southerngreen

How to Reduce Waste Oil Handling in Commercial Kitchens

Tue, 21 Apr 2026 22:16:36 GMT

In a busy commercial kitchen, fryer oil management is messy, repetitive and often risky. Staff have to drain hot oil, carry it across the kitchen and dispose of it properly, all while trying to keep up with service.

Every time someone handles used oil, there is potential for spills, injuries, equipment damage and even compliance issues. Over time, these small risks add up to real costs.

If you want to improve efficiency and safety in your kitchen, reducing how often and how much your staff handles waste oil is one of the smartest places to start.

Rethink the Flow of Oil in Your Kitchen

In many kitchens, small process changes can reduce risk and disruption without changing equipment.

Repositioning storage closer to fryers, maintaining clear transport paths and standardizing how and when oil is moved can all reduce spills, handling time and safety exposure. The less distance oil has to travel, the fewer opportunities there are for problems.

For operations looking to go further, direct transfer systems like our integrated oil management system (iOMS) eliminate the need for manual transport entirely. These systems move oil from the fryer into a sealed storage container, reducing handling, limiting exposure to hot oil and creating a more controlled process overall.

Contain the Mess Before It Starts

Another major improvement comes from using sealed, well-designed storage containers. Open or poorly maintained bins are one of the biggest sources of spills, odors and contamination.

A proper setup keeps oil contained at every stage. Lids should close securely. Containers should be sized appropriately so they are not constantly at risk of overflowing. Placement should allow easy access without forcing staff to maneuver through tight or crowded spaces.

When oil is fully contained, cleanup becomes less frequent and less intensive. It also helps maintain a cleaner, more professional back-of-house environment.

Reduce Human Error

Every time a person handles fryer oil, there is an opportunity for something to go wrong. Reducing touchpoints is one of the most effective ways to improve consistency.

Clear procedures help, but systems matter more. When the process is simple and contained, there is less room for mistakes like spills, overfilling or improper disposal.

Training becomes easier as well. Instead of relying on staff to manage a complicated or risky process, you create a workflow that naturally guides them toward safer behavior.

This is especially beneficial in kitchens with high turnover, where consistency can be difficult to maintain.

Stay Ahead of Pickup and Capacity Issues

Another common problem is what happens after the oil is stored. If containers fill up too quickly or pickups are inconsistent, staff are forced to deal with overflow situations.

That often means scrambling to find temporary solutions, which increases the risk of spills and improper handling.

A pickup schedule that matches your normal oil usage, combined with the ability to request fast one-off pickups during high-volume periods, is critical. When your storage capacity and pickup cadence are aligned, oil never sits too long and never exceeds safe limits.

A Safer, More Efficient Kitchen in the Metro-Atlanta Starts Here

When you step back and look at your current process, ask a few key questions:

How many times does staff physically handle oil?
Where are the biggest risks for spills or injury?
Are there unnecessary steps that could be eliminated?

If you are ready to simplify your process, Southern Green Industries can help. Our team works with you to build a setup that fits your kitchen, whether that means customized storage solutions and reliable pickup service or an integrated oil management system (iOMS) to reduce or eliminate manual handling.

How to Store Used Cooking Oil for Reliable Pickup Service

Tue, 21 Apr 2026 22:10:48 GMT

Pickup reliability often comes down to how oil is stored between service visits. Containers that are overfilled, hard to access or exposed to tampering can lead to missed pickups, spills and unnecessary service issues.

A well-planned storage setup keeps oil contained, accessible and aligned with your pickup schedule, reducing disruptions and making the service more predictable.

Why Storage Setups Cause Problems

Storage problems usually show up when the setup doesn’t match day-to-day kitchen flow:

Containers placed too far from fryers increase handling and spill risk
Units that are undersized or inconsistently serviced are more likely to overflow
Outdoor bins that aren’t secured or properly maintained can create odor, theft and cleanup problems

Start with the Right Container

The foundation of any good oil storage system is the container itself. A reliable pickup service should provide a container that matches your volume and space.

Some providers supply containers, while others work with existing setups. Either way, the priority is choosing a container that fits your output so it does not overflow between service visits. A proper container should be:

Durable and leak-resistant
Designed specifically for used oil
Sized appropriately for your operation
Easy for staff to access without excessive lifting

Custom-fit containers are especially important for high-volume kitchens or tight back-of-house spaces.

Prevent Spills with Smart Setup

Spills are one of the most common issues with used cooking oil storage, and they often happen during transport from the fryer to the container. To minimize risk:

Place containers as close to the kitchen as possible
Use sealed lids to prevent splashing and overflow
Avoid overfilling by monitoring oil levels regularly

Businesses can upgrade to automated systems, like our integrated oil management system (iOMS) , to transfer oil directly from the fryer into a sealed tank. These systems eliminate the need to carry hot oil across the kitchen, reducing both mess and injury risk.

Even without automation, a clean and organized transfer process can significantly reduce accidents.

Secure Your Oil to Prevent Theft

Unsecured containers can attract unwanted attention. To protect your oil:

Use containers with locking lids
Place storage units in well-lit, visible areas
Avoid leaving containers exposed in open alleys

Theft does not just cost you money. It can also disrupt your pickup schedule and lead to unexpected shortages or messy situations if containers are tampered with.

A secure setup ensures your oil is collected by your provider and not someone else.

Keep the Area Clean and Accessible

Your storage area needs to be easy for drivers to access and safe to work around. Best practices include:

Keeping the area free of debris and obstacles
Ensuring clear access for pickup trucks
Regularly wiping down surfaces to prevent buildup

If drivers cannot easily reach your container, it can delay service or result in missed pickups. That leads to overflowing bins and operational headaches.

Consistency is key. A clean, organized setup helps your provider stick to the schedule and keeps your kitchen running smoothly.

Avoid Overflows and Downtime

One of the biggest risks in used oil management is letting your container fill up too quickly. Overflowing oil is not only messy but can also create safety violations and unpleasant odors. To prevent this:

Match your container size to your oil output
Schedule pickups based on your actual usage
Monitor fill levels, especially during busy seasons

Partner with the Right Pickup Service

A dependable waste oil pickup and recycling partner will not only collect your oil but also help you optimize how it is stored and handled. Working with an experienced company ensures:

Proper container selection
Regular and reliable pickup schedules
Transparent tracking of oil volume and payments
Compliance with environmental regulations

Simplifying Waste Oil Management for Atlanta Restaurants

If you are ready to upgrade your process, Southern Green Industries offers customized storage solutions, reliable pickup service and advanced systems designed to eliminate mess and downtime.

Give us a call at (404) 419-6887 to streamline your oil storage and make your pickup service as efficient and stress-free as possible.

How Often Should Grease Traps Be Cleaned in Atlanta to Avoid Fines and Extra Costs

Thu, 19 Mar 2026 20:43:53 GMT

In Atlanta and surrounding jurisdictions, grease trap and interceptor cleaning is governed by baseline requirements. Indoor grease traps are generally required to be cleaned at least every 14 days, while outdoor grease interceptors must be serviced at least every 90 days.

Time-based requirements establish minimum intervals, but the 25 percent rule often determines whether more frequent service is needed. A grease trap or interceptor is considered noncompliant if the combined volume of fats, oils, grease (FOG) and solids exceeds 25 percent of the system’s capacity. In order to avoid penalties, businesses should adhere to a cleaning frequency that prevents the 25 percent threshold from being exceeded.

Documentation is also part of compliance. Cleaning manifests must be maintained and accessible, and failure to produce records can result in violations even if the system appears to be functioning properly.

Minimum Requirements Don’t Always Match Real-World Needs

Minimum service intervals are designed as a baseline, not a one-size-fits-all schedule. In practice, kitchens generate grease and solids at very different rates depending on how they operate.

A high-volume restaurant with multiple fryers may approach the 25 percent threshold well before the 90-day mark. A lower-volume kitchen using the same interceptor may not come close to that level within the same timeframe.

Where Businesses End Up Overpaying for Service

Some facilities operate on fixed schedules that may not reflect their actual grease output. This often happens when a cleaning interval is carried over from a previous tenant, applied across multiple locations with different volumes or set conservatively to avoid potential compliance issues.

In these cases, interceptors may be pumped when grease and solids levels are still well below the 25 percent threshold. While this does not create compliance issues, it can result in paying for grease interceptor service more often than needed without significantly reducing risk or improving interceptor performance.

Why Cutting Service Too Close Leads to Fines and Disruptions

Conversely, extending service intervals too far can create immediate compliance and operational problems. If grease and solids exceed 25 percent of capacity before the next scheduled cleaning, the system is already out of compliance, leaving you vulnerable to fines and additional hassles if you’re subject to a surprise inspection.

The 25 percent rule isn’t arbitrary. Exceeding the FOG limit can have operational consequences and put you at a higher risk for backups, odors, slow drainage and disrupted operations.

Trying to reduce grease trap service frequency without understanding actual accumulation rates often results in higher costs once violations, emergency service or downtime are factored in.

Operational Factors That Change How Often You Need Service

The rate at which a grease trap or interceptor fills is driven by day-to-day kitchen activity. Several factors can significantly affect how quickly grease and solids accumulate:

The volume of fried or grease-heavy menu items
The number of meals prepared during peak periods
Dishwashing volume and pre-rinse practices
How effectively food solids are kept out of the system
Seasonal changes in customer traffic

Even small changes in menu or volume can shift how quickly a system reaches capacity, which is why schedules that once worked may no longer be appropriate.

How to Set the Right Cleaning Frequency for Your Kitchen

The most reliable way to determine the right cleaning interval is to look at grease and solids levels at the time of service. This provides a baseline for how quickly your system is filling under current conditions.

If the system is well below the 25 percent threshold at each visit, the interval may be more frequent than necessary. If it is approaching or exceeding that limit before the next scheduled grease interceptor service, the interval likely needs to be shortened.

Cleaning frequency should also be revisited when operational changes occur, such as menu updates, equipment additions or shifts in customer volume. Adjusting based on actual accumulation, rather than a fixed schedule, helps maintain compliance without unnecessary service.

Reducing Unnecessary Pump-Outs Without Risking Compliance

Keeping food solids out of the trap or interceptor helps preserve capacity and slows accumulation. Consistent scraping and use of strainers can make a measurable difference in how often the system needs to be pumped.

Maintaining proper flow through the system is also important. Poor flow conditions can allow grease to bypass separation or build up unevenly, leading to premature grease trap service needs.

These operational adjustments can extend intervals in a controlled way without increasing the risk of exceeding compliance thresholds.

When It Makes Sense to Reevaluate Your Current Grease Interceptor Servicing Schedule

It may be worth reviewing your current grease trap cleaning frequency if:

You have changed your menu or added grease-producing equipment
Your kitchen volume has increased or decreased
You are consistently well below capacity at the time of service
You have experienced a recent inspection issue or near miss
You have taken over a space with an existing grease interceptor service schedule

Call (404) 419-6887 to discuss your current cleaning interval with Southern Green Industries.

Why Grease Trap Cleaning Schedules Fall Out of Sync and How to Fix Them

Thu, 19 Mar 2026 20:33:17 GMT

Grease trap and interceptor service schedules rarely fail all at once. In most cases, they drift gradually over time until the interval no longer reflects the original plan or regulatory requirements.

A common example is a 90-day interceptor schedule that gets pushed back due to a scheduling conflict, access issue or missed appointment. The next service is then booked 90 days from the delayed visit instead of the original date. Over time, that cycle can shift well beyond the intended interval without being immediately noticed.

Rescheduling without resetting the baseline is one of the most common causes of schedule drift. Instead of maintaining the fixed frequency required by local regulators, the schedule becomes reactive and based on the last completed service.

Day-to-Day Issues That Disrupt Scheduled Service

Even when a recurring schedule is in place, routine operational issues can interfere with service completion.

Access is one of the most frequent problems. Interceptor lids may be blocked, gates locked or parking areas unavailable when the service crew arrives. If access cannot be established, the service may be delayed or skipped.

In some cases, staff may not be aware that service is scheduled, leading to normal kitchen activity during pumping. Excessive water flow during service can affect how thoroughly the system is cleaned or require rescheduling.

Vendor-side issues can also contribute. Delays, route changes or missed appointments may not always be communicated clearly to businesses, especially if there is no follow-up process to confirm completion.

Individually, these issues may seem minor. Over time, they contribute to a schedule that no longer meets the required service frequency.

The Gap Between Scheduled Service and Completed Service

Having grease interceptor service on the calendar does not guarantee that it was performed as planned.

In some cases, service may be partially completed due to time constraints, access limitations or site conditions. In others, a missed visit may go unnoticed if there is no confirmation process in place.

Relying on a recurring schedule alone can create a false sense of compliance. Without verifying that service was completed and documented, it is possible for intervals to extend beyond requirements without clear visibility.

Accountability Gaps That Lead to Missed Service

Grease trap maintenance often falls into a gray area of responsibility.

At the location level, managers may assume service is being handled automatically. At the corporate level, oversight may depend on reports or documentation that are not reviewed regularly. Vendors are responsible for performing grease trap cleaning, but not always for ensuring that schedules remain aligned with compliance requirements.

When responsibility is not clearly defined, missed services or delayed intervals can go unaddressed until they are discovered during an inspection or after a FOG problem develops.

How Inconsistencies Show Up During Inspections

Schedule drift and missed service often become visible when records are reviewed by local regulators.

Inspectors may identify gaps between service dates that exceed required intervals or notice inconsistencies between locations operating under the same brand.

Missing or incomplete manifests can raise additional questions, even if the system appears to be functioning properly at the time of inspection.

Because these issues tend to develop gradually, they are often not identified internally until they are flagged externally.

How to Get Back on Track and Prevent Future Service Gaps

Correcting a misaligned grease trap servicing schedule starts with confirming when the last full service was completed and evaluating current FOG and solids levels. If the system is already near or beyond capacity, a catch-up cleaning may be needed before reestablishing a proper interval.

From there, the schedule should be reset based on the correct service frequency, not the most recent delayed visit. Maintaining a fixed cadence helps prevent intervals from continuing to drift over time.

Ongoing consistency depends on verifying that each service is completed as scheduled and properly documented.

Confirming completion, keeping records organized and periodically reviewing intervals against actual accumulation can help identify issues before they lead to violations.

If your grease trap or interceptor cleaning schedule has fallen out of sync, Southern Green Industries can help evaluate your current service history, restore a compliant schedule and keep your maintenance program aligned moving forward. Call us at (404) 419-6887 for a free quote and advice on scheduling and compliance.

How Floor Drain Placement Affects Long-Term Grease Interceptor Performance

Mon, 23 Feb 2026 19:27:04 GMT

Grease interceptors are designed to separate fats, oils and grease before they enter the sanitary sewer. When they work properly, they protect plumbing systems, reduce backups and extend the life of underground piping. When they struggle, operators often assume the interceptor itself is undersized or poorly maintained .

In many cases, the real issue begins upstream.

Floor drain placement, slab slope, trench drain layout, and mop sink discharge points all influence how wastewater and solids move before they ever reach the interceptor. Poor hydraulic behavior upstream can concentrate grease and food solids into specific branch lines, leading to localized buildup, chronic clogs and uneven loading at the interceptor inlet.

The Upstream Hydraulic Reality

In a commercial kitchen , water does not flow evenly from every fixture into a balanced system. Instead, it moves along the path of least resistance, guided by:

Floor slope
Drain location
Pipe pitch
Fixture proximity
Discharge volume and temperature

When floors are improperly sloped or drains are clustered in high-activity grease zones, wastewater carrying heavy FOG loads can repeatedly enter the same branch line. That line becomes a high-concentration corridor of grease discharge.

Over time, this creates upstream accumulation before the interceptor even has a chance to do its job.

Poorly Sloped Floors and Flow Concentration

Floor slope is not just about keeping surfaces dry. It directly impacts how suspended solids and emulsified grease travel.

When slopes are inconsistent or shallow:

Water ponds and cools on the surface
Grease begins to congeal before entering the drain
Solids settle and move in pulses rather than a steady flow

If the slope directs most discharge toward one drain while others remain lightly used, you create uneven hydraulic loading.

That single drain line experiences:

Higher grease concentration
More frequent solids transport
Greater thermal fluctuation

The result is increased buildup along the branch piping upstream of the interceptor. In renovations where floor leveling compounds are added without recalculating slope, these imbalances are common.

Trench Drains: Efficiency or Overconcentration?

Trench drains are popular in high-volume kitchens because they capture runoff across a wide area. However, they can unintentionally concentrate large volumes of FOG-laden discharge into one pipe.

When multiple prep stations, fryers and dish areas slope toward a single trench, the connected branch line receives a dense mixture of:

Hot grease
Food particles
Detergents
High-temperature wash water

As this mixture travels downstream and cools, grease begins to solidify along pipe walls before reaching the interceptor. Even if the interceptor is properly sized, the upstream line may already be partially restricted.

Without careful design, trench drains become high through put feeders that accelerate localized buildup.

Mop Sinks as Hidden Grease Contributors

Mop sinks are often overlooked in grease management discussions.

Yet they frequently discharge:

Degreasing chemicals
Dirty wash water
Residual oils from floor cleaning

If mop sinks tie into small-diameter branch lines near heavy grease zones, they can:

Push accumulated grease further downstream in slugs
Disrupt steady flow patterns
Re-emulsify the grease temporarily, only for it to resolidify later

Improper placement can cause repeated surge loading into a single section of pipe.

Over time, these surges increase the likelihood of upstream blockages that operators mistakenly blame on interceptor performance.

Uneven Fixture Distribution and Branch Line Overload

In new buildouts, designers sometimes cluster high-grease-producing fixtures for workflow efficiency. While this improves kitchen operations, it can create a plumbing imbalance.

If fryers, grills, pre-rinse stations and trench drains all connect to one lateral before reaching the interceptor, that lateral becomes a concentrated grease corridor.

Other lines entering the interceptor may carry mostly low FOG discharge, creating uneven inlet conditions. This imbalance can reduce separation efficiency and increase maintenance frequency.

Hydraulic balance matters long before wastewater reaches the interceptor tank.

Signs of Upstream Flow Problems

Operators often see symptoms without recognizing the root cause:

Frequent snaking of the same branch line
Grease buildup near the cleanouts upstream of the interceptor
Interceptor pumping intervals are shorter than expected
Slow drainage in specific floor drains
Odor near certain kitchen zones

When buildup repeatedly occurs in one section, it is usually a flow concentration issue rather than simple maintenance neglect.

Design Considerations for Long-Term Performance

For renovations and new construction, consider these hydraulic principles:

Distribute high FOG fixtures across multiple branch lines when possible.
Ensure consistent floor slope that directs flow evenly rather than concentrating it.
Size branch piping to handle thermal and solids loading, not just fixture count.
Avoid connecting all trench drains to a single undersized lateral.
Evaluate mop sink discharge routing to prevent surge concentration.
Use cleanouts strategically in high-risk zones for easier maintenance access.

Why This Matters for Renovations

During tenant improvements or kitchen upgrades, plumbing layouts are often modified without reevaluating hydraulic behavior.

Adding new fryers or dish stations may double the grease load on an existing branch line. Installing trench drains without redistributing connections may unintentionally funnel most discharge into one pipe.

Protect Interceptor Performance from the Floor Up

If you are planning a renovation, new buildout or experiencing repeated upstream grease issues, Southern Green Inc. can evaluate your layout and hydraulic flow patterns.

Contact Southern Green Inc. or give us a call at (404) 419-6887 today to ensure your system is balanced from the floor surface to the interceptor tank, protecting your investment and reducing future maintenance costs.

How Interceptor Location, Front of House vs. Rear Pad, Affects Service Reliability

Mon, 23 Feb 2026 19:12:12 GMT

Grease interceptors are rarely part of the design conversation once construction is complete. They are buried, out of sight and assumed to be a maintenance detail handled a few times per year .

But where that interceptor is located, front of house near the entrance or on a rear service pad, has a direct impact on service reliability, tenant experience and long-term operational risk.

For developers, property managers, and restaurant operators, interceptor placement is not just a plumbing decision. It is a logistics and risk management decision.

Front of House Placement: Convenience with Consequences

In some retail centers and urban infill projects, grease interceptors are installed near the front of the building for utility access efficiency. This may simplify initial construction tie-ins, but it can introduce ongoing operational complications.

Customer-Facing Access Lids

When interceptor lids are positioned near entrances, patios or primary walkways, routine service becomes highly visible. During pump-outs:

Access lids are removed in customer areas
Vacuum hoses stretch across sidewalks
Service trucks may park in prime storefront spaces
Temporary odors can impact foot traffic

Even with professional service practices, the optics can affect tenant perception and customer experience.

In mixed-use developments, this becomes especially sensitive. No developer wants grease service to be the most noticeable feature at the main entry.

Parking Conflicts and Access Limitations

Front-of-house interceptors often share space with customer parking. On service day, the vacuum truck needs:

Close proximity to access lids
A straight hose path
Stable positioning for safe pumping

If vehicles occupy nearby spaces, service crews may need to:

Block drive lanes
Delay service until cars are moved
Run extended hose lengths around obstacles

Rear Pad Placement: Operational Efficiency with Design Considerations

Rear service pads are typically preferred for commercial grease interceptor placement . When properly designed, they support smoother operations and minimize customer impact.

Benefits include:

Dedicated service vehicle access
Separation from customer areas
Reduced visibility during maintenance
Shorter, direct hose routes

However, rear placement is not automatically problem-free. Design oversights can create different service reliability risks.

Landscaping and Screening Interference

Developers often want rear service areas screened with landscaping, fencing, or decorative enclosures. While aesthetically beneficial, these features can interfere with routine maintenance.

Common issues include:

Access lids partially covered by mulch or shrubs
Trees planted too close to access points
Decorative fencing blocking truck positioning
Grade changes that make lid removal difficult

Hose Distance and Pumping Efficiency

Vacuum trucks operate most efficiently when parked close to the interceptor. Excessive hose distance introduces several risks:

Reduced suction strength
Increased pumping time
Greater chance of hose damage
Higher spill potential

When interceptors are positioned far from accessible drive lanes, crews may need to run hoses across loading docks, around dumpsters, or through narrow service corridors.

These conditions increase liability exposure and reduce scheduling predictability.

In extreme cases, service providers may decline locations that are too difficult to access safely.

Operational Reliability and Scheduling

Interceptor service is not just about cleaning. It is about consistency.

If access is unreliable due to:

Customer parking conflicts
Delivery truck congestion
Shared drive aisle blockages
Security gate restrictions

Service appointments may be delayed or rescheduled. Over time, irregular maintenance can lead to:

Overfilled interceptors
Odor complaints
Emergency backups
Health department concerns

Risk Exposure and Liability Considerations

From a risk perspective, interceptor placement affects:

Slip and fall exposure from hoses across walkways
Traffic conflicts in active parking areas
Spill containment challenges
Worker safety in congested environments

Front-of-house locations increase public exposure during service. Rear pad placements reduce public interaction but require adequate lighting, grading, and maneuvering space to maintain safety.

Developers should consider not just aesthetics but ongoing service conditions.

Developer and Landlord Planning Considerations

When planning new construction or major renovations, consider the following:

Ensure direct truck access within practical hose distance.
Keep lids out of primary customer sightlines when possible.
Avoid placing interceptors in premium parking spaces.
Provide clear, hardscaped access free of landscaping interference.
Confirm that access routes remain viable after dumpsters, enclosures, and screening elements are installed.
Evaluate how tenant turnover may affect service frequency.

Tenant Turnover and Changing Service Needs

In retail centers, restaurant concepts change. A quick-service restaurant may require more frequent pump-outs than a light café.

If the interceptor location complicates access, increased service frequency amplifies the operational burden.

A location that was manageable twice per year may become disruptive when service is required monthly.

Planning for long-term flexibility supports property value and tenant satisfaction.

Reliability Is About Access

If you are planning a development, evaluating an existing property or experiencing recurring service challenges, Southern Green Industries can assess your interceptor placement and recommend practical solutions to improve reliability.

Contact Southern Green Industries today for a free quote or give us a call at (404) 419-6887 to keep your grease management system supporting your operations.

The Hidden Cost of Over-Sized Grease Interceptors

Mon, 23 Feb 2026 18:59:20 GMT

Bigger sounds better, especially when it comes to infrastructure. A large grease interceptor should mean fewer pump-outs, better separation, and extra capacity for peak demand. Right?

Not always.

In fact, an over-sized grease interceptor can create performance problems that are expensive, messy, and frustrating, especially in one very common scenario: a lower-volume restaurant leasing a space that was previously occupied by a high-volume operator.

The interceptor was designed for heavy daily discharge. Now it serves a lighter concept with lower grease output and reduced water flow. On paper, that seems like a safe margin. In reality, it can introduce retention time imbalances, solids settling inefficiencies, septic conditions and persistent odor issues.

The Real-World Scenario: A Tenant Change with Lower Volume

Picture this.

A fast-paced fried chicken concept closes. A small café or specialty bakery moves into the space. The underground grease interceptor remains the same, built for high grease discharge and constant flow.

The new tenant produces significantly less FOG and sends far less water through the system each day.

Instead of steady hydraulic turnover, the tank now experiences extended retention times and stagnant conditions.

That is where problems begin.

Retention Time Imbalances

Grease interceptors are designed around hydraulic retention time, the period wastewater remains inside the tank to allow fats, oils and grease to separate and float while solids settle.

