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Grease Disposal Frustrating Your Restaurant. 15 Essential Tips for Safe and Sustainable Grease Disposal in Restaurants

alexxlab 2 years ago 38 min read

Why is grease disposal critical for restaurants. How can restaurant owners implement effective grease management practices. What are the consequences of improper grease disposal. How often should grease traps be cleaned and maintained. What role do professional grease collection services play in restaurant operations.

Table of Contents

The Importance of Proper Grease Disposal in Restaurants

Grease disposal is a critical aspect of restaurant management that often gets overlooked until problems arise. As a restaurant owner, understanding the importance of proper grease management can save you from costly repairs, health code violations, and potential business closures.

Grease accumulation in drains and pipes can lead to severe plumbing issues. As oils and fats cool, they congeal into solid masses that adhere to pipe walls, gradually restricting water flow. This buildup can result in clogged drains and expensive repairs. In worst-case scenarios, raw sewage may back up into the kitchen, creating a significant health hazard and forcing temporary closure.

Beyond plumbing concerns, grease residues on surfaces pose a safety risk for kitchen staff. Slippery floors can lead to accidents and injuries, potentially resulting in worker’s compensation claims and lost productivity.

Understanding Grease Traps and Interceptors

Grease traps and interceptors serve as the primary defense against grease-related plumbing issues. These devices are typically installed near sinks and underfloor drains to capture fats, oils, and grease (FOG) waste before it enters the sewer system.

How do grease traps work? These units allow water to pass through while retaining denser grease in a reservoir. This collected grease must be periodically removed to maintain the trap’s effectiveness. Regular cleaning and maintenance of these traps are crucial to prevent grease from escaping into drains and accumulating in sewer lines.

Types of Grease Traps

Passive grease traps: Rely on gravity to separate grease from water
Automatic grease removal devices: Use mechanical means to remove grease continuously
Large-capacity grease interceptors: Suitable for high-volume kitchens

Best Practices for Effective Grease Management

Implementing a comprehensive grease management strategy is essential for any restaurant. Here are some best practices to consider:

Scrape, dry wipe, and sweep up food waste before washing dishes and surfaces
Allow grease to cool and solidify before disposal
Avoid using emulsifiers and enzymes that act as grease solvents
Recycle waste vegetable oil for biodiesel production
Train staff on proper grease handling procedures and potential consequences
Post reminders for staff to dry wipe grease and oil
Regularly clean and pump out grease traps to prevent overflows
Block drains and sinks when closing for extended periods
Maintain detailed maintenance logs for inspections and emergencies

Can proper grease management save money in the long run? Absolutely. While implementing these practices may require initial investment and ongoing effort, they can prevent costly repairs, fines, and business interruptions associated with grease-related plumbing issues.

The Role of Professional Grease Collection Services

For most restaurants, professional assistance is necessary for proper grease disposal. Reputable grease collection companies offer essential services that help restaurants maintain compliance with local regulations and prevent grease-related issues.

Services Offered by Professional Grease Collection Companies

Regular grease trap pumping
Trap cleaning and maintenance
Offsite transportation of grease waste for recycling or disposal
Documentation of services for regulatory compliance

How often should restaurants engage professional grease collection services? The frequency depends on various factors, including local regulations, kitchen size, and volume of grease produced. Many municipalities require quarterly or bimonthly grease trap pumping. Neglecting these requirements can result in fines for health violations and illegal dumping.

Partnering with a reliable local company for grease collection services can provide peace of mind and ensure regular maintenance. Restaurant managers should handle scheduling to ensure consistent attention to grease management needs.

Consequences of Improper Grease Disposal

The repercussions of neglecting proper grease disposal can be severe and far-reaching. Restaurant owners who fail to prioritize grease management may face:

Costly plumbing repairs due to clogged drains and pipes
Sewage backups and potential health code violations
Temporary business closures for cleanup and repairs
Fines and penalties for non-compliance with local regulations
Damage to the restaurant’s reputation and loss of customer trust
Environmental impact from improper grease disposal

How can restaurant owners avoid these disasters? By implementing a comprehensive grease management program and staying vigilant about maintenance and disposal practices. While it requires constant effort and priority from the entire staff, the benefits far outweigh the costs in terms of preserving plumbing infrastructure, brand image, and customer loyalty.

