Do you own a restaurant, deli or other food service establishment? If so, you should know that FOG is a bad thing to have in your sewer line. FOG? Yes, FOG. In this case, however, we’re not referring to the stuff that London is known for. In plumbing terms, FOG stands for Fats, Oils and Grease. When any or all of these materials make there way into the city sewer system big problems can occur.
There are different methods that have been employed to minimize the occurrence of FOG. Chemical emulsifiers, enzymes, bacteria or a combination of these additives can be utilized to get the FOG out of your place of business, but there are reasons that none of these methods provide a truly viable solution. Although emulsification and related processes can chemically alter the FOG, the components can simply reform once they have entered the city system. Many towns and cities have banned their use altogether and, instead, require the use of proper grease interceptors.
Grease interceptors are devices that are installed between kitchen drain lines and sanitary sewer lines to capture FOG that comes from food preparation, dish-washing and the cleaning of fixtures in the kitchen. These interceptors are not to be confused with the small grease traps present in many residential systems. Two types of commercial interceptors are commonly used and choices are made based on space available and volume generated.
The larger type is known as a GGI, or Gravity Grease Interceptor, and these are usually installed outside the building. The other, smaller, type is called an HGI, or Hydro-mechanical Grease Interceptor. Grease interceptors and grease traps need regular grease trap cleaning and maintenance in order to work properly. Your sewer septic professional will help you to determine which type will both suit your needs and comply with local ordinances.
