The Grease Summit®

Course Presented By: Environmental Biotech International

Presenter: Matt Robinson – VP of Operations and Development

32nd Annual Industrial Waste & Pretreatment Conference

Course Content

• Technical aspects of grease

• Producers of grease –Problems & Costs

• Solids, treatment and handling

• Lift Stations

• Traditional methods to control grease

• SDS (Safety Data Sheets)

• Bioremediation

• Grease Traps / Interceptors

• Grease Trap Design / Sizing

• Inspecting Grease Traps

• Recycling pump trucks

• Sampling Procedures:

• Relationships / Training for FSE ( Food Service Establishment )

Building a FOG Program

Technical Aspects of Grease

FOG (Fats, Oils and Grease) is Lipid based and is derived from:

• Animal Fats

• Vegetable Oils

Lipids are a group of naturally occurring molecules that include fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E, and K), monoglycerides, diglycerides, triglycerides, phospholipids, and others.

Nature of Grease

Characteristics of Grease

Hydrophobic – Lipid compounds, including FOG (Fats, Oils and Grease) are water fearing, meaning they separate from water easily.

Lighter than Water – Lipid compounds float.

Nature of Grease

Characteristics of Grease

Coagulates – Because of its hydrophobic nature, grease clings to surfaces that are free of water.

Nature of Grease

Characteristics of Grease

Forms Clogs starting at the top of pipes.

• Because grease floats on water, it contacts and clings to the top / sides of the pipe.

*Clogs form from the outside in.

*Sugar, Starch, and other organic.

solids form from the bottom up.

Nature of Grease

Characteristics of Grease

Odorous – Simply put, grease stinks. Obnoxious odors from rancid waste grease emanate from drain lines, sinks, grease traps, lift stations and sewers.

Nature of Grease

Characteristics of Grease

A Grease molecule consists of three fatty acids attached to a glycerol “backbone”, commonly known as a triglyceride.

Nature of Grease

Brown Grease vs. Yellow Grease

Brown Grease vs. Yellow Grease

Grease Separation

Three “T” rule of grease:

In order for grease to effectively separate from water the following is needed:

• Time

• Temperature

• Turbulence Reduction

Grease Separation

pH

A low pH level ( Acidic ) has a tendency to “melt” grease.

A high pH ( Alkalinity ) will “cut” grease and emulsify it. (Chemical degreasers and synthetic detergents are commonly high in pH.)

Grease SeparationFlow

If flows are too great for the grease traps volume, and are accompanied by any turbulence, eddies, or currents, whether ongoing or periodic, they will either prevent the breaking-up of grease and oil emulsions or tend to re-emulsify already separated materials. Additionally, turbulence keeps any solids stirred into suspension.

Grease SeparationVolume

Volume is the most important feature to successfully trap grease. The device MUST be large enough, relative to the influent volume, to allow sufficient retention, cooling, and

settling time.

THE BOTTOM LINE:

Without sufficient capacity, grease separation cannot be achieved.

Producers of GreaseWho Generates Grease?

Restaurants Hotels Bars

Residential Office Complexes Shopping Malls

Delicatessens Caterers Supermarkets

Bakeries Meat Packing Convenience Stores

Hospitals Schools Poultry Processors

Retirement Centers Stadiums Food Factories

Military Bases Prisons

Problems Caused By Grease

POTW Problems Caused By Grease

Blocked Sewer Lines & Lift Stations

• Sanitary Sewer Overflows ( SSO’s)

• Combined Sewer Overflows ( CSO’s)

• Capacity and Maintenance Issues

• Public Health Concerns

Sanitary Sewer Overflows ( SSO’s)

Hot Spot Triangle

A Hot Spot is any area of a gravity sewer with a history of maintenance needs.

Producer Problems Caused By Grease

• Blocked Drain Lines

• Frequent Grease Trap Pumping ( As Per Local Ordinance)

• Foul Rancid Odors

• Grease Disposal Issues

Lift Stations

• What happens if a lift station gets a large accumulation of grease?

