The best way to manage FOG is to keep it out of the plumbing system in the first place!
The following are some ways to greatly reduce the amount of FOG entering the sewer system:
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Scrape pots and pans prior to washing.
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Do not pour, scrape, or otherwise dispose of fats, oils, or grease into the sink or drains.
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Collect fryer oil and store in barrels for recycling.
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Dump mop water only to drains connected to your FOG treatment system.
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Use absorbents to soak up spills containing fats, oils, and grease.
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Do not put food (including liquid food) including milkshakes, syrups, batters and gravy down the drain. Use strainers on sinks and floor drains to prevent solid material from entering the sewer system.
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Post “No FOG” signs near sinks and drains. If you have an automatic grease recovery device, empty the collection pan before it becomes full.
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Provide your employees with the proper equipment for cleaning your grease trap/interceptor or grease recovery device.
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Train all kitchen staff in the best management practices for FOG disposal and the impacts of FOG accumulation in the sewer system.
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Provide regular refresher training/discussion for proper disposal of fats, oils, and grease for all employees.
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Inspect grease traps/interceptors after pumping to ensure adequate cleaning and properly functioning.
