PRETREATMENT

PRETREATMENT - FOOD SERVICE FACILITIES

Nationwide 30 to 35% of all sanitary sewer overflows are caused by fats, oils and grease blockages.

Animal and vegetable-based oil and grease often enter the wastewater collection system in the liquid form. An important property of oil and grease is its ability to separate and float on water (hydrophobic compounds). Once in the wastewater collection system these fats, oils and greases cool and solidify. The grease begins to accumulate on the sewer pipe surfaces, eventually causing a clog in the sewer pipe. These blockages in subsequent overflows are unsightly and cleanup is time consuming and costly. Sewage backups present a potential health hazard as raw sewage may carry harmful bacteria, viruses and pathogens.

Therefore the District has established uniform permitting, maintenance and monitoring requirements for controlling the discharge of grease from food service facilities into the District's sanitary collection system.

Clay Township Survey

Clay Township Survey Frequently Asked Questions

Grease Trap/Interceptor Modification Form for Existing Food Service Facilities

Grease Trap/Interceptor Modification Form for Future Buildings

Quarterly Report Form

Survey Introduction

User Ordinance (#7-13-87B)

Best Management Practices from the National Restaurant Association

Frequently Asked Questions on Fats, Oils & Grease (FOG) in Food Service Facilities

What is FOG?

Where does FOG come from?

Why is FOG a problem?

Is FOG a problem in the District?

What is the goal of the FOG program and who is the audience?

What is a grease interceptor?

What is a grease trap?

What is the difference between a grease trap and grease interceptor?

I don't use grease in my restaurant, do I still need a grease trap/interceptor?

I own a coffee shop; do I still need a grease trap/interceptor?

I don't believe I need a grease trap, what should I do?

I have questions, who should I contact?

What is FOG?

The letters F, O, G stand for the words Fats, Oils and Grease. FOG are compounds of one, two or three fatty acids, combined with a Glycerol Backbone and derives from the living cells of animal and vegetable matter.

Where does FOG come from?

FOG is a byproduct of cooking and is found in things such as:

Food scraps
Dairy Products
Sauces
Baking Goods
Shortening
Lard
Butter and Margarine
Cooking Oil

FOG is washed into the plumbing system, usually through the kitchen, when cookware and dinnerware are washed.

Why is FOG a problem?

FOG is a problem mainly for two reasons:

If FOG makes it to the sewer, it solidifies and adheres to the sewer walls. Over time the FOG accumulates and blocks the sewer creating an overflow. Overflows are a public health and environmental hazards that expose the public to pathogens. Overflows are also a financial burden. Costs can range in the thousands if the wastewater backups in homes, or commercial buildings.
FOG can also damage equipment vital for the operation of the waste water utility.

Is FOG a problem in the District?

FOG in any collections system will create problems for the community sooner or later. The main problem with FOG is that not everyone is aware of the its causes and effects. The District’s FOG program’s main goal is to create awareness and control FOG discharge.

What is the goal of the FOG program and who is the audience?

There are two parts to this FOG program:

The first part:

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Includes all residential buildings
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Creates awareness towards this problem
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Informs residents about prevention methods

 The second part:

Includes all food service facilities (FSF)

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Requires FSFs to complete a survey
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Allows grease trap/interceptor inspections

Calls for all FSFs to install a Grease Trap/Interceptor

Creates awareness among business owners and employees about FOG

What is a grease interceptor?

A grease interceptor is a vault with a minimum capacity of 600 gallons that is located on the exterior of the building. The vault includes a minimum of two compartments and flow between each compartment is designed for grease retention. The capacity of the interceptor provides adequate residence time so that the wastewater has time to cool, allowing any remaining grease not collected by the traps time to congeal and rise to the surface where it accumulates until the interceptor is cleaned.

What is a grease trap?

A trap is a small reservoir built into the wastewater piping a short distance from the grease producing area. Baffles in the reservoir retain the wastewater long enough for the grease to congeal and rise to the surface. The grease can then be moved and disposed properly.

What is the difference between a grease trap and grease interceptor?

There are two significant differences between these two devices; size and location. Grease traps are small devices that are located inside the food service facility, generally in the kitchen. A grease interceptor is a vault with a minimum capacity of 600 gallons and is generally buried outside the Food Service Facility.

I don't use grease in my restaurant, do I still need a grease trap/interceptor?

Yes, even if you don’t have a fryer, your restaurant is still contributing to the FOG problem if you don’t have proper preventive devices. Washing plates and silverware or food preparation utensils, such as pots and pans, adds FOG waste to our collections system.

I own a coffee shop; do I still need a grease trap/interceptor?

Yes. One of the most ignored and consequently the most problematic FOG contributors is dairy products.

I don't believe I need a grease trap, what should I do?

You need to complete the Grease Trap/Interceptor Modification form and return it to the District, by fax or mail. It is important that you also include any information that will support your request. Always keep a copy for your records. After the District receives the form and supporting documents, the Pretreatment Compliance Specialist will visit your facility and record your kitchen with a picture. The Specialist might need to monitor your cleaning methods and take samples of sewer discharge during major cleaning hours. The Pretreatment Compliance Specialist will then submit a report to the Utility Director, who will mail his decision to you.

I have questions, who should I contact?

Our Pretreatment Compliance Specialist, Suani Nieto, is available for questions or comments from 7:00 a.m. to 3:30 p.m. Feel free to contact her by phone: (317) 873-0564 or by email: suani.nieto@ctrwd.org