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Fats, Oil and Grease Removal

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Fats, Oil and Grease Removal

Terminal Objective
Upon successful completion of this course, the operator will be able to describe the impact of fats, oil and grease on a municipal collection system and wastewater treatment plant and methods to improve their removal from those systems.

Enabling Objectives
1. Describe the term F.O.G. 2. Identify contributors of fats, oil and grease to a municipal sanitary sewer system. 3. Discuss the impact of fats, oil and grease disposal on municipal systems. 4. Identify the equipment used to prevent fats, oil and grease from entering the sanitary sewer system. 5. Discuss best management practices for handling fats, oil, and grease

I.

Course Description

For generations, man has been pouring all kinds of undesirables down the drains of homes, commercial businesses, and institutional facilities. With the inception of the residential garbage disposal, it has become even more prevalent because, after all, once kitchen waste is ground up, it will all go down the drain, right? While the concept is a good one, the reality is that fat, oil and grease collect on the walls and components of a municipal collection system (or sanitary sewer system) and wastewater treatment plant, and that is just the fallout from residential disposal. Add to the problem, additional disposal of fats, oil and grease from commercial and institutional facilities and it becomes clear that this problem can be widespread, costing communities in terms of maintenance of collection systems and wastewater treatment plant facilities, potential violations of federal and state disposal regulations, and in the potential health risks to man and the environment. This course looks at the reality of the disposal of fats, oil and grease and the impact on municipal systems, as well as methods to remove these prior to entry into those systems.

preparation processes may contain fats, oil and grease. F. O. G. includes the following: Cooking oil Shortening/lard, butter, and margarine Fats from meat Dairy products (milk, cream and cream sauces, ice cream, cheese, yogurt) Mayonnaise, gravy, and salad dressings When residential homeowners, institutional facilities, and commercial businesses prepare foods, fats, oil and grease attach to the sides of pans, utensils and work surfaces. In the process of cleanup, they are scrubbed and rinsed from the pots, pans, and utensils, down the sink drains and into the collection system. While more water than grease may be poured down, ANY amount of F. O. G. that enters the collection system eventually causes problems, not only in the sanitary sewer system, but it may reach the wastewater treatment facility and impair wastewater treatment processes. It may seem unbelievable to the average citizen that the sewer systems are not designed to handle what they deem to be insignificant amounts of fats, oil and grease when they handle much larger, disgusting amounts of residential matter from each home. Sanitary sewer systems are not designed to capture or eradicate the fats, oil and grease that enter them. Grease is a triglyceride. It is made up of three carbon atoms. These three fatty acids connect to a glycerol molecule (Figure 1). All of the compounds are hydrophobic
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II. What is F. O. G.?

The acronym F. O. G. stands for fats, oil and grease. This is a term used in the water and wastewater industries for the combination that is poured down sinks and drains and accumulates in the sanitary sewer system. For the most part, fats, oil and grease are a byproduct of cooked foods. While it is logical to believe that only fried foods are the source of problems associated with the presence of fats, oil and grease in the sanitary sewer system and wastewater treatment plant components, all types of foods and food
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(water-fearing). That is why F. O. G. floats on primary and, sometimes, secondary treatment equipment.

Figure 1: Plate-type mechanical aerator.

The grease floats on top of the water and, therefore, collects on top of the collection lines. It attaches to the walls of piping systems and accumulates in areas where the piping system turns. Sooner or later, so much can accumulate that it causes chokes in the collection system. The F. O. G. deposits in these areas narrow the path for disposed water to travel and can eventually stop the flow completely. The accumulation of F. O. G. can cause a backup in the collection lines, which in turn can cause a sewer spill or overflow.

III. Fats, Oil and Grease Contributors

F. O. G. enters the sanitary sewer system from numerous sources. Each contributor adds an amount in proportion to their use of fats, oil and grease, size of their contribution, and prevention practices in place to keep those materials from being washed down the drain. Residential Contributors It is common knowledge that homeowners contribute grease to the municipal collection system through the disposal of grease down residential sinks and garbage disposals. In daily life, families prepare and cook meals, with clean-up to follow. In the process, bits of food and remnants of meal preparation are washed down the kitchen drain. It is not uncommon for many undesirables to be poured down the drain or flushed down the toilet as a means of disposal. Residents flush unwanted pill, potions, solvents, paints, and other chemicals down residential drains. Some believe that if those items are flushed down the drain, what can a little grease or oil harm? In actuality, none of the aforementioned should enter the sanitary sewer system or storm sewers.
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The garbage disposal has become a standard in most modern American kitchen sinks. As homeowners and family members rinse dishes and dispose of food fragments, the materials pass from the residence and travel through the collection system and eventually end up in the water treatment facilities. Prior to the invention of the garbage disposal, food and other waste was disposed of in kitchen trash cans, and eventually ended up in sanitary landfills, rather than in the sanitary sewer system. If anything, the garbage disposal may have increased the likelihood that fats, oil, grease, and other undesirables will enter municipal water and wastewater treatment systems. A simple garbage disposal does not stop the entry of fats, oil and grease to the collection system. The grinding process of the garbage disposal simply makes the pieces of fat or grease smaller. These pieces may pass through the residential piping systems just fine, but they eventually contribute to an accumulation or clog elsewhere in the collection system. Adding detergent to break up the grease only helps to transport the grease further down the collection system lines. The smaller pieces eventually attach to the pipe walls and structure anyway. Some may be convinced that running hot water down the drain while discarding fats, oil or grease effectively transports the typically hardened matter through the piping system. It may transport the material out of the residential pipes. But, how far will hot water actually travel in a piping system that is miles long? Will it simply move the fats, oil and grease out of the residential piping system? Will it move the same through the piping system down the street? Will the hot water last long enough to push the fats, oil and grease to the water treatment facility? Not likely. Once the water cools, the once-liquefied fats, oil and grease begin to congeal and attach to the inside walls of pipes and other structures within the residential or commercial piping system, collection system, or wastewater treatment piping systems (Figure 2).