• What Causes this accumulation?

• How can it be prevented?

Traditional Grease ControlSurfactants

Soap, detergents, and degreasers surround the grease molecules. This, combined with hot water, allows grease to slip through the drain lines. However, inevitable cooling returns the grease molecule to its original form. Grease is simply relocated, causing problems further down the line in drain lines, grease traps, sewer lines, lift stations, and POTWs.

Traditional Grease ControlCaustics, Chemicals and Solvents

These products chemically alter the glycerol bond of the grease molecule, emulsifying the grease and sending it further into the drainage system to cause problems when it re-coagulates in drain lines, grease traps, sewer lines, lift stations, and POTWs. Additionally, they cause expensive damage to pipes and may pose health or safety hazards to the user.

Traditional Grease ControlEnzymes

Enzyme treatment is the primary catalyst of biological activity which temporarily cuts glycerol from fatty acids in the grease molecule. This allows the waste grease to slip through the drain lines near the source. In some cases, glycerol will flash off, leaving only fatty acids.

Traditional Grease Control

Spore Forming Bacteria

Spore-forming bacteria are so called because they form spores (shells) around themselves and go into a state of suspended animation. They do not consume waste in this state. Only vegetative (active) bacteria effectively consume grease.

Traditional Grease ControlSpore Forming Bacteria

Additionally, these products are often combined with surfactants, solvents, or other emulsifying agents.

Traditional Grease Control

Labels and SDS (Safety Data Sheets)

• Traditional Methods for Grease Control are very ineffective

READ THE LABELS AND THE SDS!

MSDS SheetsHow to Read an MSDS Sheet

MSDS SheetsHow to Read an MSDS Sheet

True BioremediationVegetative Bacteria

Vegetative Bacteria are introduced into the drain system in their live, vegetative state. Once in the system, they immediately go to work consuming waste grease, converting it into harmless carbon dioxide and water, which ease drain problems.Bioremediation makes use of naturally-occurring microorganisms to eliminate waste grease and oil safely and efficiently. They contain no harmful soaps or chemicals.

Does Bioremediation Work?

Does Bioremediation Work?

Does Bioremediation Work?

Does True Bioremediation Work?

Does True Bioremediation Work?

Garbage Disposals

• Effects of Grease Traps / Interceptors?

• Effects on Effluent Waste Stream?

Under Sink / Floor Grease Traps

Under The Sink Grease Traps are typically located next to the source of kitchen wastewater, such as a triple sink or a dishwasher. The capacity of most interceptors is under twenty gallons.

Must be cleaned frequently!

Under Sink / Floor Grease Traps

Mechanical Grease Traps

Mechanical grease separators are very similar to grease interceptors in size and placement. In addition, they have a mechanical "oil skimming" device designed to remove "free-floating" grease and oil.

In Ground Grease Traps

Capacity

WHY: Without sufficient capacity, the three “T” Rule (time, temperature, and [controlled] turbulence) is not achieved.

CRITERIA: Consider all the variables associated with each grease-producing facility when determining proper grease trap sizing ratio.

In Ground Grease Traps

The Sanitary “T”

The Inlet “T”

WHY: To prevent water channeling.

CRITERIA: It should extend far enough below the water level to prevent splashing or excessive turbidity. This “T” should be four inches in diameter and vented.

In Ground Grease TrapsThe Sanitary “T”

The Outlet “T”

WHY: One of the most important parts of a grease trap design is the inclusion of a sanitary “T” on the effluent side. The purpose of this “T” is to draw a cleaner effluent from below the grease cap.

CRITERIA: It should extend ½ of the distance from the water line to the bottom of the trap. This should also be four inches in diameter and vented.

In Ground Grease TrapsThe Baffle

WHY: To retain most of the grease and oil on the influent side and to reduce turbulence.

CRITERIA: It is recommended that a baffle that extends well above and below the water level be installed two-thirds (2/3) of the distance toward the effluent side of the trap.

