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Food Service Operations

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Food Service Operations

chickenAbilene residents love their BBQ! The kind of food that has a lot of grease. Instead of washing out greasy trays in the sink, wipe with a paper towel first to cut down on grease.

Fats, oils and grease are a natural byproduct of food service operations, which can include restaurants, cafeterias in office buildings, catering businesses and church kitchens. However, when fats, oils and grease are disposed improperly, it can wreak havoc on food service drains and sewer pipes. The worst outcome is a sewer line back up, creating rancid odors, expensive cleanup and repair, potential contact with disease causing organisms and higher operating costs.

To avoid this problem, entities that provide food service must keep and maintain a grease trap or interceptor, a plumbing device designed to intercept most fats, grease and solids before they enter the main sewer line. Grease traps capture grease from the wastewater flow, slow down the flow of hot greasy water, and allow it to cool.

Without a well-maintained grease trap, greasy water goes into your building’s sewer line and out into the city sewer, coating the pipes with grease along the way. Over time, that grease hardens to form a clog – especially in places where the pipe turns or is dented – which causes the sewer to back up into the closest building. That could be your food service operation, or your neighbor’s flower shop down the street.

As the water cools, the grease separates and floats to the top of the trap while the water flows down the pipe into the sewer. It is proven that grease traps catch more than 95 percent of all float-able substances, including fats, oils, greases, soaps and waxes.

Fats, Oils and Grease Ordinance
Grease Traps 101
Choosing a Grease Trap
Small Grease Traps: Beyond the Obvious
Maintaining Your Grease Trap
Using a Trip Ticket
Pumping Frequency Forms

For more information, call (325) 676-6405

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