ALULINE GROUP COMPLIANCE DEPARTMENT

Compliance Checklist
Inspection Checklist
Installation Checklist

Inspector:________________________ Establishment:____________________________
Signature:________________________ Address:________________________________
Date:___________________________ Contact Name:___________________________
Time Inspection Started:_____________ Phone:_________________________________
Time Inspection Completed:__________

BMP, (Best management practice.)

Inspection Checklist

Number Item Description Field Data (where Compliance

appropriate) Status1

The establishment has implemented a training program to

1. ensure that BMPs are followed.

"No Grease" signs are posted in appropriate locations.

2.

The establishment recycles waste cooking oil and can

3. provide records of this.

Water temperatures at all sinks, especially the pre-rinse

4. sink before the mechanical dishwasher or the sinks in the
three-sink system are less than 60 C. Measure and
record temperature.

The establishment "dry wipes" pots, pans, and dishware

5. prior to rinsing and washing.

Food waste is disposed of by recycling or solid waste

6. removal and is not discharged to the grease traps or
interceptors.

Grease trap(s) is cleaned regularly. Note and record the

7. frequency of cleaning.

Grease trap cleaning frequency is documented on a

8. maintenance log

Grease interceptor does not contain greater than 1/3 the

9. depth in grease accumulation. Estimate and record
amount of grease in interceptor.

Grease interceptor does not contain greater than 1/4 the

10. depth in sediment accumulation. Estimate and record
amount of sediment in interceptor if possible.
 Outdoor grease and oil storage containers are covered
11 and do not show signs of overflowing.

Grease and oil storage containers are protected from

12. discharge to storm drains.

Absorbent pads or other materials (not free flowing

13. material such as Alusorb) are used to clean up any spills
or leakages that could reach the storm drain.

Storm drain catch basins show no signs of grease or oil.

14.

The roof shows no signs of grease and oil from the

15. exhaust system.

Exhaust system filters are cleaned regularly, which is

16. documented by cleaning records. Note and record
frequency of cleaning.

NOTES
ALULINE GROUP COMPLIANCE DEPARTMENT
Inspector:________________________ Establishment:____________________________
Signature:________________________ Address:_______________________________
Date:__________________________ Contact Name:__________________
Time Inspection Started:___________ Phone:_________________________________
Time Inspection Completed:_________

Installation Checklist

Number Item Description Compliance Status1

Each grease trap serves not more than four single compartment sinks
1. of the same depth. Grease trap is sized based upon the number of
fixtures discharging to it.

Grease traps has a water seal of not less than two inches in depth or
2. the diameter of its outlet, whichever is greater.

No food waste disposal unit or dishwasher is connected to or

3. discharges into any grease trap.

Waste from toilets or toilet hand-wash/ urinals do not discharge to the

4. grease interceptor.

Waste in excess of 60 C is not discharged to any grease trap.

5. (Dishwasher with a min. temperature of 70 C is not discharged to any
grease trap.)

The vertical distance between the fixture outlets and grease trap weirs
6. is as short as practical.

Grease interceptor is as close as practical to the fixtures served.

7.

Each fixture connected to a grease trap is provided with an approved

8. type flow control or restricting device installed in a readily accessible
and visible location. Devices shall be designed so that the flow through
the device or devices at no time exceeds the rated capacity of the
grease trap or interceptor.

Each fixture discharging into a grease trap or interceptor is individually

9. trapped and vented in an approved manner.

Each grease trap and interceptor is fitted to properly vented pipe

10. system to allow air circulation throughout the entire drain system.

Grease interceptor is easily accessible for inspection and cleaning and

11 access does not require the use of ladders or the removal of bulky
equipment.

Location of grease interceptor is shown on approved building plans.

12. Drawings of interceptor are complete and show all dimensions,
 Grease interceptor is installed Location shall meet the approval of the
13. Local Authority.

Grease interceptor serves a single business establishment.

14.

Grease interceptor has a minimum of two compartments and 50mm

15. diameter fittings designed for grease retention. The compartments
shall be separated by partitions or baffles that extend above the water
level. The inlet compartment shall be 70% of the total interceptor
capacity

The outlet fittings shall be a baffle tee (or similar flow device) that
16. extends above the water level and to within 100mm of the bottom of
the interceptor. The outlet tee out of a sample box shall extend at least
100mm below the water surface. Flow between the separate
compartments is through a baffle or bend that extends down to the
bottom of the interceptor.

17 There shall be a minimum of open vent space above the water level to
the top of the interceptor. The airspace has a minimum capacity equal
. to 10% of the grease interceptors liquid volume.

The grease interceptor should have at least 300 sq mm of surface

18. area for every 180 ltr of liquid capacity.

All waste enters the interceptor through the inlet pipe.

19.

Grease interceptor cover is air-tight and should provide full access

20. opening.

Grease interceptors located in areas of pedestrian or vehicle travel are

21. adequately designed to support the imposed loads.

