About
Services
Used Cooking Oil Pick-up
Industrial Byproduct Management
Grease Trap / Interceptor
Power Washing
Line Jetting
Resources
CareersContactDriver ApplicationFOGplusISCC
Blog

Blog categories

Community & Events
Industry Education
Service Offerings
All posts
The Environmental Impact of Grease: How Detroit is Tackling the Issue
The Environmental Impact of Grease: How Detroit is Tackling the Issue
Read more
Keep Your Kitchen Running Smoothly: The Importance of Regular Grease Trap Maintenance
Keep Your Kitchen Running Smoothly: The Importance of Regular Grease Trap Maintenance
Read more
Benefits of FOG
Benefits of FOG Maintenance
Read more
Evergreen Grease - Announcing our new rewards program FOGplus
Announcing our rewards program FOGplus!
Read more
Blog
FREE QuoteService Request(866) 519-9802
All Posts
Industry Education
4
min read

Restaurant FOG Management 101

Published on
February 1, 2023
Share on
Evergreen Grease - Restaurant FOG Management 101

Introduction to Restaurant FOG Management 

FOG (Fats, Oils and Grease) Management is a critical component to running an efficient, clean, and compliant kitchen. Whether in a restaurant, communal kitchen, or industrial cooking facility, properly handling FOG disposal and maintaining FOG systems is vital. For restaurants, there are 3 main systems that need to be managed. Those systems are as follows: 

  1. Used Cooking Oil Disposal/Recycling Systems 
  2. Drains and Piping Systems 
  3. Hood and Vent Systems 

Read along to learn more about how each system works and is managed. 

Used Cooking Oil Disposal/Recycling System 

It does not matter if you are a large chain or a small mom n pop, if you fry food, then you have waste cooking oil. Every restaurant with fryers, at some point, must drain the waste cooking oil and refill the fryer with fresh oil. Properly disposing of your waste oil is a key part of FOG Management. Some restaurants will install an internal drain or vacuum system, requiring kitchen employees to simply pump out or vacuum out the fryers. The waste oil will then be captured in a tank inside the building. The ‘old school’ way is to drain the fryer oil into a bucket or tub and dump it into a waste oil collection bin behind the restaurant. The FOG Management comes into play through a recycling/disposal company coming on a regular basis to empty these collection containers, maintaining the internal systems, and ensuring that there are no leaks. Maintaining the volumes in the waste containers is important as overflows and spills can prove costly and time-intensive clean-ups.  

Drains and Piping System

The drainage system from dishwashers, sinks, and floor drains is the most complex system of grease management. As previously discussed, most of the grease and waste cooking oil is disposed of through proper disposal and recycling. However, some of this waste winds up finding its way down the drain. FOG is not a friend to the municipal wastewater treatment facilities and therefore, Grease Traps and Interceptors are installed to capture grease on site, before it makes its way to the municipality system. While Grease Traps and Interceptors perform the same function, they differ in size and placement. Grease Traps are smaller, interior units while interceptors are large, underground units. It is important to have regularly scheduled maintenance on these units, as well as their associated piping. Pumping out the grease and waste oil build up from inside these units maintains their structural integrity and functionality. It also keeps your restaurant compliant with local ordinances. The inlet and outlet pipes connected to the trap or interceptor also needs regular maintenance. It is good practice to have them line jetted while servicing the units to keep the wastewater flowing and preventing smells, clogs, and costly internal plumbing issues. 

Hood and Vent Systems 

When water, either from either frozen foods or foods that absorb water, are dropped into a fryer full of hot oil, that water/moisture evaporates off. The fumes from this contain both the moisture/water as well as some of the oil or grease from the fryer. This may also occur when cooking meat or poultry on the griddle. Hood and Vent Systems are installed above the fryers and griddles to capture these fumes. Over time, the FOG contents build up in the Hood and Vent system and need to be cleaned out. Excess buildup in the Hood and Vent system leads to odors, poor air quality, and even spontaneous kitchen fires. Regularly scheduled and recurring Hood and Vent cleanings will keep your air clean and your kitchen safe. It will also keep the Fire Marshall happy! 

It is important to maintain these three systems in a restaurant. Partnering with a full-service provider like Evergreen will assist your restaurant in managing these systems in a simple and affordable manner. Just remember that these systems that do not garner much attention are often the most expensive if they fail and are not properly maintained. 

‍

Event details

Video details

Medium length section heading goes here

Morbi sed imperdiet in ipsum, adipiscing elit dui lectus. Tellus id scelerisque est ultricies ultricies. Duis est sit sed leo nisl, blandit elit sagittis. Quisque tristique consequat quam sed. Nisl at scelerisque amet nulla purus habitasse.

Nunc sed faucibus bibendum feugiat sed interdum. Ipsum egestas condimentum mi massa. In tincidunt pharetra consectetur sed duis facilisis metus. Etiam egestas in nec sed et. Quis lobortis at sit dictum eget nibh tortor commodo cursus.

Odio felis sagittis, morbi feugiat tortor vitae feugiat fusce aliquet. Nam elementum urna nisi aliquet erat dolor enim. Ornare id morbi eget ipsum. Aliquam senectus neque ut id eget consectetur dictum. Donec posuere pharetra odio consequat scelerisque et, nunc tortor. Nulla adipiscing erat a erat. Condimentum lorem posuere gravida enim posuere cursus diam.

Label
Lorem ipsum
Label
Lorem ipsum
Label
Lorem ipsum
Label
Lorem ipsum

Subscribe to our newsletter

Sign up to receive our latest updates!

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Related posts

View all
Grease Traps
How Clean Grease Traps Improve Your Facility’s Efficiency
Learn how keeping grease traps clean boosts operational efficiency, ensures environmental compliance, and reduces costs for your facility.
Read more
 Industrial Grease Pick-Up
Solving Industrial Grease Pick-Up Problems with Ease
Discover solutions for industrial grease pick-up issues. Learn how to streamline processes and enhance efficiency with expert services.
Read more
restaurant kitchen
Streamline Your Grease Trap Cleaning Routine
Discover how to streamline grease trap cleaning with effective schedules and professional services for smooth, hassle-free operations.
Read more
View all
Subscribe to our newsletter
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Privacy PolicyDisclaimers
© {year} Evergreen Grease. All rights reserved.