The poor disposal of fats, oils and greases (FOG) is an issue seldom raised in society today, but ignoring such concerns can have damaging effects. Here are some reasons why poor disposal of FOG is a serious issue and some suggested steps you can take to avoid any problems in your home or community.
Reasons Not to Pour FOG Down the Sink
- In their liquid form, fat, oil and grease may not appear to be a problem, but as they cool, they congeal and solidify, sticking to inside of pipes and restricting the flow of water.
- FOG is a huge cause of blockages in the nationwide sewage infrastructure. There are approximately 200,000 sewer blockages every year in the UK and 75% of these are caused by fat, oil and grease. Clearing these blockages costs a substantial amount of money and as a result, drives up the cost of bills for consumers.
- When FOG enter rainwater pipes or gullies, it can cause pollution in streams and rivers, posing a threat to wildlife.
- If you do not dispose of your waste fat, oil and grease correctly, rats can be a significant problem. This is especially poignant for food establishments such as restaurants and fast-food takeaways, where a lot of waste oil is produced and stored.
How to Dispose of FOG
- Plates, pans and any other utensils should be scraped and wiped before placing them in the sink or dishwasher.
- Sinks should have strainers to prevent food from getting stuck in the drain. All waste collected should be put in the bin.
- Pipes can be fitted with grease traps/interceptors which separate oil and grease out from wastewater and retain it in an oil trap. The separated FOG can then be collected by a licensed waste collector.
- Enzyme dosing systems utilise enzymes created by special bacteria which are used to treat FOG in drainage systems. Supplied by specialist businesses, these can be used in conjunction with grease traps.
- Waste oil should be collected and stored in air-tight containers in a secure place in order to prevent rats. This oil can be recycled and used as bio-diesel for vehicles or incinerated for the generation of electricity.
So whether you’re a restaurant owner who uses gallons of oil a week or just an individual firing up the chip pan ready for a plate of home-made fries, make sure you dispose of all waste fats, oils and greases in the correct way.