A sample box may be provided on the outlet side of the grease

22 interceptor. This is recommended and may be required so that the
Water Company can periodically sample the effluent quality.

Grease interceptor is permanently and legibly marked with the

23. manufacturer's name of trademark, model number certification mark.

NOTES
Instructions for form:

1. Completely fill out general information.

2. For items that require some measurement of field data, the inspector should obtain the necessary
data or information and record it under the column titled, "Field Data."
3. For all items marked in violation, note the fact that the establishment contact was notified of the
violation and the contact's response.

1
An entry should be made for each item using the following codes:

"C" Compliance with the item

"V" Violation of the item (provide explanation in the notes)
"NA" Not applicable (provide explanation in the notes)
"NC" Not checked (provide explanation in the notes)

Property of Aluline Compliance Department

ALULINE GROUP COMPLIANCE CHECKLIST

Frequently Asked Questions About Grease:

Is grease a problem?
What is a grease trap and how does it work?
What is a grease interceptor?
How do I clean my grease trap?
Can you recommend a maintenance schedule?
Do I have a grease trap?
Do I need a grease trap?
Is the grease trap I have adequate?
What if I dont install a grease trap?
Who determines if I need a grease trap or interceptor?
How can I get in compliance?
What are the criteria for inspecting grease traps?

Is Grease/Oil a problem?

In the sewage collection and treatment business, the answer is an emphatic YES! Grease/Oil is singled out for
special attention because of its poor solubility in water and its tendency to separate from the liquid solution.

Large amounts of oil and grease in the wastewater(FOG)cause trouble in the collection system pipes. It
decreases pipe capacity and, therefore, requires that piping systems be cleaned more often and/or some
piping to be replaced sooner than otherwise expected. Oil and grease also hamper effective treatment at the
wastewater treatment plant adding to operating costs.

Grease/Oil in a warm liquid may not appear harmful. But, as the liquid cools, the grease or fat/oil congeals and
causes nauseous mats on the surface of settling tanks, digesters, and the interior of pipes and other surfaces
which may cause a shutdown of wastewater treatment units.

Problems caused by wastes from restaurants and other grease-producing establishments have served as the
basis for regulations governing the discharge of grease/oil (FOG) to the sewer system. This type of waste
has forced the requirement of the installation of preliminary treatment facilities, commonly known as grease
traps or interceptors.

What is a grease trap and how does it work?

A trap is a small reservoir built into the wastewater piping a short distance from the grease/oil producing area.
Baffles in the reservoir retain the wastewater long enough for the grease/oil to congeal and rise to the surface.
The grease/oil can then be removed and disposed of properly.
What is a secondary underground grease interceptor?

An interceptor is a specially designed tank with a minimum capacity of between 1000lt and 3000lt located on
the exterior of the building. The trap includes a minimum of two compartments, and flow between each
compartment is through a fitting designed for grease/oil retention. The capacity of the interceptor provides
adequate residence time so that the wastewater has time to cool, allowing any remaining grease not collected
by the internal traps time to congeal and rise to the surface where it accumulates until the interceptor is
cleaned.

How do I clean my grease trap?

Refer to Grease Trap and Interceptor Maintenance.

Can you recommend a maintenance schedule?

All grease interceptors should be cleaned at least once per month. Some establishments will find it necessary
to clean their traps more often than twice per month. If the establishment is having to clean it too often, the
owner should consider implementing Removal at Source Programme or installing a larger trap or interceptor.

Do I have a grease trap?

If the establishment is uncertain whether it has a grease trap, the owner should contact the Local Drainage
Department or Water/Compliance Company for the community served.

Do I need a grease trap?

Any establishment that introduces grease or oil into the drainage and sewage system as this can cause line
blockages or hinder sewage treatment must install a grease trap or interceptor. Larger interceptors are usually
required for high volume restaurants (full menu establishments operating 16 hrs/day and/or serving 500+
meals per day) and large commercial establishments such as hotels, hospitals, factories, or school kitchens.

Grease traps are required for small volume (fast food or take-out restaurants with limited menus, minimum
dishwashing, and/or minimal seating capacity) and medium volume (full menu establishments operating 8-16
hrs/day and/or serving 100-400 meals/day) establishments.

Is the grease trap I have adequate?

The regulations requires that Grease Trap have a capacity to meet eu standard or as per Water Companies
Compliance Inspectors recommendation. The size of the trap depends upon the number of fixtures connected
to it.

The size will also depend largely upon the maintenance schedule. If a grease trap or interceptor is not
maintained regularly it will not provide the necessary grease removal. The establishment should work out a
specific cleaning schedule that is right for the establishment. All grease traps need to have the grease cleaned
out periodically and no one likes to do the job. It is a dirty job. Running extremely hot water down the drain
only moves the problem down stream. It does not go away. Catch the grease/oil at the source! This is the
most economical means to reduce all costs.

What if I dont install a grease trap?