When the flow volume drops significantly:

Wastewater remains in the tank longer than intended
Surface grease layers thicken
Solids remain undisturbed for extended periods
Organic matter begins to break down anaerobically

Long retention sounds helpful for separation, but excessive retention changes system behavior. Instead of efficient stratification and removal, you get stagnation.

Solids Settling Inefficiencies in Low-Flow Conditions

Grease interceptors rely on predictable inlet velocity and turnover. In oversized tanks serving low-volume kitchens:

Inlet energy may be too low to distribute flow properly
Solids can accumulate near the inlet rather than spreading evenly
Sludge may compact in isolated zones

With insufficient turbulence and turnover, solids do not behave as expected. They may form dense mats or hard deposits that are more difficult to remove during pump-outs.

Over time, this localized buildup reduces effective tank volume and interferes with separation efficiency.

Ironically, a larger tank can perform worse than a properly sized one under low-flow conditions.

Septic Conditions and Anaerobic Activity

One of the most significant hidden risks of oversizing is the development of septic conditions.

When wastewater sits too long without adequate turnover:

Oxygen levels drop
Anaerobic bacteria dominate
Hydrogen sulfide gas can form
Strong odors develop

In extreme cases, these conditions can:

Corrode tank components
Damage concrete structures
Create unpleasant odors near cleanouts and access lids
Affect adjacent tenant spaces

Low-flow kitchens rarely anticipate septic activity because they assume smaller grease output means fewer problems. But the issue is not grease volume alone. It is the mismatch between tank size and daily discharge.

Odor Development in Underutilized Tanks

Landlords often receive odor complaints without realizing the interceptor is oversized for the current tenant mix.

When grease layers remain undisturbed for long periods:

Surface crust thickens
Sludge decomposes
Gases accumulate

In high-volume kitchens, regular inflow and pump-outs keep conditions more dynamic. In low-volume operations, stagnation dominates.

Odor migration can occur through:

Floor drains
Cleanouts
Improperly sealed access lids
Shared plumbing infrastructure

This becomes especially problematic in mixed-use developments where residential or retail tenants share proximity to restaurant infrastructure .

Financial Implications for Landlords and Developers

Oversized interceptors are often viewed as future-proof assets. But when tenant turnover shifts usage patterns, they can introduce:

More frequent emergency service calls
Increased odor mitigation costs
Complaints that affect lease renewals
Higher pump-out expenses due to uneven sludge accumulation
Potential code compliance concerns if performance degrades

In some cases, property owners assume the tenant is mismanaging grease disposal. While poor practices can contribute, hydraulic imbalance is frequently the underlying cause.

Why Oversizing Happens

Oversizing often occurs when:

A previous tenant had unusually high discharge
The system was built for peak capacity projections
Developers installed large interceptors to accommodate future concepts
Design assumptions were not updated during tenant transitions

Without evaluating actual flow rates and usage patterns, the tank becomes mismatched to its operational environment.

Signs an Interceptor May Be Oversized for Current Use

Look for these indicators:

Persistent odors despite regular pump-outs
Sludge compaction near the inlet
Thick grease caps forming quickly, even with low discharge
Complaints from neighboring tenants
Extended intervals between actual wastewater inflow events

These symptoms point to hydraulic imbalance rather than simple maintenance failure.

Correcting the Imbalance

Solutions depend on the specific system, but may include:

Adjusting pump-out frequency to match retention behavior
Evaluating inlet configuration
Assessing baffle integrity and flow path
Considering interceptor resizing or compartment modification in extreme cases
Reviewing fixture connections to ensure even distribution

The key is diagnosing the root cause rather than assuming bigger equals better.

Rethinking “Bigger Is Better”

If you are experiencing recurring odor, buildup or performance issues in a property with a changing tenant mix, Southern Green Industries can evaluate your grease interceptor system and upstream hydraulics. Our team helps property owners identify sizing imbalances and implement practical solutions that protect long-term performance.

Contact Southern Green Industries here today or give us a call at (404) 419-6887 to ensure your grease interceptor is working with your current operation, not against it.

Grease Trap Failures Triggered by Kitchen Equipment Additions

Wed, 28 Jan 2026 20:27:47 GMT

New grease trap and interceptor problems can begin after a kitchen upgrade that seems harmless on the surface.

Replacing an old fryer with a newer model of the same size usually does not cause issues, especially if cooking volume stays consistent.

But when new equipment is added, rather than replaced, total grease-laden wastewater volume often increases. If interceptor cleaning frequency is not adjusted to account for that added load, grease traps that were previously compliant can begin to fail between services.

Why “One More Piece of Equipment” Can Change Everything

Grease interceptors are sized based on assumptions made at the time of installation. Those assumptions include menu mix, cooking methods, water volume, and peak discharge patterns. When new equipment is added, the interceptor does not adapt. It continues operating with the same capacity, retention time, and service schedule it always had.

Problems are most likely when:

The original trap was sized close to the minimum allowed
Added equipment increases both grease output and water volume
Cooking methods shift toward higher-FOG production

Even modest changes can push a system past its functional limits.

Replacement Versus Addition Matters

Replacing a fryer with a newer or similar-capacity unit typically does not disrupt interceptor performance. The wastewater profile remains largely unchanged. Adding a second fryer, however, is different. The cumulative load increases, even if each individual appliance seems manageable.

Grease trap performance is about total system input, not individual appliances in isolation.

How New Equipment Disrupts Trap Performance

When equipment is added, three key dynamics often change at once.

Increased grease volume

More cooking surfaces mean more oils, fats, and food solids entering the drain system. Even small increases compound over time.

Higher water volume and heat

Many modern appliances discharge hotter water or create larger washdown volumes. Heat increases emulsification, allowing grease to pass through the trap instead of separating properly.

Shifted usage patterns

Menu changes often accompany equipment upgrades. A kitchen that moves from grilling to heavy deep-frying or adds fried-to-order items creates new prep and cleanup demands that increase discharge frequency and complexity.

Together, these changes reduce effective retention time and overwhelm service intervals that once worked reliably.

Equipment Types That Commonly Increase FOG Load

Certain equipment categories are known to stress grease interceptors more than others, especially when added to an existing layout.

Fryers and Double-Fryer Setups

Additional fryers increase oil usage, boil-out frequency and the volume of grease-laden wastewater entering the system, which can quickly exceed the capacity assumptions used to set cleaning intervals.

Tilt Skillets and Braising Pans

These units discharge large volumes of hot wastewater mixed with grease and food solids during cleaning, placing a heavy load on interceptors in a short period of time.

Combi Ovens

These units discharge high-temperature condensate and wash water during cooking and cleaning cycles. The heat and detergents keep grease emulsified, allowing more FOG to move through the system before separation occurs.

Dish Machines

Commercial dishwashers introduce short, high-volume surges of hot, detergent-heavy wastewater that can disrupt interceptor performance and push emulsified grease downstream.

Sauté or Wok Stations

These stations produce intermittent but concentrated bursts of FOG, which can overwhelm interceptors that were sized and serviced based on steadier, lower-output flow patterns.

Why Interceptors Don’t Always Fail Immediately

Many kitchens operate for weeks or months after adding equipment before problems surface . This happens because:

Grease accumulation increases gradually
Retention time erodes slowly
Service intervals become insufficient without obvious warning

By the time backups, odors or inspection findings occur, the system has already been under stress for some time.

This delay often leads operators to miss the connection between the equipment change and the failure.

The Missing Step in Equipment Planning

Equipment planning usually focuses on electrical load, gas supply, ventilation and hood capacity. Downstream impacts, especially FOG load, are often overlooked. Installers and vendors rarely evaluate:

Existing interceptor sizing relative to new discharge volumes
Whether service frequency needs adjustment
How heat and emulsification will affect separation

As a result, kitchens upgrade successfully on the front end while unknowingly creating problems below the slab.

What Facility Managers Should Do Before Installing New Equipment

Before approving new kitchen equipment, facility managers and operators should take a broader view of system impact. Best practices include:

Reviewing interceptor size and original design assumptions
Assessing how new equipment changes water volume, temperature and grease output
Planning for adjusted service intervals if load increases
Coordinating with grease management professionals early

Request an Assessment of Your Grease Interceptor Cleaning Frequency in Greater Metro-Atlanta

Southern Green Industries works with food service operators to evaluate interceptor performance after equipment additions, identify accumulative load issues and adjust service plans accordingly . Call us at (404) 419-6887 for a free quote and discuss your grease trap maintenance needs with local professionals.

What Happens When a Co-Tenant’s FOG System Fails in Shared Plumbing Configurations

Thu, 15 Jan 2026 20:21:33 GMT

In strip malls, food halls, and commissary kitchens, wastewater systems are rarely as isolated as tenants assume.

While each kitchen may have its own grease interceptor or grease trap, many properties rely on shared laterals that connect multiple units before tying into the municipal sewer. When one tenant’s fats, oils, and grease (FOG) system fails, the consequences can travel well beyond their lease line.

How Shared Laterals Create Shared Consequences

In properties with shared laterals, wastewater from multiple tenants flows through the same downstream piping.

Grease does not respect unit boundaries or lease agreements. If one kitchen allows excessive FOG into the line due to poor maintenance, undersized equipment, or improper use, that grease can migrate. This can lead to:

Grease accumulation downstream of multiple units
Blockages that back up into adjacent kitchens
Wastewater surcharging through floor drains in neighboring spaces

Even if only one tenant is at fault, the physical system does not distinguish between sources. Everyone connected to that line is exposed to the outcome.

Why Your Interceptor May Not Protect You

Many operators assume that a well-maintained interceptor fully insulates them from external risk. Unfortunately, in shared systems, that is not always the case.

Your interceptor is designed to protect the downstream sewer, not to defend against grease being forced back upstream from another tenant. If a neighboring unit overwhelms the shared lateral with grease, several things can still happen to your operation:

Grease-laden wastewater can backflow toward your unit
Odors can migrate through shared piping and vents
Solids can settle near your connection point, slowing drainage

In short, your system can be compliant and functional, yet still be affected by conditions outside your control.

Inspection and Enforcement Complications

In the Atlanta metro area, shared plumbing configurations complicate inspections primarily when responsibility cannot be documented clearly. Watershed inspectors typically seek to identify a specific permit holder or tenant when grease buildup or blockages are found in a shared line.

Enforcement risk increases when service records are incomplete, when multiple tenants operate under a single permit or when the plumbing layout makes isolation impractical. In those cases, inspectors may require corrective action at the system level rather than attributing the issue to a single unit.

Facilities with consistent documentation and clearly defined maintenance responsibility are far less likely to see enforcement broaden beyond the individual tenant under inspection.

Signs You May Be Affected by a Co-Tenant’s FOG Issue

Shared system problems often show up subtly at first. Many operators notice symptoms before they realize the cause is external. Warning signs include:

Unexplained grease or sewer odors, especially during off-hours
Slow drainage despite regular interceptor service
Backups occurring when your kitchen is closed or lightly used
Grease residue appearing in floor drains unexpectedly

Why Timing Can Be a Clue

One of the strongest indicators of shared exposure is timing. If backups or odors occur when your kitchen is not producing grease, the source is likely upstream or adjacent. For example:

Overnight backups when no cooking is happening
Weekend issues tied to another tenant’s peak hours
Problems appearing shortly after a neighboring unit opens or changes menu

These patterns often point to a shared system imbalance rather than an internal failure.

What to Do If You Suspect Shared System Exposure

If you believe a co-tenant’s FOG system is affecting your operation, early action matters. Waiting until a backup or citation occurs increases risk and cost. Recommended steps include:

Document your own service history with clear, up-to-date records
Notify property management in writing about observed symptoms
Request shared lateral mapping or scoping to identify flow paths
Coordinate with experienced vendors who understand shared systems

Why Shared Systems Require a Different Mindset

Operating in a shared plumbing environment requires more than just maintaining your own interceptor. It requires awareness, documentation, and coordination. Tenants who treat FOG management as a shared-risk issue rather than an isolated responsibility are better positioned to:

Avoid surprise backups
Navigate inspections confidently
Protect their reputation with regulators and property managers

Proactive Support for Shared FOG Environments in Metro-Atlanta

Southern Green Industries works with food service operators and property managers to maintain grease interceptors and provide documentation that supports compliance.

Planning for Grease Interceptor Service During Kitchen Renovations

Mon, 12 Jan 2026 20:15:01 GMT

Kitchen renovations rarely target grease interceptors directly; yet, construction activity is one of the most common reasons routine grease trap service is disrupted. The consequences of missed cleanings, blocked access and unnoticed damage may manifest weeks or months after a project wraps, usually during an inspection or an unexpected backup.

Planning interceptor service alongside renovation timelines helps prevent those issues and keeps compliance intact while work is underway.

Why Renovations Disrupt Grease Interceptor Service Even When Not Intended

Most service interruptions happen unintentionally. Contractors stage equipment over access lids, temporary walls cut off truck access or new flooring gets poured directly over risers that were previously flush. Even small changes, like relocating dumpsters or fencing off a pad, can prevent a vacuum truck from reaching the interceptor.

Interior work creates its own problems. Slab cuts, trenching or venting changes can alter how the interceptor performs without anyone noticing. Dust, grit and construction debris often enter floor drains during demo and finishing phases, accelerating solids buildup inside the tank. In some cases, temporary drain re-routing during construction bypasses the interceptor entirely, creating downstream risk that does not become apparent until later.

Because none of these issues look like grease problems on their face, they often go unaddressed until service is missed or an inspector flags the site.

Coordinating Cleaning Schedules Before Demo or Layout Work Begins

One of the simplest ways to protect compliance during renovations is to adjust service timing before construction starts. Pumping an interceptor a few days early creates a buffer that allows the system to operate safely even if access becomes restricted for several weeks.

Waiting until the exact scheduled service date during construction is risky. If a truck cannot reach the lid or the lid cannot be opened, the service is skipped entirely. That missed cycle can put the site out of compliance, especially for facilities already on tight intervals or higher-risk inspection schedules.

Aligning grease interceptor service with the construction calendar allows owners and project managers to identify blackout periods in advance. In many cases, an early pump-out before demolition is far less disruptive than trying to squeeze service into an active jobsite.

Protecting the Trap Structure During Construction

Grease interceptors are structural assets, not just maintenance items. During renovations, they are often treated like part of the slab rather than a serviceable system. Heavy equipment staged over lids can crack frames or deform covers, leading to sealing issues later. Forklifts and pallet jacks repeatedly crossing the same area can create hairline slab fractures that eventually spread.

Chemical exposure is another common problem. Floor coatings, epoxies and cleaning agents used during renovations can wash into drains and collect inside the interceptor. These substances can damage coatings, degrade seals or interfere with grease separation.

Physical protection matters as well. Temporary covers over floor drains, sealing interceptor lids during active construction and clearly marking access points all help prevent grit and debris from entering the system. These small steps reduce the likelihood of premature filling or hidden damage.

Maintaining Inspection Readiness Through Construction Phases

Inspections do not pause just because a renovation is underway. Facilities that are already flagged or placed on increased inspection cycles are especially vulnerable during construction. Inspectors expect continued compliance, including documented cleanings and accessible equipment.

Blocked lids, missing manifests or visible construction debris inside the interceptor can all trigger violations. Even if the renovation caused the issue, responsibility still rests with the facility operator.

Maintaining inspection readiness means keeping service records current, ensuring the interceptor remains accessible and confirming that any temporary plumbing changes still route wastewater through the system.

Communication between the contractor, the facility manager and the service provider is critical during this phase.

Post-Construction Condition Checks Catch Problems Early

Once construction is complete, many operators assume everything returns to normal. That assumption often leads to delayed issues. Renovations can shift piping, alter venting or introduce subtle structural damage that affects interceptor performance.

Scheduling a post-construction condition check, even if the regular service interval is not yet due, helps catch problems early. Technicians can look for cracked lids, compromised risers, damaged baffles or signs that bypass is occurring. Venting issues caused by layout changes are also easier to address before they result in odor complaints or backups.

This follow-up service acts as a reset point, confirming that the interceptor is functioning as intended before the kitchen returns to full volume.

Plan Ahead to Keep Grease Management on Track During Restaurant Renovations in the Metro-Atlanta Area

Southern Green Industries works with food service facilities across metro Atlanta to coordinate grease interceptor service before, during and after renovations. From adjusting service schedules to performing post-construction condition checks, our team helps keep grease management predictable even when your kitchen is under construction.

If you are planning a renovation or are already in the middle of one, contact Southern Green Industries at (269) 372-1691 to schedule service.

Grease Interceptor Odors That Signal Structural or Hydraulic Problems

Mon, 29 Dec 2025 19:32:33 GMT

Grease interceptors are not odor-free systems, even when they are serviced on schedule. Some level of smell between cleanings is expected, particularly in high-volume kitchens. What matters is how odors behave over time, where they appear and what conditions trigger them. Those patterns often point to mechanical or hydraulic problems that routine pumping alone will not resolve.

When Odors Return Quickly After Professional Servicing

One of the clearest warning signs is odor that returns within days of a full pump-out. A properly cleaned interceptor should reset odor conditions temporarily. When smells reappear almost immediately, it usually means something inside the tank is preventing normal separation and circulation.

Collapsed baffles, deteriorated internal walls or damaged outlet tees allow wastewater to short-circuit through the interceptor. Instead of flowing through designed separation zones, grease and solids move too quickly, leaving anaerobic pockets behind. Those pockets continue producing gas regardless of how often the unit is pumped. In these cases, increasing cleaning frequency does little more than mask a structural problem.

Strong Odors Concentrated Around Exterior Lids and Risers

Odors that are strongest outdoors, especially around access lids, often indicate excessive solids retention below the flow line. When solids occupy too much of the working volume, circulation slows and conditions inside the interceptor turn septic.

This is different from a light surface grease smell. Heavy, sulfurous odors near lids suggest that gases are building up in stagnant zones and venting at the easiest exit point. The issue is not the lid seal or surrounding slab. It is a loss of usable volume inside the tank that needs to be evaluated during interceptor maintenance.

Odors That Appear Only During Peak Kitchen Use

Some facilities report no noticeable smell during off-hours but strong odors during lunch or dinner rush. That pattern points to hydraulic stress rather than neglect.

High flow events can push trapped gases out of the interceptor when venting is inadequate or when the system is undersized for actual usage. Dish machines cycling, fryer boil-outs or simultaneous sink discharge can create pressure changes that force odors toward access points or upstream drains. If smells track closely with peak activity, the problem is likely tied to flow dynamics, not how recently the interceptor was cleaned.

Odors Migrating Indoors Through Floor Drains

When grease odors enter the building through floor drains or prep sinks, the problem is likely upstream. This usually happens when negative pressure pulls gases out of the interceptor and into the plumbing system.

Blocked or improperly configured vent stacks, compromised trap seals or poorly balanced discharge can all contribute. Even a clean interceptor can release odors indoors if venting cannot handle pressure changes. This type of issue often triggers health complaints and staff concerns despite the interceptor being technically compliant.

Odors That Worsen After Heavy Rain or Washdown Events

Managers sometimes assume intensifying odors after storms or large-volume washdowns are simply unavoidable, but it should be taken seriously as a potential symptom of problems. Rain-driven groundwater infiltration can disturb settled solids or introduce cooler water that disrupts internal stratification.

In some cases, worsening odors after rain point to structural cracks, compromised seams or surrounding soil conditions affecting the interceptor. These symptoms frequently appear before visible failure or backup and should be treated as early indicators of vulnerability.

Why Odor Patterns Matter More Than Odor Intensity

A strong smell does not always signal a severe problem, and a mild but persistent odor can indicate something more serious. Experienced grease trap servicing crews pay attention to timing, location and recurrence of odors, not just intensity.

Odor behavior helps differentiate between normal maintenance needs and conditions that require repair, adjustment or further inspection. Ignoring those distinctions often leads to repeated service calls without meaningful improvement.

Bring Up Your Odor Concerns to Your Grease Trap Technician

If odor issues are not constant but occur under specific conditions, they are still worth discussing during service . When a Southern Green technician is on site, bringing up those observations allows them to check more than just grease depth.

That may include looking at internal component condition, verifying outlet tee placement, assessing solids accumulation below the flow line or noting venting behavior during pump-out. These checks can often be performed as part of routine interceptor maintenance and help determine whether the issue is developing into something larger.

Addressing Odor Issues for Atlanta Food Service Businesses Before They Escalate

Persistent or pattern-based odors rarely resolve on their own. They tend to worsen if left unaddressed, leading to accelerated corrosion, reduced interceptor performance or compliance issues. Early evaluation by a grease trap technician keeps corrective work manageable and prevents disruption.

Southern Green Industries approaches grease interceptor problems with a focus on structure and hydraulics, not just removal of contents. If your facility is experiencing recurring or condition-specific odors, our team can assess what the system is telling you during scheduled grease trap servicing.

Call Southern Green Industries at (404) 419-6887 to schedule service or discuss ongoing interceptor maintenance needs .

What Inspectors Look for Inside Atlanta Grease Interceptors Beyond FOG Depth

Mon, 29 Dec 2025 19:29:25 GMT

When a City of Atlanta Department of Watershed Management inspector opens a grease interceptor, they are not just checking whether the grease layer is under the 25 percent threshold. Grease depth matters, but it is only one indicator of whether the interceptor is actually protecting the sewer system. Internal condition, flow behavior and documentation consistency all factor into how inspectors evaluate compliance.

Baffle Integrity and Internal Structural Condition

An interceptor can technically meet grease depth limits and still be cited if its internal structure is compromised. Baffles and internal walls are critical for controlling flow and creating separation zones. If those components are cracked, collapsed or missing, wastewater can move through the tank too quickly.

Structural deterioration is especially common in older tanks or systems exposed to high temperatures and aggressive cleaning cycles. These conditions rarely correct themselves and typically worsen between inspections.

Evidence of Bypass and Short-Circuiting

Inspectors also evaluate how wastewater appears to be moving through the interceptor. Even without dismantling components, experienced inspectors can spot indicators of bypass.

Grease or solids appearing near the outlet, uneven accumulation patterns or visible turbulence where flow should be calm all suggest short-circuiting. These signs indicate that wastewater is not spending enough time in the tank to allow proper separation.

Bypass conditions are taken seriously because they allow fats, oils and grease (FOG) to move downstream even when maintenance records appear compliant.

Outlet Clarity and Discharge Condition

What leaves the interceptor matters as much as what stays inside it. Inspectors routinely check outlet clarity as part of their assessment.

Cloudy discharge, visible grease sheen or suspended solids indicate that the interceptor is not performing as designed. This can trigger corrective action even if the grease layer itself is within limits.

From a regulatory standpoint, an interceptor that releases grease downstream is failing its primary function, regardless of pump-out frequency.

Solids Accumulation Below the Flow Line

Solids retention is one of the most commonly overlooked inspection issues. While grease floats and is easy to measure, heavy solids settle at the bottom of the tank and reduce usable volume over time.

Inspectors look for excessive solids accumulation below the flow line because it affects retention time, promotes anaerobic conditions and accelerates corrosion. In some cases, solids buildup is the reason grease depth appears acceptable even though overall performance is poor.

An interceptor that has lost effective volume due to solids may require corrective maintenance or adjusted service intervals.

Flow Behavior During Active Conditions

In some inspections, flow behavior during use becomes part of the evaluation. Inspectors may observe how the interceptor responds during peak discharge periods or review evidence that points to hydraulic overload.

Rapid surging, backflow indicators or conditions tied to specific equipment like dish machines can all factor into whether the system is considered adequately sized and configured. These findings often surface during follow-up inspections or after repeated issues are documented.

Documentation Alignment With Observed Conditions

Manifests and service records are reviewed alongside physical conditions, not in isolation. Inspectors expect cleaning frequency and documentation to align with what they see inside the interceptor.

When paperwork indicates regular service but internal conditions suggest neglect or bypass, that discrepancy raises red flags. Inconsistent records, missing manifests or service intervals that clearly do not match accumulation patterns often lead to further scrutiny.

What Happens When Inspectors Find Internal Deficiencies

When inspectors identify issues beyond grease depth, the typical response is progressive. Facilities are usually informed of the deficiency and given direction to correct it. Depending on the issue, this may involve additional cleaning, repairs, plumbing corrections or documentation updates.

Re-inspections and reinspection fees are common, and unresolved issues can lead to escalating enforcement. Continued noncompliance may result in fines, increased inspection frequency or other operational consequences. Immediate shutdowns are rare, but ignoring documented deficiencies tends to make outcomes more severe over time.

Why Routine Grease Trap and Interceptor Cleaning Isn’t Enough to Protect Atlanta Businesses

Grease interceptor maintenance that focuses only on removing contents leaves facilities exposed during inspections. Internal condition, solids retention and flow behavior change gradually and often go unnoticed until an inspector flags them.

If your facility has questions about inspection readiness or an inspector has found problems your grease trap service provider missed, you should consider calling Southern Green Industries .

Southern Green technicians can evaluate internal conditions, note early signs of bypass or deterioration and help address issues before they become inspection problems.

Southern Green Industries provides grease interceptor maintenance with compliance in mind, helping Atlanta businesses stay ahead of inspections by focusing on how systems actually perform, not just how full they are. Call (404) 419-6887 to schedule service or discuss inspection-related concerns.

Managing Grease Trap Compliance Across Multi-Location Restaurant Groups

Mon, 29 Dec 2025 19:26:39 GMT

For single-location restaurants, grease trap compliance is typically handled at the site level. For multi-location restaurant groups, that approach can be problematic. The risk is whether compliance is being managed consistently enough that one location cannot expose the entire group to scrutiny, delays or reputational issues.