Grease Trap Maintenance: Frequency and Best Practices

Regular maintenance of grease traps is crucial for their effective operation. Neglecting routine cleaning can lead to unpleasant odors, slow drains, and even sewage backflows.

Factors Affecting Grease Trap Cleaning Frequency

Local regulations
Restaurant size and kitchen volume
Type and quantity of food prepared
Grease trap capacity

How often should grease traps be cleaned? Many cities mandate quarterly pumping at a minimum, but restaurants with higher grease production may need more frequent servicing. It’s essential to follow local regulations and keep detailed logs of each cleaning to ensure compliance.

Signs That Your Grease Trap Needs Cleaning

Slow draining sinks
Foul odors near drains
Visible grease buildup in sinks or on surfaces
Water backing up from floor drains
Grease trap filled to 25% of its capacity

Regular inspections can help identify these signs early, preventing more serious issues from developing. Restaurant owners should train staff to recognize these indicators and report them promptly.

Innovative Solutions for Grease Management

As environmental concerns grow and technology advances, new solutions for grease management are emerging. These innovations offer restaurant owners more efficient and sustainable options for handling grease waste.

Emerging Technologies in Grease Management

Automated grease removal systems
Biodegradable enzymes for grease breakdown
Smart sensors for real-time grease level monitoring
Advanced filtration systems for water recycling

How can these innovations benefit restaurants? By implementing these technologies, restaurant owners can improve their grease management efficiency, reduce environmental impact, and potentially lower long-term costs associated with grease disposal.

Sustainable Practices in Grease Disposal

Many restaurants are adopting more sustainable approaches to grease management:

Recycling waste vegetable oil for biodiesel production
Composting food waste to reduce overall grease production
Implementing water-saving technologies in dishwashing processes
Using eco-friendly cleaning products to minimize chemical waste

These practices not only help restaurants reduce their environmental footprint but can also appeal to environmentally conscious customers, potentially boosting the establishment’s reputation and attracting a wider customer base.

Training Staff for Effective Grease Management

A successful grease management program relies heavily on the cooperation and understanding of all restaurant staff. Proper training is essential to ensure that everyone is aware of the importance of grease disposal and knows how to handle it correctly.

Key Elements of Staff Training

Understanding the environmental and financial impacts of improper grease disposal
Proper techniques for scraping and dry wiping dishes before washing
Correct procedures for disposing of used cooking oil
Recognizing signs of grease trap issues
Importance of following cleaning schedules and maintenance routines

How can restaurant owners ensure effective staff training? Consider implementing regular training sessions, creating clear visual guides for grease management procedures, and incorporating grease disposal practices into employee onboarding processes. Additionally, recognize and reward staff members who consistently follow proper grease management protocols to encourage continued compliance.

Creating a Culture of Responsibility

Beyond formal training, fostering a culture of responsibility around grease management is crucial. Encourage staff to take ownership of grease disposal practices and to report any concerns or suggestions for improvement. This approach can lead to more effective grease management and can even spark innovative ideas from employees who work closely with these processes daily.

By prioritizing staff education and involvement in grease management, restaurant owners can create a more efficient, compliant, and environmentally responsible operation. This not only helps avoid costly issues but also contributes to a positive workplace culture and improved overall restaurant performance.

Why Is Grease Disposal Important for Restaurants?

As a restaurant owner, I know first-hand the headaches caused by grease buildup. Like many owners, it wasn’t a priority for me when I first opened. But after a close call with blocked drains and sewer overflows, I quickly learned my lesson. Proper grease disposal is critical for any commercial kitchen.

