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Environmental Services

working for clean rivers

Phone: 503-823-7740

Fax: 503-823-6995

1120 SW 5th Avenue, Suite 1000, Portland, OR 97204

Prevent FOG Blockages in the Sanitary Sewer System

 

BMP

Reason

Benefits

Train kitchen staff and other employees about how they can help ensure BMPs are implemented.

People are more willing to support an effort if they understand the basis for it.

All of the subsequent benefits of BMPs will have a better chance of being implemented.

Post "No Grease" signs above sinks and on the front of dishwashers.

Signs serve as a constant reminder for staff working in kitchens.

These reminders will help minimize grease discharge to the traps and interceptors and reduce the cost of cleaning and disposal.

Thoroughly "dry wipe" pots, pans, and dishware into solid waster receptacle prior to rinsing and dishwashing.

The grease and food that remains in pots, pans, and dishware will likely go to the landfill. By dry wiping and disposing in garbage receptacles, the material will not be sent to the grease traps and interceptors.

This will reduce the amount of material going to grease traps and interceptors, which will require less frequent cleaning, reducing maintenance costs.

Use water temperatures less than 140° F in all sinks, especially the pre-rinse sink before the mechanical dishwasher.

The mechanical dishwasher requires a minimum temperature of 160° F, but the Uniform Plumbing Code (UPC) prohibits discharging the dishwasher to grease traps.

Temperatures above 140° F will dissolve grease, but the grease can re-congeal or solidify in the sanitary sewer collection system as the water cools.

The food service establishment will reduce its costs for the energy – gas or electric – for heating the water.

Use a three-sink dishwashing system, which includes sinks for washing, rinsing, and sanitizing in a 50-100 ppm bleach solution. Water temperatures are less than 140° F.

The three-sink system uses water temperatures less than 140° F where a mechanical dishwasher requires a minimum temperature of 160° F.

(Note: The Uniform Plumbing Code [UPC] prohibits the discharge of dishwasher water to grease traps.)

The food service establishment will reduce its costs for the energy - gas or electric - for heating the water for the mechanical dishwasher and for operating the dishwasher.

Recycle waste cooking oil. Do not pour cooking oil down sink or drain.

There are many waste oil recyclers throughout Oregon. This is a cost recovery opportunity.

The food service establishment will be paid for the waste material and will reduce the amount of garbage it must pay to have hauled away.

Dispose of food waste by recycling and/or solid waste removal.

Some recyclers will take food waste for animal feed. In the absence of such recyclers, the food waste can be disposed as solid waste in landfills by solid waste haulers.

Recycling of food wastes will reduce the cost of solid waste disposal. Solid waste disposal of food waste will reduce the frequency and cost of grease trap and interceptor cleaning.

Remove garbage disposal and/or food grinder (Food Service Establishments without a grease trap or interceptor).

This type of equipment causes an excessive load of solids to be introduced into the sewer system.

This will reduce the amount of material going being discharged to the City’s sewer system.  Thus minimizing the threat of a blockage in the sewer.

Install screens on all kitchen sinks drains (openings should be less then 3/16”).

Prevents introduction of solids to sewer system.

Solids and grease contribute to sewer blockages.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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