Figure 2: Residential disposal of fats, oil and grease.

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Multiply the impact that an individual residence make to the incidence of fats, oil and grease in the collection system by the number of residents in a community. Then magnify this amount exponentially when the residents of apartment complexes, multi-family dwellings, condominiums, and townhomes are included in the residential contributors category. While the individual homeowner may be more concerned with harming his/her own dwelling or having to pay out of his/her own budget for repairs caused by fats, oil and grease, the residents of multi-family complexes often rent their residences and may not be concerned with the condition of the piping systems or costs associated with repairs to the complex that are caused by deposits of fats, oil and grease. While it is not typically poured down a kitchen drain, motor oil that is improperly disposed can also end up in the sanitary sewer system. This oil is disposed daily by residential homeowners and commercial businesses. Both individual residential contributors and residents of multifamily complexes change the oil in their vehicles, recreational vehicles, lawnmowers, and other small engines. The used oil that is collected is often poured down drains, into the yard, into the storm sewer or into a trash can. Improperly discarded motor oil can seep into groundwater and surface water runoff and end up in streams, lakes, and rivers. If it is poured down a drain or into a storm sewer, it ends up in the sanitary sewer system and wastewater treatment plant. It is harmful to people, pets, plants, and pipes. If the end goal of a wastewater treatment system is to return water to consumers or recharge local streams, why should humans dump anything harmful down a house drain or storm drain? Many believe that education is the key to preventing this kind of disposal. Commercial Contributors In addition to residential contributors of fats, oil and grease, there are a large number of commercial contributors. Restaurants and fast food establishments are significant contributors (Figure 3).

Figure 3: Commercial disposal of fats, oil and grease

There are other entities that produce grease that may not be as well known. Some of these include the following: Doughnut shops Supermarkets Truck stops Shopping malls Butchers markets Meat packaging plants Flea markets Caterers Banquet facilities Car washes Amusement and theme parks Retirement homes Mobile home and RV parks Day care centers Stadiums and professional sports arenas Vehicle maintenance shops and garages This list is in no way complete. The list of contributors of grease to the collection system is lengthy. At the same time, each of these contributes different amounts of fats, oil and grease to the system, depending on the size of the operation and its operational guidelines concerning the disposal of grease. Many in this particular list may have no established guidelines for the disposal of fats, oil or grease to prevent their disposal to the sanitary sewer system. Institutional Contributors In addition to residential and commercial contributors, there are institutions that contribute fats, oil and grease to the sanitary

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sewer system. These may include some of the following: Public and private schools and colleges Churches Nursing homes Hospitals and medical centers Airports Prisons While industrial contributors can impact municipal systems and the environment, the focus of this course is on the impact of residential, commercial and institutional contributions of fats, oil and grease to municipal systems.

IV. Impact on Municipal Systems

Physical Impact What happens when a sewer pipe is blocked with fats, oil and grease? A number of undesirable situations can occur when a pipe becomes clogged or blocked. These may include one or more of the following: The sewer system backs up into a residence or residences. Sewer overflows can occur through manholes at the street level. The smelly mess has to be cleaned up, which is unpleasant and costly. It is possible to come in contact with disease-causing matter. There may be increases in sewer bills due to increased incidence of repair to the sanitary sewer system due to deposits of fats, oil and grease. Spills and overflows can lead to environmental contamination and fines. If a pipe backs up into a residence or a residential cleanout, it makes a mess that the homeowner must clean up. It is up to the homeowner to locate the blockage, have repairs made, and clean up or replace the damaged surroundings, whether indoors or outdoors. For multi-family dwellings, several residences may experience the effects of a backup. While the blockage may be the result of one family pouring F. O. G. repeatedly down a kitchen sink, it can affect an entire section or building. The cost of location, repair and clean-up falls upon the complex owner and the residents affected. A sewer overflow can occur at a manhole in the center of a busy city street. The city must send out a team of professionals to assess the situation, locate the problem, make the repairs, and clean up the mess. Most municipal budgets are stretched thin already. The process of locating the problem within the collection system and cleaning out the accumulation can be very costly. Often, the city has no choice but to pass this expense to the residents in the form of an increased sewer use fee.