Grease and oils get everywhere – on floors, equipment, and dishes. Over time, it accumulates in drains and pipes. As grease cools, it congeals into solid masses that stick to pipe walls. The slow buildup constricts water flow, leading to clogged drains and costly repairs. Raw sewage can back up into the kitchen, a health hazard that often requires closing until pipes are cleared. Beyond plumbing issues, grease residues left on surfaces are slippery safety hazards for kitchen staff.

The Importance of Grease Traps and Interceptors

Grease traps and interceptors are the first line of defense. Installed near sinks and underfloor drains, these units capture fats, oils, and grease waste before it enters the sewer system. Allowing water through, they retain dense grease in a reservoir that must be periodically emptied. We learned the hard way that pumps and traps need vigilant cleaning and maintenance. If grease escapes into drains, it can still build up in sewer lines and cause problems.

Best Practices for Grease Management

Here are some tips we’ve implemented for effective grease management:

Scrape, dry wipe, and sweep up food waste before washing dishes and surfaces
Let grease cool and solidify before drain disposal
Avoid using emulsifiers and enzymes that act as grease solvents
Recycle waste vegetable oil for biodiesel production
Train staff on grease handling procedures and consequences
Post signs reminding staff to dry wipe grease and oil
Regularly clean and pump out grease traps to prevent overflows
Block drains and sinks when closing for extended periods
Keep detailed maintenance logs for inspectors and emergencies

Professional Grease Collection Services

For most restaurants, professional assistance is needed for proper grease disposal. Reputable companies provide mandatory pumping along with trap cleaning and maintenance. Grease waste is transported offsite for recycling or disposal. Some municipalities require quarterly or bimonthly grease trap pumping. Neglecting this requirement risks fines for health violations and illegal dumping.

We’ve partnered with a great local company offering competitively priced service plans. Our kitchen manager handles scheduling to ensure regular attention. Their team does a fantastic job thoroughly clearing traps and interceptors and providing detailed paperwork.

Avoiding Disasters with Proper Planning

Clogged drains creating sewage backups was easily one of the worst experiences I’ve had as a restaurateur. The loss of business, cleanup costs, repairs, and health code violations added up to thousands in losses. Beyond finances, our reputation also took a big hit.

After investing in an improved grease management program, we haven’t had any major issues in years. Staying vigilant requires constant effort and priority from our whole staff. But the benefits are well worth the costs in preserving our plumbing, brand image, and customer loyalty.

For any restaurant owner, proper grease disposal should be a top priority. Don’t wait for a disaster before taking action. Be proactive in implementing procedures and collaborating with waste providers. Your business and community depend on it!

How Often Should You Pump and Clean Grease Traps?

Grease traps are invaluable tools for managing the oily waste inherent to any bustling commercial kitchen. But like any equipment, they require diligent attention and care. Neglecting routine trap maintenance leads to nasty clogs, overflows, and even bigger headaches down the line.

I learned quickly that regular pumping is essential for our restaurant’s grease traps. At first, we tried extending time between cleanings to save a little money. Big mistake. We started noticing foul odors, slower drains, and even sewage backflows. Now we follow a strict schedule to keep grease in check.

Following Local Pumping Requirements

Many cities and towns mandate minimum grease trap cleaning frequencies for food service businesses. Where we operate, the rule is quarterly pumping at a minimum. But restaurants with larger volumes of grease waste must pump more often.

These local regulations are in place to protect public sewer infrastructure. By stopping fats, oils, and grease (FOG) from entering the system, they prevent blockages that could cause overflows, health hazards, and disruption.

We log each pumping to document compliance. Even if we stayed on top of it, any lapses would risk citations and fines from health inspectors. Our grease waste hauler provides manifests with gallons collected and disposal details.

Monitoring Grease Accumulation

To avoid reaching capacity between cleanings, our kitchen manager periodically checks grease trap levels. If much more than 50% full, we schedule an interim pumping. Excess grease carryover into sewers defeats the whole purpose of trapping it onsite.

Over years of experience, we’ve learned where our problem areas are. Fryers, woks, and other hot oil cooking inevitably produce more waste. Special events like catering big parties also spike grease production. Adjusting the pumping schedule helps accommodate busier periods.

