FOG stands for Fats, Oils and Grease. The main source of FOG is kitchen wastewater. When discharged into the sanitary sewer system, FOG build up on pipe walls and block flow, causing wastewater to back up and flow out of manholes or even back into the kitchen. This is called Sanitary Sewer Overflow (SSO); it is illegal, requires costly clean-up, and is hazardous to human health and the environment.
Grease Trap Cleaning Hampton Roads Restaurant Oil Waste Pumping
REQUIREMENTS FOR GREASE CONTROL MAINTENANCE:
- GCDs (Grease Control Devices) must be cleaned by entirely emptying the device of all FOG waste once the total depth of floating grease and solids in the tank is approximately 25% of the overall liquid depth.
- Small GCDs must be cleaned at least once a week. Larger GCDs, or grease inceptors, must be maintained at a minimum frequency of once every 90 days.
- A log of all GCD maintenance must be kept on-site for at least 3 years prior to the date of inspection. A hauler manifest will suffice as a log entry.
REQUIRED GREASE INTERCEPTOR MAINTENANCE:
Scheduled Cleanings and Inspections
We offer regular scheduled cleanings and maintenance. We provide and maintain all reports required by the local municipalities to keep you in compliance.
- Suburban Plumbing will clean and pump complete contents of interceptor at a minimum of every 90 days. Some facilities may need to clean monthly or every two months to prevent exceeding 25% of capacity of interceptor with grease and food solids. We will help you determine if your interceptor pump frequency needs to be weekly, 30, 60 or 90 days.
- Suburban Plumbing will make sure that the complete contents of the interceptor is pumped. No partial pumping (grease layer only) is allowed.
- Suburban Plumbing will maintain records on site for interceptor pumping and cleaning. Pump records must include date pumped, volume pumped, and grease waste hauler ID information.
- Suburban Plumbing can correct any deficiencies, especially missing outlet “T” or deterioration of the interceptor.
BEST MANAGEMENT PRACTICES:
- Maintain grease interceptor in accordance with 25% rule.
- Recycle waste cooking oil. Do NOT pour down sinks or drains. Do NOT pour into any storm grates or onto the ground.
- “Dry Wipe” and scrape all pots, pans, and plates into trash container to remove residual oil, grease and food particles.
- Use strainers in sink drains and floor drains. Periodically empty contents into trash container.
- Post “No Grease” signs above sinks.
- If an oil or grease spill occurs: Clean up using dry, oil-absorbing material or use ice.
- Food grinder use is discouraged due to build-up of solids.
- Keep records of interceptor pumpings or cleanings.