Some F. O. G. will travel all the way to the wastewater treatment plant and cause problems with system pipes, clogging pump volutes, and adding unwanted floating material to primary and secondary treatment tanks. This grease or scum can coat and kill the bacteria needed for the treatment processes. Most large wastewater treatment plants do not have a problem with the grease added to their wastewater. The amount of flow coming in the wastewater treatment plant will dilute and carry the grease through the preliminary treatment units and to the primary units. In the process, the grease will float because it is lighter than water. The grease is skimmed off the primary clarifiers and, sometimes, the second or final clarifier. In the chlorine contact chamber (CCB), F. O. G. can settle to the bottom if it clings to inorganic solids before it gets there. The bottom of the CCB can then be cleaned, and the F. O. G. and inorganic matter can be properly disposed. Some of the grease however, will go over the effluent weirs and be carried into the wastewater treatment plant effluent and to the creek, stream, lake or reservoir. Costs of Maintenance and Repair Backups and overflows are costly, no doubt. The first, and usually the highest, price is paid by the public utility system. The city typically has a collection crew that rods the collection lines and cleans up the mess caused by a backup in the collection system. Overflows can occur at a manhole (MH) that is located at the lowest point in the area near the blockage. Once the overflow occurs, that area becomes contaminated with grease and small amounts of organic and inorganic solids. The city invests time and money to clean the area due to the public health hazards caused by the backup in the line. The grease and solids have to be raked up. When the area is free of the greasy mess, it should be cleaned with a disinfectant such as 5.25% bleach or calcium hypochlorite (HTH). If the area is not disinfected, imagine children and domestic animals being exposed to this health risk! The citys concern does not just involve the risk to public health. It must take into consideration any monetary wastewater fines or surcharges imposed by state and federal regulatory agencies as a result of an accidental overflow or spill. Health Hazards Sewage spills and overflows pose a health risk for all who may be exposed to the mess. Humans and domestic animals are at risk if the exposure is in an area that they may frequent. A pet might roam and pick up potential contaminants on their paws or faces and carry it back to their yards and homes. Overflows and discharges into local streams, lakes and rivers can affect humans, domestic animals and aquatic life. A municipal sewer use ordinance establishes certain uniform, minimum standards for controlling the amount of matter pushed into the sanitary sewer system and to protect
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and preserve the public health, safety and general welfare of a community. The ordinance may include the following: Requirements for the regulation of pumping out grease traps Procedures for cleaning and servicing septic tanks, grease traps, car washes, interstate restroom facilities, grease interceptors, and package wastewater treatment plants For health reasons and as a means of cost control, a city may focus on the instances of frequently clogged lines. This should be monitored because it is a potential health hazard, but it can also identify establishments that may not be in compliance with city ordinances related to the proper disposal of wastes. Any time emulsified grease is passed into the collection system from an establishment, grease is going to relocate in the system. Because of F. O. G. buildup, the wastewater treatment facility may have trouble meeting required effluent levels. The Environmental Protection Agency (EPA) intends to keep waters of the United States fishable and swimmable. Discharges that do not meet the appropriate standards according to state and federal guidelines are punishable. If water from the commercial business exits the effluent line and is not in compliance with the municipal wastewater ordinance, it may cause non-compliance with the citys wastewater permit for discharge to a stream, lake or reservoir. Fines can be posed by the Environmental Protection Agency (EPA) and state environmental agency for this Total Suspended Solid (TSS) output to the environment. Biochemical Oxygen Demand (BOD) is the amount of oxygen needed for the stabilization of the water (organics) by the wastewater plant bacteria. BOD may be regulated by the state in a wastewater treatment facility, although the city typically sets the standard for BOD. The effluent is released to the source, and any grease that gets out to the stream, lake, creek or reservoir can be unsightly to the public, could cause stream breakdown, and produce odors and vector insect problems (such as flies, etc.).

the interior of the business, while others mandate the use of exterior oil and grease separators. Mechanical Grease Separator A mechanical grease separator is a device that performs oil skimming. The purpose of a mechanical oil skimmer is to remove freefloating grease and oil. They can be installed in the same area that a grease interceptor is placed; usually in the kitchen area. It should be noted that this device does not remove emulsified grease and oil. These separators are usually stationary and non-active. Cool water is run into the separator first, and then oil is poured into the separator. The device is turned on and the oil and emulsified grease flow through the mechanical separator and flow down line to a collection tank. The water from this process enters the municipal collection system and moves on to the wastewater treatment plant for treatment. Grease Trap A grease trap is installed under a sink where disposed water flows from the sink drain into the grease trap. Inside the trap, the water moves through baffles that separate the fats, oil, and grease from the wastewater (Figure 4). The grease rises to the surface, where it can be removed. There are many different designs of grease traps. Many grease traps are electro-mechanical, with the grease being removed automatically.
Air Intake Vent Lock and Lift Ring Cleanout

Inlet

Outlet

Flow Regulatory Device Fog Accumulation Removable Baf es

Sample Point Air Relief

Solids Accumulation

Figure 4: Grease trap

V.