Relying on Experts for Thorough Cleaning

With all the hustle of daily operations, we prefer letting professionals handle grease trap maintenance. Our provider uses vacuum trucks and power sprayers to thoroughly remove every last ounce of accumulated grease.

A complete cleaning also checks that traps are still in good working order. Any damages or other issues are detected early before causing a failure. They can advise if a trap needs repairs or replacement.

Between their cleanings, we use strainers and best practices in the kitchen to limit grease down the drains. Proactive management reduces pumping costs and keeps our plumbing running smoothly.

For busy restaurants, leaving grease trap maintenance to the experts is the best approach. Schedule regular cleanings in accordance with local ordinances. Monitor grease levels between pumpings and adjust frequency accordingly. Consistent care prolongs the life of traps, averts emergencies, and shows your commitment to sustainability.

Best Locations for Grease Traps in Commercial Kitchens

In the hustling environment of a commercial kitchen, proper grease trap placement is crucial. If not thoughtfully located, these units can become hindrances rather than helpers for smooth operations and safety.

During our recent kitchen remodel, we learned the hard way about positioning traps appropriately. One of our original traps was right along the main workflow between ranges and sinks. It was constantly in the way, getting bumped by carts and staff. Worse yet, the cover was a trip hazard.

Prioritizing Accessibility

For our new traps, we made sure to tuck them out of primary foot traffic paths while still allowing unobstructed access. Technicians need to be able to easily open covers and insert suction hoses for pumping.

We also avoided putting traps directly behind ranges or under vents. The confined space and heat can make maintenance tougher and more hazardous. Better to locate them nearer to sinks for more open workroom.

Managing the Slope

Grease traps rely on gravity flow from drain lines. For optimal performance, they must be situated lower than other inflow points. We worked closely with plumbers to construct appropriate downslopes.

The right slope prevents wastewater from pooling and speeds flow-through to capture grease. But too steep of a drop can also impact function. It takes finesse to get the incline just right.

Considering Capacities

Sizing grease traps properly ensures they can handle all the waste from sinks, disposals, and drains in that section of the kitchen. We took new equipment specs and layout into account so traps won’t be overloaded.

Larger traps may require more space for installation and servicing. We factored maintenance access into placement decisions. Multi-compartment traps were aligned to best utilize the expanded capacity.

Keeping It Safe for Staff

Worker safety was the biggest lesson we learned from our previous trap positioning blunder. The cover in a main walkway created an obvious trip and fall risk.

Now our traps are safely out of primary foot traffic and work zones. Covers are clearly marked and lit to prevent accidental mishaps. We also trained staff to exercise caution around traps.

With careful planning of layout and capacity, grease traps can be incorporated smoothly into commercial kitchen workflows. Optimal placement improves their efficiency in capturing waste while minimizing risks to busy staff. Investing the effort upfront prevents headaches down the road.

Selecting the Right Size Grease Trap for Your Restaurant

Grease traps are an indispensable part of any restaurant’s kitchen infrastructure. But like any equipment, if sized wrong, they can fail to do the job effectively and become a wasted investment.

We learned this lesson when some of our original undersized grease traps became a bottleneck. They lacked sufficient capacity for the amounts of waste water flowing through, allowing grease to escape into drains. It defeated the whole purpose of trapping it on site.

Considering All Sources of Flow

Our plumbing contractor did a full audit of all sinks, disposals, floor drains and other sources that feed into each trap. The original installations didn’t account for all the added fixtures in renovations over the years.

We mapped out the kitchen zones contributing to each trap inlet. This gave us an accurate basis for right-sizing replacements to handle current flows.

Following Code Requirements

Local regulations include minimum grease trap capacities based on the number of food service fixtures. Any new installations must meet these criteria. It helps prevent underpowered traps.

We cross-checked the coded minimum capacities against the measured flows from our kitchen audit. In a few cases, the counts justified even larger traps than the legal minimum size.

Allowing Headroom for Growth

A grease trap running at full load has no margin for increases in flow. As our restaurant expanded catering and hours, our undersized traps became overloaded.

