Keep FOG out of the Plumbing System

Best Management Practice (BMP)ReasonBenefits to Restaurant
Train all employees about how they can ensure that BMPs are being implemented.People are more willing to support an effort if they understand the reasons for it.All the other benefits of BMPs will have a better chance of being implemented.
Post "NO GREASE" signs above sinks and on dishwashers.Signs are a constant reminder for employees working in kitchens.These signs should help minimize grease discharge to the grease removal devices.
Scrape and dry wipe pots and pans prior to washing.This will keep materials out of the grease removal devices.This will reduce the frequency of cleaning the grease removal devices and also reduce maintenance costs.
Dispose of food waste in trash, not down the sink.Greasy food solids will not contribute to the grease removal device overload or plumbing blockages.This will reduce the frequency of cleaning the grease removal devices and also reduce maintenance costs.
If possible, recycle waste cooking oil.Look for waste oil recyclers new to the Columbus area.This will reduce cost and also reduce the amount of waste hauled to the landfill.

Properly Maintain Grease Interceptors and Traps

Best Management Practice (BMP)ReasonBenefits to Restaurant
Supervise grease interceptor or trap cleaning and maintenance activities and document the device is operating properly.Supervision during cleaning and maintenance activities will ensure that staff or contractors have not taken shortcuts during the cleaning process.Restaurant will be getting the best value for the cost of the cleaning the trap or interceptor.
Clean under-sink grease traps weekly. If grease traps are more than 25% full when cleaned weekly, the cleaning frequency needs to be increased.If the establishment does not have a grease interceptor, the under-sink grease trap is the only means of preventing grease from entering the sewer system.Proper maintenance of under-sink grease out of building plumbing lines and prevents potential sewer backups.
Clean grease interceptors when the unit is 25% full or accumulated waste, both floatable and settleable, as measured from the tank bottom to the static water level. Grease Interceptors must be cleaned at a minimum, every 90 days.Grease Interceptors must be cleaned routinely to prevent interceptor failure. Cleaning frequency is determined by the size of the establishment, size of the interceptor and the amount of flow delivered to the Interceptor.Routine cleaning will prevent plugging of the sewer line, causing many problems for the establishment and the City sewer department.
Keep a log of grease trap and interceptor cleaning events.The log will serve as a maintenance record of a properly serviced grease traps or interceptor, which is a requirement by the City.The maintenance record will hep the establishment optimize their grease trap - interceptor cleaning program.

Prohibitions Related to the Discharge of FOG

Best Management Practice (BMP)Reason
Do not discharge fats, oils and grease in concentrations greater than 150 ppm (mg/l) to the City sewerGrease can solidify and trap other solid particles to completely plug the wastewater collection system.
Do not discharge solid or viscous waste that could cause an obstruction to the flow in the wastewater collection system. These materials, in combination or alone, can cause blockages and other maintenance problems to the sewer system.
Do not discharge wastewater with a temperature of over 140 degrees into any grease traps. This includes mechanical dishwashers that have a minimum required temperature of 160 degrees.Temperatures in excess of 140 degrees will dissolve grease, but grease can re-congeal and cause blockages further down the sewer line as the wastewater cools.
Do not connect food grinders to grease traps.The food waste will greatly reduce the capacity of the grease trap for retaining grease.