Equipment Used to Limit Disposal of Fats, Oil and Grease

Prior to construction of a commercial business that will contribute fats, oil and grease to the sanitary sewer system, ordinances should be established that require the installation of pretreatment equipment, such as grease interceptors and/or grease traps, to capture and contain used F. O. G. The installation of a grease interceptor or a grease trap is usually a function of the size of the establishment and the type of food processes used. Grease traps are generally used as point source control and are used in smaller establishments that do not produce high volume foods. Generally, fast food restaurants, hotels, factories, and school cafeterias require a grease interceptor. Local plumbing codes typically outline the parameters for the installation of grease interceptors such as the type and size of equipment necessary for the size of the establishment. Some communities regulate placement of oil and grease separators on
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In order to decide which is best for an establishment, there are many factors to consider. The size of the area to be served and the type of food being served are important considerations for food establishments. Another consideration is the water consumption of the business. The grease trap must be able to handle the volume of water that flows through the establishment. In making a pre-construction decision, it might be wise to survey similar businesses in the area to see what types of traps are in use and how effectively they function for the purpose intended. City ordinances may mandate the size of grease trap that is required for a particular purpose. It is important to plan where the sampling or clean-out port is to be located. This should be located before and after the grease trap on the drain line.
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It is important to research potential grease trap disposal problems. Problems can occur at the sanitary T on the effluent side. It is important that the line goes down 24 inches off the bottom of the grease trap. If the line goes down too far and solids are allowed to accumulate, a blockage can occur in the effluent line, causing an overflow at the effluent T. Any accumulated grease could overflow into the effluent line. One manhole access lid is necessary for this particular grease trap. It is located between the influent and effluent sides of the grease trap(s). There are grease traps with two manhole lids (Figure 5). One manhole opens over the grease area and provides access for pumping out the grease and solids. The second manhole access opens to allow for visual inspection of the effluent water area to ensure that the effluent water flow can exit to the collection lines.
1200 Gallon Grease Trap
Manhole Lids Cleanout Baf e Grease Accumulation Water Flow In uent Line Clean Water Water Flow Ef uent Line Open Cleanout

In many communities, it is not uncommon for inspectors to verify that interceptors are the correct size, were installed properly, are being maintained adequately, and are operating efficiently. There are usually fines associated with non-compliance. Municipal ordinances often provide specific guidelines for the minimum and maximum size limits for grease interceptors, as well as how often they must be pumped out, maintained, and inspected. It is best that building plans for new commercial businesses include the appropriate installation of grease interceptor(s). Recycling (De-Watering) Pump Trucks Recycling pump trucks are useful to remove grease from any containers or for establishments that want to recycle grease and oil. These trucks may be owned by the commercial business or hired to remove grease from establishment. Recycling pump trucks may not be workable for grease trap separation and collection of grease and oil. The idea for restaurants and fast food establishments is to remove the layer of grease (cap) at the facility, leaving the collected solids behind to break down and provide stabilization in the tank. Most of the skim grease traps are not allowed to be pumped out with a recycling pump.

Water Flow

VI. Best Management Practices for Handling Fats, Oil and Grease
What can be done with fats, oils and grease? Collect (strainers/interceptors/grease traps) and dispose in the trash Recycle There are a number of grass roots programs across the country aimed at educating the public on the hazards of disposing fats, oil and grease into the domestic wastewater systems. While it is possible for local and state government to exert some control over commercial businesses that dump excess fats, oil and grease down the drain, it is nearly impossible to control what is disposed in every residence. Cities can impose ordinances concerning the installation of grease traps or interceptors in new commercial construction. They can create ordinances requiring commercial businesses to empty those traps on a set schedule or face monetary penalty. Rather than impose such on residential homeowners, communities across the country are choosing to implement public education campaigns that encourage disposal of fats, oil and grease safely, without adverse impact on the municipal wastewater systems or the environment. Excesses within the system can lead to sanitary sewer overflows, which can lead to code violations, environmental violations, and pose health hazards to the public. In order to prevent these smelly, costly occurrences, there are some widely regarded best management practices for the proper handling and disposal of fats, oil and grease.

Solids Accumulation

Figure 5: Grease trap with two manhole accesses

Grease Interceptor A grease interceptor is designed to separate fats, oil, and grease from wastewater. As wastewater travels from the sink to the interceptor, it passes through a vented flow control device that prevents siphonage and back pressure. It then travels over a series of baffles inside the interceptor that separates the fats, oil and grease deposits from the rest of the wastewater (Figure 6). As the wastewater cools, those deposits float and accumulate at the top of the 1,000 to 1,500 gallon interceptor. The remainder of the wastewater moves through the interceptor into a discharge pipe and continues to the sanitary sewer system. The accumulated material must be removed from the top and bottom of the interceptor.
Air Intake Vent Interceptor Cover

Inlet

Outlet

10' Flow Regulatory Device FOG Accumulation FOG Accumulation Sample Point

1-10' Typ.