If the establishment uses grease and oil in food preparation, it will eventually encounter a maintenance
problem with a blocked drain/sewer line. The blockage can create a sewer backup situation and ultimately a
potential health problem in the establishment or further down line to Public. Someone will have to pay for
removing the blockage & the subsequent clean-up. If the problem is in the building sewer line, then the
establishment has direct responsibility for paying for the clean-up. If the blockage or restriction is in the public
sewer main and it can be proven that the establishment is the cause of the blockage, then the establishment
may have to pay for the public sewer to be cleaned. Blocking a Public sewer system is also a violation of the
regulations & can result in heavy fines, clean-up costs even a jail sentence for perpetrators . Compliance
Inspector will report this contravention for action and may also call in Food & Health Inspectors
Who determines if I need a grease trap or interceptor?

When waste pretreatment is required by the Water Company, an approved grease trap or interceptor shall be
installed according to the regulations. The rules of the Water Act & Building regulations states clearly that
protection of sewer system is property owners responsibility Your designer will also assist your establishment
in determining if a grease trap or interceptor is required. All administrative authorities prohibit the discharge of
materials that can solidify and create blockages in the wastewater collection system or treatment plants. The
Health Department/Water Companies makes periodic inspections to see that no health problems exist due to
improperly maintained grease interceptors. These rules will be enforced if a problem exists.

How can I get in compliance?

The establishment should contact its local Compliance /company/Inspector The establishment will be asked to
provide a risk assessment & drawing showing drainage system & protection installed to protect main public
sewer system .This will require approval & stamp of compliance inspector to obtain a permit for the grease
trap. This will enable the proper jurisdiction to assist the establishment in cleaning schedules and advise them
of any problem showing up in the wastewater collection system. A grease interceptor permit will be required
regardless of whether the establishment has an existing trap or is installing a new one.

What are the criteria for inspecting grease traps?

All food service establishments suspected of causing problems to the collection system or treatment facilities
will be inspected. Some agencies use the following criteria to inspect grease traps:

Percent of Trap Filled Trap Condition

25 Good

25 50 Fair

>50 Poor

If the trap is in FAIR condition, the establishment should be advised to keep an eye on the maintenance
schedule. The cleaning frequency may need to be increased. If the trap is in POOR condition, the
establishment should be issued a compliance order to have it cleaned immediately. The establishment should
then be required to contact the issuing authority within 30 days to verify that the grease interceptor has been
properly cleaned & produce a maintenance plan or contract from approved cleaning contractor.
ALULINE GROUP COMPLIANCE DEPARTMENT

Best Management Practices (BMPs)

Prevent Blockages in the Sanitary Sewer System
Properly Grease Traps and Interceptors to Prevent Introduction into the Sanitary Sewer System
Prevent Fats, Oil, and Grease From Entering Ponds/Lakes and Streams Through the Storm Drain
System

Prevent Blockages in the Sanitary Sewer System

BMP Reason For Benefits to Food Pretreatment

Service Inspection Tips
Establishment

Train kitchen staff and People are more willing to All of the subsequent Talk to the
other employees about support an effort if they benefits of BMPs will establishment manager
how they can help understand the basis for it. have a better chance of about the training
ensure BMPs are being implemented. program that he/she
implemented. has implemented.

Post "No Oil/ Grease" Signs serve as a constant These reminders will Check appropriate
signs above sinks and on reminder for staff working in help minimize grease locations of "No Oil/
the front of dishwashers. kitchens. discharge to the traps Grease" signs.
and interceptors and
reduce the cost of
cleaning and disposal.

Use water temperatures Temperatures in excess of The food service Check boiler or hot
less than 60 C in all 60 C will dissolve grease, but establishment will water heater discharge
sinks, especially the pre- the grease can re-congeal or reduce its costs for the temperature.
rinse sink before the solidify in the sanitary sewer energy gas or electric
mechanical dishwasher. collection system as the water for heating the water. Measure the
cools. temperature of the hot
The mechanical water being discharged
dishwasher requires a from the closest sink.
minimum temperature of
60 C, but the Best
practice advice do-not
discharge the
dishwasher to grease
traps.

Recycle waste cooking There are many waste oil The food service Obtain waste
oil. recyclers One National establishment will be disposal records
Organization A.C.O.R.N. paid for the waste Confirm records with
Will advise on members in material and this may waste recycle company.
your area. reduce cost of disposal

"Dry wipe" pots, pans, The grease and food that This will reduce the Observe dishwashing
and dishware prior to remains in pots, pans, and amount of material practices.
dishwashing. dishware will likely go to the going to grease traps
landfill. By "dry wiping" and and interceptors, which
disposing in garbage will require less
receptacles, the material will frequent cleaning,
not be sent to the grease reducing maintenance
traps and interceptors. costs.

