Restaurants and businesses play a major role in reducing FOG in Lawrence’s collection system. All food preparation establishments must meet the requirements of the City’s sewer use ordinance. Some of these include daycares, assisted living facilities, schools, hotels, hospitals, even the jail – any place that processes food, operates a commercial kitchen or sells food.

Food Service Establishments must install appropriate size grease interceptors before they can connect to the collection system and are responsible for ensuring the grease abatement equipment is maintained and functional. Discharge of grease and other viscous substances that can disrupt sewer flow are prohibited in the City of Lawrence Municipal Code Sewer Use Regulations.

 


Kitchen Best Management Practices (BMPs)

Food Service Establishments (FSEs) should take a proactive approach to FOG reduction in the kitchen.

These best management practices (BMPs) help reduce the amount of grease entering the collection system. They help prevent damage to the business as well. Blockages and backups in the kitchen result in costly plumbing repairs that decrease the business’s bottom line. Following good BMPs may also extend the maintenance intervals needed for the grease trap.

Best Management Practices – Stormwater

Best Management Practices – Fat Oil and Grease

Grease Interceptor Maintenance

Avoid wet clean up – remember the hose is not a broom.

  • Use dry clean up FIRST for equipment, utensils and serving pieces. This can be done with scrapers, squeegees, and absorbents that keep the bulk of food pieces and oil and grease from going down the drain.
  • Install drain screens to catch food particles instead of washing them down the drain.
  • Ban the use of garbage disposals. The drains they are in typically connect directly to the collection system and do not go through the grease trap.
  • Wipe down work areas with paper towels before cleaning.

Pour liquid FOG into a container before washing dishes and throw the container away when it is full. Be sure to keep a lid on it to avoid spills.

  • Collect waste grease from fryers in recycling bins.
  • Empty grill scrap baskets or boxes into a container.
  • Install approved low flow faucet fixtures.
  • Post procedures over sinks to remind employees of FOG reduction techniques.
  • Establish spill prevention and clean up procedures including post spill, employee training to appropriately implement the procedures, and designating key employees to monitor clean-ups.
  • Schedule cleaning of interceptors and grease traps by a qualified grease hauler.

Examples of Food Service Establishments (FSEs)

  • Restaurants
  • Coffee shops
  • Cafeterias
  • Short order cafes
  • Luncheonettes
  • Taverns
  • Lunch rooms
  • Places manufacturing, wholesaling, or retailing sandwiches, salads, or other fast food
  • Soda fountains
  • Institutions (public or private)
  • Food carts
  • Itinerant restaurants
  • Industrial cafeterias
  • Catering establishments
  • Food vending machines, including vehicles and operations connected to businesses

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