How fat, oil & grease produced by restaurants might one day light your house
September 1, 2009 – 12:15 pmCutting through the FOG
By Paul Lima
Special to the Globe and Mail
Fat, oil and grease. Every restaurant produces FOG, as it is known. While some grease can be reused, a great deal of FOG is washed down the drain. If it is not trapped in grease interceptors it can clog and corrode sewage system arteries and cause raw sewage to back up. That’s why building codes throughout the industrialized world require that FOG-trapping grease interceptors be installed on commercial and industrial buildings.
However, trapped FOG must still be collected or it will back up into sewers. This often happens because building owners don’t want to pay to have FOG collected and municipalities don’t always enforce the rules.
Interceptors are drained by companies like Woodbridge, Ontario-based Organic Resource Management Inc. (ORMI). An average of once a month… [full article online at The Globe and Mail].
2 Responses to “How fat, oil & grease produced by restaurants might one day light your house”
We are promoting a product that separates the fat,oil, and grease (fog) from the dishwater in restaurants.
The recovered grease is recycled to along with the spent fryer oil to make biodiesel.
Here is my website in nutshell:
Goslyn is an automatic grease recovery device that is more efficient and cost-effective alternative to a traditional grease trap. The unique separation system continuously and permanently removes fats, oil and grease from waste effluent. There is no grease build up as is the case with traditional traps. Solid waste is trapped in a strainer; oils and grease are captured in a cassette 100 per cent ready for recycling. This innovative system does not require any moving parts; rather, it operates under a combination of hydro static pressure and heat. No consumables, No Rank odors. No grease trap pumping required.
Please visit our site at http://www.greasetrap.ca
Regards
Glenn Martin
By Glenn Martin on Sep 1, 2009
Hats off to ORMI!
I’ve been working in the foodservice industry for 20 years, and pump-outs is the only thing that works! We tried everything, automatic skimming traps, chemicals, bacteria etc. nothing works but full pump-outs! The skimimg trap was a real mess to contend with and didn’t do anything to the solids (may have been Goslyn!). The solids had to be thrown in the garbage, the trap still had to be cleaned periodically. Talk about odour and mess!!! We ripped them out after 6 months. Full pump out is the only thing that works.
Add to that the boondoggle that bio-diesel is, and using FOG to produce biogas seems like a real win, win, win for everyone, specially the environment!
Keep on pumping ORMI!
Great article.
By Mike on Jul 27, 2010