Dispose of food waste by Some recyclers will take food Recycling of food Inspect grease traps
recycling and/or solid waste for Composting. In the wastes will reduce the and interceptors for
waste removal. absence of such recyclers, cost of solid waste food waste
the food waste can be disposal. accumulation.
disposed as solid waste in
landfills by designated waste Solid waste disposal of Confirm the recycler or
disposal companies. food waste will reduce solid waste removal
the frequency and cost company with the
of grease trap and establishment manager.
interceptor cleaning.
ALULINE GROUP COMPLIANCE DEPARTMENT

Properly Maintain Grease Traps and Interceptors to Prevent Introduction into the Sewer System

BMP Reason For Benefits to Food Service Pretreatment

Establishment Inspection Tips

Witness all grease trap Grease trap/interceptor The establishment will None.
or interceptor cleaning companies may take ensure it is getting value for
cleaning/maintenance shortcuts. If the establishment the cost of cleaning the
activities to ensure the manager inspects the grease trap or interceptor.
device is properly cleaning operation and Otherwise the
operating. ensures it is consistent with establishment may be
the procedures in the section paying for cleaning more
on Grease Trap and often than necessary.
Interceptor Maintenance they
are more assured of getting
full value for their money.

Clean under-sink Under-sink grease traps have Visually inspect the

grease traps regularly. less volume than grease Regular cleaning by staff contents of the under-
interceptors. using sinks will encourage sink grease trap.
If grease traps are less debris from being
more than 50% full Weekly cleaning of under-sink discharged into traps Inspect cleaning
when cleaned weekly, grease traps by the This will extend the length records.
the cleaning frequency establishments own of the cleaning cycle for
needs to be increased. maintenance staff will reduce grease interceptors that the
the cost of cleaning the establishment maintains.
grease interceptor.

If the establishment does not

have a secondary grease
interceptor, and the under-
 sink grease trap is the only
means of preventing grease
from entering the sanitary
sewer system when the
maintenance is not adequate
the Water Company may
require installation of a
Secondary grease interceptor.

Grease interceptors must be Routine cleaning will Interceptor should

Clean grease cleaned routinely to ensure prevent blocking of the have no more than
interceptors routinely. that grease accumulation sewer line between the food 1/3 the depth as
does not cause the service establishment and grease, and,
interceptor to operate poorly. the public sewer system. If
the line blocks, the sewer Interceptor should
The cleaning frequency is a line may back up into the have no more than
function of the type of establishment, and the 1/4 the depth as
establishment, the size of the business will need to sediment, and
interceptor, and the volume of employ a company to jet it.
flow discharged by the No more than 25% of
establishment. the depth should be a
combination of
grease (top) and
sediment (bottom).

Keep a maintenance The maintenance log serves The maintenance log Inspect maintenance
log. as a record of the frequency serves as a record of log.
and volume of cleaning the cleaning frequency and can
interceptor. It is required by help the establishment Provide the
the pretreatment programme manager optimize cleaning establishment with a
to ensure that grease frequency to reduce cost. sample maintenance
trap/interceptor maintenance log if it does not have
is performed on a regular one.
basis.
Confirm the
maintenance log has
the waste disposal
company identified.
ALULINE GROUP COMPLIANCE DEPARTMENT

Prevent Fats, Oil, and Grease From Entering Rivers, Lakes, Creeks Through the Storm Drain System

BMP Reason For Benefits to Food Service Pretreatment Inspection Tips

Establishment

Cover outdoor Uncovered grease and oil The discharge of grease and Observe storage area for signs of
storage containers can oil to the storm drain system oil and grease.
grease and oil collect rainwater. Since will degrade the water quality
storage grease and oil float, the of receiving streams by adding Inspect containers for covers.
containers. rainwater can cause an biological and chemical
overflow onto the ground. oxygen demand to the stream.
Bund to ensure Such an overflow will Remove covers to ensure
no oil can enter eventually reach the Discharge of grease and oil to
containers have not overflowed
stormwater system and and do not have excess water.
surface water the storm drain might also
nearby streams. result in legal/action/ penalties
drain
or fines.

Locate oil /grease The farther away from the The discharge of grease and Observe storage area for signs of
disposal and storage drain, the more time oil to the storm drain system oil and grease.
containers and keep someone has to clean up will degrade the water quality
away from storm spills or drainage prior to of receiving streams by adding Inspect the closest drain for signs
drain inlets. entering the storm drain biological and chemical of accumulated grease and oil.
system. oxygen demand to the stream.

Be aware of oil and grease Discharge of grease and oil to

dripped on the ground while the storm drain might also
carrying waste to the waste result in legal penalties or
bins, as well as oil and fines.
grease that may "ooze" from
the waste bins.

Use absorbent pads Absorbent pads and other The discharge of grease and Check the nearest gully and
or other material in materials can serve as an oil to the storm drain system drainage areas for signs of
the storm drain if effective barrier to grease will degrade the water quality grease and oil.
grease containers and oil entering the storm of receiving streams by adding
must be located drain system. biological and chemical Require absorbent pads if the
nearby. oxygen demand to the stream. basin is within 20 feet of grease
Discharge of grease and oil to containers, or if there are signs of
the storm drain might also grease in the catch bund at any
result in legal penalties or distance.
fines.

