Foodservice operators are in the business of supplying the public with delicious, safe food under profitable conditions and are not in the business of wastewater treatment. Accordingly, there is a lack of knowledge in managing FOG generated from foodservice operations, which has led to some misconceptions.

Misconception #1:   Grease traps are self-maintaining wastewater treatment devices.
Foodservice establishments unknowingly think of grease traps in the same light as wastewater septic tanks, viewing them as treatment systems that only have to be maintained and serviced when a problem occurs. "I've been here for eleven years," said one restaurant owner. "I've never even looked in the thing [grease trap], never had a problem with it, it's always worked great." This misconception not only leads to the discharge of an abundance of FOG into the sewage system, but in some cases foodservice operators with no outlet for used fryer oil simply pour it down kitchen drains with hot water thinking the grease trap will "treat" the oil. Grease traps are not systems that treat wastewater: they are simple separation devices that are designed to retain FOG and solids long enough for them to be removed by a grease trap service company.   The most important aspect to remember is that as more spent FOG is retained in a grease trap, the more the separation efficiency diminishes.   Because spent FOG fills a grease trap from the top down, it is hard to determine the fullness of a grease trap on visual inspection. A trained professional should determine the proper frequency of cleaning.

Misconception #2:   A grease trap and a grease barrel are the same.  
A grease trap is a separation device used to collect brown grease and food solids from the kitchen wastewater. The grease barrel is used to store used fryer oil, which is known as yellow grease. If we supply the barrel, we will normally collect the old frying grease at the same time the grease trap is cleaned.

Misconception #3:   Kitchen floor drains are the largest source of grease trap waste in a foodservice establishment.  
Contrary to popular perception, foodservice kitchen floor drains receive relatively little waste and have minimal impact on grease intercepting equipment. Most FOG released to the waste stream in foodservice kitchens is generated from equipment associated with dishwashing.   Multi-compartment pot washing sinks, pre-rinse stations, and automatic commercial dishwashers generate more grease trap waste than any other source. On-site testing in commercial kitchens has shown that 90% of grease trap waste is created in these dishwashing areas.

Misconception #4: Once grease is down the drain, it is no longer your problem.
This "out of sight, out of mind" misperception can create costly problems.   Aside from the interruption of your business operations should your grease trap or drains back up, most municipalities impose heavy fines on foodservice operators that fail to properly manage their wastewater.   In the event of a backup in the public sewage system whose cause can be traced to your business, these same municipalities will send you a clean-up bill for thousands of dollars.

Misconception #5:   All companies cleaning grease traps are the same.  
There are many "fly-by-night" grease trap service companies that charge a low price (such as 10¢ per gallon) and do not properly perform the cleaning.   Commonly, these companies merely skim the grease layer out of the grease trap, or worse they remove the contents of yours and grease traps from other establishments and then empty the "gray water" into your grease trap; the gray water contains suspended grease, which flows into the city sewage system and eventually causes a blockage.   Reputable companies, such as All American, remove the entire contents of the grease trap and dispose of it at a permitted facility.   Furthermore, these companies pressure wash or scrap accumulated grease from the sides of the trap.   Ask to see your grease trap company's permits for operations and disposal and make sure to always have a trained employee present when your grease trap is being cleaned.