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Getting The Grease Out The City of Rogers Approach. Bob Winnes Environmental Compliance Specialist. What is FOG? Where does it come from? Why should we be concerned?. What is a food service? Restaurant Hospital School Nursing care facility Bakery Delicatessen Market Caterer.

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getting the grease out the city of rogers approach

Getting The Grease OutThe City of Rogers Approach

Bob Winnes

Environmental Compliance Specialist

slide2
What is FOG?
  • Where does it come from?
  • Why should we be concerned?
slide4
What is a food service?
    • Restaurant
    • Hospital
    • School
    • Nursing care facility
    • Bakery
    • Delicatessen
    • Market
    • Caterer
slide5
Types of grease from food services
    • Yellow grease
    • Brown grease
slide6
What is a grease

interceptor?

slide8
What should be plumbed to the grease interceptor?
    • 2 compartment sinks
    • 3 compartment sinks
    • Prep sinks
    • Mop sinks
    • Hand wash sinks
    • Dishwashers
    • Floor sinks and drains
    • Trench drains
slide9
Kitchen sinks and floor drains
    • Screened
  • Floor drains
    • Minimal use
  • Garbage disposals or food grinders
    • Prefer they not be used
    • Required to be plumbed to a solids interceptor prior to connecting to the grease interceptor
slide11
Reasons for Grease Abatement Program
  • Increase in the number of food services in Rogers
  • Burden upon the existing sanitary sewer system
  • Associated maintenance time and costs
main goal
Main goal
  • KEEPING OIL AND GREASE OUT OF THE CITY’S SANITARY SEWER SYSTEM THUS PREVENTING A BUILD UP OF GREASE WITHIN THE SYSTEM AND THE ASSOCIATED PROBLEMS – BLOCKAGES, BACKUPS AND OVERFLOWS!
slide13
City of Rogers Approach
  • Education
  • Pre-approval of grease interceptor sizing
    • New food services
    • Renovated food services
  • Grease Abatement Inspections
slide14
Requiring food service to
  • Operate with proper grease interceptor sizing
  • Improve and/or maintain grease interceptor maintenance
  • Utilize Clean Kitchen Practices to minimize grease loading
clean kitchen practices
Clean Kitchen Practices
  • Never pour oil and/or grease down any drain or into any toilet
  • Use less oil and liquid oil instead of solid grease or lard
  • Scrape food scraps into designated trash receptacle
  • Dry wipe, with a paper towel, all oily/greasy dishes, pots, pans, containers and utensils prior to putting them into hot water or placing them into the dishwasher
slide16
Collect, recycle or dispose of used oil/grease through an approved grease hauler – Liquid Waste Transporter (LWT)
  • Use baskets and/or screens in all kitchen sinks to help prevent food debris from entering the drains
  • Make sure all floor drains are properly screened
  • Capture the oil and grease accumulated in ventilation and exhaust hoods through routine cleaning and filter changes
slide17
Clean (pump) grease interceptors on a regular basis
  • Keep grease interceptors well maintained and properly working
  • Make sure the used oil/grease intended for the oil/grease dumpster ends up inside the dumpster instead of spilled on the surrounding area
  • Keep the oil/grease dumpster lid closed when not in use to prevent rainwater from causing messy overflows
slide18
The City’s Grease Abatement Program also targets homeowners
  • Education
    • Bilingual door hangers
    • Information posted on the RWU website
slide21
Process for new food services
  • Pre-approval of grease interceptor sizing
    • Inquiry form
    • Inspection for conformance
  • Grease Abatement Inspection
slide22
Inquiry form
  • Name of proposed business
  • Address / location
  • Date / Time / Contact / Contact’s Company Name / Phone Number / Discussions /
  • Recommended grease interceptor size
  • Dated, signed & sent to RWU’s Engineering
slide25
To determine grease interceptor sizing
    • Formula
    • Questionnaire
  • Formula
    • Assigns specific numerical values
      • Seating capacity
      • With a dishwasher
      • Without a dishwasher
      • Commercial kitchen
slide26
Single service kitchen
      • Hours of operation
  • Questions
    • How often will the kitchen be used? (hours of operation for a restaurant)
    • How many people will be served at each of these uses? (seating capacity for a restaurant)
slide27
Number of kitchen sinks?
    • 2-compartment sinks
    • 3-compartment sinks
    • Mop sinks
    • Prep sinks
    • Hand wash sinks
  • Number of floor drains, floor sinks or trench drains?
  • Any dishwasher? commercial or residential type?
slide28
Any garbage disposal? if so, must be plumbed to a solids interceptor prior to being connected to the grease interceptor
  • Any stoves? commercial or residential type?
  • Any ovens? commercial or residential type?
  • Any fryers? if so, how many?
  • Types of food served (obtain menu if possible)
slide29
We also request
  • Site plan indicating the proposed location of the grease interceptor
  • Waste and vent plumbing plan
  • Waste and vent riser plan
slide30
Process for existing food services
  • Developed
    • List of all food services
    • Documents
      • Grease Abatement Inspection form for each food service category
      • Bilingual educational material – grease abatement & FOG
      • Clean Kitchen Practices
      • Grease Interceptor Cleaning Record log
      • List of approved liquid waste transporter services
        • Grease interceptors
        • Oil/grease dumpsters
slide31
Conduct Grease Abatement Inspection
    • Complete inspection form
    • Interviews & discussions
    • Physical inspection
      • Kitchen
      • Grease interceptor
      • Oil/grease dumpster area, if applicable
    • Distribute
      • Clean Kitchen Practices
      • Educational material – grease abatement & FOG
      • List of approved Liquid Waste Transporter services
      • Grease Interceptor Cleaning Record log
slide32
Follow-up letters
  • Necessary re-visits
slide35
Developed a food service database
    • Name of food service, address, phone number and contact name
    • Date last inspected
    • Grease interceptor? Size? Frequency pumped and by whom?
    • Oil/grease dumpster? LWT company
    • GPS coordinates – latitude, longitude & elevation
    • Associated manhole number
slide36
RWU account number
  • Monthly water usage
slide37
Additional Assistance
  • Dedicated RWU Field Operations Team
    • Inspect sanitary sewer lines, including the use of a camera
    • Notify of grease blockages found
    • Flush and vacuum sanitary sewer line blockages
    • Distribute door hangers in residential areas with grease problems
    • Maintain a grease blockage log
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