Letters
Dear Ron George, I was wondering if you could direct me to any literature
dealing with the cause, troubleshooting and solution of commercial grease interceptor odors. Any help would be greatly appreciated. Thank you, Jeff DeMoss, Systems Engineering Corporation
Jeff, Commercial grease interceptors are one of the most
abused and misunderstood items in the plumbing system. Often people install them and forget them; they often do not provide regular preventive maintenance. When a grease interceptor is first installed and a food service operation gets up to speed, regular monitoring of the grease levels in the interceptor should be done. Odors are most often caused by rotting or decaying food in the inter- ceptor. The odors can be minimized by putting a solids’ interceptor on the inlet to the interceptor, monitoring the grease levels in the interceptor and increasing the fre- quency of the grease interceptor cleanings. In some rare cases, I have seen large casinos with large grease inter- ceptors located in enclosed truck dock areas that utilized exhaust fans, which were connected to the grease inter- ceptors when the manhole is located in an area where removal of the lid can cause noxious odors in an area that would make the odor in the space or nearby spaces unac- ceptable during cleaning operations. The grease intercep- tor manhole should be bolted and gasketed to prevent escape of noxious odors. The grease interceptor should
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also be properly vented. The vent termination should be in an acceptable area. In the case of the exhaust fan, the location of the exhaust is important also. There are other types of grease interceptors that remove grease with skim- mers or grease extractors and pump the grease to collec- tion barrels that allow for regular removal of the grease. There have been many efforts by manufacturers of food
waste disposals to try and add exceptions to the code to allow food waste grinders to bypass grease interceptors. There is quite a bit of misinformation out there related to food waste disposers. The fact is the pre-wash sink, which often has a food waste disposal, accounts for the majority of the grease that is introduced into the drainage system in a commercial food establishment. If the food waste grinder bypasses the grease interceptor, then the majority of the grease bypasses the grease interceptor. The green design would dictate eliminating the food waste grinder and installing a food scrap barrel and trash receptor next to the dish return area in a restaurant. The food can be scraped into a scrap food bin and the trash can be dis- posed of in the trash bin. This is more environmentally friendly than allowing greasy waste with a lot of ground- up food particles to get into the public sewers and create sewer drain blockages that eventually overflow from blocked sewers from manholes. The sewage waste then runs into storm drains, which make its way to nearby streams, lakes and oceans. A quick Internet search for grease interceptors will yield a variety of manufacturers. Good Luck and keep your grease interceptor clean.
Ron
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