Solids Accumulation

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Controls for Wastewater Treatment Municipal collection crews are always looking for ways to control grease. A common method of control is the use of a surfactant product that helps to relocate the grease down the collection line. However, this method does not eliminate the grease. The grease can still build up in long collection lines or collection lines that have 45 or 90 angles. There are several methods used by wastewater collection crews and wastewater plant operators for separating grease as a means of control. These are skimming off the primary treatment units, aeration, pre-chlorination, and primary digesters. In the collection system, methods of removal can include mechanical (rodding machines), hydraulic (jet machines), and chemical processes. In the wastewater treatment plant, grease is removed mechanically on bar screens and primary clarifiers. F. O. G. affects the pH of the wastewater. The pH in a wastewater permit indicates a certain acceptable range for pH values, usually between 69 units in most wastewater treatment plants. If the wastewater flows down the wastewater line at 25 feet/second, the grease and inorganic material will stay in suspension. The size of the collection line makes a difference in how fast the lines flow. The flow of the wastewater is important part of the grease control in the pipe. If the grease in the collection system is flowing slowly, more grease will collect on the walls of the pipe as the slow movement of the water cools and grease solidifies and collects on pipe walls. The slower the water, the more time that grease is able to collect on the pipe walls. Water temperature is important in controlling the impact of F. O. G. The average flow of wastewater in the collection system on its way to the source is 7276F. A temperature range near 72F is considered normal for wastewater. Warmer water can come from residential sources (showers, dishwashers, washing machines, or other) and commercial sources (grease garbage grinders, laundromats, power plants, or other). When the water must turn 45 and 90 angles in the pipes, the flow of water slows down where there is no dissolved oxygen (DO) being added or not added fast enough to keep grease in suspension until it gets to the next lift station or reaches the wastewater plant for removal. Costs are incurred if and when maintenance crews must go in and mechanically clean the lines to keep the water flowing to its destination. It is important to track and monitor the point originator or the grease trap waste, transporter and disposal location. New facilities that are limited by space or other factors and cannot install a grease trap (as specified) could be required to install and maintain internal grease interceptors of twenty gallons in size. If a facility does not meet discharge compliance levels, the facility may be subject to discharge fines based on effluent parameters.

In controlling grease, the monitoring rules should be outlined by the pretreatment program to maintain effluent discharge limits. An example of these limits could be as follows: BOD less than 300 mg/L TSS less than 300 mg/L; grease and oil less than 75 mg/L pH less than 9 or greater than 6 Grease trap effluent water temperature in excess of 111F All surcharges could be added to a food establishments monthly water bill. This may be written in the pretreatment ordinance. Commercial Business Best Management Practices Most communities rely on regulation of commercial businesses to curtail the disposal of excess fats, oil and grease. Generally, there are a number of suggested best management practices for commercial businesses to control the disposal of fats, oil and grease. Some could be written into municipal ordinances, some relate to proper construction of the facility to handle proper disposal, some relate to the proper use of preventive equipment, and others are general guidelines for proper disposal of fats, oil and grease. Some that could be written into municipal ordinances include the following: Discharges from commercial businesses must comply with local, state, and federal guidelines. Applicable commercial businesses must have installed and fully functioning grease interceptors and/or grease traps. The design and installation of such devices must comply with building codes for the applicable state. Grease interceptors and grease traps must be properly installed to drain directly from the device according to design. Disposals, if installed, should pipe through the grease removal device or trap. Consider the installation of a three sink system: wash, rinse, and sanitizing basins to utilize water that is 140F or less. (Commercial dishwashing equipment uses 160F minimum temperature, which dissolves grease and allows it to pass into the sanitary sewer system.) Hot water, greater than 140F, should not be allowed down drains connected to grease traps or interceptors as the hot water allows the fat or grease to liquefy and pass through the system into the collection system. Some best management practices that could be either written into municipal ordinances or adopted by commercial businesses that relate to preventive equipment include the following: Grease traps and interceptors should be cleaned routinely. Establish cleaning protocols for the grease interceptor based upon the type of establishment, interceptor size, and flow volume of discharge for the establishment. It is common practice to clean grease interceptors every 60 to 90 days.
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Manual grease traps should be cleaned every week unless historical maintenance logs indicate sufficient performance for a longer period of time. Electro-mechanical grease traps should have the following performed daily: empty oil containers, clean solids strainer. Wiper blades should be cleaned weekly. Commercial grease traps and interceptors must be emptied, and the equipment maintained on a regularly scheduled basis as determined by the commercial business. Removal of grease and solids from interceptors or traps must occur when the amount of fats, oil and grease reach a certain percentage of functional volume of the device. Mandatory removal of all fats, oil and grease from all interceptors and traps on a semi-annual or annual basis as mandated by local authority. Mandatory inspection of the interceptor and/or grease trap on a semi-annual or annual basis, or when the devices are emptied as mandated by local authority. Establish protocol for the use of interceptor additives, if use is allowed. Appropriately schedule and record visits from commercial haulers for interceptor/trap contents. Determine improvements to practices based on annual statistics of grease removal for the commercial business. Perform routine maintenance of food preparation equipment to prevent breakdown and subsequent disposal of fats, oil and grease into the facility sinks and drains. Consider the disposal of food waste into containers for recyclers to pick up for animal consumption. Maintain records for installation, cleaning, emptying, inspections, and maintenance of all grease interceptors and grease traps. Pretreatment programs may require routine maintenance logs for grease interceptors.

