimmer to remove FOG’s Eliminates need for periodic pumping Most efficient type-removal efficiencies

can reach 98% Automatic interceptors are permissible

upon prior written approval of authorities

Maintenance of Interceptor

In-ground interceptors must be cleaned every 30 days Under-sink units must be cleaned every 2 –3 days as

per Plumbing and Drainage Institute (PDI) Recommendations

Biological Treatments are conditionally permissible Facility must keep cleaning records on file for 3 years

- clean-out date and time- signature of owner/manager- receipt from “clean-out” firm

Hot water flushing is prohibited

What Can I Do To Avoid the Problem?

Control Grease at the Source

Source Control – minimize or eliminate sources

Spill Prevention Pretreatment:

* Use Grease Traps, Skimmers, Separators, Process Flow Treatment Systems Such as Carbon Filtration or Coagulation Units

Choose Your Weapon!

The Rubber Scraper:

Your First & Best Defense

Clean-Up Is Important

Remember to use clean-up “hierarchy” to avoid generating grease:

1) DRY CLEAN UP- Scrape Out Excess

2) USE PRIMARY & SECONDARY WASH

3) REMEMBER: - when you reduce waste at the source, you don’t have to deal with it later

Other Preventative Measures

Educate staff on proper dry clean up and maintenance of grease trap

Screen floor drains Process Change

- pots and pans cleaned at pot wash sink which has an interceptor

Remove food grinders unless trap is the large in-ground type and control authority okays it

Insure inert materials such as plastics, styrofoam and cigarette butts are kept out of grease traps

Best Management Practices

Use this checklist to ensure you are properly managing your FOG. We practice dry clean-up. We train all of our kitchen staff on oil and grease management. We never “hot flush” oil and grease down our sinks and drains. A grease interceptor is located outside the facility. A grease trap is located inside the facility. We pump our oil and grease weekly? Monthly? We keep all records of grease pumping for the period of time specified by local ordinance (Town

of Cary – 3 years) The following fixtures are connected to a trap or interceptor: a. Wall or floor-mounted sinks b. Automatic dishwashers c. floor drains d. woks e. pulper f. garbage disposal (conditional) g. can wash

Renderers are Grease Recyclers!

Oil and Grease Renderers will collect the material from your grease trap and divert it to a useful purpose

A rendering company will provide service on a weekly, monthly or on-call basis

Rendering companies provide receipts for service which should be kept on file for a three year period (Town of Cary Ordinance)

How is it Processed?

When it is rendered for animal feed – Samples are taken for pesticides, etc. It’s placed in a settling tank, to settle out solids. It’s heated in a vacuum to volatize impurities and then resold

When it is composted –Samples are taken. Then it is mixed with a bulking agent before composting.

What Happens to the Grease?

Animal Feed Additives

(poultry and hog)

Soaps(tallow)

Oils Cosmetics and Skin Care Products

Lanolin Compost and vermiculture

What are Hauler Costs?

Servicing Fees

a) no charge, or

b) receive revenue (approx. $0.005/lb - $0.015/lb)

c) medium food grade grease approx. $0.076/lb

d) charge for pumping ($125 -$150 per)

Where Do I Find a Grease Recycler?

NC Directory of Markets for Recyclable Materials – September, 1999

www.p2pays.org

Local ResourcesLeon Holt – Pretreatment Inspector – 462-3871Duffy Strigo – Chief Plumbing & Mechanical Inspector

- 469-4341Jennifer Platt – Cary Water Conservation Officer –

462-3872

Grease Processors/Renderers CBP Resources Inc. – Charlie Cheek (910) 333-3034 Enterprise Rendering Co. – Carroll Braun, Jr. (704) 485-3018 McGill Environmental Systems – (910) 532-2539 CBP/Valley Proteins Inc. (704) 694-3701 East Coast Resources – Wallace Woodall (919) 387-1906

CUTTING WASTE MAKES $EN$E

REMEMBER: Reduce: Control waste at it’s sourceReuse: Choose to Reuse and save moneyRecycle: Recycle cans, bottles, paper, plastic

and cardboard from your businessRescue: Donate food material to a local charity

and avoid hauling chargesRecover: Oil and Grease can be diverted from

the waste stream, inedible food waste can be used as animal feed or can be composted

Where Do I Begin?

A KICK-OFF MEMO FROM MANAGEMENT EMPLOYEE FEEDBACK ORIENTATION SESSIONS CONTINUED PROMOTION THROUGH

UPDATES AND REMINDERS POSTERS, SIGNS, AND PUBLIC

INFORMATION REWARDS AND SPECIAL EVENTS (EARTH

DAY, AMERICAN RECYCLES DAY)