Routinely clean If grease and oil escape The discharge of grease and Inspect roof (if safely accessible)
kitchen exhaust through the kitchen exhaust oil to the storm drain system for signs of oil and grease.
system filters. system, it can accumulate on will degrade the water quality
the roof of the establishment of receiving streams by adding Require a maintenance schedule
and eventually enter the biological and chemical and records for cleaning exhaust
storm drain system when it oxygen demand to the stream. filters. Cleaning is usually by
rains. washing, which will discharge the
Discharge of grease and oil to grease to the interceptor where it
the storm drain might also can be controlled.
result in legal penalties or
fines.
Property of Aluline Compliance Department

ALULINE GROUP COMPLIANCE CHECKLIST

Fats, Oil and Grease Haulers and Recyclers

Note: Compliance Debt. Licensed septic haulers not included on this list can also pump out grease traps and
interceptors and deliver the waste to wastewater treatment plants. The disposal company must submit a
written request to the appropriate regional Compliance office for every new site that they wish to haul from and
the Compliance Inspectors for region will approve this action by letter.

Hauler/Recycler and Location Phone Number Acceptance Criteria

Picks up and recycles cooking oil.

Provides storage container for oil.
Picks up and recycles cooking oil.
Provides storage container for oil.

Picks up and recycles cooking oil.

Provides storage container for oil.
Picks up and recycles cooking oil.
Provides storage container for oil.

Accepts grease trap/interceptor

waste from disposal companies.
Has own treatment/reclaim system.
Pumps out grease traps and
interceptors. Picks up and recycles
cooking oil. Provides bunded tank
for oil.
ALULINE GROUP COMPLIANCE DEPARTMENT

Prohibitions Relating to Discharge of Fats, Oil, and Grease

DO NOT Basis

Do not discharge fats, oil, and grease into Grease can solidify and trap other solid particles to
sinks/drains/toilets as this will cause an completely block the wastewater collection system.
obstruction to the flow in a sewer, or pass
through or cause interference at a wastewater
treatment facility.

Do not discharge grease, improperly shredded These materials in combination or alone can cause
garbage, animal guts or tissues, paunch blockages and other operations and maintenance
manure, bones, hide, hair, fleshing, or entrails. problems in the wastewater collection and treatment
system.

Do not discharge wastewater with temperatures Temperatures in excess of 60 C will dissolve grease, but
in excess of 60 C to any grease traps. This the grease can re-congeal and cause blockages further
includes water from mechanical dishwashers downstream in the sanitary sewer collection system as the
that have a minimum required temperature of water cools.
70 C.
Note: High temperature water, such as from a dishwasher,
is discharged to the remotely-located grease interceptor, if
there is one. The remote location and the high volume of
the interceptor allows the water time to cool so that there
is not a problem with dissolving grease and moving it
further downstream. The high volume also provides
dilution of the detergents in the dishwasher waste.

Do not discharge waste from a food waste The food waste will greatly reduce the capacity of the
disposal unit to any grease traps. grease trap for retaining grease and can cause worse
problems with blockages. (Special tanks that can be
cleaned by waste disposal truck are advised)

Do not discharge caustics, acids, solvents, or Though emulsifying agents can dissolve solidified grease,
other emulsifying agents. the grease can re-congeal further downstream in the
sewer pipework system.

Caustics, acids, and solvents can have other harmful

effects on the wastewater treatment system and can be a
hazard to employees working in the wastewater
distribution system.

Do not discharge fats, wax, grease or oils The temperatures shown are temperatures that can occur
containing substances that will become viscous in the wastewater collection and treatment system. If
between (0 C) and (65 C). these substances congeal, solidify, or become too
viscous, they can cause blockages and other operations
and maintenance problems.

Do not clean equipment outdoors in an area Grease and dirt will be washed off the equipment and
where Water can flow to the gutter, storm drain, enter the storm drain system and flow to nearby streams.
or street.

ALULINE GROUP COMPLIANCE DEPARTMENT

Preventing Water
Pollution
PROPER HANDLING OF FATS, OILS AND GREASE WATER POLLUTION PREVENTION TIPS FOR THE
FOOD SERVICE INDUSTRY
Why Is Water Pollution Prevention Important?
Its in everyones best interest to reduce the amount of chemicals, hazardous substances and food wastes
that flow into the sewer system. Its good for the earth, its good for our pocket books and its good for our
communities. Waterways are fragile environmental systems that need our care and protection. Over the last
50 years, local governments and businesses have made tremendous investments in Sewage Treatment
Plants to keep pollution out of lakes, streams and rivers. But just because the facilities are in place doesnt
mean we can ignore our responsibilities toward our waterways. Its critical that in homes and businesses we
pay attention to the impact of our actions on water quality.

