Pretreatment Programs Fats, Oils and Grease FRWA Daytona 2015

Transcription

1 Pretreatment Programs Fats, Oils and Grease FRWA Daytona 2015 Why Be Concerned About FOG? The majority of dry weather SSOs are caused by grease Grease accumulates in pump station wet wells and can cause odor problems and fouling of wet well level controls Grease can cause problems at the WWTP Why Be Concerned About FOG? When pipes become clogged, the wastewater can no longer flow through them and it will back up into sinks, toilets, and other areas They pose a serious public health and environmental problem 1

2 Why Be Concerned About FOG? They can also create sanitary sewer overflows (SSOs) at pump stations and other areas These SSOs can result in serious pollution of our waterways and property And possible DWQ Enforcement! TYPICAL COLLECTION SYSTEM COMMERCIAL Residential / Domestic Industrial Wastewater Treatment Plant 2

3 Yellow grease Cooking oils from fryers, the meat drippings from cooking or left over butter or salad oil. Yellow grease has not come in contact with water but may have entrained solids such as breading, bits of food or other food related particles Brown grease fats and oils that come in contact with water such as grease trap waste Types of Grease FOG Control All collection systems should develop and implement an inspection and enforcement program for FOG Collection system rules require systems to develop and implement a FOG education program targeted at both residential and commercial establishments Grease Education Program Information about why grease is bad for the collection system must be distributed to residential and non residential customers. Documentation should be retained for at least three years as to when, where and how the information was distributed 3

4 Public Education Fact sheet on FOG that can be inserted with bill or mailed directly to customers Include a FOG section in the Annual Wastewater System Performance Report Bilingual door hangers Post on website Newspaper ads Others? Education Program BEWARE THE GREASE GOBLIN! **ALL POINTS** *BULLETIN* Be On the Lookout for the Grease Goblin Last Seen Loitering in Sinks and Drains Wanted for: Causing Unsanitary and Costly Sewer Overflows 4

5 FOG Enforcement Program The language in the standard Use Ordinance (SUO) may not be detailed enough: Fats, oils, or greases of animal or vegetable origin in concentrations greater than one hundred (100) mg/l Grease, oil, and sand interceptors shall be provided when, in the opinion of the [POTW Director], they are necessary for the proper handling of wastewater containing excessive amounts of grease and oil, or sand; except that such interceptors shall not be required for residential users. All interception units shall be of type and capacity approved by the [POTW Director] and shall be so located to be easily accessible for cleaning and inspection. Such interceptors shall be inspected, cleaned, and repaired regularly, as needed, by the user at their expense. FOG Enforcement Program Many systems adopt an Oil and Grease Ordinance discharge program. Although many systems adopt ordinances that are very similar, with only minor changes, care should be taken when adopting a new ordinance 5

6 Oil and Grease Ordinance Some issues to consider: How often does the grease traps have to be pumped Does the food establishment send reports to the department? Can the pumper discharge water back to the system Can additives be added to the grease trap Are under the sink systems allowed How long do non compliant FSE have to make changes What will the enforcement and penalty procedure be Getting Started Identify Food Service Establishments (FSE) Contact local Health Department, tie pumping information into the health reports. Yellow pages Billing Talk with collection system staff Adopt policy and procedures Inform and educate FSEs of upcoming changes Develop forms if needed Restaurant Hospital School Nursing care facility Bakery Delicatessen Market Caterer Example FSEs? 6

7 Getting Started Perform initial inspection Schedule by letter or on site visit Explain the need for the program and express importance Have education information, ordinance, forms, and any other information for the FSE Inspect the facility Inspect the grease trap Take notes and pictures Communication is key FSE should understand what is expected Send follow up letter Develop FSE Database Name of food service, address, phone number and contact name Date last inspected Grease interceptor? Size? Frequency pumped and by whom? Oil/grease dumpster/recycled? Associated manhole number 7

8 Grease Traps and Grease Interceptors Grease Traps and Oil/Water Separators Fats, oils and grease (FOG) clog pipes and interfere with proper operation of collection system and treatment system must be removed prior to treatment 8

