Effective Kitchen Grease removal for sustainable development

4. What do you mean, “We’re out of compliance again ”?

5. Soup Kitchens Airports Food Processing Plants School Cafeterias Strip Shopping Centers Concession Stands Convenience Stores Casinos Fast Food Restaurants Sports Arenas Hospitals Restaurants in High Rise Buildings Cafeterias Hotels Grocery Store Kitchens And Delicatessens Correctional Facilities Convention Centers Full Service Restaurants Are you one of these facilities?

6. Have you seen pipes that look like this?

7. How about this?

9. PUB Grease Traps

13. Kitchen Serviced By Containment Device Only

14. PUB Grease Traps

15. Kitchen Serviced By Both Isolation & Containment Devices

16. Portable Grease Trap

18. How can we effectively deal with kitchen grease?

20. Typical Passive Grease Trap Baffles Inlet Outlet Separated Grease/Oils Layer Sludge Buildup

21. Typical Pre-Cast Concrete Trap Access Doors/Manholes Inlet Pipe From Kitchen Outlet Pipe To Sanitary Sewer Line Grease Layer (“Mat”) Sludge Buildup

22. Typical Automatic Grease Interceptor Skimming Wheel Wiper Blades Separated Grease/Oils Layer Inlet Internal Solids Strainer Outlet Baffles

25. Operation Principle Of An Automatic Portable Grease Trap Cleaned Water Flows Under Outlet Baffle & Into Sanitary Sewer Incidental Solids Are Separated In An Internal Strainer Basket Inlet Baffle Allows Water And Grease To Pass Grease Is Scraped From Wheel Into Discharge Trough Skimming Wheel Rotates; Grease Adheres To Wheel Timer Activates Skimming Wheel Operation Grease & Oils Rise To Top Of Baffled Chamber Flow From Kitchen Heater Assures Grease Remains Liquefied Grease Is Collected For Recycling By Nationwide Network Of Rendering Companies

26. Understanding Kitchen Flows & Grease Interceptor Systems

27. Where Does Grease In Kitchen Effluent Originate From?

28. Typical Restaurant Effluent Comparisons (Kitchens, Restrooms and Overall Water Usage) Fast Food Restaurant Full Service Restaurant 1600 400 1500 1500 Typical Restaurant Water Consumption (Gallons Per Day)

29. Typical Fast Food Restaurant Total Water Usage: • 2,000 Gal./Day • Kitchen Water Usage 400 Gal./Day • Restroom Water Usage 1,600 Gal./Day Kitchen Effluent: • 400-600 ml/L FOG • 600-800 ml/L BOD • Moderate TSS Levels

30. Typical Full Service Restaurant Total Water Usage: • 3,000 Gal./Day • Kitchen Water Usage 1,500 Gal./Day • Restroom Water Usage 1,500 Gal./Day Kitchen Effluent: • 400-600 ml/L FOG • 600-2,000 ml/L BOD • High TSS Levels (Dishwasher & Food Grinder Equipped Restaurants)

31. Grease/Oil Patterns By Fixture Typical Fast Food Restaurant 3% 4% 93%

32. Grease/Oil Patterns By Fixture Typical Full Service Restaurant 2% 3% 75% 1% 15% 4%

33. Where in the kitchen would you install an automatic unit? 1 - Three Compartment Sink 2 - Pot-Washing Sink 3 - Pre-Rinse Station 4 - Exhaust Wet Hood 5 - Combi-Oven 6 - Tilt Kettle Types Of Units A - Point Source Removal Unit B - Central Grease Removal Unit 1 2 3 4 5 6 A B

34. Point Source (Portable) Grease Traps Manual Passive Trap Big Dipper® Automatic Grease Trap

35. Budget Terminal Installation

36. Century Square basement