Some reminders and tips for businesses managing F.O.G.S.
Some tips for businesses managing FOG:
• Strain or filter oil in deep fryers to extend the life of the cooking oil.
• Control the temperature of deep fryers to prevent oil from scorching and extend its life. Less oil in the grease interceptor means money saved in pumping and in new oil purchased.
• Recycle cooking oils and leftover grease into a storage container such as a barrel or bucket. Remember that grease is valuable — grease and oil can be recycled into other useful products. See your Yellow Pages for “grease traps” or “greases” to find grease collection companies or grease trap service providers.
• Instruct staff to be conservative about the use of FOG in food preparation.
• Don’t use your garbage disposal to grind up FOG and flush it down the drain.
• Use dry cleanup methods to reduce water consumption and save money! Remove FOG and food waste from pans by scraping or wiping before using water. Use nonabrasive scrapers to remove FOG from cookware.
• Use absorbent paper to soak up FOG under fryer baskets.
• Use paper towels to wipe down work areas. Cloth towels will accumulate grease that will eventually end up in your drains when washing.
• Handle FOG with care. The fewer drips and spills the safer the work environment is by limiting the potential for slips. Taking care also allows for easier clean up.
• Minimize the use of dish soap in dishwashing operations. Dish soap emulsifies FOG and enables it to pass through a grease interceptor. It will later coagulate in sewer lines.
• Maintain your grease trap. Many restaurants have a grease trap installed in the kitchen. In order to keep your grease trap working properly, you’ll need to have it cleaned periodically, according to the manufacturer’s specifications.
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