With an eye towards future growth, we opted for traps oversized by at least 25% over the measured peak flows. This headroom allows for menu additions and busier rushes without overtaxing capacity.

Installing Multiple Traps Strategically

One overburdened trap was replaced with two smaller traps splitting the load. This divides and conquers the grease while fitting better in our vintage building’s tight spaces.

We situated the dual traps to best serve distinct kitchen zones based on the plumbing layout and workflow. Multiple traps can maximize efficiency for larger restaurants.

Properly sized grease traps are foundational to handling restaurant waste loads. Right-sizing involves anticipating all contributing flows, leaving room for growth, and strategic configuration to optimize efficiency. It’s worth consulting engineers to avoid future problems.

Maintaining Grease Traps to Prevent Clogs and Overflows

Clogged drains and sewer backups quickly teach any restaurant owner the importance of diligent grease trap maintenance. All it takes is one overflow incident that closes down the kitchen for days to drive home proper care.

We continually reinforce grease trap best practices with our staff to avoid disruptive clogs. Cleanliness and routine attention are essential for these units to continue doing their dirty job.

Regular Inspections

Our kitchen manager adds quick visual inspections during closing routines. Checking grease levels daily allows us to spot any sudden increases that require interim pumping between scheduled cleanings.

We also look for any debris and signs of deterioration that could impair function. Catching minor issues promptly cuts down on servicing downtime and costs.

Meticulous Cleaning

Our dishwashers know the importance of thoroughly cleaning removable traps and baffles during each closing. Any grease residue left clinging to surfaces can later clog openings and passages.

We use degreasing products recommended by our servicing company and hot pressurized water. Soft non-abrasive tools help avoid damaging components.

Unclogging Techniques

If flows seem slow, we try trusted home remedies like boiling water, baking soda, vinegar, or enzyme cleaners to break up minor blockages before they worsen. Allowing time to work overnight prevents disrupting service.

For stubborn clogs, we rely on our pumping professionals with high-pressure jetting tools instead of snaking wires that could damage traps.

Preventive Practices

Our kitchen staff knows the rules – dry wiping plates, letting fats solidify before disposal, using strainers and paper towels to catch solids. Preventing excess grease from entering traps is most effective.

We also avoid pouring hot water to liquefy grease, which only pushes it downstream. Education and vigilance day-to-day avoids major issues.

Staying on top of grease trap maintenance takes some added labor but repays exponentially by preventing emergency shutdowns and repairs. A few simple habits keep things flowing smoothly.

Signs It’s Time to Replace Your Old, Worn Out Grease Trap

If you run a restaurant or commercial kitchen, chances are you have a grease trap installed to collect and contain fats, oils, and grease (FOG) from dishwashing and cooking operations. While grease traps play an essential role in preventing FOG from clogging sewer lines, they do wear out over time. Here are 15 signs indicating it may be time to replace your aging grease trap:

1. Frequent grease trap cleaning needed

Grease traps should normally only need cleaning every 2-3 months. If you find yourself needing to clean yours every few weeks, it likely has reduced capacity due to age and grease buildup inside the walls. This also leads to premature grease carryover into the sewer system.

2. Noticeable odors around the grease trap

A properly operating grease trap should not emit strong odors. Persistent foul odors nearby likely indicate problems with the trap or venting system that allows gases to escape.

3. Difficulty accessing the grease trap

If your grease trap is located underground, lack of proper access can make regular maintenance difficult. Covers may crack or components like baffles may shift over time, also complicating access.

4. Corrosion and deterioration

Steel or concrete grease traps exposed to FOG, food waste, and cleaning chemicals can corrode and deteriorate over 5-10 years. Crumbling concrete, large rust spots, and leaks indicate aging and the need for replacement.

5. Improper sizing

If your restaurant has expanded with more dishes, staff, or seating, your old undersized grease trap may no longer be adequate. Upgrading to a properly sized unit is crucial for efficient grease handling.

6. Lack of two compartments

Older single-compartment grease interceptors are no longer up to plumbing code. Two-compartment traps allow better separation of grease from wastewater.