Why Compliance Risk Increases With Each Additional Location

As portfolios grow, small inconsistencies multiply. One location schedules service late. Another keeps incomplete manifests. A third uses a different vendor with a different reporting format. None of those issues feel significant in isolation, but together they create uneven compliance across the brand.

Regulators, landlords and property managers do not always evaluate locations in isolation. Patterns matter. When issues appear repeatedly across a portfolio, even if they originate at one site, scrutiny can potentially widen.

Standardization Without Ignoring Local Realities

Effective multi-location programs establish baseline standards while allowing for operational differences. Cleaning frequency, service scope and documentation requirements need to be consistent enough that compliance can be evaluated across the entire portfolio.

At the same time, local conditions still matter. Volume, menu mix, equipment and municipal expectations can vary by site. Instead of investing in identical service everywhere, groups may benefit from using a grease trap cleaning and fryer oil recycling vendor that can provide variation within a defined framework so deviations are intentional and documented, not accidental.

A consistent approach can prevent service intervals from drifting or problems from surfacing during inspections rather than through internal oversight.

Vendor Fragmentation Creates Hidden Exposure

It’s not always feasible for groups with widely dispersed restaurants to work with a single provider, but where possible, working with a dependable regional partner can help minimize consistency risks.

Different vendors interpret service scope differently. Documentation formats vary. Communication standards and record storage practices are inconsistent. When an issue arises, accountability can become unclear.

Vendor fragmentation is not inherently wrong, or always avoidable, but it requires coordination. Without a consistent approach, gaps tend to appear where no one is clearly responsible.

Documentation Consistency Is a Control, Not a Clerical Task

Manifests and service records are often treated as paperwork to be stored at each location. At a portfolio level, that approach can make it difficult to hold location managers accountable until regulatory penalties are already being imposed. Even if individual locations are being responsible, group leaders may still lack visibility into broader trends exposed during individual audits.

Centralized documentation allows teams to confirm that:

Service intervals align with actual accumulation
Records are complete and accessible
No locations have quietly fallen out of step

Regulators often take note of consistency, making future disputes less likely. Conversely, a clean interceptor paired with incomplete records will raise questions about the overall dependability of your group. Across multiple locations, those types of questions can contribute to greater scrutiny and more headaches.

Inspection Asymmetry Across Markets Is Real

Not all inspectors, even in the Greater Atlanta metro area, evaluate conditions the same way. A location may pass repeatedly in one city while another with seemingly identical grease interceptor servicing practices struggles in another, despite near-identical operating conditions.

Multi-location operators can counteract asymmetry in inspection practices and standards by working with an Atlanta metro area provider adept at providing grease trap services in every surrounding jurisdiction.

Ultimately, the most durable approach is preparing for the most stringent maintenance standards, not the most lenient.

Treating Grease Interceptor Maintenance as Governance

At scale, grease interceptor maintenance should be managed the same way other operational risks are managed. That means clear ownership at the regional or corporate level, defined standards and visibility into performance across the portfolio.

Rather than removing responsibility from individual locations, the goal should be to ensure each is operating within a structure that reduces exposure to regulatory penalties.

Providing Consistent Grease Interceptor and Grease Trap Cleaning Throughout the Atlanta Metro Area

Southern Green Industries works with multi-location operators to support grease interceptor maintenance programs that reduce inspection risk and improve documentation consistency across portfolios.

If your organization is looking to bring more predictability to fryer oil recycling and grease trap compliance , call Southern Green Industries at (404) 419-6887 to discuss service options designed for multi-site operations.

What Atlanta’s Rapid Growth in Ghost Kitchens Means for FOG Infrastructure

Thu, 27 Nov 2025 00:37:53 GMT

Atlanta’s ghost kitchen market has shifted from a niche experiment to a high-velocity sector driving substantial volume across meal delivery platforms. Multi-brand kitchens, app-only concepts and flexible commissary spaces now operate across repurposed warehouses, former retail suites and dense infill developments in the metro area.

These sites push significant production through footprints that were never designed for foodservice, particularly on a large scale, which creates a ripple effect on the region’s FOG infrastructure.

Nontraditional Buildouts That Strain Existing FOG Systems

Ghost kitchens often occupy converted spaces that sidestep traditional restaurant layouts. Mechanical, plumbing, and waste systems are added to buildings with limited space for traps and interceptors, and many lack the room for the larger units a multi-brand kitchen actually needs.

Undersized Traps Serving Oversized Production Volumes

Commissary and multi-brand kitchens can run dozens of concepts through a single line. A trap sized for a typical quick-service footprint becomes overloaded quickly, leading to accelerated FOG accumulation, reduced retention time and premature backups.

The problems are more likely when operators add appliances or expand prep areas without updating the original FOG management design, which compounds the load on an interceptor that was marginal from the start.

Improvised Trap Locations

When a building’s plumbing cannot be reconfigured easily, traps may be tucked into back corners, mezzanines, narrow utility rooms or shared corridors. Hard-to-reach traps mean longer service windows, more labor and a higher chance that required cleaning intervals fall behind during peak demand periods.

Split Tenant Spaces With Shared Lines

Some ghost kitchen hubs merge multiple suites into a shared wastewater network. In those scenarios, one stall can affect another’s operations, and kitchen managers rarely have full visibility into how neighboring brands use sinks, combi ovens, woks or dish machines. This uncertainty drives up the risk of sudden blockages, especially where the historic grease load of the building was low before the kitchen conversion.

Limited Access for Pump Trucks in Dense Infill Developments

Many Atlanta ghost kitchens occupy adaptive reuse projects or compact urban parcels that offer little exterior space for pump trucks. Courtyards, narrow alleys and rear service pads restrict hose reach and make routing more complex. These challenges directly affect scheduling reliability, which is critical for high-volume production environments.

Common Access Challenges

Hose Runs That Exceed Allowable Distance

When traps are installed deep inside the building or far from loading areas, extended hose runs reduce vacuum efficiency, increase the risk of clogs in the hose line itself and lengthen total service time. Some operators attempt temporary workarounds like removing door hardware or routing through common spaces, which creates safety issues and disrupts neighboring tenants.

Parking Restrictions and Shared Docks

Ghost kitchens often share loading zones with logistics operators, tenant deliveries and refuse haulers. Pump trucks may have only short windows to connect, so any delay can push a cleaning interval past its due date. This becomes a compliance issue when a site relies on tight maintenance cycles to stay under FOG discharge thresholds.

Below-Grade or Elevated Traps

A number of retrofits place interceptors in basements or above ground on steel platforms. Either condition complicates the setup for pump trucks, which must account for elevation changes that alter suction performance.

These traps may require shorter service intervals and more detailed planning between the provider and site manager.

Regulatory Gray Areas for Multi-Brand and Multi-Tenant Ghost Facilities

Atlanta’s FOG regulations are clear for traditional restaurants, yet ghost kitchens introduce complexities that don’t fit neatly into the standard framework. Multi-brand operations raise questions that inspectors interpret differently across jurisdictions in the metro area.

Who Owns Compliance Within Shared Spaces?

Some facilities operate under a master permit with one entity responsible for FOG records, while others require each brand to maintain its own documentation even when using shared infrastructure. When responsibilities are unclear, recordkeeping gaps appear quickly.

Conflicting Equipment Requirements

A shared kitchen might be required to size traps based on the combined peak load of all tenants, but the operator may only have access to the original drawings of the converted space. Inspectors often request updated load calculations, yet the blend of high-volume and low-volume concepts makes accurate modeling challenging without a specialist.

Southern Green Can Help Metro-Atlanta Ghost Kitchens Stay Ahead of FOG Obligations

If your ghost kitchen or commissary facility needs a partner that understands the demands of nontraditional buildouts and multi-tenant operations, Southern Green Industries can help.

Reach out to schedule a site review or set up service that matches your kitchen’s real production load. Give us a call today at (404) 419-6887.

Designing Grease Interceptor Access Points for Long-Term Serviceability

Thu, 20 Nov 2025 00:32:54 GMT

Poorly planned access points are one of the most common reasons interceptor service becomes more expensive than it needs to be. Contractors and design teams rarely get pushback on placement during construction, but operators feel the impact for years through longer pump-outs, difficult inspections and premature structural issues around lids and slabs.

Atlanta’s mix of soil conditions, heavy rainfall and busy urban sites only magnifies the consequences of poor access point placement. Thoughtful access design supports faster pump-outs, safer service areas and lower lifecycle costs.

Positioning Hatches With Service Logistics in Mind

Hatch placement affects everything from vacuum hose routing to how well technicians can reach inlet and outlet tees. Centering the lids over the compartments isn’t enough. The placement needs to support efficient movement of hoses, unobstructed opening of lids and clear access to internal structures.

Intercepting multiple utilities around the slab creates choke points that slow down service. A lid set too close to walls, bollards, mechanical pads or landscaping forces techs into awkward angles that reduce pump-out speed and make it harder to confirm full evacuation of solids. Even an extra foot of clearance around the hatch can be the difference between a 30-minute job and a 75-minute one.

For facilities with multiple traps, hatches should ideally be aligned so vacuum trucks can pull in once and reach each point without repositioning. Placement that requires repositioning multiple times increases labor time, risk of surface damage and potential interference with customer traffic. New builds with flexibility in pad orientation or parking layouts should prioritize direct approach paths when making hatch placement decisions.

Reinforcing the Slab Around Lids

The area surrounding interceptor lids takes more punishment than many slabs on commercial sites. Vacuum trucks roll close, lid pry points concentrate stress and repeated traffic cycles from forklifts or delivery vehicles wear the concrete faster than standard sidewalks or curbs.

Undersized reinforcement becomes apparent within a few years as cracking radiates from the lid ring or the frame begins to shift.

Slabs that are constructed with service traffic in mind reduce long-term repair spending. Reinforcing steel needs to create a true load-distribution structure around the lid rather than just a simple perimeter frame. Cross bracing around the access opening, consistent depth around the ring and proper compaction beneath the slab prevent settling that can tilt the lid and compromise the seal.

For sites expecting regular semi-truck deliveries, rating the slab at or above HS-20 loading provides a useful margin. Even when the truck never parks directly on the lid, turning forces within the service zone can stress the slab.

Field crews prefer lids set flush with the slab surface to prevent leverage forces that crack the concrete when lids are pried open. Recessed frames or beveled borders increase the risk of damaged edges.

Planning Vertical Clearances for Safe, Direct Access

Vertical alignment determines how easily technicians can reach tees, baffles and accumulated solids. When lids sit too high above the flow line or too far off-center, crews work blind or need additional tools to reach corners. The pumping process slows, and solids can remain in pockets that eventually harden into blockages.

A well-designed access point allows a straight drop to the internal structures that must be inspected at each service interval. Deep interceptors often require risers to bring the access lid to grade, but the riser should match the opening footprint to preserve the ability to vacuum each compartment properly. Narrow risers save material cost but increase service time over the life of the system.

Construction teams sometimes stack mismatched riser rings to accommodate shifting grade elevations late in a project. This creates offset columns that reduce interior visibility and introduce snag points for hoses.

A single-piece riser section or a properly aligned modular assembly prevents these service complications.

How Design Choices Affect Pump-Out Efficiency and Cost

Every design decision compounds once the system enters service.

Misaligned lids require more labor time to reach internal components.
Weak slabs incur repair expenses when equipment damages the perimeter.
Shallow clearance around hatches forces vacuum trucks to stage farther away, reducing suction efficiency and increasing the time needed to break up solids.

Commercial kitchens with high FOG output feel these effects most. Heavy load cycles mean monthly or even biweekly pump-outs. A poorly designed access configuration multiplies the operational cost across every service visit.

Conversely, sites with smartly placed hatches, durable slabs and direct vertical access often cut their service duration by half. Technicians can evacuate each chamber completely, verify the condition of tees and baffles and close up the area without disrupting the customer’s traffic flow.

Work With a Partner Who Understands Long-Term Service Details

Southern Green Industries services interceptor designs ranging from compact indoor units to high-capacity outdoor systems across metro Atlanta.

Southern Green Industries excels at servicing all interceptors and traps, even those that may have been poorly configured or positioned. Regardless of your business’s situation, we strive to keep operating costs predictable.

Reach out to schedule a consultation online or give us a call at (404) 419-6887 for your current system.

The Role of Pre-Treatment Tanks in Protecting Atlanta Sewer Laterals From High-Temperature Discharge

Mon, 17 Nov 2025 00:28:51 GMT

High-temperature discharge is one of the most overlooked drivers of downstream FOG problems in commercial kitchens. Atlanta’s wastewater infrastructure already deals with heavy loading from dense foodservice clusters, and thermal shock adds another layer of stress to sewer laterals that were never designed to absorb boiling water, fryer boil-out effluent or repeated surges of hot washdown water.

Pre-treatment tanks give operators a reliable buffer that protects pipelines, limits emulsification and reduces the amount of recoverable grease that gets pushed past the interceptor.

Thermal Shock and the Impact on Sewer Laterals

Most laterals and downstream mains experience predictable temperature ranges during normal operation. When a kitchen discharges 160 to 200-degree water, the pipe wall absorbs a rapid thermal load that leads to expansion and contraction cycles. Over time, this contributes to microcracking, joint separation and weakening of clay or PVC connections. In older Atlanta neighborhoods where laterals transition between material types, thermal shock becomes an even more significant risk.

High-temperature effluent also strips residual FOG from pipe walls and moves it farther into the collection system. While keeping pipes cleaner may sound like a benefit for businesses, it relocates deposits to colder downstream points where they solidify into harder blockages. In areas with high groundwater infiltration, the cold-water intrusion accelerates this cooling and hardening effect.

Pre-treatment tanks act as a temperature equalizer, allowing hot water to mix and dissipate heat before reaching vulnerable laterals. Without this balance, even well-maintained interceptors cannot counteract the mechanical stress caused by repeated thermal cycling.

Emulsification Risks in Hot Discharge

Heat does more than stress the pipeline. It changes the chemistry of fats, oils and grease. Hot water keeps FOG in a liquefied, fully emulsified state as it moves through the system. When these emulsified mixtures hit cooler pipes, they separate and begin bonding with the biofilm on pipe walls. Emulsified FOG is particularly troublesome because it travels farther than typical kitchen discharge, bypassing interceptors that rely on temperature-driven separation.

Surge events amplify the problem. A fry station boil-out, for example, sends a high volume of near-boiling water mixed with detergents and free-floating grease. Detergents increase emulsification and allow FOG to bypass both passive hydromechanical traps and larger gravity interceptors. The grease does not fully separate until it has traveled a significant distance downstream.

A properly sized pre-treatment or surge tank slows the discharge velocity while cooling the water, allowing FOG to begin separating sooner and reducing the burden on internal plumbing, the interceptor and the lateral. Kitchens with heavy fry production, large pot washing operations or high-temperature sanitation cycles benefit the most.

How Pre-Cooling and Surge Tanks Reduce Downstream FOG Issues

Pre-cooling tanks are not designed to replace interceptors. They prepare the effluent so the interceptor can work as intended. By bringing temperatures down and reducing the level of active emulsification, these tanks increase capture efficiency in the primary interceptor and limit the amount of grease pushed into the wastewater system.

Surge tanks provide an additional advantage by evening out discharge patterns. Atlanta kitchens that run dish machines continuously or clear multiple fryers in short cycles produce peak flows with temperatures and FOG concentrations that exceed the capacity of even properly sized interceptors. A surge tank absorbs the initial load, slows the release of water and prevents the interceptor from being overwhelmed by a sudden thermal and hydraulic spike.

Field technicians frequently note that sites with pre-treatment tanks maintain cleaner inlet tees, have fewer odor complaints and see less FOG accumulation in their downstream cleanouts. Even when the kitchen generates heavy grease volumes, these intermediate tanks dramatically reduce the amount of bypass.

Do Pre-Treatment Tanks Need Service Like Interceptors?

Pre-treatment tanks do not accumulate FOG at the same rate as a grease trap, but they do collect solids, scale and partially cooled grease. They also lose efficiency when debris blankets the mixing volume or when baffles deteriorate. Because of this, they need regular servicing, though not always on the same interval as the primary interceptor.

Most commercial kitchens pair pre-treatment tank service with every second or third interceptor pump-out, depending on load cycles and water temperature profiles. Facilities with constant high-temperature discharge may need more frequent checks to confirm that cooling and retention times remain effective.

The key is not to treat these tanks as “set and forget” components. They support the performance of every downstream device. If a pre-treatment tank fills with solids or loses its temperature-buffering capacity, the interceptor immediately becomes less efficient, and the lateral takes on more thermal and emulsified stress.

The experienced grease trap servicing professionals at Southern Green Industries can assess your tank’s performance during routine interceptor maintenance and recommend an interval based on actual site behavior.

Protect Your Infrastructure With a Service Partner Focused on Practical FOG Control in the Metro-Atlanta Area

If high-temperature discharge is creating recurring FOG issues or stressing your lateral lines, Southern Green Industries can review your system and determine whether your pre-treatment setup is doing enough to protect downstream infrastructure.

Contact Southern Green to schedule service or request a free on-site evaluation . Give us a call today at (404) 419-6887.

Will Business Insurance Cover FOG-Related Damage?

Wed, 22 Oct 2025 20:37:43 GMT

The damage from grease trap failures and FOG-related backups can be disruptive, expensive and depending on the severity, trigger business interruption or third-party claims.

Many food service operators expect their insurance to cover the costs—but FOG-related claims are often denied . The outcome depends on how the policy is written, what endorsements are included and whether the event is classified as sudden or preventable.

What Can Go Wrong with FOG Systems

Improperly maintained grease interceptors can lead to a range of problems, both inside and beyond the facility:

Sewage or wastewater backups into kitchens or restrooms
Grease-laden water damaging floors, walls or equipment
Structural or subsurface damage from persistent leaks
Strong odors and poor indoor air quality
Contamination requiring sanitation or temporary closure
Lost revenue from downtime or reputational damage
Damage claims from neighboring units or property managers
Fines or penalties from the city for noncompliance

While not every incident leads to a major claim, those that do often intersect with property, liability or environmental coverage, and each policy has its own limitations.

Where Coverage Might Exist

Many business policies include at least some coverage language that could apply to a grease trap overflow or related event. However, none of them guarantee protection unless specific terms are met.

Commercial Property Insurance

Most standard policies cover direct physical loss to the insured premises. If a FOG-related backup causes damage to floors, drywall or kitchen equipment, and the event is sudden and accidental, it may fall under this coverage.

The key phrase is “sudden and accidental.” Gradual buildup or poor maintenance is typically excluded.

Accidental Discharge or Overflow

Many policies list the accidental discharge or overflow of water or steam from within a plumbing system as a covered peril. If grease trap failure leads to such an overflow, and it’s not due to a known maintenance issue, coverage may apply unless the policy has specific exclusions tied to pollutants or drains.

Sewer or Drain Backup Endorsement

Standard commercial property policies do not automatically cover sewer backups. If the facility’s lateral line backs up due to hardened FOG or downstream restrictions, the resulting damage is usually excluded unless a sewer or drain backup endorsement is added.

This is one of the most overlooked areas in restaurant coverage planning.

Equipment Breakdown

If a grease interceptor or trap accessory, like a pump or valve, fails suddenly and causes damage, equipment breakdown riders may provide coverage. These endorsements are optional and not included in base policies.

Business Interruption Coverage

If a covered loss forces the business to close temporarily, business interruption insurance can cover lost income, payroll and other fixed costs. However, this only applies if the physical damage that caused the closure is itself a covered peril.

Without sewer backup or FOG-related overflow being covered, business interruption won’t trigger.

General Liability Insurance (CGL)

This policy covers claims from third parties, such as neighboring tenants or property managers who suffered damage due to your grease system. But most CGL policies include pollution exclusions that bar coverage for “contaminants” or “pollutants,” which many insurers interpret to include FOG.

Environmental Liability or Pollution Policies

Specialty coverage like Pollution Legal Liability (PLL) or Contractor Pollution Liability (CPL) may step in for larger or third-party damage, but these policies are rare in food service and must be purchased separately.

Why FOG Claims Are Often Denied

Pollution Exclusions

Insurers often define grease and wastewater as pollutants, especially when the damage involves overflow, saturation or contamination.

Maintenance-Related Exclusions

If the cause of the event is determined to be a lack of routine trap cleaning, missed service intervals or poor documentation, insurers can argue that the loss was preventable and not sudden and accidental.

Wear and Tear Provisions

Long-term buildup or mechanical degradation (e.g. corroded trap fittings, clogged lines) is generally excluded under standard property policies.

Lack of Endorsements

Sewer backups, equipment failures and system overflows are often excluded unless the correct endorsements are in place.

Missing Documentation

If the business can’t produce recent cleaning manifests or evidence of professional servicing, even a valid claim may be delayed or denied on grounds of insufficient proof of upkeep.

Coverage Area Limitations

Some policies only apply to damage inside the four walls of the insured premises. Damage to outdoor plumbing, lateral sewer lines or shared systems may fall outside the policy’s reach.

What Business Owners Should Know

FOG-related damage straddles a gray area in most insurance policies. The closer the cause of loss gets to long-term buildup, poor maintenance or environmental contamination, the harder it is to secure coverage. The best way to reduce exposure is to:

Keep cleaning intervals ahead of the minimum required by city code
Maintain and archive cleaning manifests
Review policies for key endorsements like sewer backup or equipment breakdown
Ask your insurer whether FOG-related events are considered covered perils
Treat grease trap servicing as a risk-control expense—not just a compliance task

The right policy structure may help, but without documentation and preventive care, even the best-written coverage can fall short. Southern Green Industries can help prevent FOG disasters by providing on-time grease interceptor cleaning , maintenance checks, advanced warning if there are signs of wear or potential failure risks, and thorough documentation, including manifests in multiple formats.

Call us at (404) 419-6887 to schedule a free quote and learn more about how our services can protect your business.

The Chemistry Behind FOG Buildup in Pipes and Sewers

Mon, 20 Oct 2025 20:32:11 GMT

Fats, oils and grease (FOG) enters wastewater from fryers, dish sinks and floor drains. Some of it goes down drains as emulsified oil, but most travels downstream in the form of dispersed droplets or thin surface films.

Once in the pipe network, those substances undergo a series of changes. What starts as liquid waste solidifies—sometimes gradually, sometimes aggressively.

Water temperature tends to be the variable most people focus on, but it’s not always the most important factor.

The real driver is a chemical process that turns cooking grease into dense, pipe-clogging solids.

What Actually Causes Grease to Harden

As wastewater moves downstream, the triglycerides in oils and fats begin to break apart. This breakdown can happen due to heat, agitation, enzymatic activity or microbial action. When the triglycerides separate, they yield glycerol and free fatty acids (FFAs). These FFAs are highly reactive, especially in the presence of metal ions like calcium (Ca²⁺), which are commonly found in hard water and in concrete pipe infrastructure.

When FFAs encounter calcium in the sewer environment, a reaction known as saponification takes place. This forms calcium-based fatty acid salts , which are essentially dense, soap-like solids that don’t dissolve in water.

These solids stick to the interior surfaces of sewer lines, grease interceptors and drain piping. This isn’t your average food waste residue. It’s a chemical deposit that bonds to the structure and hardens over time.

In larger sewer systems, this process can lead to the formation of massive accumulations—the much-dreaded fatbergs. The problem for food service business owners is that a smaller version of fatbergs can form in commercial kitchen lateral lines, and lead to costly maintenance issues that you, not the city, will be responsible for fixing.

Why Some Foods Lead to More Buildup Than Others

The speed and severity of solid FOG formation varies significantly based on the type of grease discharged. Fats that contain a higher proportion of saturated fatty acids, like those found in lard, tallow, bacon grease or butter, are more prone to forming hard solids through saponification. These molecules are more chemically stable and tend to solidify quickly as they cool or react.

By contrast, oils higher in unsaturated fats, like vegetable oils, remain more fluid at lower temperatures and are less likely to form hard deposits immediately. But under repeated heating, those oils degrade, releasing more FFAs and becoming more reactive. Reused frying oil is especially prone to this breakdown, meaning deep-frying operations can produce more chemical load even if the oil appears clean at surface level.

Mixed dishes, like cream-based sauces, gravies or pan drippings, also introduce combinations of fats that accelerate breakdown and FFA release.

Environmental Conditions That Accelerate Buildup

Certain physical conditions in and around the drain system also influence how fast and how severely grease solidifies:

High calcium content in water : Facilities served by hard water sources, or those with concrete interceptor tanks and pipes, introduce more calcium ions into the system. That accelerates saponification.
Low-flow plumbing zones : In underused lines or poorly graded piping, water slows down and gives grease more time to settle and react.
Rapid cooling : As hot grease meets colder pipe walls or drain segments, it thickens and becomes more adhesive.
Pipe roughness and surface texture : Older or corroded pipes offer more surface area for deposits to latch onto.
Presence of solids : Particulates and debris provide physical surfaces that help grease build up in layers.

These conditions compound quickly. Once an initial layer of calcium soap forms, it creates a sticky base for more FOG and waste to accumulate. Buildup is exponential, not linear.

Why These Deposits Are So Difficult to Remove

Once FOG solidifies through chemical bonding, it becomes extremely difficult to clean. Pressure washing may dislodge outer layers, but the base layer often remains bonded to pipe walls. Heat isn’t always effective either, especially if the deposit contains high levels of saturated fat or mineral binding.