Frequently spray filters with hot water over a mop sink so that any greasy residue drains through the grease trap. Oil and grease can also escape through the ventilation system filters and coat the roof of the establishment. Once rinsed, place in a commercial dishwasher for final cleaning. Keep the ventilation systems functioning properly, with an adequate balance of air intake.

Commercial Fryers Skim the oil for food particles on a daily basis. Keep surfaces wiped clean with absorbent paper products. Routinely test oil for life span and change as indicated by the test. Check the bottom of the fryer for carbon buildup and clean to lengthen the life of the oil and the equipment. For facilities with multiple fryers, alternate the use of fryers that process heavy foods (those that produce a large amount of deposits) with those that do not and/or change out the oil for the fryer that has heavy deposits more often. Collect used oil in covered, oil-rendering tanks for transport.

Perhaps one of the best management practices for a commercial food establishment to prevent disposal of excess fats, oil and grease to the collection system is the maintenance of equipment that is used to prepare food. If proper maintenance is performed and recorded, breakdowns are less frequent. That means equipment functions as intended, and the facility should perform as designed. Grease interceptors and traps that malfunction or do not function at all cannot fulfill their purpose for the facility. Equipment Maintenance The following are some suggestions for routine maintenance of food service equipment:
Exhaust hoods Routinely inspect and clean small and large exhaust hoods so they perform efficiently and effectively. Small hoods may be wiped down with spray detergent and a soft cloth. Large exhaust hoods can be cleaned by professional service companies.
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Facility Maintenance Perform routine cleaning of the entire facility to eliminate the accumulation of fats, oil and grease on surfaces other than kitchen surfaces. Other maintenance may include the following: Grease Trap Maintenance (electro-magnetic or automatic grease interceptor [or AGI]) Remove contents of solids strainer and outside grease cup. Clean wiper blades and grease outlet. Remove solids from entire trap and clean. Change wiper blades as necessary to maintain efficiency. Reset auto timer. Grease Trap Maintenance (passive system) Remove the accumulated grease and place into a container for recycling. If possible, remove the baffles. Scrape any remaining greasy residue from the trap walls, lid, and baffles. Return the baffles to their position. Make note of the date, volume of grease removed, and other maintenance details in a maintenance log.
Grease Interceptor Maintenance These devices should be maintained by a professional grease hauler or recycler, however, it is a paid service. It may be in the best interests of the commercial owner/manager to understand what should be done to maintain the interceptor so that the service received warrants the cost of service. Pump the grease content from the grease interceptor. Remove any excess residue from the walls, lid and baffles of the interceptor.
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Close the lid and wipe the surface clean. Make note of the date, volume of grease removed, and other maintenance details in a maintenance log.