7. Missing or damaged baffles

Internal baffles are essential for grease trap operation. If your baffles are damaged or missing due to age and wear, replacement is required to meet code.

8. Cracked walls or bottom

Cracks in the walls, bottom, or lid allow grease to leak out into the surrounding soil or back into the plumbing system. These cracks can worsen over time, making replacement necessary.

9. Improper installation

If your grease trap was installed improperly, with violations of local plumbing codes, replacement provides an opportunity to correct those issues.

10. Lack of flow control or venting

Modern traps feature flow controls and vents to optimize performance. Upgrading an old trap provides a chance to add these features.

11. Rusty or worn-out components

Check inside your grease trap for broken baffles, rusted internal walls, and worn gaskets and seals. These indicate a trap near the end of its usable life.

12. Slow wastewater drainage

If sinks and drains empty slowly, your grease trap may be clogged internally and require replacement. Slow drainage can also signal a blockage in your plumbing system.

13. Failure to pass inspection

Local officials may flag your aging grease trap during kitchen inspections due to condition, size, or code issues. Failure to pass requires replacing the unit.

14. Excess solids in grease waste

Finding lots of solids mixed in with fats and oils removed during cleaning indicates poor separation and the need for an upgraded trap.

15. Overflowing or leaking

If you notice grease escaping from the trap into floor drains or the soil surrounding your restaurant, immediate replacement is needed to prevent health hazards and plumbing damage.

While regular grease trap maintenance can maximize lifespan, these systems do eventually wear out and require replacing. If your commercial kitchen experiences any of the above issues, the time has likely come to invest in a new upgraded grease interceptor.

Installing a properly sized, code-compliant grease trap improves safety and cleanliness while reducing the costs associated with cleaning and plumbing repairs. Work with qualified plumbing professionals and inspectors to ensure your new grease trap meets all requirements. With the right grease interceptor in place, your restaurant can operate worry-free for years to come.

For more tips on safe and sustainable grease disposal for your commercial kitchen, contact a professional grease management service today.

Choosing the Best Grease Trap Design for Your Kitchen

If you own or manage a restaurant or commercial kitchen, dealing with grease waste can be a big headache. Not properly containing and disposing of fats, oils, and grease (FOG) can lead to clogged drains, sewer backups, and violations from local wastewater authorities. But having the right grease trap or interceptor design for your specific kitchen can make a huge difference in effective grease management.

Grease traps and interceptors work by slowing down the flow of wastewater long enough for grease to cool, solidify, and float to the top where it can be retained. Choosing the right size and type of unit depends on several factors:

Flow Rate

Flow rate, measured in gallons per minute (gpm), refers to the volume of wastewater flowing through the interceptor. Local codes often specify the minimum size required based on your facility’s flow rate. An undersized unit won’t effectively retain grease while an oversized one is unnecessarily expensive. Consult with plumbing engineers to calculate your kitchen’s actual flow rate.

Type of Kitchen Equipment

The types of cooking equipment and serving stations in your kitchen impact grease production. For example, deep fryers, wok stations, and pot sinks produce far more FOG than a cold prep area or dishwasher. Survey all equipment and calculate how many fixtures are connected to each drain line. This helps determine if you need multiple smaller traps or one large unit.

Available Space

In-ground grease interceptors are often required for larger restaurants due to higher capacities. But they require digging an underground pit for installation. Under-sink and automatic grease traps take up less space but have lower capacities. Make sure you have enough space for the size unit needed.

Installation Location

Grease interceptors must be installed on the exterior of the building on the sewer line leading out. Traps can go under sinks or in the floor near dishwashing stations. Make sure to allow accessible space for cleaning and maintenance where traps are located.

Number of Compartments

Grease interceptors contain either one or two compartments separated by a baffle wall. Two-compartment traps provide better separation efficiency. Local codes may require two-compartment traps for restaurants over a certain size.

