Fat, oil and grease (FOG) is a common by-product of food processing. Anywhere food is cooked, heated, processed or prepared has the potential to generate FOG¹. But when FOG makes its way into sewer systems, it can lead to pipe blockages and, consequently, sanitary sewer overflows (SSOs). Indeed, FOG deposits are responsible for approximately 40 per cent to 50 per cent of the annual blockages related to SSOs in the United States².

To prevent FOG from getting into sewer systems, grease interceptors (GIs) use gravity as the primary method to separate the less dense FOG, which accumulates near the surface of discharge water, from heavier food solids and kitchen debris that settle at the bottom. The clarified water is then discharged into the sewer system².

This case study explores how manufacturers can overcome challenges related to jurisdictional criteria to prevent fat, oil and grease from wreaking havoc in sewer systems.

This white paper covers the following topics:

• How virtual sensors can help prevent pipe blockages and sewer overflows;
• Jurisdictional standards that make product design more challenging;
• How GI testing can help manufacturers meet standards to get products to market.