BMPs for Employees In addition to the proper installation and use of devices to control the amount of fats, oil and grease that enter the collection system, there should be some best management practices established for the employees of commercial businesses to eliminate unnecessary disposal of fats, oil and grease. Some of those best management practices might include the following: Establish and post guidelines for proper disposal of fats, oil and grease for personnel of commercial businesses. Specifically target the following employee practices as part of those guidelines: Do not pour any fats, oil or grease from cooking down a sink or drain. Wipe fats, oil and grease from pots, pans, utensils and surfaces with scrapers, paper towels, or other absorbent material and discard in a trash receptacle. Use water at a temperature of 140F or less in all sinks. Discard any yellow grease in a container to be rendered and recycled. Use absorbent paper products to catch grease beneath fryer baskets. Perform initial cleanup of all surface areas with absorbent paper products. Cloth materials will collect fats, oil and grease and can be washed down the sink or drain. Consider the reduction in use of garbage disposals. Eliminate the disposal of food particles down sink drains or other facility drains. Frequently clean/wipe down exhaust hoods. Maintain the use and cleanliness of drain screens. Use a cover when moving the contents of a container with fats, oil or grease to eliminate spills. Maintain a spill kit. Recycle fats, oils and grease whenever possible. Keep outdoor grease containers and holding tanks tightly covered and secured. Never pour fats, oil or grease into a storm sewer. If grease containers must be near a storm sewer, place absorbent pads in the sewer to capture any spill before it enters the sewer. Use appropriate absorbing materials for outdoor spills (suggest an alternative to cat litter), remove them upon absorption, and dispose in a trash receptacle. Cat litter and saw dust, if left out, can be washed into gutters and storm drains. Wash mats, trash cans, and grills indoors so that wastewater and cleaning detergent flow through a grease interceptor or trap and not into gutters or storm drains. Residential BMPs It is up to each community to determine how to effectively regulate the disposal of fats, oil and grease into their sanitary sewer
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systems. While designing guidelines for commercial businesses, it is also important to consider the impact of a residential awareness or education program regarding proper disposal of fats, oil and grease. Both are contributors to the sanitary sewer system. Having guidelines for one without some type of recommendations for the other would be ineffective if the goal is to limit the amount of fats, oil and grease entering the community sewer system. A training program to educate the public on proper disposal of F. O. G. that begins with residential practices is worth its weight in gold. These educational programs can benefit the wastewater collection system, wastewater lift station, wastewater treatment plant, and the community. The public should be made aware of all collection and recycling efforts available locally and the cost, if any, for these services. The public needs to understand the nature of the grease and how it affects the integrity of their plumbing. They should also understand the affects that F. O. G. has on city piping and structures and the cost that can be passed on to them as a result of costly repairs. The public should know how the overflows can affect the environment, stream, lakes, rivers, and reservoirs. They should understand the state and federal regulations that target discharges to local water systems and how spills and overflows can be costly for the community. An effective public education program must include suggestions for proper disposal of all fats, oil and grease and any community programs that could make that disposal easy for them. Emphasize that proper disposal of F. O. G. helps to eliminate foul drain odors in their homes. Also, disposing of fats, oil and grease in a trashcan helps prevent blockages in residential drains and keeps the homeowner from having to call a plumber to unblock costly grease backups. The public should be discouraged from putting kitchen any form of F. O. G. down the garbage disposal system, especially with hot water. It is always best to wipe out pots and pans before hand-washing or placing in a dishwasher. Plates and utensils should be thoroughly rinsed before being placed in the dishwasher. Home kitchens should keep all sink strainers and floor drain covers in place. A number of communities across the country have established fats, oil and grease programs aimed at educating all members of the communityresidential, institutional, and commercial contributors to the sanitary sewer systemon the acceptable disposal practices established in their communities. The web is a wonderful resource for those who wish to research such programs. Search fats, oil and grease programs to discover a wealth of information on the internet. Many communities offer recycling centers for motor oil. Used motor oil never belongs in community drains of any kind. Instead, educate residents on the ease and benefits of recycling. It is as simple as collecting used motor oil in a sturdy plastic container (milk jugs work perfectly) and
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transporting it to a local recycling center or service station for disposal. The center usually has a log where residents can indicate the date the oil was recycled and how much was added to the receptacle. It is simple, usually free, and beneficial to the environment.

VII. Summary
Fats, oil, and grease wreak havoc on municipal collection systems and wastewater treatment plans. They hinder and clog piping systems intended to effectively treat wastewater. The first step to remedy this problem is public education. If humans can learn to limit the disposal of these wastes into the wastewater system, it will greatly benefit municipalities in terms of maintenance and cost. The next step is to remove as much of these nuisances from the systems they have infiltrated. Current methods of removal, if used, will improve the wastewater treatment processes, prevent possible federal and state violations, and help to protect the environment.

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11

Online Completion

Use this page to review the questions and choose your answers. Return to www.waterworldce.com and sign in. If you have not previously purchased the program select it from the Online Courses listing and complete the online purchase. Once purchased the exam will be added to your Archives page where a Take Exam link will be provided. Click on the Take Exam link, complete all the program questions and submit your answers. An immediate grade report will be provided and upon receiving a passing grade (70%) your Verification Form will be provided immediately for viewing and/or printing. Verification Forms can be viewed and/or printed anytime in the future by returning to the site, sign in and return to your Archives Page.

Questions
1. A grease trap is installed under a sink where disposed water flows from the ________ into the grease trap.
A. B. C. D. fryer sink drain prep tables HVAC

7. Fats, oil and grease that are poured down a residential kitchen sink with hot water are likely to ________.
A. collect elsewhere in the sanitary sewer system B. disintegrate C. help to digest matter in the sanitary sewer system D. congeal

2. In a grease interceptor, wastewater travels over a series of ________ inside the interceptor that separates the fats, oil, and grease deposits from the rest of the wastewater.
A. B. C. D. rakes tubes baffles sponges

8. Grease is a ________.
A. triglyceride B. cause of blockages in the collection lines C. contributor to sewage overflows D. all of the above

3. F. O. G. stands for ________, ________ and ________.

A. B. C. D. fats, oxygen, gases fuel, oil, gas fats, oil, grease fats, oxygen, grease

9. Some best management practices for residential homeowners include which of the following?
A. Wipe out pots and pans before handwashing or placing in a dishwasher. B. Install a grease trap in the kitchen. C. Use hot water when pouring grease down the sink. D. Only dump motor oil in the drain at the street.