Constructed vs. Pre-Fabricated

Constructed or masonry traps are built on-site from concrete and steel. Pre-fabricated units are factory made from fiberglass, polyethylene, or steel and drop into place. Constructed traps have longer lifespans but pre-fab units are easier to install.

Inlet and Outlet Piping

Proper inlet and outlet piping keeps water moving in the right direction. Inlets typically extend down vertically while outlets extend horizontally from the baffle wall. Following manufacturer specifications for your interceptor is crucial.

Vent Pipes

Vent pipes remove foul odors from the interceptor and regulate air pressure to prevent siphonage. Vents must have an unobstructed connection to the atmosphere on the building’s exterior.

Access Points for Cleaning

All interceptors need access points large enough for pump trucks to remove accumulated grease. Covers usually located on the top need to be easily removable. Enough clearance is needed between the interceptor and other objects for cleaning.

High-Level Safety Alarms

Alarms warn when FOG accumulation reaches maximum levels indicating cleaning is needed. This prevents grease overflow that can cause sewer backups. Alarms can be mounted to the interceptor or installed remotely.

Load-Bearing Lid

Interceptor lids must be strong enough to support foot traffic or vehicles if installed in high load areas like parking spots or driveways. But don’t overload lids by parking on top of units.

Cold Climate Features

Outdoor interceptors in cold climates need freeze-protection features like electric heaters or insulation. Make sure your unit can withstand freezing temperatures and snow accumulation.

Choosing the optimal grease trap or interceptor design requires weighing many factors specific to your kitchen’s needs. Working closely with knowledgeable plumbing engineers and local authorities ensures your unit meets code while effectively managing FOG. Investing in the right grease containment solution saves headaches down the road.

Training Staff on Proper Grease Disposal Procedures

For restaurants and commercial kitchens, improper grease disposal can lead to clogged drains, foul odors, increased maintenance costs, and violations. That’s why training staff on the right protocols for handling fats, oils, and grease (FOG) waste is so critical.

Here are some best practices to include in your grease disposal training program:

Scrape and Wipe

Show staff how to thoroughly scrape excess fat, oil, and food waste from plates, pots, pans, utensils, and equipment before washing. Use rubber scrapers to remove grease from cookware. Wipe down work surfaces and equipment with paper towels to soak up oils and grease residue.

Dry Wipe

Instruct staff to always dry wipe dishes, cookware, and utensils before washing to absorb leftover grease, fats, and oils. The less that goes down the drain, the better.

No Grease in Sinks

Make it clear that pouring fryer oil, pan drippings, or any liquid grease down sinks or floor drains is strictly prohibited. All grease and oil waste must go into grease barrels or collection containers.

Use Strainers and Screens

Show staff how to use sink strainers and screens to catch food scraps so they don’t go down drains. This reduces buildup in pipes.

Post “No Grease” Signs

Place signs above sinks and drains prohibiting oil and grease disposal. Visual reminders keep best practices top of mind.

Collect Large Volumes

Demonstrate how to carefully pour fryer oil into grease collection barrels after cooling. Discuss how to monitor levels and change barrels before they overflow.

Dispose of Absorbents

Used paper towels, grease absorbent pads, and other items soaked with grease must go into the trash, not the drain. Make sure staff knows where to discard them.

Regular Maintenance

Educate staff on the importance of keeping plumbing fixtures free of food buildup and grease deposits through regular cleaning and maintenance.

No Additives

Caution staff to never pour additives like emulsifiers, enzymes, or hot water down drains hoping to dissolve grease. This can damage pipes and complicate grease removal.

Wash Mops Properly

Show the process for washing grease-stained mops in designated utility sinks, never kitchen sinks. Rinse thoroughly to prevent grease residue from entering drains.

Recycle Oil

Instruct staff on procedures for recycling waste vegetable oil from fryers. Many companies pick up used oil for biodiesel conversion.

Keep Records

Log grease collection activities like barrel changeouts. Tracking helps identify equipment leaks or other issues.

Regular Training

Conduct grease waste training regularly, not just once. Refreshers ensure procedures stick.

