Fats, oils and grease
City law requires businesses to keep fats, oils and grease (FOG) out of sanitary sewer pipes.
We want to work with you to:
- Prevent FOG problems
- Keep the community’s sewer system running properly
Information and rules about FOG control
Tips to reduce FOG in businesses
- Extend the life of your cooking oil. To do this, you can:
- Strain or filter oil in deep fryers
- Control the temperature of deep fryers, which prevents oil from scorching
- Recycle cooking oils and leftover grease into a storage container such as a:
- Teach staff to use less fat, oil and grease when making food.
- Remove FOG and food waste from pans before using water. Dry cleanup methods reduce water consumption and save money. Examples:
- Use rubber scrapers to remove FOG from cookware.
- Use absorbent paper to soak up FOG under fryer baskets.
- Use paper towels to wipe down work areas. (Do not use cloth towels. They accumulate grease that will eventually end up in your drains when washing.)
- Minimize the use of dish soap when washing dishes. Dish soap:
- Emulsifies FOG and enables it to pass through a grease interceptor
- Will later coagulate in sewer lines
- Do not use your garbage disposal to grind up FOG and flush it down the drain.
- Remember that grease is valuable. Grease and oil can be recycled into other useful products. Search the internet for “grease traps” or “greases” to find:
- Grease collection companies
- Grease trap service providers
- Maintain your grease trap.
- Many restaurants have a grease trap installed in the kitchen.
- To keep your grease trap working properly, get it cleaned according to the manufacturer’s specifications.
- Grease traps should not be more than 25% filled to operate properly.
FOG prevention flyer
Share our flyer with your staff. The flyer is available in English, Spanish, Somali and Hmong.