In grease interceptors, these hardened deposits can reduce the system’s working volume and disrupt flow. In lateral pipes, they constrict capacity and cause partial blockages. Over time, they may lead to full backups or premature pipe failure. Removal often requires hydrojetting or even mechanical cutting, especially in older sewer lines.

FOG Buildup Can Often Be Prevented With Proper Grease Interceptor Maintenance in Atlanta

Trap maintenance schedules that rely strictly on grease depth may underestimate risk, especially in kitchens with high-saturation fats or frequent fryer use. A facility may stay within the 25 Percent Rule but still be generating deposits downstream if FFAs are breaking free and reacting with calcium further along the system.

Southern Green Industries can help you determine an ideal cleaning schedule . Call us at (404) 419-6887 for a free quote and discuss your business’s FOG needs with an expert.

What Happens When a Grease Trap Fails Inspection Under Atlanta’s Watershed Rules?

Thu, 16 Oct 2025 20:24:16 GMT

Grease trap inspections in Atlanta are carried out by the city’s Department of Watershed Management (DWM) under its Fats, Oils and Grease (FOG) program . These inspections are routine, unannounced and backed by the city code.

They’re designed to verify that a facility is maintaining its trap on a consistent schedule, not exceeding the maximum FOG volume, and is not discharging excessive grease into the sewer system.

Most food service businesses and facility operators understand that failing one of these inspections creates operational risk, fines and in some cases business license exposure, but not everyone is clear on what happens after they’ve failed an inspection.

How the Inspection Process Works

Food service facilities in Atlanta are typically inspected once or twice per year depending on size, risk tier and past performance. These unannounced inspections are conducted directly by Watershed’s FOG compliance inspectors .

The inspector will assess both physical trap conditions and supporting documentation. This includes checking the trap’s contents, the percentage of floating grease and settled solids, the presence of required flow restrictors, and inspection ports and plumbing configuration.

They will also review service manifests to ensure cleaning frequency aligns with city code: indoor traps must be cleaned at least every 14 days and outdoor interceptors every 90 days. Even if your traps are currently in compliance, you could face penalties if you can’t show that your operations have had the minimum required cleanings performed.

Many high-volume operations require more frequent service to remain compliant with the 25 percent rule. If the combined volume of FOG and solids in a trap equals or exceeds 25 percent of its total liquid depth, it’s considered noncompliant. Even if the trap appears to be functioning, exceeding that threshold is enough to fail the inspection.

Other Triggers of a Failed Inspection

While exceeding the 25 Percent Rule and not having the manifests to show you’ve complied with the cleaning frequency requirements are the most common failure causes, others include:

Recent plumbing alterations that bypass the trap or allow for cross-contamination
Traps sized incorrectly relative to fixture load or kitchen volume, particularly after kitchen modifications or business changes
Use of unapproved emulsifying agents or additives

Businesses change, and normally compliant operations can run afoul of inspectors by failing to consider how those changes affect their grease systems.

What Happens After You Fail

When a trap fails inspection, the city issues a Notice of Non-Compliance. This document outlines the specific violation(s), corrective steps required and the deadline for resolution. In nearly all cases, facilities are given a window of time, usually up to 30 days, to correct the issue before further penalties apply.

A $100 re-inspection fee is charged per unit. That fee is non-negotiable and applies even if the issue is minor or corrected quickly. The re-inspection is scheduled automatically, and the facility must be in full compliance by the time it occurs.

Depending on the violation, you may also be required to submit additional documentation. This often includes cleaning manifests, photographs or confirmation from a licensed hauler or plumber that the issue was addressed.

Consequences of Noncompliance

Failing to resolve the issue within the required time frame results in escalated enforcement. That can include:

Daily fines for unresolved violations
Suspension of the FOG permit , which affects legal operation
Referral to the Office of Buildings , which may place a hold on business license renewal
Triggering a wastewater impact fee if the violation leads to documented system interference or overflow
Increased inspection frequency and future scrutiny
Negative recordkeeping that affects status with city departments, landlords or facility investors

Repeated failures or unresolved citations make a facility more visible across departments. If the issue reaches the threshold of being deemed a public nuisance, it can be referred to legal enforcement.

How Most Facilities Resolve It

The typical corrective sequence after a failed inspection includes:

Scheduling an immediate full trap cleanout
Gathering and submitting manifests documenting the service
Verifying that the cleaning interval aligns with usage volume going forward
Addressing any infrastructure or sizing issues
Making sure logs are maintained and accessible on-site
Preparing for re-inspection by double-checking trap condition and documentation

Owners of multi-location operations may choose to audit all traps if locations share vendors or processes and one failure stems from vendor error.

In other words, if your grease trap cleaning company dropped the ball and you suffered the consequences, it’s probably time to look for a different company. Southern Green Industries is always prepared to provide emergency one-off grease interceptor cleaning , help businesses enact corrective measures, and ensure they don’t experience compliance issues in the future.

Staying Clean After a Citation

Once a facility is cited, it’s often placed into a higher-risk tier. That means increased inspection frequency and less tolerance for technical noncompliance. Owners who are worried about compliance, or those who have failed inspections, should keep in mind:

It’s not always enough to schedule just the minimum required grease trap cleaning frequency, particularly for high-volume businesses.
Most operators schedule cleanings based on their actual kitchen load, not the code-defined frequency.
Manifests should be archived for at least three years, and operators should be able to produce them on demand.

Periodic reassessment of trap sizing, location and cleaning frequency is part of staying ahead. If your food service business, franchise locations or facility needs dependable grease interceptor servicing in Atlanta, call Southern Green Industries at (404) 419-6887.

Why Indoor Grease Traps Fail More Often in High-Traffic Locations

Thu, 25 Sep 2025 21:21:59 GMT

Indoor grease traps , those smaller units installed under sinks or in the floor, are common in many restaurants, coffee shops and other food service businesses across Atlanta. They’re designed to capture fats, oils and grease (FOG) before it enters the plumbing system, just like their larger in-ground counterparts.

In high-traffic kitchens, these indoor units are more prone to clogging, odor issues and outright failure. How quickly they fill also has a lot to do with employee training and practices.

Failure to use strainers in dishwashing sinks can cause these traps to rapidly fill, and without basic nightly cleaning of the removable solids screen, FOG can quickly overwhelm under-sink traps.

These grease traps can be important tools, but keeping them in proper working order between professional cleanings requires significantly more effort on the part of employees.

Why Indoor Grease Traps Fill Faster

The primary reason indoor units fail more often is simple: size. Most under-sink grease traps hold only a fraction of the volume of an outdoor interceptor. In a high-traffic location, whether it’s a busy coffee shop cranking out lattes all morning or a pizza restaurant with high delivery and carryout volume, this smaller capacity is quickly overwhelmed.

Every sink load of greasy dishwater, every rinse from a sauté pan and every wipe-down of cooking utensils sends more FOG to the trap. With such limited space, even a small surge in kitchen activity can push the unit to capacity. Once FOG and solids exceed about 25% of the trap’s total liquid depth, separation efficiency drops sharply. In busy kitchens, this can happen in days rather than weeks.

Atlanta’s Maintenance Rules Add Pressure

Atlanta’s Department of Watershed Management requires all under-sink grease traps to be cleaned at least once every 14 days, regardless of how full they are. And that’s just the baseline requirement. Many high-traffic kitchens need service even more often to prevent backups. Failing to meet this schedule can lead to clogged lines, unpleasant odors and violations during inspections.

The Impact of Neglect

Slow Draining Sinks – As solids and grease accumulate, water takes longer to pass through, slowing dishwashing and prep work.
Foul Odors – Warm indoor environments accelerate the breakdown of organic matter, producing strong smells that can drift into customer ordering, pickup and dining areas.
FOG Carryover – Once a trap is overloaded, FOG passes straight through to the plumbing or the outdoor interceptor, increasing the risk of downstream clogs and overloading the larger system.
Emergency Shutdowns – Severe blockages can halt kitchen operations until the trap is cleared, which can be especially damaging during peak service hours.

Why High-Traffic Kitchens Are at Higher Risk

In a high-volume operation, even small mistakes in kitchen maintenance can have serious consequences. Staff rushing during busy shifts may skip scraping plates or draining fry baskets before washing, sending more solids and oil into the trap. Dishwashers may run multiple back-to-back cycles, flooding the trap with warm, emulsified grease that solidifies inside the unit.

Add in the fact that these traps are often located in cramped, inconvenient spots, such as under low sinks, inside cabinets or even under the floor. Grease traps that are harder to reach make nightly strainer basket cleaning and regular inspection more of a hassle, and workers may be inclined to skip it. Out of sight can quickly become out of mind.

Prevention Strategies for Busy Locations

Avoiding indoor grease trap failures in high-traffic kitchens requires a combination of strict maintenance and good kitchen habits:

Stick to or exceed the 14-day professional cleaning rule. If the trap reaches capacity faster than that, shorten the cycle to weekly service.
Train staff to scrape and dry-wipe dishes, utensils and pans before rinsing.
Install strainers in sinks to catch solids before they enter the trap.
Log and monitor sediment basket cleanings. A visible maintenance log near the trap helps keep the schedule front-of-mind and makes it easier to hold employees accountable.
Coordinate indoor and outdoor trap service. If the outdoor interceptor needs more frequent pumping due to high FOG volume, there’s a good chance the indoor trap does too.

The Cost of Skipping Maintenance

In Atlanta’s regulated environment, failing to clean indoor grease traps can lead to serious consequences. And emergency pumping during a service rush is almost always more expensive (and disruptive) than scheduled cleaning. On top of that, if an overloaded trap causes a line blockage, the downtime can cost more in lost sales than the cleaning ever would have.

Enjoy Dependable Grease Trap Cleaning on a Schedule That Works for Your Business

In high-traffic kitchens, indoor grease traps work harder, fill faster and face a greater risk of failure than large outdoor interceptors.

Sticking to a strict cleaning schedule, training and holding employees accountable and coordinating service with your outdoor system can help keep these traps running smoothly and prevent compliance headaches.

You can schedule regular under-sink or under-floor grease trap cleaning by calling Southern Green Industries at (404) 419-6887. We also provide one-off and emergency cleanings without any contract requirements.

How Beverage Manufacturers Create FOG Problems Without Using Oil

Thu, 25 Sep 2025 21:17:10 GMT

When most people think of fats, oils and grease (FOG) in wastewater, they picture restaurant kitchens full of deep fryers, greasy pans and food scraps. But FOG problems aren’t limited to food service. Beverage manufacturing, especially large-scale production of sodas, beer, coffee drinks, protein shakes and similar products, can generate significant FOG buildup, even without a drop of fryer oil in sight.

Where FOG Comes From in Beverage Processing

Even though many beverage plants never handle cooking oil, the byproducts of brewing, bottling and blending can behave a lot like grease once they enter a wastewater system. Common culprits include:

Yeast Residues – Breweries and kombucha producers often deal with leftover yeast after fermentation. When it washes into drains, yeast cells can bind with other organic matter and form sticky, grease-like deposits inside pipes.
Sugars and Syrups – Concentrated sweeteners don’t stay dissolved forever. In wastewater, sugars can thicken, crystallize or combine with other solids, creating dense films that trap fats from other sources.
Proteins – Dairy-based drinks, protein shakes and plant-based milks all contain proteins that coagulate under heat or pH changes. These clumps can mimic the sticky, adhesive qualities of traditional grease.
Flavoring Additives – Some flavor concentrates and emulsifiers include trace oils or waxy stabilizers. In cold wastewater, these can congeal and contribute to FOG-like blockages.

FOG Risks Across Different Beverage Sectors

Not all beverage manufacturing generates the same kind or volume of FOG.

For example, soft drink plants work with concentrated syrups that, once diluted, may not seem like a threat. But when the undiluted syrup is flushed during equipment cleaning, it can leave behind thick, sticky residue that binds with other solids in the wastewater.

Breweries and cider producers contend with spent yeast and hop particulates that can quickly clog screens and trap baffles. Facilities producing milk-based or protein-rich drinks deal with coagulated proteins and residual fats from dairy or plant-based oils.

Even coffee bottlers can run into issues with coffee oils that, while minimal in volume, cling stubbornly to plumbing surfaces.

When FOG Output Spikes

Beverage FOG output isn’t always steady year-round. Production surges, such as brewing seasonal beer varieties or bottling seasonal and limited-time beverages, can stress wastewater systems.

More frequent line cleaning during these high-output periods means more sugars, proteins and yeast cells heading toward the trap in a short timeframe. If maintenance schedules don’t adjust to match the surge, buildup can accelerate, leading to unexpected blockages or inspection failures.

Planning for these high-output periods, and scheduling grease interceptor service accordingly, can make the difference between a smooth production run and costly downtime.

Why Beverage Industry FOG Is Different

FOG from beverage plants can be more emulsified and carbohydrate-heavy than the animal-fat-rich grease from restaurants. That means:

It can travel farther before settling – The extra emulsification may carry it deeper into plumbing before sticking, potentially creating blockages downstream instead of right at the trap.
It can be harder to break down – Sugar-protein complexes can form a stubborn matrix that resists quick cleaning, sometimes requiring hot-water flushes or more frequent trap servicing.
It can feed rapid microbial growth – Yeast and sugar-rich deposits are a buffet for bacteria, which can create odor problems faster than typical restaurant grease.

Staying Ahead of FOG Issues in Atlanta

Beverage manufacturers can reduce FOG-related clogs, odors and compliance headaches by:

Scheduling regular grease trap and interceptor cleaning with a dependable grease hauler .
Installing screens or solids interceptors to catch yeast and protein clumps before they reach the trap.
Training staff to dispose of syrup and concentrate waste properly rather than rinsing it directly into drains.
Monitoring pH levels in wastewater, as acidity changes can accelerate protein coagulation.

Even without fryers or griddles, beverage plants can create FOG problems that rival, or even surpass, those of a busy commercial kitchen. Staying proactive with maintenance and waste-handling practices keeps production flowing and prevents costly plumbing or compliance issues down the line.

You can schedule one-off grease interceptor cleaning or a free estimate for a long-term cleaning contract by calling Southern Green Industries at (404) 419-6887.

The Grease Trap and Interceptor Struggles of All-Day Breakfast Diners

Thu, 25 Sep 2025 21:11:34 GMT

All-day breakfast diners have a well-earned reputation for comfort food, quick service, and loyal customers. But behind the scenes, these 24/7 operations face one of the toughest grease management challenges in the food service industry. The combination of fatty breakfast staples, constant griddle use and nonstop hours creates a perfect storm for fats, oils and grease (FOG) buildup.

Why Breakfast Menus Produce Dense, Fast-Building FOG

While any commercial kitchen generates some FOG, the type produced in breakfast-heavy diners is unusually dense and adhesive.

Egg yolks contain emulsified fats and proteins that cling to surfaces and resist breaking down in water.
Bacon and sausage produce pork fat that solidifies rapidly at room temperature, forming thick layers inside grease traps and interceptors.
Hash browns, pancakes and biscuits contribute starches that mix with fats to create a paste-like coating that’s harder to remove than standard restaurant grease.
Flat-top griddles make the problem worse. A large surface cooking multiple items at once produces a steady stream of runoff that blends meat drippings, cooking oils and tiny food particles. Every time the surface is scraped and wiped down, that concentrated residue heads to the trap.
Because breakfast items often involve multiple fats (butter, oil, meat drippings) in a single dish, the waste stream is richer in solids and saturated fats than in many lunch or dinner menus.

The Compliance Challenge in Atlanta

In Atlanta, grease trap and interceptor maintenance is regulated by the Department of Watershed Management.

Food service businesses must adhere to strict requirements and are subject to scheduled and surprise inspections.

Under-sink grease traps must be cleaned by a permitted grease hauler at least every two weeks. Larger in-ground interceptors must be pumped every 90 days, or sooner if they reach 25% of their total liquid depth in combined FOG and solids.

For a high-volume breakfast diner, hitting that 25% capacity limit well before the 90-day mark is common. Some locations require monthly or even 45-day interceptor service to stay compliant. Missing a cleaning deadline or letting FOG exceed the 25% threshold can result in failed inspections, fines, or, in severe cases, temporary closure until the system is pumped and reinspected.

The 24/7 Scheduling Problem

Unlike many restaurants that close overnight or between meal periods, all-day diners have no built-in downtime.

That makes scheduling grease trap or interceptor cleaning more complex. During service, kitchen drains, dishwashers and prep sinks all flow into the trap or interceptor, so shutting one down for pumping directly affects operations.

Cleaning during open hours is possible, but it requires coordination. Many operators schedule service during the slowest periods, such as mid-afternoon or late night, and temporarily shift dishwashing or food prep away from affected sinks. Diners with multiple under-sink traps sometimes rotate service so one can be cleaned while the other remains in use. For large interceptors, arranging partial kitchen downtime or diverting water flow during pumping can keep the rest of the operation running.

Why Breakfast FOG Builds Faster Than Expected

Even with a regular schedule, many operators are caught off guard by how quickly traps fill. Breakfast FOG has a higher proportion of saturated fats, which cool and solidify faster in wastewater than unsaturated fats. This heavier composition means deposits settle quickly near the inlet side of a trap or interceptor, reducing effective capacity long before the entire system is full.

Add in proteins from eggs and dairy, which coagulate in changing pH conditions, and starches from baked goods and potatoes, which bind with fats, and you have a layered buildup that’s more stubborn and harder to pump out. If cleaning intervals aren’t adjusted to match this faster accumulation rate, operators risk reaching the 25% limit far ahead of schedule.

Strategies for Staying Ahead of Buildup

Working with a permitted and reputable grease hauler is key for Atlanta breakfast diners, but it’s far from the only important FOG management practice.

Train dishwashers to scrape before rinsing. Scraping plates, pans and griddles into trash or compost bins before washing reduces the amount of fat and solids that reach the trap.
Use sink strainers. Capturing food particles before they enter the drain helps prevent additional solids from binding with fats in the trap.
Coordinate your cleaning schedule with your grease hauler. Let them know about peak times or seasonal variations that could increase FOG output so they can recommend adjusted cleaning intervals.

Grease Trap and Interceptor Cleaning for All-Day Breakfast Operators in Atlanta

Running a 24/7 diner in the Atlanta area means navigating a higher-than-average FOG burden under some of the most clearly defined municipal grease management rules in the country. The dense, fast-setting nature of breakfast grease, combined with constant production, pushes traps and interceptors toward capacity much faster than many operators expect.

Avoiding fines is obviously a major motivation for remaining compliant, but there are practical reasons to stay on top of grease trap cleaning . It’s one of the most dependable ways to avoid backups, maintain an inviting atmosphere for customers and protect your equipment from unnecessary strain.

Our grease trap cleaning professionals at Southern Green Industries can provide one-off grease trap cleaning or regularly scheduled maintenance based on your diner’s needs. Call us at (404) 419-6887 to schedule a free estimate .

Can Grease Interceptor Solids Strainers and Screens Reduce the Need for Early Pump-Outs?

Fri, 29 Aug 2025 20:09:14 GMT

One of the most common frustrations with commercial grease interceptors is how quickly they fill with food solids.

Interceptors are designed to separate fats, oils and grease (FOG) from wastewater, but when solids enter the tank, they take up space, produce odors and force early pump-outs. This raises operating costs and increases the risk of backups.

Solids strainers and screens, when selected and maintained properly, can provide an effective line of defense to extend service intervals without compromising interceptor performance.

How Food Solids Drive Early Pump-Outs

Interceptors have limited capacity, and that space is supposed to be dedicated to grease separation and storage.

When chunks of food, starches or coffee grounds bypass sink strainers and settle in the tank, they displace volume that would otherwise capture FOG. As they break down, they release hydrogen sulfide and other gases, which create foul odors and contribute to corrosion. Facilities often end up scheduling pump-outs sooner than planned, not because the grease layer has reached compliance limits, but because solids have overwhelmed the unit.

Options for Straining and Screening

Several approaches exist to reduce solids loading before wastewater enters or exits the interceptor:

Sink drain baskets: A first line of defense at the fixture. These catch large scraps before they enter the plumbing system. While simple, they require kitchen staff to consistently empty and clean them.
Inlet baskets: Installed inside the interceptor where the influent line discharges. These capture suspended solids before they can settle at the bottom of the tank.
Outlet screens: Mounted at the discharge end of the interceptor. These prevent solids from leaving the tank and traveling downstream, protecting sewer lines from clogs.
External solids interceptors: Standalone units installed ahead of the grease interceptor. They are designed specifically to capture food waste and can be sized to handle high-volume kitchens.

Extending Pump-Out Intervals and Reducing Issues

When solids are captured before or within the interceptor, the overall maintenance burden drops significantly. Facilities can benefit in several ways:

Longer pump-out intervals: With less solid waste displacing tank volume, grease capacity is preserved, allowing pump-outs to stay on a predictable schedule.
Fewer downstream service calls: Outlet screens and solids interceptors prevent food particles from traveling further into the sewer system, reducing clogs and emergency calls.
Odor control: By limiting decomposition of organic solids inside the tank, odors are minimized, helping prevent unpleasant smells from reaching dining areas or drifting into the parking lot.

Matching Strainers and Screens to Interceptor Type

Not every device is suited for every type of interceptor. Selection should take into account design and flow characteristics:

Gravity interceptors: Large, in-ground tanks often benefit from external solids interceptors or larger inlet baskets, since they handle significant flow and volume. Outlet screens are also common, as they prevent solids from escaping into long sewer laterals.

Hydromechanical interceptors: These smaller, often indoor units are more sensitive to flow restriction. Adding a screen with too much headloss can reduce separation efficiency. Inlet baskets and properly sized outlet screens can be effective, but mesh selection must match the flow rating.

Selection Criteria

When evaluating solids strainers and screens, a few key specifications determine long-term effectiveness:

Mesh size: Finer mesh captures more particles but can clog quickly. A balance must be struck between capture efficiency and ease of cleaning.
Temperature tolerance: Hot wastewater from dish machines can warp or degrade lower-quality plastics. Stainless steel or high-temperature polymers are preferable.
Chemical compatibility: Harsh cleaners or sanitizers can shorten the lifespan of some screen materials.
Retrofit vs. factory fit: Some interceptors can be equipped with aftermarket baskets and screens, while others perform best with factory-engineered accessories designed for their specific model.

Maintenance Expectations

Strainers and screens require ongoing care to deliver results:

Fixture baskets: Kitchen staff can empty and rinse these daily.
Inlet baskets and outlet screens: Depending on volume, these may need weekly to monthly cleaning. Some can be handled by staff, while others require service during scheduled interceptor maintenance.
External solids interceptors: These typically require professional servicing on a set schedule, often coordinated with grease trap cleaning.

Regular checks are critical. Neglected strainers can clog, causing backups that are just as disruptive as an overloaded interceptor.

Protecting Your Grease Management Investment

Solids strainers and screens are not a substitute for pump-outs, but they can significantly extend the time between them, cut odor complaints and protect downstream lines. For busy kitchens, they are a cost-effective upgrade that reduces the frequency of disruptive grease trap maintenance service calls. The key is choosing the right combination of devices and maintaining them as part of a larger grease management program.

Thoroughly Cleaning Inlet Baskets, Outlet Screens and External Solids Interceptors Is a Key Part of Reliable Grease Trap Service

Adding strainers and screens helps reduce early pump-outs, but no device eliminates the need for professional grease trap service. Southern Green Industries provides dependable grease trap cleaning and servicing throughout Atlanta, ensuring your system works as intended and your business avoids costly downtime.

Call (404) 419-6887 today to schedule service and keep your interceptor performing at its best.

Changeover Checklist That Avoids Compliance Gaps When Switching Grease Trap Cleaning Vendors

Thu, 21 Aug 2025 19:58:13 GMT

Changing grease trap service providers can create unnecessary risk if the transition isn’t handled carefully. A missed pump-out, incomplete records transfer or confusion about compliance reporting can put your restaurants or facilities out of step with local water authority requirements.

A structured changeover plan ensures no interruption in service, full continuity of documentation and a clean handoff that avoids compliance gaps.

Asset Audit: Know What’s in Play

Start by creating a full inventory of grease management assets. Document every interceptor and trap on site, noting the size, location, line connections and cleanouts. Include details like outdoor vs. indoor access and whether floor drains tie into multiple interceptors. Collect the date of the most recent pump-out to establish a service baseline. A simple line map helps the incoming vendor understand your plumbing layout and reduces the risk of a unit being overlooked.

Secure the Paper Trail

If possible, gather at least three years of service manifests, water authority permits and used cooking oil (UCO) logs. If your facility has ever received a notice of violation, include that too. These records create a compliance history that both vendors can reference, and they give regulators confidence that you’ve maintained continuous service. Missing paperwork is a common cause of audit trouble, so the transition is the right time to close any gaps.

Establish a Dependable Service Cadence

Document the current frequency of grease trap and interceptor cleanings , including any seasonal adjustments.

Note if your facility requires after-hours access, escort requirements or advance scheduling with building engineers. Identify all site contacts who interact with vendors and make sure the new provider has the same information. Without this, service delays are a common challenge.

Overlap Plans to Avoid a Compliance Gap

Decide whether the outgoing vendor will perform one final pump-out or if the incoming provider will conduct a kickoff service with both parties present. A joint visit creates a clean line of accountability, especially if the last manifest or grease volume measurements need to be verified. This eliminates the common dispute of “who left the tank full.”