Sewer Systems.

The fundamental reason we have to be careful about what goes into sewer systems is that even the best
sewage treatment facility has limitations. S.T.Ps are designed primarily to handle sanitary or domestic
sewage. Bacteria provide treatment by breaking down organic matter in the water. We need to remember
that:

Treatment facilities cant treat all the many chemicals/medications we dispose of, so substances may pass
untouched into the environment. This may threaten fish, wildlife and vegetation, as well as people using
polluted water sources for drinking and recreation.

Some chemicals can destroy the bacteria in the treatment process leaving the facility useless. This not
only endangers the environment it means tremendous expense to community /Higher water bills.
2
If the facility receives too much of one type of waste at a time, it will not be able to process the organic
matter. Again, this creates environmental hazards, and the Water Company may need to invest in greater
treatment capacity thus adding to our bills.

Some chemicals in the sewage treatment system put system employees at risk. Exposure to chemicals can
cause health problems, and some substances may cause explosions and fires.

How the Food Service industry can affect Sewer Systems

Every commercial cooking operation produces waste products of food, oils and grease (FOG). On a small
scale, we all know what can happen when heated grease congeals in kitchen pipes the pipes block up,
blocking passage of liquid and creating unsanitary backups into the kitchen on a larger scale, the same thing
can happen to sewer systems. Most blockages in wastewater collection systems can be traced to FOG. The
result can have damaging effects throughout the system, creating sewage spills, manhole overflows or back-
ups into homes and businesses. Too much grease and oil also can create the need for increased maintenance
of pipelines, increasing costs to all customers. Restaurant personnel often use chemicals during clean-up that
can impact the sewage treatment system and ultimately lakes, streams or rivers. Its always best to reduce
chemical use, and make sure those chemicals you do use are friendly to the environment.

Storm Sewers
In most communities, storm drains flow directly into waterways without passing through a treatment plant.
Anything in the storm drain from leaves to motor oil can contribute to water pollution.
Why Is Water Pollution Prevention Important?
Whenever grease or oil receptacles are stored outside, there is a chance of spills or overflows that will be
collected by storm drains. Food product contamination in rivers and streams can interfere with the waters
nutrient balance and affect the health of fish vegetation and wildlife.

Cleaning chemicals washed into storm drains can also impact water quality, as can debris from outdoor eating
areas. Leaves, grass and motor oil from parking lots can also be washed into the storm drains and have a
negative impact on rivers and streams. Grease and oil escaping through the exhaust system will be collected
in rain water and carried into the sewers and waterways.

How Can Pollution Prevention Help Businesses Bottom Line?

Many businesses find that taking steps to prevent pollution including keeping FOG materials out of the
sewer system saves money.

Keeping FOG out of your drains will reduce the likelihood of grease related plumbing problems.

An establishment causing a FOG spill to the storm sewer may be eligible for fines.

Fats, oils and grease can often be recycled, reducing waste disposal costs.

Water Companies will bill a business for excess sewer cleaning costs, if the agency can trace the source of
the problem to that establishment.

Ultimately, we all pay if we need to build more treatment system capacity. We all save by keeping materials
out of the sewer system.

1. Post No Grease signs above sinks and in front of dishwashers.

Frequent reminders can help educate employees about the importance of keeping FOG
out of sinks and drains.

2. Dry wipe pots, pans and dishes

Get as much oil and grease as possible off the cookware before it hits the water. Send it into the trash for
disposal in the landfill waste system.

3. Recycle waste cooking oil and other food wastes.

Call your local compliance inspectors for businesses in your area that collect and recycle cooking oil.

4. Use lower water temperatures

Water over 60 C will dissolve grease, sending it down the drain in wastewater. Inevitably, this grease will
congeal either in your pipes or in the public sewer system.

5. Install and properly maintain grease traps and interceptors

Government and local laws require restaurants to install and maintain grease traps, interceptors or both,
depending on the size and type of the food service. Contact your local planning department your local Water
Company to find out your requirements and to make sure you are in compliance with all regulations. Some
rules for maintenance are:

6. Clean under sink grease traps regulary.

If grease traps are more than 50 percent full after one week, increase how frequently you clean the trap. You
also may want to consider ways to reduce the amount of FOG reaching the sink drain.
5
7. Have large interceptors cleaned at least twice a year.
It may be necessary to have interceptors cleaned more often. If more frequent cleanings are needed, consider
installing a better trap or an interceptor with larger capacity or using other techniques to keep FOG out of the
drains.

8 Make sure maintenance is done correctly.

At least one employee in each facility should be knowledgeable & trained regarding cleaning procedures for
traps and interceptors. That employee should observe maintenance contractors, waste disposal companies
and recyclers to make sure all procedures are carried out fully and effectively.