4. Some commercial contributors of F. O. G. to the sanitary sewer system include which of the following?
A. B. C. D. restaurants fishing vessels schools and colleges a and c

10. A common method of control is the use of a(an) ________ product that helps to relocate the grease down the collection line.
A. B. C. D. acid fertilizer surfactant oxygen

5. F. O. G. affects a municipal wastewater treatment facility in the following ways:

A. It clogs pump volutes. B. It can kill bacteria necessary for wastewater treatment processes. C. It adds unwanted floating material to primary and secondary treatment tanks. D. All of the above

6. Best management practices for commercial control of F. O. G. include which of the following:
A. Do not pour any fats, oil or grease from cooking down a sink or drain. B. Discard any yellow grease in a container to be rendered and recycled. C. Keep outdoor grease containers and holding tanks tightly covered and secured. D. All of the above.

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Fats, Oil and Grease Removal

PROGRAM COMPLETION INFORMATION
If you wish to purchase and complete this activity traditionally (mail or fax) rather than Online, you must provide the information requested below. Please be sure to select your answers carefully and complete the evaluation information. To receive credit, you must receive a score of 70% or better.

Complete online at: www.WaterWorldCE.com

Name: Address: City: Telephone: Home ( )

Title: E-mail: State: Office ( )

Specialty:

ZIP:

Country: Lic. Renewal Date:

Requirements for successful completion of the course and to obtain 1 professional development hour (PDH): Read the entire course. Take the test online at: www.WaterWorldCE.com A score of 70% on this test will earn you 1 PDH. Optional: Complete course evaluation below and return to: PennWell, James Laughlin, 1421 S. Sheridan Rd., Tulsa, OK 74112 or jamesl@pennwell.com. Payment of $30.00 will be required to take the test. Charges on your statement will show up as: PennWell

Course Evaluation
Please evaluate this course by responding to the following statements, using a scale of Excellent = 5 to Poor = 0. 1. Please rate the courses effectiveness. 2. Was the overall administration of the course effective? 3. Do you feel that the references were adequate? 4. Would you participate in a similar program on a different topic? 6. Was there any subject matter you found confusing? Please describe. 7. What additional power education topics would you like to see?
PAYMENT & CREDIT INFORMATION Examination Fee: $30.00 Credit Hours: 1

5 5 Yes Yes

4 4 No No

3 3

2 2

1 1

0 0

5. If any of the test questions were unclear or ambiguous, please list them. ________________________________________________________ ________________________________________________________ ________________________________________________________

ANSWER FORM
Please check the correct box for each question below.

Should you have additional questions, please contact James Laughlin, (918) 832-6320 (Mon-Fri 9:00 am-5:00 pm CST).

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All content has been derived from references listed, and or the opinions of WaterWorldCE faculty. Please direct all questions pertaining to PennWell or the administration of this course to James Laughlin, 1421 S. Sheridan Rd., Tulsa, OK 74112 or jamesl@pennwell.com. The opinions of efficacy or perceived value of any products or companies mentioned in this course and expressed herein are those of the author(s) of the course and do not necessarily reflect those of PennWell. Completing a single professional development course does not provide enough information to give the participant the feeling that s/he is an expert in the field related to the course topic. It is a combination of many educational courses and on-the-job experience that allows the participant to develop skills and expertise.
EDUCATIONAL DISCLAIMER SPONSOR/PROVIDER

1. A B C D 2. A B C D 3. A B C D 4. A B C D 5. A B C D 6. A B C D 7. A B C D 8. A B C D 9. A B C D 10. A B C D

11. A 12. A 13. A 14. A 15. A 16. A 17. A 18. A 19. A 20. A

B B B B B B B B B B

C C C C C C C C C C

D D D D D D D D D D

We encourage participant feedback pertaining to all courses. Please be sure to complete the survey included with the course and mail to: jamesl@pennwell.com. PennWell maintains records of your successful completion of any exam. Please contact our offices for a copy of your professional development hours report. This report, which will list all credits earned to date, will be generated and mailed to you within five business days of receipt. 2010 by the PennWell Corporation
RECORD KEEPING

COURSE EVALUATION and PARTICIPANT FEEDBACK

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13

WaterWorld is partnering with the Texas Engineering Extension Service (TEEX) to provide online training material for operators. The Water and Wastewater Training Program at TEEX is the one of the largest water and wastewater operator training organizations in the United States. TEEX provides training to thousands of operators every year. TEEXs mission is to provide continuing education in engineering and engineering-related applied sciences. TEEX is a member of The Texas A&M University System, one of the largest systems of higher education in the United States. Through a statewide network of 11 university campuses, seven state agencies and a comprehensive health science center, the A&M System educates more than 120,000 students, conducts more than $730 million in research and reaches another 22 million people through service and outreach programs each year. teex.org/www itsi@teexmail.tamu.edu 800-SAFE-811 (800-723-3811)

2011. Texas Engineering Extension Service. All Rights Reserved.