Wastewater Treatment Plant
Business Hours: Monday-Friday
Mailing Address:
Delivery Address:
Phone: (859) 987-2116
after
hours emergency dial 987-2100
FAX: (859)
987-6872
Email:
Service Area: Paris Sanitary Sewer System
North Middletown
Wastewater System
Best Management Practices
Fats, oil and
grease can be managed effectively in the food service industry to minimize the
discharge to the sewer system and decrease the required maintenance of grease
interceptors. By preventing the introduction of grease into the waste system
you reduce the burden on the grease interceptor and thus reduce maintenance
time, costs and disposal fees. The Best Management Practices introduced here
are techniques used throughout the industry, and have proven effective when
implemented properly and consistently.
Train Kitchen Staff:
Train kitchen staff in management practices
and methods to reduce the volume of grease discharged to the sanitary sewer
system. Train them to be aware of problems created by grease in the sewers
system, possible violations and fines and the cost of cleaning clogged pipes.
Even a small amount of grease on each pot, pan or plate can be substantial when
you serve hundreds of meals per day.
Post "NO GREASE" Signs:
By posting "No Grease" signs
above sinks, on dishwashers and near other grease discharge points, it serves
as a constant reminder to keep grease out of the system.
Dry Wipe Pots, Pans and Dishware Prior to Dishwashing:
Food, fats, cooking oil and grease
remaining in pots and pans should be dry wiped or scraped out into the trash
prior to wet washing. In some establishments this can substantially reduce
Fat’s Oil and Grease (FOG) discharged to your grease interceptors. Disposing of
grease by recycling or garbage is less expensive than pumping out and hauling
away FOG from a grease interceptor.
Do Not Dispose of Waste Food Through a Garbage Disposal:
Ground up food scrapes will settle in the
grease interceptor and take up valuable space. This will lower the detention
time in the grease interceptor and result in reduced efficiency. Instead,
dispose of food waste as solid waste in dumpster. This will also help in
reducing the frequency of grease interceptor cleanings.
Clean Grease Interceptor Routinely and Keep Records:
Routine cleanings and inspections will
ensure proper operation of the interceptor. Make note of the grease level and
record it in maintenance log. If the grease level is at it’s maximum, the
cleaning frequency should be increased. Conversely, if best management
practices are being implemented effectively and the grease in the unit is
minimal, then the cleaning frequency may be reduced. Grease interceptors not
cleaned regularly can produce very unpleasant odors.
Witness Cleaning and Maintenance Events:
The on duty manager should witness all
cleaning events to ensure they are performed completely and properly. This will
ensure that pumpers/haulers do not take any shortcuts. To properly clean the
interceptor the entire contents must be removed, including grease cap (floating
grease) and sludge pocket (settled solids). Failure to remove the slug pocket
(settled solids) in the bottom will result in lowered total capacity and
reduced detention time. The manager should also be sure removable baffles are
replaced after cleaning.
Inspect the Grease Interceptor During Maintenance:
The design of most grease interceptors is
very simple, but each part serves an essential function. The baffles must be in
place and properly positioned to be effective. Covers must fit properly so they
do not leak. In-ground interceptors should be examined for cracks, which could
allow wastewater to leak out or ground water to leak in.
Bacteria and Enzymes May Help:
Some facilities have used bacteria and or
bacterial enzymes to reduce the cleaning frequency of their interceptors. These
bacteria are specifically selected for their ability to break down fats, oils
and grease. Facilities have had varying levels of success. The Division of
Sanitary Sewers can not confirm the effectiveness of this method. Your facility
may or may not receive benefit from these additives.
Cooking oils, Deep fryers
These types of “FOG” are not to be put into any type of inline grease trap or grease
interceptor but rather a separate dumpster provided
by private contractors
should be implemented and
used.
Last revised: 6/16/2011 1:54:48 PM
Send comments and
feedback to: support@paris.ky.gov