Transfer Numbers, Not Just Paper

Make sure your new provider has access to manifest numbering sequences, disposal site details and serial numbers on UCO tanks. This avoids duplicate numbering, which can cause regulators to question the integrity of your records. Disposal site data is equally critical, since regulators require manifests to show approved facilities.

An Initial Baseline Visit Helps Establish Conditions on Day One

Before the first scheduled service, arrange a site walk with the new provider so they can take photos of each interceptor, measure grease and solids levels and note any wear or structural issues. This creates a condition report that separates inherited problems from future maintenance items. A well-documented baseline is your insurance policy in case of disputes later.

Lock in Contract Details

Review the new agreement carefully. Confirm that the scope includes every grease interceptor and any additional services you may want to schedule. Make sure the emergency response time is specified in writing, along with a surcharge table for after-hours or high-volume disposal. You should also verify that your vendor carries proper insurance, including pollution liability. It’s always a good idea to request proof before signing.

Confirm Compliance Routing Before the Change

Identify who is responsible for submitting manifests to the local water authority. Some vendors, like Southern Green Industries, handles the upload directly, while others leave it to the client. Clarify how long records must be retained and whether the vendor will maintain an audit-ready binder or portal. Without this, even well-performed service can look noncompliant when regulators ask for documentation.

Day-of Checklist for a Smooth First Visit

On the day of the first pump-out, have keys, gate codes or escort arrangements ready. Make sure the Material Safety Data Sheets (MSDS) for chemicals on site are also accessible. Then, you should conduct a safety briefing that covers PPE requirements and point out spill kit locations. This small step not only protects workers but also demonstrates due diligence if a regulator is on site.

Keep Service Predictable

It’s often a good idea to have at least the next three service dates scheduled before the first job wraps. Establish an escalation path for emergencies so managers know exactly who to call if there are issues with grease trap performance or inspection problems. A proactive schedule reduces the chance of missed cleanings and keeps your facility ahead of inspections.

Southern Green Industries Prioritizes Seamless Transitions

Southern Green Industries helps facilities across metro Atlanta make seamless vendor transitions. From baseline assessments to manifest continuity and direct water authority reporting, our team ensures every box is checked and compliance stays uninterrupted.

Ready to make the switch without missing a step? Contact us at Southern Green Industries today or give us a call at (404) 419-6887.

Should Businesses Use Jetting or Snaking to Clear Commercial Kitchen Drains That Lead to Interceptors?

Wed, 13 Aug 2025 21:58:31 GMT

Commercial kitchens depend on their plumbing staying clear and functional. When a drain leading to a grease interceptor clogs, it disrupts operations, increases the risk of health code violations and can even damage equipment.

Businesses faced with blocked lines often consider two primary methods to restore flow: mechanical cable snaking and high-pressure water jetting. Each has its place, but choosing the right approach depends on the nature of the clog, the condition of the plumbing and how the drain ties into the interceptor system.

Defining the Methods

Snaking: Relies on a rotating steel cable with a cutting or boring head. As the cable moves through the line, it breaks up soft blockages or punches a hole through the obstruction, allowing water to drain. It’s a straightforward approach that’s been used in commercial and residential plumbing for decades.
Jetting: Uses high-pressure water streams delivered through a specialized hose and nozzle. The water scours the inside of the pipe, cutting through grease, food solids and other buildup while flushing loosened material downstream. The result is a more thorough cleaning of the pipe walls compared to snaking, which usually only restores a partial opening.

When Snaking Makes Sense

Snaking isn’t obsolete, but it is best suited for certain conditions in commercial kitchens:

Soft blockages near a fixture: Clumps of pasta or a wad of paper towels lodged close to a sink or floor drain can often be cleared quickly with a cable machine.
Fragile or aging pipes: Older cast iron pipes may not handle the stress of high-pressure jetting. Snaking offers a less aggressive alternative that avoids cracking already compromised pipe walls.
No cleanout access: Jetting typically requires a cleanout to insert the hose and nozzle. When no access point exists and only fixture drains are available, snaking is the practical option.

For kitchens with older piping or isolated clogs, snaking is a reasonable first step. The downside is that it often leaves behind grease residue on pipe walls, which can quickly lead to repeat blockages.

When Jetting is the Better Choice

Jetting excels when drains are experiencing issues that go beyond a one-time obstruction:

Heavy FOG buildup: Fats, oils and grease congeal inside pipes and coat the walls, gradually choking off flow. Jetting strips this residue away and restores full diameter.
Long drain runs: Restaurants with interceptors set far from the kitchen often have long horizontal lines where debris can accumulate. Jetting reaches these areas more effectively than snaking.
Recurring backups: If the same drain clogs multiple times, it’s usually a sign of grease or sludge buildup. Jetting addresses the underlying issue rather than just punching another hole.
Biofilm removal: Food particles and bacteria can form sticky biofilms on pipe walls. Jetting scours these surfaces clean, helping reduce odors and sanitation risks.

By thoroughly cleaning lines, jetting helps protect interceptors from being overloaded with grease and solids, which reduces maintenance issues downstream.

Pipe and Access Considerations

The decision between snaking and jetting also depends on pipe characteristics and layout:

Diameter: Larger pipes benefit more from jetting, which can clean wall-to-wall, while snaking tends to carve a small opening through the center.
Material: PVC and newer cast iron can typically withstand jetting, but severely corroded cast iron may require caution.
Cleanout access: Without a cleanout, jetting may not be feasible unless a plumber installs one.
Proximity to trap and venting: Jetting near grease traps can push debris directly into the interceptor, which may create temporary overloads. Proper venting also matters to avoid splashback during cleaning.

Risks to Consider

Neither method is without drawbacks. With snaking, the main risk is simply ineffectiveness; it may punch through grease, but it often pushes material downstream where it collects again, closer to the interceptor.

Jetting, while more thorough, carries its own concerns:

Pushing grease downstream: If interceptors are not maintained, a sudden rush of grease-laden water can overwhelm the system.
Line damage: Excessive water pressure can damage weakened pipes.
Splash contamination: If venting or cleanouts are not sealed properly, jetting can cause unsanitary water to splash back into the kitchen.
Noise and disruption: Jetting equipment is loud and may interrupt service during peak hours.

Schedule Grease Trap Maintenance to Occur After Jetting

Whether a business chooses to snake or jet a line, the drain ultimately leads to the grease interceptor. If the interceptor is neglected, even the most advanced jetting won’t prevent backups for long. Interceptors filled beyond capacity allow grease to pass through and accumulate in lines, creating a cycle of recurring clogs. Routine professional servicing keeps interceptors functioning properly and ensures that cleaning efforts upstream are not wasted.

Schedule Dependable Grease Trap Service in the Atlanta Area

Snaking and jetting are valuable tools for restoring flow in commercial kitchen drains, but neither is a substitute for consistent grease trap maintenance. Southern Green Industries provides dependable grease trap cleaning and servicing across Atlanta to keep grease traps and interceptors working the way they should.

Protect your kitchen from costly downtime and repeat clogs by scheduling regular service. Call Southern Green Industries today at (404) 419-6887 to keep your operation running smoothly.

Why Indoor Grease Traps Fail More Often in High-Traffic Locations

rob@southerngreeninc.com (Rob Delbueno) — Tue, 22 Jul 2025 20:51:58 GMT

In high-traffic food service environments like busy restaurants, cafeterias, hotels and event centers, grease management is critical to smooth operations. While many of these kitchens rely on large, outdoor interceptors to handle the bulk of their FOG load, it’s not uncommon to also find smaller, under-sink or in-floor grease traps inside, especially near dish stations or prep sinks. These indoor units often seem convenient, but in fast-paced settings, they’re also the ones most likely to clog, overflow or cause unpleasant odors.

The Problem with Indoor Grease Traps in Busy Kitchens

Indoor grease traps, also known as hydromechanical grease interceptors, are typically installed beneath sinks or in the floor near dishwashing stations. Their purpose is to slow the flow of kitchen wastewater and separate out grease, fats and oils before they enter the sewer system or a larger underground grease trap.

While these units are useful for small-scale operations or as a first line of FOG defense, they are often undersized and overloaded in high-traffic environments. Some of the common pain points include:

1. Frequent Clogging Due to Limited Capacity

The most basic issue is simple volume. Indoor grease traps are small, often just a few gallons in capacity. In a busy kitchen where hundreds or even thousands of meals are prepared daily, these units fill up fast.

When traps exceed their capacity, grease and solids begin to bypass the system, resulting in clogged pipes, slow drainage and backups. Even with regular maintenance , a small trap may struggle to keep up with the flow from multiple sinks, dishwashers and floor drains.

2. Neglect and Inconsistent Maintenance

Because they’re hidden under sinks or floors, indoor grease traps are often “out of sight, out of mind.” Staff may not even realize how quickly the trap is filling up, especially during peak hours. When cleaning is overlooked or delayed, the grease hardens and builds up, reducing flow and creating blockages.

Inconsistent maintenance is one of the top reasons indoor traps fail. If cleaning schedules aren’t closely followed, or if staff lack training on grease trap upkeep, even a well-functioning unit can fail within days.

3. High Temperatures and Detergents Break Down Grease

Busy kitchens use hot water and strong detergents in dishwashers that can temporarily emulsify grease, making it harder for small traps to effectively capture FOG. When the water cools further down the line, that same grease solidifies in pipes, leading to hidden buildup and potential sewer clogs if it’s not caught by a larger interceptor.

In short, an indoor trap might appear to be working, while grease is actually accumulating farther into your plumbing system, where it’s harder (and more expensive) to remove.

4. Odors and Sanitation Issues

Indoor grease traps can quickly become sources of foul odors if not emptied and cleaned frequently. In high-traffic kitchens, odor can quickly become off-putting for customers, especially in open-kitchen or front-of-house environments.

Bacteria thrive in stagnant, grease-filled traps and without routine service, they become breeding grounds for health and sanitation risks. Unlike outdoor interceptors, indoor traps release odors directly into kitchen areas, where they can affect staff and customers alike.

5. Lack of Integration with Larger Grease Management Systems

Another issue in smaller kitchens is that indoor traps are often standalone units, not connected to a centralized grease management system. This means staff are solely responsible for emptying, monitoring and maintaining them, sometimes without a standardized process or clear accountability.

Atlanta food service businesses must go through a rigorous permitting process, so they are typically required to have large outdoor interceptors appropriate for their volume. However, smaller kitchens that rely solely on hydromechanical grease interceptors can run into problems if cleanings are missed or there’s inconsistent service.

Tips to Minimize Indoor Grease Trap Problems

If your kitchen relies fully or in part on indoor grease traps, consider these best practices to reduce the risk of problems:

Establish and follow a strict cleaning schedule based on kitchen volume
Train staff on proper cleaning procedures and what signs to watch for
Ensure strainers and solids interceptors are properly used and maintained to minimize food waste entering the trap
Be sure your staff members are not pouring fryer oil or excessive grease down the drain
Coordinate with your grease trap service provider to clean indoor grease traps at the appropriate intervals

Take Control of Your Grease Management in Atlanta

If your indoor grease traps are constantly clogging, overflowing or causing foul smells, it’s time to consider a better approach. Since 2007, Southern Green Industries has been providing comprehensive grease trap cleaning and used fryer oil management solutions for high-volume kitchens.

Call Southern Green Industries at (404) 419-6887 to request a free quote, or schedule a consultation here on our website.

When One Grease Trap Isn’t Enough for Atlanta Kitchens

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Tue, 22 Jul 2025 20:45:18 GMT

For many small or medium-sized commercial kitchens, a single grease trap is enough to capture fats, oils and grease (FOG) and remain compliant with watershed management regulations. But for larger, high-volume commercial kitchens and food service facilities, especially those with multiple prep areas, high-volume dishwashing stations or complex layouts, one grease trap simply won’t cut it. In these cases, a single grease trap may not meet permitted capacity requirements, and additional traps may be installed to supplement an existing interceptor or segment flow more effectively.

If your facility struggles with frequent clogs, persistent odors or grease buildup despite regular cleanings, it may not be a matter of poor maintenance. You might just need a smarter, more segmented grease management approach.

What Is a Multi-Trap System?

A multi-trap system involves installing more than one grease trap in different sections of a commercial kitchen or facility. Instead of relying on a single large trap to collect FOG from every drain, water lines are segmented so each key area has its own dedicated trap.

Common configurations include:

One trap near prep sinks (where vegetable scraps, oil, and food particles get washed down)
One trap near the dish pit (which handles heavy grease and detergent-laden wastewater)
Another near floor drains (especially in facilities that clean with hose-down methods)

Each trap handles the specific type and volume of waste typical for that area, which greatly reduces the chance of overloading any single trap.

Why One Grease Trap Often Falls Short

In large or busy kitchens, wastewater doesn’t always flow uniformly. Think about how different sections of your kitchen operate:

Prep stations might generate moderate, consistent levels of food debris and light grease.
Dishwashing areas produce sudden surges of hot water, detergent and concentrated grease from pans and trays.
Mop sinks or floor drains may carry greasy residues during clean-up hours.

When all of this flows into one trap, the system gets overwhelmed. Hot water and soap from dishwashers can also liquefy grease, allowing it to slip through a single trap and re-solidify downstream, creating blockages in pipes or the municipal sewer system.

What Types of Businesses Need Multi-Trap Systems?

1. Large-Scale Restaurants or Food Courts

Restaurants with multiple kitchen lines, or food courts with several tenants, benefit from isolating grease output per zone. This improves compliance and makes maintenance easier to schedule and monitor.

2. Schools, Hospitals and Institutional Kitchens

These kitchens are often built for volume, feeding hundreds of people per day. With prep stations, cooking lines and dishwashing bays spread across large footprints, single-trap setups frequently underperform.

3. Hotels and Banquet Halls

Events generate large, fast surges of kitchen activity. A multi-trap setup ensures smooth operation during peak service windows.

4. Commissaries and Shared Kitchens

When different chefs or vendors use a shared space, a multi-trap system helps isolate and control the grease load from each section, reducing overall risk and improving sanitation.

5. Retrofits in Older Buildings

In older buildings where adding a large, centralized grease trap is difficult due to space or plumbing limitations, a staggered multi-trap system offers a more feasible and compliant upgrade.

Benefits of a Multi-Trap System

Better Flow Control : Grease traps sized and placed based on the flow of each kitchen zone perform more efficiently and last longer between cleanings.
Easier Maintenance : Smaller traps in specific areas are quicker to clean and easier to inspect individually, minimizing downtime or disruption to the entire kitchen.
Fewer Plumbing Issues : With grease captured at the source, there’s less chance of buildup forming deep in the plumbing system, reducing the risk of costly repairs.
Improved Compliance : The priority of watershed management officials is to ensure FOG doesn’t reach city sewers. A multi-trap setup demonstrates that businesses take FOG seriously and have invested in a system that, when properly maintained, can protect local sewers.

Custom Grease Trap Maintenance and Cleaning Strategies

There’s no one-size-fits-all approach to grease trap maintenance. Factors like kitchen layout, peak usage times and existing plumbing can influence the necessary cleaning frequency. Some businesses may only need the mandatory cleaning every 90 days, while others may require significantly more frequent cleaning to remain in compliance with the 25% rule.

At Southern Green Industries, we specialize in evaluating your kitchen’s grease trap cleaning needs and helping you stay ahead of clogs, overflows and compliance issues. Whether you operate a single indoor trap or manage a multi-trap system with large outdoor interceptors, we tailor our service schedule to match your kitchen’s volume and demands.

Keep Your Grease Traps Clean and Compliant With Top-Notch Maintenance Services in the Metro-Atlanta Area

If you’re not satisfied with the dependability of your current grease trap cleaning company, call Southern Green Industries. We have extensive experience with all types of grease trap setups, work around your schedule and provide manifests and documentation in multiple formats to make compliance and inspections easier. Our goal is to make grease trap maintenance something owners and managers don’t need to worry about.

Start by giving us a call at (404) 419-6887, or request a free grease trap evaluation .

Avoiding Grease Trap Headaches in Seasonal or Event-Based Kitchens

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Tue, 22 Jul 2025 20:38:24 GMT

Grease traps are a legal and operational necessity in any commercial kitchen in Atlanta, but for seasonal or event-based operations like golf clubs, wedding venues and pop-up culinary setups, managing them isn’t always straightforward.

Unlike full-time restaurants with predictable hours and regular usage, these venues often face unpredictable kitchen use patterns that can leave owners with questions regarding their grease trap maintenance requirements .

Neglecting service can lead to unpleasant odors, costly clogs, code violations and even event-day disasters. Even grease traps that aren’t subjected to consistent use throughout the year must still comply with local ordinances.

For most underground interceptors and grease traps, that means mandatory cleaning at least every 90 days .

Why Standard Service Schedules Don’t Always Work for Seasonal Businesses

Most restaurants with consistent, year-round operations rely on a regular, pre-set schedule for grease trap pumping and cleaning based on the size of the trap and average kitchen volume. But seasonal and event-based kitchens don’t run on standard calendars.

A summer camp kitchen might sit unused for nine months, then serve three meals a day for hundreds of campers.

A school cafeteria may lie dormant all summer, only to ramp up quickly in the fall. Food vendors at fairgrounds may only operate during a two-week county fair but handle thousands of meals during that short window.

This irregular usage makes it difficult to predict when grease traps will fill up, but that doesn’t exempt owners from the required cleaning frequency. However, it may influence how rapidly a kitchen’s grease traps or interceptors meet the maximum allowed 25% FOG threshold.

Even if you’re on a 90-day cleaning schedule to stay compliant, one-off events or periods of high kitchen activity can cause traps to hit the 25% threshold early. If a surprise inspection happens before your next scheduled service, you could be cited for non-compliance, even if you're technically within the time window.

The Hidden Costs of Inconsistent Maintenance

If you’re not actively managing your grease trap based on real-time usage, you’re gambling with more than just unpleasant smells. Some of the hidden costs of irregular grease trap maintenance include:

Last-Minute Emergencies: Clogs or overflows often occur during peak events, leading to emergency service calls, kitchen shutdowns or customer complaints. These are not only expensive but can damage your business’s reputation.
FOG Compliance Violations: Watershed management inspectors expect your grease trap to be functional and compliant, no matter how irregular your kitchen usage may be. They will also expect to see records of your cleaning to confirm you’ve maintained compliance with the 90-day cleaning requirement. Neglected traps, even after months of downtime, can attract scrutiny and fines.
Drain Line Damage: When grease builds up, it hardens and clogs your plumbing. This can require costly hydro jetting, pipe replacement or damage control, not to mention lost revenue from forced closures.

What’s the Solution? Smart, Flexible Grease Trap Management

Rather than relying on a standard monthly or quarterly contract, the smarter approach for seasonal kitchens is working with a grease trap cleaning company on a usage-based maintenance schedule. With Southern Green Industries, you can customize your maintenance schedule based on your event calendar, trap size and real-time activity.

Here’s how Southern Green Industries makes it easy:

On-Demand or Seasonal Service Plans : Schedule cleanings before your peak season or major events to ensure you don’t reach the 25% FOG threshold at an inconvenient time. Our team offers cleaning schedules and one-off cleanings without a contract.
Grease Trap Audits : We offer free evaluations to identify potential issues before they cost you.
Emergency Backup Service : If you’re caught in a bind, we offer rapid response services to get you back up and running quickly, no waiting, no red tape.
Documentation and Compliance Support : We keep track of cleanings and provide cleaning manifest and records in multiple formats to ensure our clients pass inspections and maintain permits.

Don’t Let Your Grease Trap Derail Your Big Day

Whether you’re serving breakfast to 150 campers or catering a 200-person wedding, your kitchen needs to run smoothly and be insulated from sewage backups and preventable fines. Having a well-maintained grease trap, and a company you can rely on to keep it compliant and in good working order, can make your operations a little less stressful.

Give Southern Green Industries a call today at (404) 419-6887 or schedule service here on our website.

Why Food Processors Need More Than Just a Grease Interceptor

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Thu, 26 Jun 2025 21:43:31 GMT

Even with properly sized grease interceptors, modern food manufacturing facilities face FOG management challenges that require more robust solutions. From candy and snack producers to granola bar and bakery operations, high-volume discharge and complex waste streams can overwhelm basic systems. If a facility relies solely on traditional grease interceptors, they may risk clogs, fines and even temporary shutdowns due to non-compliance.

The Hidden Challenge: Emulsified Fats and Starches

Standard grease traps are designed for intercepting floatable FOG from wastewater before it enters the municipal sewer system. This works relatively well in restaurants or small commercial kitchens. But in large-scale production environments, emulsified fats (broken down into smaller particles by detergents, heat or mechanical mixing) don’t behave like typical grease. They remain suspended in water longer and often pass right through a conventional grease trap.

Starch-heavy waste adds a second layer of complexity. Factories making potato chips, baked snacks or granola bars often produce wash-down water with high levels of starch. This starchy waste becomes sticky and gummy in pipes, combining with emulsified oils to form thick deposits over time. If not properly managed, this mixture can cause severe blockages and lead to costly downtime.

Different Facilities, Different Needs

Not all food processors generate the same kind of waste. For example:

Snack & Chip Factories : Heavy starch loads from potato or corn washwater, along with oil from fryer cleaning cycles.
Candy & Confectionery Facilities : Sugar and syrup residues, which are sticky and contribute to high BOD (Biochemical Oxygen Demand) in wastewater.
Bakeries and Prepared Foods Plants: Combination of sticky binders (sugars, syrups), oils and fats from dough, sauces or fillings.
Meat and Poultry Processors: Animal fats, proteins and byproducts that increase FOG and require specialized handling.
Dairy Plants: Milk fats, whey and other residues that can quickly overwhelm standard grease interceptors.

Each type of facility presents unique wastewater challenges that go beyond what a standard grease interceptor can handle.

Equipment Beyond the Typical Grease Trap or Interceptor

To manage production-generated FOG and other problematic waste, food processors often require a multi-layered system. In addition to standard grease interceptors, these facilities may require:

1. Hydromechanical Grease Interceptors (HGIs)

These compact systems are installed close to the source and rely on flow control and internal baffling to separate FOG and solids more effectively than standard interceptors and grease traps. They're well-suited for high-volume discharge points like floor drains or dishwashing stations.

2. Automatic Grease Removal Units (AGRUs)

AGRUs take it a step further by mechanically skimming grease from wastewater and depositing it into a sealed external container. This prevents build-up inside the interceptor and reduces maintenance intervals.

3. Solids Interceptors

For snack, cereal and other dry goods producers dealing with grains, oats, and other particulates, solids interceptors are essential. These devices trap large particles before they can clog pipes or interfere with downstream systems.

4. Starch Removal Systems

Some facilities benefit from dedicated starch traps or enzymatic pre-treatment units that break down complex carbohydrates before they reach the grease interceptor.

5. Inline Strainers & Screens

Installed at discharge points, inline strainers catch particulates and fibrous materials that could bypass traditional traps.

6. Flow Equalization Tanks

These tanks help balance the wastewater flow rate during heavy discharge periods, preventing sudden surges from overwhelming the treatment system.

Compliance and Cost Control

Local municipalities and wastewater authorities are cracking down on non-compliant discharges, especially in industrial zones. Overloading the sewer with untreated FOG or high-strength waste can result in heavy fines, permit violations and environmental damage. Even worse, it can back up into your own facility, disrupting production and damaging equipment.

By implementing a tailored wastewater management plan that goes beyond a grease trap, processors can stay compliant, reduce emergency plumbing costs and extend the life of their infrastructure.

Customized Grease Trap Solutions for Your Metro-Atlanta Business

Whether you're manufacturing chips, candy, health foods, baked goods, cereals or any other mass-produced food product, our team can provide grease interceptor maintenance services to keep your operations running clean and compliant.

Contact Southern Green Industries today here on our website to schedule a consultation or give us a call at (404) 419-6887 and get ahead of wastewater challenges.

What Types of Grease Interceptors and FOG Capturing Systems Are Needed in Meatpacking and Processing Facilities?

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Fri, 13 Jun 2025 21:35:15 GMT

Grease traps may work well in small commercial kitchens, but meatpacking and processing facilities operate on a completely different scale. From butchering to rendering and packaging, these facilities generate large volumes of wastewater loaded with animal fats, blood, bone particles and other solids. If not properly managed, these waste streams can clog pipes, damage sewer systems and result in serious fines for non-compliance.

Unlike vegetable-based oils or emulsified fats from snack factories, animal fats behave very differently and require specialized equipment to manage them.

The Unique Challenge of Animal Fats

Animal fats solidify at much higher temperatures than vegetable oils. While many plant-based oils stay liquid in cooler wastewater, animal fats begin to congeal quickly as they move through pipes. This means that even short distances between a drain and an interceptor can result in grease buildup, leading to blockages and overflows.

In addition to solidifying more quickly, animal fats are often mixed with other dense organic waste like blood, tissue and bone fragments. This combination makes wastewater heavier, thicker and far more difficult to treat using standard grease traps.

Traditional Grease Traps Don’t Cut It

A conventional passive grease trap, typically found in restaurants or cafeterias, is designed to slow the flow of water long enough for grease to float to the top and solids to sink. But in high-volume meat processing operations, the sheer quantity and density of the waste can overwhelm these systems quickly. Passive traps can become clogged, require constant manual maintenance and often fail to meet local discharge standards.

To effectively manage waste from meatpacking, these facilities require a system designed for higher volume, heavier waste loads and complex solids separation.

Essential FOG Management Equipment for Meat Processing

1. Large-Capacity Gravity Grease Interceptors

Gravity grease interceptors (GGIs) are a step up from traditional traps and are built to handle significantly larger flow rates. They use a multi-chambered tank to separate grease and solids from wastewater. These interceptors are buried underground and sized based on peak flow volume and retention time.