9 INLET OUTLET GREASE FOOD PARTICLES 9

10 Grease Traps Grease traps FOG of animal and vegetable origin biodegradable Required/recommended at food service facilities meat markets Receive only kitchen waste no toilet waste Grease Trap Design Easy and convenient cleaning and removal Inaccessible to vermin and insects Under the counter types (30 to 100 gallons) installed directly below source Outdoor/underground types (1000 to 5000 gal) buried outside near source Grease Trap Design Modified septic tanks deeper outlet tees must extend down at least 50% of liquid depth larger access openings minimum diameter of 24 inches sufficient capacity for storage 2/3 of the required septic tank liquid capacity 10

11 Grease Traps Slow flow of hot greasy water allow cooling and congealing of FOG grease and solid separation Provides mechanism for grease removal Reduces organic matter and solids Provides additional storage Grease Trap 11

12 Grease Trap O & M Similar to septic tank damage (cracks, breaks, deterioration) signs of leakage Tank settling Remove captured grease Pump out oils and solids Grease Trap Performance Factors affecting performance distance from source temperature hydraulic loading detention time operation and maintenance Grease Interceptor Cleaning Record Business Name: Address: Phone: Size of Grease Interceptor (gal): Date Initials of Initials of of Employee Name of Cleaning Service Cleaning Gallons Additional Comments Service Inspecting Service Pumped Cleaning Employee I certify that this document was prepared under my direction or supervision. The information submitted is, to the best of my knowledge and belief, true, accurate, and complete. Name: Signature: Title: Date: Schedule January February March April May June Reminder: July August September October November December 12

13 Oil/Water Separators Petroleum based hydrocarbons not readily degraded Required/recommended machine shops, services garages, car washes Similar to grease traps Continually skim floating oils Recovered oil held in tanks for disposal Oil/Water Separators Gravity oil/water separators floatable oils are lighter than water and rise to top not effective with suspended or emulsified oils Coalescing oil/water separators enhance gravity separation plastic or other oil attracting media oil particles form beads and float to surface Oil/Water Separator Manway Oil Pumpout Manway Outlet Probe Vent Inlet Anode Anode Removable Coalescer Pack Parallel Plate Coalescer 13

14 Restaurant Education Employee awareness and training Grease trap/interceptor Maintenance Log Grease Reduction Guidelines Authorized Pump / hauler List Reliable Plumbers List Standards and Requirements for Food Service Establishments Common Problems/Responses Unaware Grease Trap exists Leased property owner constraints No money $$$$$$ I should be grandfathered Backwards Installation Most Reoccurring Problem 14

15 Grease Facts Worst Grease Contributor? Chicken Trap & Fryer Grease It s Recyclable! 20% 20% 60% Cosmetics and Wax Cattle and Pet Food Used for feed 15

16 Clean Kitchen Practices Never pour oil and/or grease down any drain or into any toilet Use less oil and liquid oil instead of solid grease or lard Scrape food scraps into designated trash receptacle Dry wipe, with a paper towel, all oily/greasy dishes, pots, pans, containers and utensils prior to putting them into hot water or placing them into the dishwasher Collect, recycle or dispose of used oil/grease through an approved grease hauler Liquid Waste Transporter (LWT) Use baskets and/or screens in all kitchen sinks to help prevent food debris from entering the drains Make sure all floor drains are properly screened Capture the oil and grease accumulated in ventilation and exhaust hoods through routine cleaning and filter changes Clean (pump) grease interceptors on a regular basis Keep grease interceptors well maintained and properly working Make sure the used oil/grease intended for the oil/grease dumpster ends up inside the dumpster instead of spilled on the surrounding area Keep the oil/grease dumpster lid closed when not in use to prevent rainwater from causing messy overflows 16

17 Solutions Solutions Biological additives Biostimulants Bacterial blocks/enzymatic additives Non Solutions Emulsifiers De Greasers 17