In Ground Grease TrapsTrap Access

WHY: For visual inspection, thorough pumping and

CRITERIA: There should be 2 access manhole lids: one over the influent side and one over the effluent side. Additionally, two sampling or “clean out” ports should be installed on the drain line, one before the trap and one after

Proper Grease Trap Design

Bad Grease Trap Design(1)

Bad Grease Trap Design(2)

“Economy” Grease Trap

Formula For Sizing a Grease Trap

S x GS x HR/12 x LF = Effective Capacity

S = Number of Seats in Dining AreaGS = Gallons of waste per seat ( use 25 gallons for restaurants with dishes and dishwasher, 10 gallons for restaurants with paper baskets and no dishwasherHR= Number of Hours Restaurant is openLF = Loading Factor ( 2.00 interstate highway: 2.50 other Freeways: 1.25 recreational area: 1.00 main highway: 0.75 other highway / local road

50 X 25 x 1 x 1 = 1250 (Gal)

Inspecting Grease Traps / FSE’s

• Check that the sanitary T’s on the inlet and outlet sides of the trap are in place and are not clogged or loose. Vented?

• Make sure that the baffle is secure and in place.

• Inspect the trap for any cracks or defects.

• Check that lids are securely and properly seat

• Check manifest records in store for trap pumping frequency

Measuring a Grease Trap1. Using the DipStick Pro® to measure grease and solids levels. Measure grease cap and solids in the open area away from the sanitary “T”. Check both the influent and effluent side of the trap to get an accurate assessment of the traps condition.

2. Remove DipStick Pro® from the grease trap and wipe down any excess grease that is on the outside of the tube. This will allow for precise measurements to be taken. Allow DipStick Pro® to stand for two minutes to allow grease to rise to the top of the tube and any suspended solids to settle at the bottom.

Measuring a Grease Trap

3. Use a tape measure or ruler, measure the core samples solids (at the bottom), the grease and oil (at the top), and the water between. Record these measurements.

4. Hold the DipStick Pro® over the grease trap and push down on the T handle to release contents back into trap.

25% RuleThe 25% rule is an indicator of when the trap needs to be pumped. It is the total percentage of the total volume trap that is occupied (filled) with grease and solids. The total volume of the trap should be determined by the liquid level of the trap. The Total Liquid Level is measurement from the bottom on the trap to the top of the grease cap. The total size of the trap does not matter.

Grease Trap Cleaning

Grease Trap Cleaning

Grease Trap Cleaning

Grease Trap Cleaning

• Pump and Return – Not the proper way to pump a grease trap.

• Recycling Pump Trucks –Do They Work?

Proper Sampling

Where should effluent samples be taken?

Proper Sampling

Proper Sampling

Grab Sample - a single sample or measurement taken at a specific time or over as short a period as feasible.

Educating FSE’s

• Dispose of food waste directly into the trash or garbage…not into sinks.

• Install drain screens on all drains. Clean the screens and dispose of the screened solids into trash.

• “Dry Wipe” pots, pans, dishware and prior to washing. Use rubber scrapers and paper towels to remove fats, oil and grease from cookware, and utensils.

Educating FSE’s

• Collect large volumes of waste cooking oil and store properly in recycling barrels or drums.

• Use absorbent products to clean under fryer baskets and other locations where fats, oil and grease may be spilled or dripped.

• Train kitchen staff and other employees to follow BMPs

Educating FSE’s

• Post all applicable BMPs in the food preparation and/or dishwashing areas.

• Routinely clean kitchen exhaust system filters.

• Observe proper grease trap or interceptor cleaning and maintenance procedures.

Educating FSE’s1. The nature of grease

2. The effects of grease on the environment

3. The costs of treating grease and their relationship to higher taxes

4. Recommended grease disposal practices for a restaurant

5. Recommended housekeeping practices (BMP’s ) for a restaurant

Grease Summit® Review