For meatpacking operations, GGIs must be properly sized. This is not just for the volume of wastewater, but also for the density and composition of the waste. In many cases, these interceptors must be cleaned more frequently than in other industries due to the rapid accumulation of thick animal fat layers.

2. Solids Screening and Removal Systems

Before any wastewater even reaches the grease interceptor, meat processors should install solids screening systems. These can include bar screens, rotating drum screens or settling tanks that remove bone, cartilage, gristle and other solid particles. If these materials reach a grease trap or interceptor, they can clog the system and reduce separation efficiency.

Effective solids removal reduces the burden on downstream grease management systems and improves compliance with municipal pretreatment requirements.

3. Automatic Grease Removal Units (AGRUs)

In high-demand areas like cutting rooms, wash-down stations or kill floors, AGRUs provide an efficient way to handle FOG without frequent manual cleaning. These systems actively separate grease from wastewater and automatically deposit the recovered fats into a sealed container for disposal or recycling.

AGRUs reduce labor, lower risk of overflow and help maintain consistent performance even in facilities with multiple daily wash-downs.

4. Heated or Insulated Piping and Interceptors

Since animal fat solidifies so quickly, some meatpacking facilities use heated piping or insulated systems to keep wastewater temperatures high enough to prevent fat from hardening before it reaches the interceptor. Heated interceptors or inline grease separators are particularly helpful in colder climates or during winter months.

5. Flow Equalization and Surge Control

Meatpacking operations often create intermittent high-flow events, such as after sanitation crews clean down cutting areas. These flow surges can overwhelm grease interceptors if not managed correctly. Flow equalization tanks temporarily hold and slowly release wastewater to prevent hydraulic overload and allow grease and solids separators to work more effectively.

The Importance of Compliance and Scheduled Maintenance

Local wastewater authorities closely monitor meatpacking facilities due to their potential impact on municipal systems. Failing to install the right FOG and solids control systems or neglecting regular cleanouts can result in heavy penalties, emergency shutdowns and damage to public infrastructure.

Even with the best equipment, consistent maintenance schedules are key. Animal fats harden fast, and buildup can reduce system efficiency in a matter of days. Partnering with a trusted service provider ensures interceptors stay clean, equipment runs efficiently and your facility remains in compliance year-round.

Trust Southern Green Industries for Industrial-Grade Interceptor Maintenance Solutions in the Metro-Atlanta Area

Don’t risk downtime, fines or costly repairs. Contact Southern Green Industries today to schedule a site consultation or give us a call at (404) 419-6887 and let us help you maintain a cleaner, safer and compliant facility.

How Atlanta Weather Affects Grease Traps and Used Fryer Oil Storage

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Thu, 12 Jun 2025 21:21:20 GMT

Atlanta’s mild, humid subtropical climate has helped fuel its growth as a major food and hospitality hub. While summers can be hot and humid and occasional winter cold snaps happen, the weather is generally more of an advantage than an obstacle for restaurants and commercial kitchens.

That said, certain climate-related factors, like temperature swings and high humidity, can still affect grease trap function and used fryer oil storage in ways worth understanding.

Heat and Humidity: A Double-Edged Sword for FOG Management

1. Warm Temperatures Keep Grease Liquid—But Also Create Odor Problems

Atlanta’s summer temperatures often climb into the 90s, and those warm conditions keep fats and oils in a liquid state longer. On the surface, this might sound like a good thing: less chance of clogs caused by congealed grease, right?

Not necessarily.

Grease in a liquid state is more likely to slip past traditional grease traps, especially if the system isn’t properly sized or maintained. That can lead to blockages further down the line or non-compliance with city wastewater regulations.

Warm grease traps can also emit strong, unappetizing odors that can permeate parking lots and front-of-house areas. In humid conditions, those odors linger in the air and can affect customer experience.

2. Humidity Encourages Bacterial Growth and Faster Breakdown

Atlanta’s famous humidity contributes to rapid bacterial growth inside grease traps and waste oil containers. That can speed up decomposition, leading to stronger smells, quicker solidification and a greater need for frequent pumping.

If left too long, the microbial activity can form dense layers of sludge that reduce your grease trap’s efficiency. This not only creates backups but may also damage your plumbing infrastructure over time.

Used Fryer Oil Storage and Atlanta Weather

1. Outdoor Storage Requires Weatherproofing

Many Atlanta restaurants store used fryer oil in outdoor bins or tanks awaiting collection for recycling. But high humidity, direct sunlight and temperature swings can wreak havoc on unprotected storage systems. In warm weather:

Oil can become rancid faster, especially if exposed to moisture.
Outdoor bins may overflow or attract pests if not sealed properly.
Plastic components of storage systems may degrade more quickly in the heat.

2. Sudden Cold Snaps Can Cause Thickening

While Atlanta is known for its warm climate, winter lows can occasionally dip into the 20s or 30s. During these rare but impactful cold snaps, waste oil and animal fats can thicken significantly, making pumping and removal more difficult. While this isn’t as severe as the sludge or frozen oil issues seen in colder northern states, it’s not an impossibility during the winter months in Atlanta.

Compared to the North: Easier, But Not Effortless

In places like Chicago or Minneapolis, food service operators face frozen waste oil, burst pipes and FOG that congeals into rock-hard layers during winter. Fortunately, Atlanta kitchens don’t typically have to deal with those extremes. However, that doesn’t mean the warm, humid climate is without its own set of issues.

Rather than freezing grease, Atlanta weather accelerates bacterial activity, increases odor complaints and makes grease traps harder to maintain during peak summer months. The systems might stay physically clear longer, but they require more frequent monitoring and cleaning to control odors. Some businesses may also be tempted to use chemical additives to manage odors, but these products are illegal in Atlanta and can cause compliance issues.

Best Practices for Managing Grease and Oil in Atlanta

To keep your food service operation compliant and running smoothly in Georgia’s ever-changing weather, here are a few tips:

Service grease traps regularly , especially in summer months when decomposition and odor build-up are faster.
Install properly sized traps that account for warm weather flow rates and oil volumes.
Consider odor control systems if your grease trap is indoors or near customer-facing areas.
Use sealed, weather-resistant containers for waste fryer oil to prevent contamination and leakage.
Schedule frequent used fryer oil pickups with a trusted partner to avoid overflow and limit smell or pest issues.

Let Our Atlanta Grease Trap Cleaning and Waste Oil Recycling Professionals Help You Stay Ahead of the Weather

At Southern Green Industries, we specialize in FOG management for food service businesses across Georgia. Our team understands the demands of Atlanta’s hot, humid summers and unpredictable winters, and we tailor grease trap cleanin g, maintenance and waste oil recycling services to meet those conditions head-on.

Why DIY Power-Washing Isn’t a Grease Trap Cleaning Solution

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Tue, 27 May 2025 18:11:31 GMT

If you operate a commercial kitchen, you already know how vital your grease trap is. It’s the unsung hero preventing fats, oils and grease (FOG) from clogging your sewer line and causing catastrophic backups.

Most food service business owners understand the importance of grease trap maintenance, but that doesn’t mean they like the added operating expense. Some may be tempted to go the DIY route by using additives, enzymes or attempting their own cleaning.

There are a few problems with attempting to tackle grease trap cleaning on your own.

DIY cleaning violates local ordinances, which require a licensed provider to both clean the grease traps and remove the FOG and wastewater for processing and disposal
Grease traps can be damaged by improper cleaning
Some of the seemingly ‘low cost’ alternatives don’t actually work, especially if they don’t involve removing the FOG from the trap

The Appeal of Power-Washing: A Dangerous Shortcut

It’s easy to see why some might consider power-washing their grease trap. It’s fast, seemingly efficient, and gives the illusion of a thorough clean. DIY enthusiasts or maintenance teams unfamiliar with the intricacies of grease traps may view power-washing as a cost-saving alternative to professional service.

But the reality is this: grease traps are not like sidewalks or driveways. They are intricate systems with specific design functions, and using high-pressure water on them can cause serious, often irreversible damage.

Cleaning the walls of the trap isn’t the primary goal. Power washing doesn’t actually remove the FOG that has collected in the trap between cleanings.

Risk #1: Structural Damage to the Grease Trap

Grease traps are typically made from metal or plastic and consist of multiple compartments, baffles, and seals.

High-pressure power washers can:

Dislodge or break internal components , which disrupts the function of the trap.
Compromise seals that keep wastewater and FOG separated.
Weaken or crack plastic units , especially if the trap is older or made from lightweight material.

These types of structural damage can turn a minor cleaning task into a major (and expensive) repair job.

Risk #2: Pushing Grease Into the Sewer Line

One of the biggest dangers of using a power washer is that it redistributes the grease rather than removing it.

When high-pressure water hits built-up FOG in the trap, it can blast the grease straight into the outlet pipe and onward into your sewer line.

This completely defeats the purpose of the grease trap and introduces several new problems:

Clogged pipes that can lead to backups in your kitchen.
Sewer line blockages , which can affect not only your business but also neighboring properties.
Fines or citations from local wastewater authorities for violating FOG discharge regulations.

What seemed like a quick fix suddenly becomes a plumbing emergency, with regulatory and financial consequences.

Risk #3: Incomplete Cleaning and Biohazard Exposure

If proper PPE and safety protocols aren’t followed, those cleaning the trap risk exposure to:

Harmful bacteria and pathogens
Hazardous gases like hydrogen sulfide
Contaminated water and sludge

Professionals are trained and licensed to handle these conditions safely and thoroughly. DIY efforts often lack this level of precision and protection.

Why Professional Grease Trap Cleaning Is Essential

Licensed professionals, like those at Southern Green Industries, use industry-specific tools, vacuum trucks, proper techniques, and proven waste disposal methods that ensure:

Complete removal of FOG and food solids
Inspection of components for wear and tear
Proper disposal of grease in accordance with local and state regulations
Accurate recordkeeping for health department compliance

Most importantly, professional cleaning helps you maintain system integrity, avoid expensive plumbing issues and keep your kitchen running smoothly.

The Southern Green Difference

At Southern Green Industries, we specialize in grease trap maintenance and used fryer oil recycling in the Atlanta area. Our experienced technicians use vacuum-based FOG removal and advanced cleaning techniques to make sure your grease trap is thoroughly cleaned without damaging any components.

We go beyond cleaning by providing:

Preventive maintenance programs tailored to your kitchen’s needs
Emergency service for unexpected blockages or backups
Documentation and reporting for regulatory compliance
Eco-friendly practices that keep your business and the environment safe

Don’t Risk the Consequences of Ineffective DIY Grease Trap Cleaning

Power-washing might seem like a convenient shortcut, but when it comes to grease trap maintenance , it’s a risk you can’t afford to take. Structural damage, sewer line clogs and regulatory violations are just a few of the consequences of DIY or over-aggressive cleaning.

Call us today at (404) 419-6887 to request a free quote or to book one-off cleaning.

How Southern Green Helps Multi-Location Businesses Stay Compliant

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Thu, 22 May 2025 17:58:20 GMT

For restaurant groups, franchises, and other multi-location businesses, staying compliant with grease trap regulations and oil disposal requirements are just one of dozens of things owners need to worry about.

Each city or local municipal department of watershed management may have different codes, documentation standards and inspection expectations.

Every owner has had good and bad vendor experiences in the past. The good ones are those who are dependable and make your life easier. At Southern Green Industries, we know the regulations and requirements, so you don’t have to worry about them.

We provide documentation and manifests in multiple formats and can deliver copies to the proper agencies. Our goal is to make grease trap cleaning and fryer oil recycling something you essentially don’t have to think about. It will happen automatically and at the necessary frequency to keep your business compliant.

This commitment to consistent and predictable service is uniform for every client, whether they are a single-location restaurant or a franchise owner with a half a dozen locations in the Atlanta area.

A Centralized Solution for Consistent Service

One of the biggest challenges for multi-location operators is maintaining the same level of service and compliance at every site. When managers are left to find their own grease trap cleaning vendors or handle fryer oil disposal independently, the risk of inconsistencies increases. One location may be spotless and fully compliant, while another is behind on cleanings and missing essential documentation. As an owner, you’re the one who will face the fines and potential costs, not the store manager responsible for scheduling.

Southern Green Industries can provide uniform service across all locations. We appreciate that different locations have varying needs based on grease trap size and business volume, which is why we adjust frequency based on each location’s needs.

Our team coordinates schedules, documentation and services under a single account structure. That means no more chasing down different local vendors for manifests or dealing with missed appointments. Whether your business only operates in Atlanta or has locations in Sandy Springs, Alpharetta, Marietta and Roswell, we bring the same reliable process and service standards to each site.

With Southern Green Industries, your entire network benefits from uniform processes, simplified billing, consistent documentation and reporting, and a centralized point of contact. This allows you and your team to spend less time on logistics and more time focusing on delivering great service to your customers.

Scalable Services That Grow With You

As your business grows, your compliance strategy needs to scale. What worked for five locations may no longer work for twenty. Southern Green’s services are built to grow with you.

We work directly with your facilities, compliance or operations teams to design a grease trap and oil collection program that meets your current needs and can expand seamlessly. As new locations come online, they can be automatically integrated into your service plan, with no disruption to your compliance recordkeeping or service timelines.

Our fleet, technology and customer service teams are equipped to handle everything from weekly fryer oil pickups to quarterly grease trap cleanings across dozens of locations. That level of scalability gives corporate teams and franchise owners peace of mind, knowing they have a dependable partner in place regardless of how quickly the business grows.

Easy Documentation for Inspections and Recordkeeping

Documentation is one of the most common pain points for multi-location businesses. Every service must be properly recorded and available in the format required by local municipal regulators. When each location works with a different vendor, this often results in a patchwork of handwritten receipts, missing manifests and mismatched formats.

Southern Green Industries eliminates that problem with a documentation system that is standardized, accessible and designed to meet the needs of both owners and inspectors. We provide printed, emailed PDF and online manifests for every service performed.

For watershed management inspectors or health departments, this level of organization and transparency makes inspections faster and easier. For your team, it removes the stress of preparing for audits or scrambling to find paperwork.

Partner with Our Grease Trap Cleaning and Used Fryer Oil Recycling Team in the Atlanta Area

If you need to maintain grease trap servicing compliance across multiple restaurant or kitchen locations, we’re here to help. Our goal is to take the stress out of grease trap cleanings and fryer oil disposal .

How Fryer Oil Disposal Mishaps and Unmaintained Grease Traps Affect Back-of-House Safety

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Thu, 15 May 2025 17:52:07 GMT

In a busy commercial kitchen, efficiency and cleanliness are crucial for maintaining smooth operations and ensuring staff well-being. Most managers appreciate the health and safety risks posed by improper fryer oil disposal and unmaintained grease traps, but getting employees to take those risks seriously is another story. When the proper steps feel like a hassle or seem unnecessarily complicated, shortcuts start to look tempting, and that’s when real safety issues begin.

The Potential Consequences of Improper Fryer Oil Disposal

Changing fryer oil is a routine task, but when not executed properly, it becomes a major safety risk. Used cooking oil is hot, messy and extremely slippery. A single misstep while transferring fryer oil can result in a dangerous situation.

Employees who have dealt with fryer oil spill cleanup and those who have been burned by mishandling hot fryer oil, learn the importance of proper fryer oil handling quickly. Ideally, you can prevent those lessons from being learned the hard way by holding workers accountable for lax handling, even when nothing bad happens.

Slip Hazards

Used fryer oil is a slip hazard waiting to happen. When spilled on tile or concrete floors, oil becomes nearly invisible but extremely slick. Kitchen staff who are rushing during peak hours can easily slip and fall, resulting in twisted ankles, bruises, fractures, concussions or worse. Slips are one of the most common injuries in foodservice environments, and many are directly linked to fryer oil spills that were not cleaned up properly or happened during oil changes.

Burns and Injuries

Handling hot oil requires care, proper tools and training. When kitchen employees are forced to lift or carry heavy containers of used oil without adequate safety measures, burns and scalds are a constant threat.

Splashes from hot oil can cause second or third-degree burns in seconds. In many cases, injuries occur not because of carelessness but due to a lack of equipment or proper training. At a minimum, employees need to know how to use oil caddies or containment systems designed to properly change oil and put used oil in containers for later pickup by your waste oil recycling provider.

Fire Risks

Used fryer oil is combustible under the right conditions. If containers of waste oil are left uncovered or stored near hot equipment, the risk of fire increases. Grease and oil fires spread rapidly and can be extremely difficult to extinguish. They can be made worse by panicked employees who either don’t know or forget how these fires react when water is thrown on them.

Improper storage of new and used fryer oil can also contribute to insurance liabilities and fire code violations, which can be financially devastating for restaurants and commercial kitchens.

The Silent Threat of Neglected Grease Traps

Overflow and Backups

When a grease trap is not cleaned at the appropriate frequency, it can begin to cause backups. Overflowing grease traps outside your business can create puddles of greasy water, which are unsightly, pungent and can increase the risk of falls.

Foul Odors and Toxic Gases

As grease and food particles accumulate and decompose inside the trap, they release unpleasant odors and sometimes even harmful gases. Hydrogen sulfide, for example, is a gas with a rotten egg smell that can be dangerous in high concentrations. In poorly ventilated kitchens, these gases contribute to poor air quality, create discomfort for employees and increase health risks.

While not usually dangerous, these smells inside and outside your business can seriously hamper the attractiveness of your establishment. A lot of people won’t go back to a restaurant if it smelled like rotten eggs the last time they visited.

The Importance of Professional Maintenance and Disposal Services

The best way to prevent these hazards is through proper training, holding store managers and employees accountable, and working with a dependable grease trap cleaning and used fryer oil recycling vendor you trust.

When workers attempt to handle these tasks without proper resources or training, corners often get cut and safety is compromised. Investing in professional services not only protects your staff and customers but also extends the life of your equipment and helps you remain compliant with local health and fire codes.

Atlanta Restaurants can Trust Our Grease Trap Cleaning and Fryer Oil Recycling Professionals for Reliable, Safe Solutions

If your commercial kitchen is in need of dependable oil disposal or grease trap maintenance , Southern Green Industries can help. We specialize in sustainable and safe kitchen waste management solutions, including fryer oil recycling and routine grease trap cleaning services.

Contact us at (404) 419-6887 to get a quote and learn more about how our services can enhance safety and efficiency in your kitchen.

Why Summer Kitchen Shutdowns Require More Than Just Turning Off the Lights

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Mon, 28 Apr 2025 21:13:00 GMT

When the school year ends and students head home, campuses start to feel a lot quieter. While classrooms and lecture halls may remain dormant during the summer, one area that needs careful attention before everyone disappears is the kitchen. These facilities, found in cafeterias, student centers, dorms and dining halls, don’t just shut down with the flip of a switch. Without a proper plan, leftover food waste, cooking oil and under-maintained systems can lead to expensive and unsanitary surprises when the fall semester returns.

Among the most overlooked, but critically important, components of a summer shutdown is the grease trap or grease interceptor. Neglecting to clean and maintain these systems before summer break can lead to foul odors, pest problems, plumbing blockages and even city fines.

1. Empty and Clean the Grease Trap or Grease Interceptor

Grease traps are designed to separate fats, oils and grease (FOG) from kitchen wastewater before it enters the sewer system. Over time, these traps fill with sludge that must be pumped out and properly disposed of. Letting it sit unused over the summer isn’t harmless; it can turn into a smelly, hardened mess that's expensive to clean later and may even back up into kitchen drains.

Before closing your campus kitchen, schedule a professional grease trap cleaning with a certified service provider. Southern Green Industries specializes in grease trap maintenance , cleaning and FOG removal to ensure your systems are fully compliant with local codes and ready for use when the new school year starts.

2. Drain and Sanitize All Fryer Oil Systems

Leftover fryer oil is not only a safety hazard, it’s a pest magnet. Many schools forget to fully empty and sanitize deep fryers, leading to rancid smells and insect problems. Facility managers and administrators need to make sure to schedule a final collection before staff leaves for break.

3. Deep Clean Kitchen Floors and Floor Drains

Kitchen floors accumulate more than visible grime. Grease can build up in corners, behind equipment and especially in floor drains. Without daily staff cleaning, grease left behind can create serious odors or blockages. The downtime of summer break offers an ideal time for deep cleaning. Summer shutdown kitchen cleaning should include:

Scrubbing floors with degreaser
Cleaning under and behind appliances
Flushing and treating floor drains

This is especially important in warm, humid regions, like Atlanta, where smells and pests escalate quickly.

4. Shut Off and Clean Refrigeration Units

Refrigerators and freezers should be emptied, cleaned and unplugged unless they’re needed for summer operations. A missed container of food or a leaking unit can create a huge mess over a couple of hot months.

Remove all perishable items
Wipe down all interior surfaces
Leave doors slightly ajar on unplugged units to prevent mold
Take the opportunity to schedule maintenance or clean condenser coils to extend refrigerator and freezer lifespan

5. Inspect Dishwashers and Ice Machines

Food service equipment like dishwashers, steamers and ice machines should be:

Drained and cleaned
Disconnected if unused
Inspected for signs of wear or corrosion

Many campus facilities use the summer break to perform equipment maintenance. This is a great time to schedule inspections or replace parts before regular operations resume and deep cleaning and repairs become more disruptive.

6. Schedule Preventive Plumbing Maintenance

While grease traps are a serious concern, campus kitchens are full of pipes and other fixtures that can develop problems after sitting idle. If your facility has experienced backups or slow drains during the school year, summer is the time to investigate.

7. Notify Facilities and Security Teams

Lastly, your school's facilities or maintenance departments should be aware of which kitchen systems were shut down, cleaned and disconnected. Ensure summer maintenance and cleaning crews know if anything is left on or needs periodic checks. This helps prevent miscommunication and ensures someone can step in if an issue arises during summer.

Don’t Let Grease Traps Become a Summer Nightmare for Your Atlanta Business

Southern Green Industries provides dependable, worry-free grease trap cleaning and maintenance for all types of schools, universities and campuses. We can help ensure your summer shutdown process is easy and allows you to remain compliant with local FOG ordinances. Our expert team offers grease trap cleaning and used oil pickup and recycling tailored to commercial kitchens of all sizes.

Get ahead of your summer shutdown and contact us at (404) 419-6887 to schedule grease trap service .

How Do Companies Like Southern Green Industries Transport Wastewater, FOG and Oil?

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Mon, 28 Apr 2025 20:53:10 GMT

Food service businesses in Atlanta are required to capture fats, oils and grease (FOG) before they enter the sewer system—but collecting it is only the first step. Properly transporting and disposing of FOG, used cooking oil and other wastewater byproducts requires strict compliance with local and state regulations.

That’s where companies like Southern Green Industries come in, providing safe, permitted and environmentally responsible hauling and disposal services.

Step 1: Collection – Vacuum Trucks and Expert Technicians

At the heart of transporting wastewater, FOG and used cooking oil is the vacuum truck—a powerful, specially designed vehicle equipped with a large tank and industrial-grade suction systems. These trucks are engineered to safely extract and transport non-hazardous liquid waste from grease traps, interceptors and oil tanks to sump pits.

Southern Green’s fleet of vacuum trucks is designed to handle high volumes efficiently, ensuring that even large commercial kitchens, food service businesses and industrial facility grease traps are serviced quickly and thoroughly.

Technicians begin by connecting industrial hoses to the grease trap or oil containment system. Using vacuum pressure, the liquid and semi-solid waste is removed and pumped directly into the truck’s tank. This method is fast, minimizes mess and is highly effective for extracting thick, greasy sludge or used oil, without disrupting your operations.

Step 2: On-Site Safety and Containment

Safety is a top priority when transporting FOG and oil. These substances can be slippery, flammable or environmentally harmful if spilled or mishandled. That’s why trained professionals follow strict containment protocols on-site.

Before and after pumping, Southern Green’s technicians inspect all connections and equipment to ensure there are no leaks or spills. Spill kits are always on hand, and standard operating procedures are followed to protect both your property and the environment.

For cooking oil specifically, businesses that partner with Southern Green can provide custom-sized oil bins that are designed for easy, safe and spill-free oil removal. Some businesses also use our integrated Oil Management System (iOMS) to further simplify disposal. The iOMS allows used oil to be funneled automatically from fryers to secure containers, eliminating the risk of hot oil spills and manual handling mistakes or injuries. We then regularly remove the used oil for efficient recycling into biodiesel.

Step 3: Transport to Processing Facilities

Once the vacuum truck is full, the tank is sealed and the material is transported to an appropriate our processing facility. Southern Green Industries handles different types of liquid waste according to their classification and regulatory requirements. Throughout the process, all transportation and handling is documented and tracked to ensure full regulatory compliance and traceability for customers.

Step 4: Sustainable Disposal and Environmental Compliance

Companies like Southern Green don’t just haul waste, they provide an end-to-end solution that prioritizes sustainability. Used cooking oil, for instance, is 100% recyclable when processed correctly. FOG and wastewater, when separated and treated properly, can be kept out of landfills and away from sensitive ecosystems.

Southern Green is committed to environmental responsibility, seeing that all materials are disposed of or recycled in accordance with the highest environmental standards. This not only helps businesses stay compliant, but also supports broader efforts to reduce landfill waste, protect Atlanta’s waterways and create renewable energy alternatives.