Proper grease handling should be part of every restaurant’s waste management plan. Comprehensive training prevents blockages, keeps staff aware of responsibilities, and avoids environmental issues. Empower your team to be grease disposal experts.

Implementing Grease Scraping and Dry Wiping Practices

If you run a restaurant, dealing with grease can be one of the most frustrating parts of the job. Grease buildup not only attracts pests and causes unpleasant odors, but it’s also a fire hazard and can clog drains and pipes, leading to costly repairs and even citations. However, with some diligence and the right practices, restaurants can safely and sustainably manage their grease waste.

Here are 15 tips for effective grease scraping, dry wiping, and disposal at your restaurant:

1. Install proper grease traps and interceptors.

Grease traps or interceptors are required by law for food establishments to capture grease before it enters the sewer system. Make sure yours are big enough for your kitchen’s output and located correctly – this will save you headaches down the road.

2. Scrape excess grease first.

Before washing, use a rubber spatula, spoon or commercial scraping tool to remove as much free-flowing grease as possible from cookware, fryers, grills, etc. This keeps it out of your gray water.

3. Avoid grease-fighting chemicals.

Caustic chemical degreasers can damage pipes and water treatment systems if poured down drains. Opt for grease-dissolving enzymes or bacteria instead – they’re more sewer-friendly.

4. Dry wipe surfaces.

After scraping, use paper towels to wipe down any oily residue from equipment before washing. This removes additional grease that water and dish soap could wash down the drain.

5. Collect wiped grease in a bin.

Don’t toss greasy paper towels in the regular trash, where grease can leak out. Keep them in a closed container like a metal bin until collection.

6. Wash in sections, not all at once.

Washing smaller loads of dishware allows soapy water to penetrate and dissolve grease better than washing everything at once. Repeat as needed with fresh wash water.

7. Let wash water cool before draining.

Hot water melts grease off cookware and holds it in suspension. Letting it cool allows grease to re-solidify and get filtered out.

8. Use sink strainers.

Strainers catch food scraps that could clog drains. They also catch some grease, preventing it from washing down pipes.

9. Avoid garbage disposals.

It may be tempting to grind up scraps in the disposal, but this just pushes more grease and solids into your plumbing. Compost food waste instead if possible.

10. Recycle oil and grease.

Instead of pouring fryer oil down the drain when it’s spent, have it picked up by a renderer to be recycled into biodiesel, animal feed, etc. Some companies will even pay you for it!

11. Keep grease containers sealed.

Store oil, shortening, and leftover grease in sealed containers to avoid leaks and spills that could enter drains or garbage systems.

12. Use absorbents for spills.

Keep absorbent pads, loose absorbents like cat litter, or a shop vac on hand to promptly clean up any grease spills, especially on outdoor surfaces like asphalt.

13. Maintain grease traps regularly.

Inspect traps weekly and pump them regularly to remove accumulated grease before it can escape into drains. Keep a maintenance log.

14. Keep records.

Track how much grease you generate, how you dispose of it, maintenance logs, recycling manifests, etc. Proper documentation will keep you in compliance.

15. Train staff thoroughly.

Make sure everyone knows how to scrape grease, dry wipe, handle spill cleanup, and follow all your procedures. Consistent training prevents problems.

With the right equipment, procedures, and dedication to safe habits, your restaurant can deal with grease in the most sustainable and cost-effective ways possible. Grease may always be a messy reality in the food service industry, but with a comprehensive grease management plan in action, you can stop letting it be such a headache.

Letting Fats, Oils and Grease Cool Before Disposing in Grease Traps

Grease is a constant challenge for any restaurant. All that fat, oil, and grease (FOG) from fryers, grills, pots, pans and more can clog pipes, foul sewer systems, and create serious plumbing issues if not handled properly. While hot grease will readily flow down drains, allowing it to cool first is an important best practice for keeping FOG under control.

Here are 15 tips restaurants can follow for safe, sustainable grease management, including the benefits of cooling hot grease before disposal:

1. Install adequate grease traps.

Grease interceptors outside or traps inside should be big enough and located correctly to allow proper grease containment.