Controlling Fat, Oil & Grease at Your Premises

The discharge of fat, oil and grease (FOG) into drainage and sewer systems has become an important environmental and public health issue. Over time, these substances collect inside sewers and harden. The result is a concrete-like material that restricts the flow of wastewater through pipes and can eventually create a colossal ‘fatberg’, as seen in the news.

Clearing this type of blockage from the sewer system is not only very costly and time-consuming, but it also presents a risk to public health and the environment. Such a large blockage can potentially lead to overflows of raw sewage into streets, storm drains, streams and rivers, which is why the Environment Agency has been looking at this issue so closely.

FOG management in commercial and residential kitchens

In residential properties, most of us use fat, oil, butter and lard in the preparation of food, which often ends up being washed down the sink. But residential properties are just a small part of the problem. Commercial kitchens also contribute to the FOG build-up in drainage and sewer systems. Fats, oils and grease are the main causes of blockages in commercial kitchens. However, there are a number of simple steps you can take to vastly reduce the amount of FOG that enters the drainage system:

  • Avoid pouring grease, cooled fats or oil down the sink and into the wastewater collection system. Instead, put it in a container to be disposed of by registered waste collection.
  • Use a sink basket or strainer to catch solid food waste. Baskets and strainers should be regularly removed and emptied into the bin.
  • Scrape the grease and fat from plates, pots, trays, utensils and grills into the bin and wipe them with a paper towel before they are washed or placed in the dishwasher.

The role of grease traps

New and refurbished commercial kitchens must install and maintain a grease trap. It can be installed inside or outside a commercial kitchen based on the application. The grease trap helps to prevent fat, oil and grease from entering and building up in your wastewater system and the public sewerage. Grease traps retain the FOG discharge for longer, allowing the fat and grease to cool, solidify and separate from the rest of the water waste. The solidified FOG can then be collected and disposed of properly.   

As a food service operator, you could face a large fine or even closure if it is found that FOG waste is not being managed effectively. FOG can also cause big problems in your kitchen – blockages in internal pipes can lead to expensive repairs and even downtime that will negatively impact your business. You also have to consider the reputational damage a fine or temporary closure will cause.

Fat, oil and grease management solutions

At Drain Doctor, we can supply, install and maintain a range of fat, oil and grease management solutions to meet the particular demands of your business. Get in touch to discuss your requirements with our team.

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