Why Proper Waste Transport Matters

Mismanaging wastewater, FOG or fryer oil can result in serious consequences. Clogged pipes, sewer overflows, pest issues and compliance violations can cost thousands of dollars and damage a business’s reputation. Working with a professional company like Southern Green ensures:

Reliable pickup schedules
On-site safety and spill prevention
Proper documentation and disposal certification
Environmentally conscious recycling of cooking oil
Compliance with all local and federal waste management laws

Get in Touch With Our Expert Grease Trap Cleaning and Cooking Oil Recycling Company in the Metro-Atlanta Area

Whether you’re a restaurant, hotel, food processor or industrial facility, managing wastewater, FOG and used cooking oil is not just about compliance, it’s about protecting your operation and the environment.

Southern Green Industries provides comprehensive, reliable solutions for liquid waste collection, transportation and recycling. With vacuum trucks, trained professionals and a commitment to sustainability, we make sure your waste is handled the right way every time.

Call Southern Green today at (404) 419-6887 to schedule service or learn more about our Integrated Oil Management System and grease trap solutions .

What Happens to Grease Traps When Kitchens Operate at Half Capacity?

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Mon, 28 Apr 2025 20:44:29 GMT

As summer rolls around, some commercial kitchens across Metro-Atlanta scale back their operations. But while reducing staff or kitchen hours may lighten the daily workload, it doesn’t reduce the burden on your grease trap.

In fact, when grease traps operate at half capacity or sit idle for long stretches, problems often get worse, not better. A grease trap that isn’t getting regular water flow continues to hold fats, oils and grease (FOG), which break down in ways that can cause odor issues, blockages and equipment damage.

Prolonged Anaerobic Conditions Lead to Stronger Odors

When a grease trap is used regularly, water flow helps oxygenate the system and flush out some of the separated water. But when operations cease and the trap sits still for days or weeks, the FOG inside begins to break down anaerobically without oxygen.

This anaerobic decomposition creates sulfur-based gases, which are responsible for that signature “rotten egg” smell. These odors can creep into kitchen spaces, service areas or parking lots if ventilation is poor.

In Metro-Atlanta’s humid summer climate, warm temperatures accelerate this breakdown, making it even more unpleasant.

FOG Hardens and Becomes More Difficult to Remove

Grease traps are designed to capture fats, oils and grease while allowing water to pass through. But when the water stops flowing, or slows down significantly, the FOG inside begins to harden and crust.

Without regular agitation or flushing, the grease clings to the trap walls and baffles, forming thick layers that can be time-consuming and costly to remove later. The longer it sits, the more it solidifies and in the heat of summer, that process speeds up even more.

Maintenance and cleaning after a seasonal or temporary closure can turn into an expensive, labor-intensive restoration job if the break is too long.

No Flow = No Separation

Grease traps work on a simple principle: separate the FOG from wastewater by slowing down flow. Grease floats to the top, solids settle to the bottom and clearer, FOG-free water exits the trap.

But when water isn’t consistently moving through the system this natural separation process stops. Particles that should float or settle may just sit and stagnate.

You’re left with a tank full of improperly layered waste, which not only reduces trap efficiency but can also increase the chance of FOG escaping downstream into your plumbing or the city sewer system.

Extended Inactivity Can Damage Internal Components

Many grease traps, especially larger outdoor interceptors common in school campuses, hospitals and commercial buildings, contain moving parts, sensors or rubber gaskets that help them operate efficiently.

When these components sit for months in a tank filled with hot, stagnant grease, they degrade faster than under regular use. Rubber seals can dry out or crack, sensors can fail and internal structures can corrode—all of which can lead to expensive repairs or replacements when the kitchen is ready to ramp back up.

Routine service during periods of low use is critical to preserve the lifespan of your trap and avoid surprise breakdowns later.

Restarting Flow Later Can Break Loose Buildup All at Once

A kitchen that restarts after months of being closed can suddenly experience a major blockage or backup not long after resuming normal operations.

Why? Because the sudden flow of water dislodges all the hardened grease and debris that’s been quietly building up. This sludge travels downstream and gets stuck in plumbing lines, causing backups—sometimes within days of reopening.

Preventing this means not just waiting for problems to occur but getting ahead of them with scheduled cleanings, even during quieter seasons.

Don’t Let an Unused Grease Trap Become a Serious Problem

Just because your kitchen is on a break doesn’t mean your grease trap can be forgotten. In fact, low or inconsistent use often leads to worse buildup, stronger odors and more maintenance headaches than regular use with scheduled service.

Schedule your summer service now by contacting us at (404) 419-6887. Southern Green Industries is committed to providing the most environmentally responsible professional grease trap cleaning , FOG removal and fryer oil recycling in Metro-Atlanta.

Why Fried Food Causes Grease Traps to Fill Up Faster

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Wed, 19 Mar 2025 19:15:24 GMT

Fried food isn’t just a top seller in many restaurants—it’s also a major contributor to grease trap buildup. While it’s easy to see how frying generates large amounts of waste fryer oil, the connection between fried foods and faster FOG accumulation in grease traps may not be as obvious.

While dishwashing is the primary source of FOG buildup in grease traps, it’s not the only source, and food preparation volume isn’t the only important variable that influences the rate of buildup.

Sources of FOG in Grease Traps

Residual Oil on Food

When food is deep-fried, it retains a coating of oil even after it’s removed from the fryer. That excess oil doesn’t stay on the food forever—some of it ends up on plates, trays and serving baskets. When those dishes are washed, the leftover oil gets rinsed down the drain, increasing the amount of grease entering the grease trap.

Cooking Utensils and Equipment

Deep fryers require regular cleaning, and the tools used—baskets, strainers, tongs and pans—all collect grease. When these are washed, any residual oil gets flushed down pipes and into grease traps, contributing to FOG accumulation.

Dirty Dishes and Pans

Greasy plates and cookware contribute significantly to grease trap buildup. Even if employees scrape plates before washing, small amounts of grease, oil and food waste still cling to surfaces. Dishwashing water carries FOG into the drainage system, accelerating grease trap filling.

High-Fat Ingredients in Fried Foods

Many fried foods—like chicken wings, bacon and cheese-heavy dishes—contain high levels of natural fats. When cooked, they release even more grease. This contributes not just to fryer oil waste but also to grease buildup on kitchen surfaces and dishware. When surfaces are cleaned, grease makes its way into traps.

Grease From Ventilation and Cleaning

Fried food releases a lot of airborne grease, which settles on walls, floors and hoods. When kitchens are cleaned, that grease is wiped away with rags, mops and sponges, which are then rinsed in sinks. Over time, this grease ends up in the grease trap.

Tiny Oil Particles in Rinse Water

Even when fryer oil is properly collected for recycling, small amounts inevitably make their way into the plumbing system. Employees rinsing fryer parts, countertops or hands after handling food preparation or cleaning tasks send microscopic grease and oil particles into the grease trap.

Breaded and Battered Foods Release Extra Grease

Foods with batter or breading absorb a lot of oil while frying. Some of that grease stays in the food, but much of it seeps out onto serving trays and plates, where it eventually gets washed down the drain. This adds to grease trap accumulation at a faster rate than non-breaded foods.

How Different Types of Cuisine Affect Grease Trap Buildup

Not all restaurants produce the same amount of grease, and the type of cuisine being served plays a major role in how quickly a grease trap fills up. Restaurants that specialize in deep-fried foods—such as fast food chains, sports bars and BBQ joints—tend to generate the most FOG, while those that rely on grilling, steaming or roasting produce significantly less.

Certain cuisines are particularly grease-heavy. Italian restaurants, for example, often use large amounts of olive oil, butter and cheese, contributing to faster trap accumulation. French kitchens frequently cook with butter and animal fats, while BBQ restaurants produce heavy grease loads due to the slow-cooked, high-fat meats used.

Vegan and plant-based restaurants typically generate less FOG, though deep-fried tofu, nut-based sauces and coconut oil-based dishes can still contribute.

Establish a Grease Trap Cleaning Schedule That Aligns With Your Business’s FOG Generation

The type of food, preparation style and volume all influence how quickly grease traps fill up. There’s no one-size-fits-all optimal grease trap cleaning schedule due to the variables involved with FOG accumulation.

For some businesses, particularly those with steady business year-round, having a set schedule of grease trap maintenance and cleanings will help ensure you never exceed Atlanta’s 25-percent FOG threshold in your grease traps. Businesses with seasonal variations may need modified schedules during busier or slower times of the year.

The team at Southern Green Industries is here to provide dependable grease trap cleaning and maintenance services that work for your business. We are familiar with all the municipal requirements for businesses throughout the Atlanta metro area and provide manifests and documentation to ensure your business never runs afoul of inspectors and regulators. Call us at (404) 419-6887 for a free quote or to schedule one-off cleaning (no long-term contract required).

How People Recycled and Repurposed Fryer Oil Before Biofuel

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Wed, 19 Mar 2025 19:10:49 GMT

Biodiesel, as a large-scale recycling solution, is a relatively recent development. It wasn’t until the early 2000s that processing used fryer oil into biodiesel became a commercially viable oil recycling option. Many methods of repurposing various cooking byproducts were used for centuries, and in some cases millennia, prior to the adoption of oil-to-biodiesel recycling.

Household Uses: From Soaps to Candles

Soap Making – One of the oldest ways to reuse grease was in soap production. People combined leftover animal fats or bacon grease with lye to create homemade soap, a practice dating back centuries.
Candle Making – Tallow (rendered fat) was a key ingredient in early candle-making, providing a cheap alternative to beeswax.
Cooking and Baking – Before vegetable oils became widespread, people saved bacon grease and beef tallow for cooking. Some still do, using it to fry eggs, season cast iron skillets, or add flavor to dishes.

Industrial and Military Uses

Lubricants and Axle Grease – In the early industrial era, waste fats were used to lubricate machinery and wagon axles. Grease kept gears and moving parts running before petroleum-based lubricants took over.
WWII and Fat Drives – During World War II, governments encouraged people to save and donate cooking grease. Collected fats were processed into glycerin, a key ingredient in explosives like nitroglycerin. Posters urged people to turn in leftover grease as part of the war effort.

Animal Feed and Livestock Uses

Pet Food – Even today, rendered fats from fryer oil are used in pet food production to enhance flavor and provide calories. Before biofuels, much of the waste oil industry focused on supplying animal feed processors.
Livestock Feed – Farmers sometimes used small amounts of cooking oil to mix with animal feed, adding calories for livestock.

Cosmetics and Personal Care Products

Lotions and Skin Care – Some early skin creams contained rendered animal fats or plant-based oils as moisturizers.
Hair Products – Before synthetic alternatives, pomades and hair treatments used greases and oils to add shine and hold.

How Waste Oil Became a Viable Feedstock for Biodiesel

Initially, biodiesel production relied on virgin vegetable oils like soybean and canola oil, but these were expensive and competed with food supplies. The search for a cheaper, more sustainable alternative led refiners to explore used fryer oil as a raw material.

Unlike fresh vegetable oil, waste cooking oil contains food particles and impurities, making it harder to process. However, advances in filtration and refining technology made it possible to convert used oil into high-quality biodiesel.

The transesterification process, which chemically transforms fats into fuel, was refined to handle used cooking oil efficiently. Once biodiesel production scaled up, demand for fryer oil skyrocketed, turning what was once a disposable byproduct into a valuable commodity.

How Fryer Oil Recycling Works

Before the biodiesel boom, restaurants often had to pay for grease disposal. Today, fryer oil recycling companies like Southern Green Industries offer collection services , paying businesses for what was once waste.

The process begins with restaurants and food service businesses storing used fryer oil in designated collection bins. Depending on the setup, these bins may be outdoors, enclosed in secure containers or built into the kitchen’s waste system.

Once collected, the oil is transported to a processing facility, where it undergoes multiple filtration and purification steps. Impurities like food particles and water are removed to ensure the oil meets quality standards.

The cleaned oil then goes through chemical processing, where it is converted into biodiesel through transesterification. During this process, the oil’s fatty acids react with methanol and a catalyst to produce methyl esters (biodiesel) and glycerin.

Because fryer oil is cheaper than virgin vegetable oil, it has become a preferred feedstock for biodiesel production. This shift has significantly reduced waste and improved sustainability, ensuring that used fryer oil is repurposed in the most efficient way possible.

While some waste oil is still used in animal feed and industrial applications, biodiesel remains the most profitable and environmentally friendly use for recycled fryer oil today.

Become Part of the Solution and Get Paid a Fair Price for Your Waste Oil

Food service businesses in Atlanta who are looking for a dependable partner for their fryer oil recycling should call Southern Green Industries. We provide a convenient dashboard for maximum transparency and accountability and can schedule regular pickup times to make your oil recycling easy and effortless.

Call us at (404) 419-6887 to get started.

Liquid Gold Heist: The Very Real Threat of Oil Theft in Atlanta

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Wed, 19 Mar 2025 18:17:53 GMT

One of the few criminal threats food service businesses face that other business owners don’t need to worry about is waste fryer oil theft.

Anyone who has handled waste fryer oil knows it’s not a pleasant material to handle, but that doesn’t discourage criminals looking to make an easy buck from a relatively unsecured resource.

This isn’t an issue that only plagues restaurants in the third-world or developing countries; it happens right here in Georgia. A Chick-fil-A in Athens-Clarke County had hundreds of gallons of used fryer oil stolen in 2023, and a whole ring of cooking oil thieves was busted in Cartersville, GA in August 2024. These thieves were well equipped with a van and vacuum pumps for stealing and transporting large quantities of fryer oil.

Businesses should take fryer oil theft seriously for several reasons:

Recyclers like Southern Green Industries will pay you hundreds or even thousands of dollars for your waste oil
Thieves are not concerned with sanitation or responsible handling, often spilling oil on your property and leaving containers damaged
In addition to creating injury risks, spilled oil can get into the sewer system and cause damage or contribute to blockages
Businesses typically need to deal with the hassle of filing a police report and cleaning up

There are ways businesses can safeguard themselves and make their waste oil a less tempting target for criminals in Atlanta.

Why Is Waste Oil Even Valuable?

Waste oil legally collected from restaurants and food service businesses by companies like Southern Green Industries is processed into biodiesel—a renewable fuel alternative. With biodiesel demand rising, the black market for stolen waste oil has grown. Depending on the market, used cooking oil can sell for a couple dollars per gallon, meaning a single full collection container can be worth hundreds or even thousands of dollars.

How Do Thieves Steal Waste Oil?

Stealing waste oil isn’t as simple as grabbing a few gallons and walking away. Thieves use a variety of methods, including:

Siphoning it into containers – Some use hoses to transfer oil from restaurant storage bins into five-gallon buckets or larger barrels for easy transport.
Using trucks with storage tanks and pumps – More organized theft rings bring vacuum pump systems or modified tank trucks, making it easy to steal hundreds of gallons in minutes.
Posing as legitimate collection services – Some thieves wear uniforms or use fake company names to trick employees into letting them take the oil. The thieves in Cartersville wore yellow reflective work vests and had a white panel van. If a passerby didn’t look carefully, they might not realize anything was amiss.

Where Does Stolen Waste Oil Go?

Once stolen, waste oil enters the black market, where it’s resold to biodiesel refiners or smaller independent processors. Some buyers don’t ask questions, while others knowingly purchase under-the-table oil at a discount.

Stolen oil is often sold:

Directly to biodiesel plants that don’t verify sources.
To unlicensed refiners that convert it into biodiesel for profit.
Across state lines, making it harder to trace.

Since waste oil is technically considered property, businesses that buy it without proper documentation could also face legal trouble.

What Makes Waste Oil Storage Vulnerable to Theft?

Not all waste oil containers are designed with security in mind. Common vulnerabilities include:

Unsecured outdoor storage – Many businesses keep waste oil bins behind their buildings, making them easy targets.
Simple screw-top lids – If a container isn’t locked or tamper-resistant, thieves can siphon oil in seconds.
Poor lighting and surveillance – A lack of cameras or security lighting makes theft easier.

Preventing Waste Oil Theft

Lockable, theft-resistant containers – Some companies, including Southern Green Industries, now offer grease bins with built-in security features, like reinforced lids and lockable drain valves.
Fencing and locked enclosures – Keeping bins in secure areas makes accessing the containers more difficult for waste oil thieves.
Regular pickups – More frequent oil collections lower the chances of large amounts being stolen.
Security cameras and lighting – A well-lit, monitored area deters theft. If a theft does occur, law enforcement can use footage from cameras to catch the culprits.

Is Waste Oil Theft Considered a Serious Crime?

Waste oil theft might not sound like a major offense, but Georgia law does treat it as a serious crime if a large volume is stolen.

How Georgia Classifies Waste Oil Theft

In Georgia, theft charges are classified based on the value of stolen property:

Under $1,500 – Misdemeanor theft, punishable by fines or up to 12 months in jail.
Over $1,500 – Felony theft, with penalties including one to ten years in prison.

Since stolen cooking oil can be worth thousands of dollars per load, larger thefts can quickly escalate to felonies.

Other crimes can also be added if injuries or property damage occurs. For example, workers can slip and injure themselves, or, like in the Cartersville case, bike riders or motorcyclists can slip when riding over oil spilled by thieves and suffer injuries.

Get Secure Storage, Regular Pickup and Fair Used Oil Prices

Southern Green Industries has been in the fryer oil recycling business in Georgia for nearly 20 years. We’re no strangers to the risks posed by used oil theft, and we take precautions to protect our customers. This includes custom-built containers with built-in security features to make theft more difficult, pickups on a regular schedule, and communication with clients to warn them of evidence of tampering.

Call us at (404) 419-6887 to learn more about our fryer oil recycling services.

The Environmental Hazards of Used Fryer Oil and Improper Wastewater Disposal

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Fri, 21 Feb 2025 19:50:10 GMT

For many restaurants and commercial kitchens, the easiest way to dispose of used fryer oil is to pour it back into the container it came in and toss it in the dumpster. While this might seem like a simple solution, there can be consequences to this disposal strategy.

Cooking oil doesn’t break down like other waste—it leaks, attracts pests, creates fire hazards and can cause serious environmental contamination.

Instead, businesses should rely on professional grease trap maintenance and oil recycling service providers to ensure they remain compliant and environmentally responsible.

Why Tossing Used Fryer Oil in the Trash Is a Big Problem

While most business owners know not to pour used fryer oil down the drain, many mistakenly assume that throwing it in the trash is an acceptable alternative. There are two primary problems with this approach: containers can leak and it’s a waste of money.

More specifically, putting containers of waste fryer oil in your dumpsters can lead to:

Leaks and Spills – Open fryer oil containers aren’t designed for long-term storage. If tossed in a dumpster, they can leak, creating hazardous, slippery conditions.
Fire Hazards – Cooking oil is highly flammable. If it soaks into other trash materials, especially paper or cardboard, it increases the risk of dumpster fires.
Pest and Rodent Issues – W aste oil attracts rodents, insects and even larger animals searching for food.
Environmental Contamination – Once a dumpster is emptied, oil residue can seep into the ground or reach stormwater systems, leading to soil and water pollution.
Legal and Compliance Risks – The Georgia Environmental Protection Agency (EPD) and the City of Atlanta enforce explicit guidelines about proper fryer oil disposal. Businesses caught improperly disposing of fryer oil could face fines or service violations.

Instead of treating used fryer oil as garbage, businesses should partner with a licensed recycling service that collects the oil and repurposes it into biodiesel or other useful products. A reputable fryer oil recycling company will pay you for your waste oil, helping you defray the cost of other services like grease trap cleaning and maintenance .

How Poor Grease Trap Maintenance Leads to Sewer Backups

Even with best practices—like scraping plates before washing and using drain covers—small amounts of fats, oils and grease (FOG) inevitably make their way into plumbing systems. Grease traps are designed to catch FOG before it enters the sewer system, but they only work if they have adequate capacity and are properly maintained.

Neglecting grease trap maintenance can cause:

Clogs and Overflows – A full or poorly maintained grease trap allows excess grease to bypass the system and flow into sewer lines, where it can cause blockages, sewer overflows and costly municipal cleanup efforts.

Health and Safety Hazards – Overflowing grease traps create unsanitary conditions, leading to strong odors, bacteria growth and potential fines.

Sewer System Damage – FOG that enters city sewer lines contributes to fatbergs—massive grease blockages requiring costly removal efforts.

Compliance Fines and Penalties – Atlanta, as well as other cities in Georgia, enforces strict grease trap cleaning schedules. Failing an inspection due to inadequate professional cleaning frequency or excessive FOG buildup can result in fines or even temporary shutdowns.

The Environmental Impact of Improper Oil and Grease Disposal

Both improper waste fryer oil disposal and FOG buildup can cause serious environmental damage:

Water Contamination – When used fryer oil leaks from dumpsters or grease trap overflows enter storm drains, they make their way into rivers, lakes and drinking water sources. Oil can coat the surface of open water, cutting off oxygen supply and harming aquatic life.
Increased Treatment Costs – Municipal water treatment facilities aren’t designed to handle large amounts of oil and grease. Removing excess FOG from wastewater increases operational costs, which are often passed down to businesses and residents through higher utility rates.
Damage to Local Wildlife – Wildlife exposed to oil and grease-contaminated water sources can suffer from long-term health effects, including suffocation, poisoning and food source disruption.

While a single business’s improper disposal might not have a catastrophic impact on Atlanta’s environment, the cumulative effects add up over time.

The most immediate concern for businesses should be the legal and financial risks, which can be serious if regulators catch improper disposal or grease trap maintenance during inspections.

Best Practices for Safe and Responsible Used Oil and FOG Disposal

To ensure compliance and prevent costly damage, businesses should implement the following waste oil and grease disposal best practices:

Schedule regular grease trap cleanings to prevent FOG overflows, sewer backups and fines.
Use an approved waste fryer oil collection service instead of throwing oil in the trash.
Store used fryer oil in designated containers that are leak-proof and approved for recycling.
Train kitchen staff on proper disposal methods to prevent mistakes that could lead to plumbing issues or fines.
Monitor grease trap function regularly and address slow drainage or odors before they become major problems.

One of our primary goals at Southern Green Industries is making it exceptionally easy to comply with Georgia and Atlanta FOG and fryer oil disposal regulations. We drop off free, custom-sized oil collection containers to our clients. These containers are designed to make disposal as easy as possible for your staff and reduce the risk of spills.

Our team can install an integrated oil management system (iOMS) that extracts used oil directly from your fryer into our containers. These systems eliminate the risk of employee injuries or spills during disposal.

Protect Your Business and the Environment With Responsible FOG and Fryer Oil Disposal Services

If your food service business needs a reliable disposal solution, Southern Green Industries is the company to call. We provide expert grease trap maintenance and pay a competitive price for your fryer oil, allowing you to defray the cost of service and operate responsibly. Contact us at (404) 419-6887 to request a free quote .

Why DIY Grease Trap Cleaning Is a Bad Idea

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Mon, 10 Feb 2025 19:40:43 GMT

For restaurants and commercial kitchens, grease traps are essential for preventing fats, oils, and grease (FOG) from clogging sewer lines. Regular cleaning keeps grease traps flowing properly, but some businesses attempt to cut costs by handling this maintenance in-house instead of hiring professionals.

At first, DIY grease trap cleaning might seem simple—just scoop out the grease, dispose of it, and move on. But without the right tools, knowledge and disposal methods, businesses risk creating plumbing issues, violating environmental regulations and even facing costly fines. Here’s why professional service is always the better option.

DIY Cleaning Often Leaves Behind Buildup

A grease trap isn’t just a container that collects grease—it’s a system designed to separate solids, grease, and wastewater. Solid waste settles at the bottom over time, while grease floats to the top. Many restaurant employees attempting DIY cleaning only skim off the top layer of grease, assuming that’s enough.

The problem? Sludge at the bottom and grease coating the trap’s walls continue accumulating. This leftover buildup reduces the trap’s efficiency and allows more FOG to escape into sewer lines, increasing the risk of sewer line clogs and backups.

The Problems with Improper FOG Disposal

For businesses that attempt DIY grease trap cleaning, the most common disposal method is tossing the skimmed or scooped-out grease and food waste into the trash. While this might seem harmless, it creates sanitation issues as the waste decomposes, producing strong odors that attract pests and nauseate customers and employees.

Dumpsters and trash bins aren’t designed to contain semi-liquid waste. Leaks can create slippery, unsanitary conditions around disposal areas.

DIY Cleaning Can Damage the Grease Trap

Grease traps require careful handling, and using the wrong tools or cleaning methods can lead to damage. Many DIY attempts involve scraping or chipping away hardened grease, which can weaken the trap’s internal structure.

Additionally, some business owners attempt to use high-pressure water jets or chemical cleaners, both of which may cause:

Corrosion or cracks in the trap’s lining , reducing its ability to function.
Hardened grease to break apart unevenly , leading to premature clogs.
Chemical runoff contamination , which can violate state regulations and municipal ordinances.

Grease traps are designed to last for years, but improper cleaning can shorten their lifespan, leading to more frequent replacements and unexpected costs.

Health and Safety Hazards of DIY Grease Trap Cleaning

Grease traps collect more than just grease—they also trap food waste, bacteria, and other organic material. When these substances sit in the trap for too long, they begin to break down, producing harmful gases like hydrogen sulfide, which smells like rotten eggs and can be hazardous in high concentrations.

In addition to exposure to foul odors and toxic gases, employees handling grease trap cleaning without proper protective equipment risk:

Skin and eye irritation from direct contact with rancid grease and sludge.
Slips and falls due to FOG spills in kitchen areas or around dumpsters.
Cross-contamination if grease trap waste comes into contact with food prep surfaces.