9 Cover any grease and oil storage containers kept outdoors

Open containers can collect rainwater and overflow, sending grease and oil into the storm water system and
ultimately polluting local waterways.(consider use of bunds)

10 Keep grease/oil storage containers an adequate distance from storm drains.

The farther away you keep these units from a gully, the more time there will be for someone to clean up a spill
or leak before it reaches the surface drainage system.

11. Use absorbent pads inside storm drains to catch FOG that may leak into the catch basins.

If grease/oil containers are within 20 feet of the gully, or if you detect signs of FOG near the gully, line the gully
with an absorbent cloth or pad. Use absorbent pads or cloths to clean up any spills or leaks.
How to Keep FOG out of the Sewer System
6
12. Keep kitchen exhaust filters clean. Grease and oil escaping through the exhaust system can
accumulate on the roof, ultimately getting washed into the storm sewers/rainwater collection systems.
Establish a routine schedule and a record-keeping system for cleaning exhaust filters. Make sure that
wastewater from washing is routed into the interceptor, where oil and grease can be collected before it
reaches the sewer system.

13. Be cautious about outside cleaning.

Do not conduct outside cleaning activities where wastes can flow into storm drains.

14. Dont throw wastewater down storm drains.

Train employees and contractors to dispose of wastewater appropriately. Water used for mopping, for carpet
cleaning and for washing hood filters should be disposed of through the sewer system never in storm drains.
To protect the water treatment plants & pipe systems, limit cleaning chemicals and use the least hazardous
products available.
How to Keep FOG out of the Sewer System
ALULINE GROUP COMPLIANCE DEPARTMENT

GREASE INTERCEPTOR CLEANING RECORD VERIFICATION FORM

Facility Name:___________________________________________

Address: _______________________________________________

Service Company used: ___________________________________

DATE CLEANED BY WITNESSED LITRES GREASE REMARKS

BY PUMPED DISPOSAL
BY
ALULINE GROUP COMPLIANCE DEPARTMENT

What Happens to Your Recycled Used

Oil
Used oil, or 'sump oil' as it is sometimes called, should not be
thrown away. Although it gets dirty, used oil can be cleaned of
contaminants so it can be recycled again and again. There are
many uses for recycled used oil. These include:
Industrial burner oil, where the used oil is dewatered, filtered and
dematerialized for use in industrial burners;
Mould oil to help release products from their moulds (e.g. pressed
metal products, concrete);
Hydraulic oil;
Bitumen based products;
An additive in manufactured products; or
Re-refined base oil for use as a lubricant, hydraulic or transformer oil.
Once you have taken your used oil to your local collection facility, used oil collectors take the used oil and undertake some
pre-treatment and recycling of the used oil or sell it to a specialized used oil recycler.

Pre-treatment of used oil involves removing any water within the oil, known as dewatering. One way of
doing this is by placing it in large settling tanks, which separates the oil and water.
Further recycling steps include:
Filtering & demineralization of the oil, to remove any solids, inorganic material and certain
additives present in the oil, producing a cleaner burner fuel or feed oil for further refining;
Propane de-asphalting to remove the heavier bituminous fractions, producing re-refined base oil;
and
Distillation to produce re-refined base oil suitable for use as a lubricant, hydraulic or transformer
oil. This process is very similar to the process undergone by virgin oil.

Pre-treatment or Dewatering
Water is found in used oil as free water or bound water, for example in emulsions. The term dewatering is usually taken to
mean the removal of free water. Where water has been emulsified with oil, the emulsion has to be "broken"
with a demulsifier before the water can be separated from the oil.
Dewatering is a simple process relying on the separation of aqueous and oil phases over time under the
influence of gravity. The used oil is allowed to stand in a tank (raw waste oil) and free water drops to the
bottom where it can be drained, treated (waste water treatment) and discharged appropriately to sewer or
storm water depending on quality and local regulations
Heating and stirring the used oil in a tank (A) and driving off the water through evaporation can speed up the
dewatering process.
The "dried" or dehydrated oil is then suitable for further processing or for use as a burner fuel.

Filtering & Demineralization

The purpose of filtering and demineralization is to remove inorganic materials and certain additives from used
oil to produce a cleaner burner fuel or feed for re-refining.
Used oil feedstock is transferred to a reaction tank (A) and mixed with a small quantity of sulphuric acid and
heated to about 60oC. A chemical surface-active reagent, called a surfactant, is added to the reactor (A) and
after stirring the mixture is allowed to stand. This allows the mixture to separate into two "phases" - i.e. oil and
water-based or aqueous. The reagent causes the contaminants to accumulate in the aqueous phase, which
settles to the bottom of the tank (A) and is drained off as slurry. This phase contains acid, used oil
contaminants, including metals and some of the oil additives. The water is dried off; leaving a solid waste
that must be disposed of.

