Tips for Businesses Managing FOG

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no-grease-down-the-drainFOG is the primary cause of most sanitary sewer blockages. FOG (fat, oil, and grease) gets into sewers mainly from food service establishments that do not have adequate grease control measures in place, such as grease traps. FOG sticks to the inside of sewer pipes and, over time, builds up and eventually blocks the entire pipe, causing sewage backups and overflows. Sewer backups can result in costly property damage and lost revenues, and threaten public health and the environment.

Here are some tips to keep your business’s sewer lines clear:

  • Install a grease trap that is properly sized to handle the amount of grease produced by your business.
  • Have an approved grease removal company regularly clean the grease trap.
  • Strain or filter oil in deep fryers to extend the life of the cooking oil.
  • Recycle cooking oils and leftover grease into a storage container, such as a barrel or bucket.
  • Don’t use your garbage disposal to grind up FOG and send it down the drain.
  • Scrape FOG and food waste from pans then place it in the trash.
  • Use paper towels to soak up FOG under fryer baskets.
  • Use paper towels to wipe down work areas. Cloth towels will accumulate grease that will eventually end up in your drains when washing.
  • Train all employees on proper FOG disposal.
  • Post “No Grease Down the Drain” signs over sink and floor drains.

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