Best Kitchen Practices for
Responsible Grease Management
The key factor of a clean kitchen, drains, and grease trap is staff
training and staff procedures. We cannot convey this message any
stronger. With today's environmental standards and green initiatives new
kitchen ways and procedures must continually evolve. This is a perpetual
process. The food recycling bin is a new device to the public as
well as to the restaurant business. The recycling of wine bottles
is a relatively new initiative that has been in legislation since
February 2007. In the last decade waste vegetable oil was an
expense to the restaurant owner. The grease and waste vegetable oil was
collected by pig farmers at a cost.
A sanitary and clean working
environment will work wonders for the restaurant as well as the staff.
A standard grease trap should be checked and cleaned monthly to
ensure proper performance. Odours and drainage problems are clear signs
that a grease trap is full or not functioning correctly. The most
obvious problem is drain backups.
This is
very typical of food solids
combined
with grease blockages in the pipes. We highly suggest that
a trained professional clean and pump your grease trap. Grease trap
pumping is a plumber's job.
Dishes
and Utensil Cleaning
All dishes and
kitchen utensils should be wiped off before they are put into the
dishwasher. Refrain from using the faucet as a broom. Liquid waste (gravy,
syrups, batter) should be poured in to the food recycling bin. A common
drain blocking problem is large food solids being
rinsed off plates
as opposed to wiped
off into the
food recycling bin.
Dishwashers claim that this procedure slows down their work process. The
cost to have a plumber in to fix the blockage far outweighs the
necessary time taken to wipe off the dishes.
Flour is another major cause of drain
blockages.
The simplest glue is that made from a paste
of flour and water.
Drain
and Grease Trap Procedures
Train kitchen staff on the location, purpose, function,
and proper maintenance of grease traps on a quarterly basis.
Ensure that grease trap maintenance is conducted on a regular schedule
and is written into policies and procedures for the facility.
Grease trap / Interceptor pump out schedules should be established and
strictly followed. A standard grease trap should be pumped out monthly.
Most restaurants do not follow this timetable. A typical restaurant will
maintain the grease trap when the trap odors are unbearable or a drain
blockage occurs. Grease trap leaking is the most common reason to
replace a grease trap.
Continuously
running hot water and applying Drano are band aid solution to unclogging
drains. The heated, liquefied grease will be flushed down into the
sanitary sewer. While hot flushing may divert the need for pumping, it
will create a blockage downstream causing the grease trap to overflow.
Cities have begun monitoring the grease flows from restaurants and food
processing facilities. City fines range from $5000 to $50,000. This may
lead to your restaurant being closed until the situation is rectified.
Counter
Tops and Food Preparation Areas
All
food solids and liquid waste must be wiped thoroughly and
dumped into
the food recycling bin.
Mopping
and Mop Buckets
Restaurant mops and buckets also contain food solids as well as grease.
Another common cause to standard grease trap and drain clogging is the
dumping of mop buckets into the drain.
Never pour
mop water or
other waste water onto pavement or in ditches.
Prevent
Food Solids and Liquid Food from
entering the Sanitary Sewers
Remember To:
 |
Scrape food from
plates and utensils into the food recycling bin before washing.
|
 |
Place liquid
foods such as dairy products, milkshakes, syrups, condiments,
batters, and gravy into the food recycling bin.
|
 |
Deposit spent
fryer oil or cooking grease into the grease recycling bin. |
Would you
consider pouring grease and food solids directly into your local lakes,
streams and rivers? There is no difference.
Always
Reduce, Reuse,
and Recycle |