Large quantities of fats, oil and grease (FOG) are not allowed in Eugene’s food waste collection program, and grease and oily wastewater from restaurants, delicatessens, and other food service establishments clog sewer lines or storm drains when incorrectly disposed of. Your business can play a role in keeping our wastewater system functioning properly and reduce the cleaning frequency, hauling costs, and blockages associated with FOG by following these steps:
• Reduce the amount of solids that enter a grease interceptor.
• Scrape all food scraps including bones, meat and dairy into a food waste collection bin instead of a sink.
• Scrape fats, oil and grease from trays, pots, pans, and cooking utensils into waste grease containers before putting them in the sink or dishwasher.
• Scrape grills and cooking surfaces into waste grease containers.
• Place baskets in drains to catch solids.
• Reduce grease in mop water by minimizing spills of oil and grease. If possible, collect spilled grease and add to a waste grease container.
Eugene City Code sections 6.551(1) authorizes the City to require any industrial user including food service establishments to install and maintain grease removal devices.
Grease removal devices are important both to minimize the amount of grease in local sewer lines, and to provide appropriate disposal for all restaurant cleaning wastes. Fry hoods, floor mats, and other greasy equipment should be cleaned in an area where all cleaning water will flow through a grease removal device prior to entering the wastewater collection system. All food service establishments must install grease removal devices in accordance with the Oregon State Plumbing Specialty Code and the Eugene City Code.
City of Eugene Wastewater staff can provide more information on proper handling of FOG, and grease removal equipment requirements and staff training opportunities.