Improperly managed oil and grease from restaurants is a significant problem for public wastewater treatment systems. Fats, oils, and greases (FOG) coat, congeal, and accumulate in pipes, pumps, and equipment and lead to the costly and hazardous flow of waste grease into drain lines, sewer lines, lift stations, drain fields, and publicly owned treatment works (POTW). Improper disposal can result in high biological oxygen demand (BOD) and chemical oxygen demand (COD) levels, increased operating costs for both the foodservice establishment and the POTW, and clogged collection systems.   An overwhelming majority of the reported sewer system overflows are caused by FOG blockage of the sewers.   Most municipalities will charge foodservice businesses thousands of dollars for unblocking lines caused by improperly maintained grease traps in their establishements.

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In a typical foodservice operation, there are two different types of waste oil and grease - yellow and brown grease. Yellow grease, which is recyclable, has been used for or generated by cooking and has not been mixed with water. It is generated from pots, pans, grills, and deep fat fryers and comes from butter, lard, vegetable fats, oils, meats, nuts, and cereals. Recyclable grease should be kept out of the drains and handled separately. Normally, yellow grease is poured into a container and picked up by a grease rendering company.   Brown grease, on the other hand, is found in wastewater and is the type of grease that is collected in grease traps. Because FOG coat, congeal, and accumulate on pipes and pumps and can obstruct sewer lines, foodservice establishments are required by most local governments to install and properly maintain grease traps. Grease traps are very useful in collecting FOG from kitchen wastewater, but they must be periodically cleaned in order to be effective. The traps are usually sized so that after two weeks to a month, they have collected as much FOG and sludge as they can hold. If they are not cleaned, the brown grease will simply pass through the trap and into the sewer system.   As a result, many jurisdictions dictate the frequency and procedures for maintaining foodservice grease traps and impose stiff penalties for failing to meet the requirements.    All American Grease Trap Companies' primary business is to clean these grease traps.