Getting the grease out the city of rogers approach
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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

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Getting The Grease OutThe 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


  • Types of grease from food services

    • Yellow grease

    • Brown grease


  • What is a grease

    interceptor?


  • 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


  • 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


  • What is an oil/grease dumpster?


  • 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

  • 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!


  • City of Rogers Approach

  • Education

  • Pre-approval of grease interceptor sizing

    • New food services

    • Renovated food services

  • Grease Abatement Inspections


  • 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

  • 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


  • 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


  • 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


  • The City’s Grease Abatement Program also targets homeowners

  • Education

    • Bilingual door hangers

    • Information posted on the RWU website


  • Process for new food services

  • Pre-approval of grease interceptor sizing

    • Inquiry form

    • Inspection for conformance

  • Grease Abatement Inspection


  • 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


  • To determine grease interceptor sizing

    • Formula

    • Questionnaire

  • Formula

    • Assigns specific numerical values

      • Seating capacity

      • With a dishwasher

      • Without a dishwasher

      • Commercial kitchen


  • 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)


    • 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?


    • 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)


    • We also request

    • Site plan indicating the proposed location of the grease interceptor

    • Waste and vent plumbing plan

    • Waste and vent riser plan


    • 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


    • 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


    • Follow-up letters

    • Necessary re-visits


    • 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


    • RWU account number

    • Monthly water usage


    • 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


    Without this teams efforts and assistance, my job would be a whole lot more difficult!


    Questions


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