The demineralized oil is filtered (B) to remove suspended fine particles (to solid waste) and run off to storage (C) as a
clean burner fuel. It can be further diluted or "cut" with a lighter petroleum product (called cutter stock) to produce a range
of intermediate to light fuel oils depending on the fuel viscosity requirements of the burner.
Propane De-asphalting
The Propane De-asphalting (PDA) process is an important pre-treatment step in the re-refining process
producing de-asphalted lube-oil, which becomes a feedstock for the next step in a re-refining facility. The other
output (which is also an input) is propane, which is recovered from both streams and re-used within the
process.

The PDA process relies on the greater solubility of the paraffinic and naphthenic (ie essentially the
base oil) components versus the contaminated waste material in a stream of propane.

The separation of the lubricating oil fraction from used oil is a continuous process and is conducted at ambient
temperature when processing used oil.
The used oil is pumped into the middle of the extraction column (A). Liquid propane is charged to the bottom
of the column (A). The oil being heavier than propane, flows down the column (A); the propane rises in a
counter-flow thus mixing the input streams within the column (A). The rising propane dissolves the more
soluble lube oil components, which are carried out the top of the column (A) with the propane, and the
propane insoluble material is removed from the bottom of the column (A).
Propane is vaporized from both streams [ie., the de-asphalted lube-oil stream (B) and the waste stream (C)] in
"stripper" units (B) and (C), then condensed and returned to the propane storage tank.
The de-asphalted lube-oil component is feed for the next processing stage. The residuum (waste) component
is mixed with bottoms from the vacuum distillation tower to produce an asphaltic material.

Distillation
Distillation (or Fractionation) is the physical separation of components of lubricating oil by boiling range.
Depending on the type of distillation, the boiling ranges can produce gases and gasolines at the lower boiling
points with heavy lubricating oils being distilled at higher boiling points. Distillation is the core process for a
facility capable of producing re-refined base-oils to virgin base-oil quality.
There are 2 types of distillation, atmospheric and vacuum.

Atmospheric Distillation
Atmospheric distillation is generally (but not always) considered a pre-treatment step for vacuum distillation
and does not require de-watered feedstock. Atmospheric distillation is carried out at normal atmospheric
pressure and with temperatures up to 300C.

Prior to the atmospheric distillation process, the feedstock can have undergone PDA treatment, but
this is not an absolute pre-requisite.

Atmospheric distillation is a relatively simple process separating lower boiling point liquids at ambient
pressure. Used oil is heated (A) and charged to a distillation tower (B). Lower boiling point hydrocarbons
present in the used oil (eg gases, petrol and solvents) and water are collected at the top of the tower (B).
Some of these hydrocarbons can be condensed and collected for use as a fuel in the refining process.
This process is only suitable for temperatures up to 300oC, as temperatures above this can lead to "thermal
cracking" of the larger molecule (higher boiling point) hydrocarbons, ie. the actual lube oil molecules we are
aiming to recover.
After atmospheric distillation the oil usually undergoes vacuum distillation. Note that used oil can be sent
directly from a "drying" process to a vacuum distillation unit without necessarily undergoing atmospheric
distillation. However, it is generally accepted that water and lower boiling point hydrocarbon components be
removed prior to vacuum distillation.

Vacuum Distillation
Vacuum distillation is considered the key process in used oil re-refining. If atmospheric distillation is utilized,
the oil from the atmospheric distillation column is the feedstock for the vacuum distillation column. In vacuum
distillation the feedstock can be separated into products of similar boiling range to better control the physical
properties of the lube base stock "distillate cuts" that will be produced from the vacuum tower products.

The major properties that are controlled by vacuum distillation are viscosity, flash point and carbon
residue. The viscosity of the lube-oil base-stock is determined by the viscosity of the distillate in
terms of its relative viscosity separation, eg. light, medium and heavy oil.
The used oil feedstock (usually from the atmospheric distillation unit) is heated in a furnace (A) and flows as a
mixture of liquid and vapour to the heated vacuum distillation column (B) where the vapour portion begins to
rise and the liquid falls. Steam can be added to assist vaporization.
A vacuum is maintained in the column (2-10 mm Hg) by a vacuum system connected to the top of the tower
(B). By reducing the pressure, materials normally boiling at up to about 540oC at atmospheric pressure, can
be vaporized without thermal cracking.
As the hot vapours rise through the column (B), they cool and some condense to a liquid and flow back down
the column. Similarly, some of the downward flowing liquids are re-vaporized by contacting the rising hot
vapours. Special devices in the column allow this upward flow of vapours and downwards flow of liquids to
occur continuously.
At various points in the column (B), special trays, called draw trays, are installed which permit the removal of
the liquid from the column. If three cuts or "fractions" of oil are required to produce light, medium and heavy
base stocks, then three draw trays are positioned appropriately. This can be reduced to two draw trays if, for
example, only 2 cuts or fractions are required.
Some of the material does not boil even under this vacuum. This remains in the vacuum tower and is run out
as the vacuum tower bottoms (VTBs). This material contains the heaviest molecules, including some lube oil
additives and carryover contaminants not removed in the PDA process. (Note: not all re-refining plants have
PDA units).