Professional grease trap technicians are trained to handle these risks safely while ensuring compliance with Department of Watershed Management requirements.

The Cost of DIY vs. Professional Cleaning

Many businesses attempt DIY grease trap cleaning to save money, but it often leads to more expenses in the long run. Emergency plumbing repairs, fines for improper or infrequent cleaning and equipment damage can easily surpass the cost of routine professional maintenance. By working with a professional grease trap cleaning company like Southern Green Industries, businesses can:

Ensure compliance with grease trap cleaning requirements, avoiding fines and potential closure.
Extend the lifespan of their grease traps.
Avoid sewer emergencies and unexpected costs.

Get Dependable Grease Trap Cleaning Services in Atlanta

DIY grease trap cleaning might seem like a way to cut costs, but it’s a gamble that can lead to sewage backups, legal trouble, injuries and health hazards. Professional grease trap services ensure thorough cleaning, proper waste disposal while ensuring compliance with local and state regulations—saving businesses time, money and headaches.

If your restaurant or commercial kitchen needs expert grease trap maintenance , call Southern Green Industries at (404) 419-6887.

What’s the Best Way to Store and Handle Used Fryer Oil Before Pickup?

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Thu, 06 Feb 2025 19:59:13 GMT

Used fryer oil is an unavoidable byproduct of running a commercial kitchen, and how you handle it can make a big difference in the safety and cleanliness of your workplace. Proper oil storage and disposal not only keeps your kitchen cleaner but also helps prevent spills, accidents and bad odors.

Southern Green Industries provides professional fryer oil collection and recycling services that are designed to make used oil disposal and recycling easy, safe and worthwhile for Atlanta businesses.

Best Practices for Draining Fryer Oil Safely

Let the Oil Cool – Never attempt to drain fryer oil while it’s still at cooking temperature. Allow it to cool to at least 100–130°F before handling.
Use a Proper Oil Transport System – Many commercial kitchens use a fryer oil disposal caddy or a mobile container with a spout, reducing the risk of spills. If your kitchen doesn’t have one, use a sturdy metal or heat-resistant plastic container with a secure lid.
Avoid Water or Ice Contact – Any contact with water or ice can cause hot oil to splatter dangerously. Ensure the fryer and collection containers are completely dry before transferring oil.
Pour Slowly and Steadily – Rushing the process can lead to splashes and spills. A funnel system or oil transfer pump can help with precision.

By following these steps, you minimize risk and keep your kitchen free from dangerous grease spills.

How to Store Fryer Oil After Closing

If your kitchen reuses fryer oil for multiple days, proper overnight storage is key to maintaining quality and preventing contamination. Here’s the best way to handle fryer oil after closing:

Filter the Oil – Filter the Oil – Use a filtration system or fine-mesh strainer before storing to remove food particles that degrade oil faster.
Store in a Clean, Dry Container – Some kitchens store filtered oil back in its original containers, but this isn’t always ideal since used oil may contain residual moisture. Instead, use a dedicated, food-safe fryer oil container with a tight-fitting lid.
Keep at Room Temperature – Fryer oil should not be refrigerated or left in cold environments, as solidification can make it harder to reheat and filter properly the next day.
Avoid Cross-Contamination – Ensure the oil storage container is clearly labeled and not mixed with fresh oil or waste oil meant for disposal.
Pour Back Carefully in the Morning – When ready to reuse, slowly pour the oil back into the fryer and heat gradually to prevent breakdown.

How to Prevent Spills When Transporting Used Fryer Oil

Spilled fryer oil creates serious slip hazards in a commercial kitchen, making safe transport essential. Using dedicated oil transport containers with tight-sealing lids helps prevent leaks and spills during transfer. Before moving used oil, it’s important to clear a path to the collection bin, ensuring there are no obstacles that could cause a spill.

Kitchen staff should wear non-slip shoes and gloves when handling used oil to reduce the risk of slips or burns. Training employees on proper handling techniques is key—not just for safe transport but also for knowing how to respond quickly in case of a spill. By following these best practices, kitchens can avoid unnecessary messes and safety risks.

Choosing the Right Oil Bin Size for Your Kitchen

Selecting the right-sized oil collection bin ensures efficient storage and pickup. The size you need depends on how much fryer oil your kitchen uses daily:

Small Kitchens (one to two fryers, low-volume frying) – A 30- or 50-gallon bin is typically sufficient.
Medium-Sized Kitchens (three to four fryers, moderate frying needs) – A 100-gallon bin helps avoid overflow while keeping storage manageable.
High-Volume Kitchens (fast food, heavy frying operations) – A 200- to 300-gallon bin is best for kitchens that generate large amounts of waste oil daily.

Southern Green Industries provides custom-sized oil collection containers to fit any kitchen’s needs, ensuring used fryer oil is stored securely until pickup. We collect oil on a regular schedule to ensure our customers never run out of space in their container.

Where to Place Your Used Oil Bin for Safety and Convenience

The location of your oil collection bin plays a major role in safety, security, disposal efficiency and ease of pickup.

Your waste oil is a valuable commodity, which is why you should look for a recycling company that pays you a fair price. This is also why waste oil theft is a concern, and you should look for storage solutions that offer some degree of security.

Placing the bin away from high-traffic areas reduces the risk of spills caused by foot traffic or equipment movement. It also reduces the risk of customer or employee injuries if a spill does occur.

Ideally, bins should be stored near the back of the kitchen or an outdoor service area, where staff can easily access them without obstructing daily operations.

For added stability, bins should sit on a level, non-slip surface to prevent tipping or shifting. Placing them in a well-ventilated area also helps reduce unwanted odors.

Additionally, positioning the bin where Southern Green’s collection team can easily access it ensures seamless pickups and avoids delays. Proper bin placement makes the disposal process safer and more efficient for both kitchen staff and waste collection teams.

Make Fryer Oil Disposal Easy with Southern Green

At Southern Green Industries, our goal is to provide dependable service at fair prices. This means arriving regularly for fryer oil pickup and providing transparent invoices so our clients know how much we collect and what they’re getting paid for their waste oil.

If you want to maximize the safety of your kitchen, ask us about our integrated oil management system (iOMS).

This system automatically transfers used fryer oil from your fryer to oil collection containers, significantly reducing the risk of spills and injuries and saving your employees time.

Don’t let used fryer oil become a safety hazard—let Southern Green handle the hard part. Call us at (404) 419-6887 to learn about our prices or schedule a free quote .

Grease Trap Maintenance for Breweries: Keeping Operations Flowing Smoothly

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Wed, 22 Jan 2025 20:25:06 GMT

Breweries are not just hubs of creativity and craftsmanship—they’re also significant contributors to fats, oils and grease (FOG) in wastewater. Proper grease trap maintenance is essential for breweries of all sizes to ensure compliance with Atlanta’s wastewater regulations, prevent costly blockages and maintain efficient operations.

Whether you run a microbrewery gastropub or a standalone production brewery, understanding your FOG sources and grease trap needs is critical.

The Sources of FOG in Breweries

Breweries generate FOG in unique ways compared to other food service businesses. While they don’t produce as much grease as a typical restaurant, their wastewater can contain high levels of organic matter and residues that contribute to FOG buildup. Common FOG sources in breweries include:

Brewing Byproducts : Spent grain residue, hops and trub can mix with oils and fats in wastewater, creating a thick, sticky FOG layer in grease traps.
Cleaning Agents : Breweries rely heavily on cleaning and sanitizing equipment, which can introduce grease residues and organic particles into the water.
Gastropubs and Brewpubs : Breweries that double as dining establishments often generate more traditional FOG from kitchen operations, including frying oils, grease from cooking and food particles.

Each of these FOG sources can overwhelm a grease trap if not properly managed, leading to blockages and potential fines for non-compliance with departments of watershed management.

Typical Grease Trap Needs for Breweries

In Atlanta, grease trap requirements for breweries vary based on their size and operations, but large underground grease traps are often necessary for breweries to handle the higher volume of wastewater they generate. Here are some typical configurations:

Standalone Breweries : These facilities usually require large-capacity underground grease traps to manage wastewater from brewing, cleaning and equipment sanitizing processes. Underground traps can handle higher volumes and prevent FOG from entering the municipal sewer system.

Microbreweries and Brewpubs : Smaller operations that serve food may rely on a combination of kitchen grease traps and larger grease interceptors. These setups are designed to handle both brewery-related FOG and food-related grease from kitchen operations.

Atlanta requires businesses to install grease traps that meet specific size and flow rate standards , ensuring they can effectively separate FOG from wastewater and prevent it from entering the city sewer systems.

Why Grease Trap Maintenance Is Essential for Breweries

Proper maintenance is key to keeping your grease traps working efficiently. Neglecting grease traps can lead to clogs, backups and unpleasant odors—all of which can disrupt your brewery’s operations and harm your reputation. Regular cleaning ensures that:

FOG Accumulation Stays Under Control : Routine cleaning prevents grease from building up and causing blockages in the sewer system. Sewage backups caused by inadequate grease trap maintenance are not only expensive to repair but can cause significant property damage and sour relationships with neighboring businesses and community members.
You Stay Compliant with Atlanta Regulations : Atlanta’s Department of Watershed Management requires grease traps to be properly maintained to avoid fines and other penalties.

Grease Trap Cleaning Requirements in Atlanta

The Atlanta Department of Watershed Management mandates specific cleaning frequencies for grease traps based on their size and type to ensure compliance with wastewater regulations. Businesses, including breweries, are required to maintain detailed cleaning manifests to show they adhered to these requirements.

Larger grease traps, such as underground interceptors typically used by breweries, often require cleaning every 90 days, though high-FOG generators may need more frequent maintenance. Some businesses may require more frequent cleanings if their traps exceed the 25 percent threshold for total FOG by volume in fewer than 90 days.

During random inspections, your business will be expected to provide manifests to show you have remained compliant with the rules throughout the year. At Southern Green Industries, we provide manifests in multiple formats and can forward them to your regulator to ensure there’s never any doubt about your business’s compliance.

Partner With the Right Grease Trap Cleaning and Maintenance Company for Your Brewery in Atlanta

Keeping your grease traps clean and compliant requires a professional grease trap cleaning company that understands the specific needs of breweries. At Southern Green Industries, we have the ability to clean and maintain large-capacity underground grease traps and effectively address brewery-specific FOG sources. Call us at (404) 419-6887 to schedule your free quote.

How Proper Water Treatment Contributes to Sustainable Cities and Infrastructure

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Mon, 13 Jan 2025 20:17:53 GMT

Water treatment is a cornerstone of sustainable urban development critical for safeguarding resources, public health and infrastructure. Properly managed water systems ensure Atlanta residents have reliable access to clean water while preserving local resources and minimizing environmental impact.

Preventing Pollution Through Proper Wastewater Management

Effective wastewater management plays a critical role in preventing pollution and maintaining the health of local ecosystems. Untreated or poorly treated wastewater can release harmful pollutants like nitrogen, phosphorus and pathogens into rivers and streams, causing problems such as algal blooms and harm to aquatic life. Municipal facilities equipped to handle these challenges ensure that discharged water meets strict environmental standards, protecting both wildlife and human communities.

Water Recycling and Its Role in Urban Sustainability

Recycling treated water is an increasingly important strategy for urban sustainability. By repurposing wastewater for non-potable uses, such as irrigation, industrial cooling or replenishing groundwater supplies, municipalities can reduce demand on freshwater resources and extend their availability. Cities that adopt innovative recycling programs not only save water but also lower their environmental impact by reducing the energy and resources needed for freshwater extraction and treatment.

Municipal Water Treatment and Its Impact

Municipal water treatment facilities are essential to maintaining environmental health and supporting sustainability goals. These facilities ensure that water is safely treated, removing harmful contaminants before it is released back into natural waterways or reused. By protecting water quality, water treatment facilities help preserve ecosystems, support biodiversity and safeguard public health.

Water treatment also plays a significant role in conserving resources by enabling the reuse of treated water for agricultural, industrial, and municipal purposes. In regions like the Atlanta metro area, where water demand continues to grow, the efficient operation of municipal water treatment facilities is critical to balancing consumption with environmental stewardship.

One persistent challenge for municipal systems is the buildup of fats, oils and grease (FOG) in sewer lines. Improper disposal of FOG can cause clogs, backups and force local governments to invest in costly repairs while putting additional strain on treatment operations. Addressing these issues upstream through proper grease trap maintenance helps mitigate these risks and supports the effectiveness of municipal systems.

Sustainability Challenges for Growing Cities

As urban populations grow, cities face increasing challenges in managing water resources and wastewater. Rising demand for water, aging infrastructure and the greater volume of wastewater produced all place additional stress on municipal systems. Proper water treatment infrastructure combined with innovative approaches helps cities address these challenges while promoting long-term sustainability.

Community Benefits of Sustainable Water Systems

Robust water treatment systems offer broad benefits to cities like Atlanta. By ensuring access to clean water, they improve public health and support economic growth. Sustainable water systems also enhance resilience against weather-related challenges, such as droughts or flooding, by maintaining reliable water supplies and protecting natural ecosystems. These systems are an investment in the long-term viability and well-being of urban and rural areas alike.

The Role of Businesses in Supporting Sustainable Water Management

While municipal systems handle the bulk of water treatment responsibilities, businesses also have a role to play in maintaining water quality and supporting sustainability efforts. Regularly maintaining grease traps and responsibly disposing of waste materials, such as fryer oil, can help prevent harmful substances like FOG from entering municipal systems and ensure compliance with environmental regulations.

Working with a grease trap cleaning company that operates its own water treatment facilities can further enhance these efforts. Companies like Southern Green Industries treat the water they vacuum from grease traps to ensure it meets environmental standards before reentering municipal systems. This additional step contributes to safer and more responsible water management in Georgia, reflecting a commitment to sustainability and environmental protection.

Ensure Your Business Is Part of the Sustainability Solution for Atlanta

Municipal water treatment is a cornerstone of sustainability efforts, protecting water resources, supporting ecosystems and ensuring public health. Businesses can play a part by choosing a grease trap cleaning provider that prioritizes responsible practices, such as treating wastewater to meet high environmental standards.

Your business can be part of a sustainable future for Georgia by partnering with Southern Green Industries . Call us at (404) 419-6887 for a free quote.

How Waste Oil Recycling Benefits Atlanta Bakeries

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Fri, 10 Jan 2025 20:13:15 GMT

In the baking industry, waste fryer oil is more than just a byproduct—it’s an untapped resource. Recycling waste oil allows bakeries to reduce their environmental impact, adhere to state and municipal regulations regarding used fryer oil disposal, and offset operational costs through compensation for their used oil.

Bakeries, especially those that specialize in donuts or bake a variety of frying-intensive goods, go through a significant quantity of fryer oil on a regular basis. Finding a waste oil recycler who pays a premium for your waste oil, particularly one with a focus on sustainability, can be a significant advantage for both your business and the environment.

Baked Goods That Rely on Frying

While many bakery staples, like bread, muffins and cakes, require little to no frying, a wide range of popular baked goods depend heavily on fryer oil. Some of the common examples that drive high oil usage in Atlanta bakeries include:

Donuts : A staple of many bakeries, donuts are fried in large batches to achieve their classic golden texture and flavor. From glazed rings to filled specialties, these treats require significant amounts of oil daily to meet the demands of customers every morning.
Fried Pastries : Pastries like churros, beignets and fritters are fried rather than baked, producing their light, crispy exterior and fluffy interior. These items are popular additions to bakery menus, especially for customers seeking indulgent treats.
Savory Fried Goods : Many bakeries also offer savory fried items like samosas, empanadas or fried breadsticks. These snacks are a hit with customers and can contribute to even greater oil usage.

Whether your bakery focuses on sweet or savory items, the volume of waste oil generated can quickly add up, making proper recycling essential.

Why Waste Oil Recycling Is Critical for Atlanta Bakeries

Recycling waste fryer oil is more than just a sustainability initiative—it’s an opportunity to improve your bakery’s bottom line. Here’s why it matters:

Operational Cost Reduction : Waste oil recycling companies like Southern Green Industries compensate businesses for their used fryer oil. By working with a recycling provider, bakeries can turn a liability into a revenue stream, offsetting the cost of fryer oil and other operational expenses. Be sure you understand the oil recycler’s policies before signing a contract. You should expect them to have a transparent dashboard that allows you to confirm your oil usage and pickup quantities match to ensure you’re not being shortchanged.
Sustainability Benefits : Proper oil recycling keeps waste out of landfills and sewer systems. Instead of contributing to environmental harm, recycled fryer oil is converted into renewable resources like biodiesel, supporting a more sustainable supply chain.
Regulatory Compliance : Municipalities like Atlanta have strict rules for how waste oil must be handled. Improper disposal can result in significant fines or damage to local sewer systems. Partnering with a reputable recycling company, particularly one with an emphasis on green recycling and business practices, ensures compliance with local laws and demonstrates your bakery’s commitment to sustainability.

Waste Oil Challenges Specific to Bakeries

The baking industry faces unique challenges when it comes to managing waste oil. Fried goods often leave residue in fryers, which can result in faster oil degradation. Additionally, bakeries that operate high-capacity fryers for items like donuts may generate more waste oil than businesses in other food service industries. Without a proper recycling system in place, this waste can quickly become a costly and time-consuming problem.

Moreover, bakeries in densely populated areas like Atlanta must carefully adhere to disposal regulations, which often require businesses to maintain records of their used fryer oil recycling efforts. Working with a professional recycler simplifies compliance by providing clear manifests and documentation for your waste oil handling.

How to Choose the Right Recycling Partner

Finding a waste oil recycling company that understands the needs of bakeries is key to making the process seamless and profitable. Here are some factors to consider:

Pickup Services : Look for a company that offers regular pickups based on your bakery’s oil usage. Southern Green Industries can provide free custom-sized oil collection containers for easy storage and pickup at no extra cost to our regular oil recycling clients.
Compensation Rates : Partner with a provider that offers competitive rates for your waste oil to maximize your cost savings.
Regulatory Expertise : Choose a recycler familiar with local requirements, such as those set by Atlanta’s Department of Watershed Management, to ensure compliance.
Sustainability Commitment : Work with a company that prioritizes converting waste oil into renewable resources, like biodiesel, helping you reduce your environmental footprint.

Get the Most Out of Your Business’s Used Fryer Oil in Atlanta

For bakeries that rely on fryer oil, waste oil recycling isn’t just a necessity—it’s an opportunity. By recycling waste fryer oil, bakeries can reduce operational costs, support sustainability and comply with local regulations, all while contributing to a cleaner environment.

Whether you specialize in donuts, fried pastries or savory snacks, partnering with a professional waste oil recycling service ensures your bakery operates efficiently while turning waste into value. Call us at (404) 419-6887 for more information on fryer oil recycling .

Signs Your Grease Trap Needs Immediate Attention

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Thu, 19 Dec 2024 19:55:01 GMT

Grease traps are vital for preventing fats, oils and grease (FOG) from entering sewers, but they require regular cleaning and maintenance to function effectively. Failure to maintain adequate cleaning schedules can lead to costly repairs, fines or even catastrophic failures.

Trying to inspect your grease trap yourself isn’t always safe or easy. Accurately diagnosing issues or measuring FOG accumulation requires proper tools and expertise. Food service business owners may struggle to identify more complex issues, such as blockages in the grease trap’s inlet.

However, there are some plumbing symptoms that may indicate there is a problem with your grease trap, or potentially your business’s sewer connection.

Slow Drainage

Although there can potentially be other reasons food service businesses experience slow drainage in sinks, dishwashers or floor drains, grease trap problems are one potential culprit. If water is draining slower than usual, it could be a sign that the grease trap is clogged with FOG and solid waste.

Over time, accumulated grease and food particles reduce the trap's capacity, making it harder for water to flow freely. Among the causes of clogs, this is one of the most serious because overflowing grease traps can lead to costly and unsanitary issues.

Solutions for Slow Drainage

You should call a plumber first. In many cases slow drainage is caused by blockages in pipes rather than grease traps. An experienced plumber should be able to ascertain where the partial blockage is occurring or determine if your grease trap is the likely culprit.

Regular cleaning by a dependable provider can help ensure your grease trap doesn’t contribute to slow drainage.

Foul Odors

Grease traps that are overdue for cleaning start to emit unpleasant odors. These smells are caused by decomposing food waste, grease buildup and bacteria thriving in the trap.

Foul odors can drive away customers and create a poor impression of your establishment. Persistent odors may indicate more severe issues, such as waste accumulating beyond the trap's capacity.

Solutions for Foul Odors

Proper cleaning and FOG disposal is the most dependable and easiest way to eliminate grease trap odors in and around your business. Establishing a cleaning schedule with a reputable grease trap cleaning company is the best way to reduce the frequency and severity of foul grease trap odors.

Frequent Clogs

Frequent clogs in sinks or drains can result from various causes, including an overwhelmed or poorly maintained grease trap. Older plumbing systems with corroded or narrow pipes tend to clog more frequently, especially if employees don’t exercise good material disposal discipline.

Items like food scraps, grease, wet wipes, paper towels and hygiene products are flushed or rinsed down drains that aren’t designed to handle them. These materials accumulate over time, restricting water flow and causing blockages.

If a grease trap isn’t well cared for, it’s also possible for FOG that should be contained in the trap to escape into the plumbing system, where it solidifies and causes blockages.

Solutions for Frequent Clogs

Training employees in proper disposal practices is one of the best ways to prevent frequent clogs. For clogs related to FOG, it may indicate it’s time to increase grease trap cleaning frequency or maintenance providers.

Grease Overflow or Backups

When the grease trap reaches capacity, FOG and wastewater can back up into sinks, drains, or even the grease trap itself. This is usually a sign that the trap has not been cleaned frequently enough.

Backups can create a significant sanitation issue, with grease and waste contaminating workspaces. Overflow can lead to hefty fines and possible closure by health inspectors.

What to Do After a Grease Trap Overflow or Backup

Schedule emergency cleaning and reassess your grease trap maintenance schedule to prevent future issues.

Unusual Noises From Drains

Gurgling sounds or other unusual noises from drains can signal blockages caused by grease buildup. As grease solidifies in pipes, it obstructs the normal flow of wastewater, creating air pockets.

Persistent drain noises can signal larger plumbing problems, including full-scale blockages or backups. Ignoring these sounds may result in costly emergency repairs.

What to Do if Your Hear Unusual Noises From Your Drains

Address the issue proactively by having the grease trap cleaned and consider calling a plumber to check your pipes for blockages.

Why These Issues Happen…

Grease traps are designed to capture FOG and prevent it from reaching your plumbing and local sewer system. Their efficiency, however, depends on consistent maintenance. Over time, grease accumulates and hardens, reducing the trap’s capacity and functionality. Inadequate cleaning or improper use—such as pouring hot grease down drains—accelerates these problems.

High-Quality Grease Trap Cleaning and Preventative Maintenance in Atlanta

If you’ve noticed slow drainage, foul odors or other issues, don’t wait until the problem escalates. Contact Southern Green Industries today at (404) 419-6887 for professional grease trap cleaning and maintenance services. We’ll ensure your grease traps remain compliant and your business stays operational.

How to Determine Grease Trap Size and Number

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Fri, 13 Dec 2024 19:50:30 GMT

Atlanta has specific rules regarding the size and number of grease traps local food service and food processing businesses must have. New food processing, sales, or service establishments are generally required to install two 1,500-gallon outdoor grease traps, providing a combined capacity of 3,000 gallons.

However, not every food service establishment requires that much capacity. Smaller establishments, such as bakeries, sandwich shops or restaurants with a capacity of fewer than 100 persons, may qualify for a single 1,500-gallon grease trap or indoor, under-sink traps.

Permitting is determined case by case, requiring new or renovating food service businesses to consult the Department of Watershed Management about their grease trap requirements. You can find the contact information for their Grease Management Program on their website.

The Site Development Division of the Atlanta Department of Watershed Management makes final approval decisions regarding each business’s grease trap plan.

Plan Review and Permitting

New food service facilities in Atlanta need to submit three copies of their grease trap plan for review to obtain a plumbing permit for their business. This plan should include:

Site plans, including property boundaries
A floor plan that lists all kitchen equipment, including how each tie into the sewer line
The contact information for the person in charge of the plan
Grease trap location
Details about the proposed grease trap a business chooses, including the manufacturer, model number and pictures of a cross section of the grease trap

Businesses applying for plumbing permits at properties with existing grease traps must provide as-built drawings of the traps. Even if the grease trap capacity meets permit requirements, the Site Development Division must perform field verification for plan approval. You can contact the Grease Program to schedule an inspection.

Factors for Determining Grease Trap Size and Number

Type of Establishment

Restaurants, cafeterias and commercial kitchens typically generate more FOG (fats, oils, and grease) than establishments like coffee shops or bakeries. Fast-food operations often require larger grease traps due to producing higher grease volumes than fine-dining establishments.

Peak Water Flow Rate

Plumbers calculate the maximum flow of wastewater from all fixtures that contribute to the grease trap, such as sinks, dishwashers and floor drains. Flow rate is measured in gallons per minute (GPM) and directly impacts the grease trap’s size.

Grease Retention Capacity

Grease traps are rated by how much grease they can retain, typically in pounds . A common rule of thumb is that a grease trap’s pound capacity should be twice the GPM rating . For example, a grease trap with a flow rate of 20 GPM would require a grease retention capacity of 40 pounds.

Number of Fixtures

Each fixture connected to the grease trap adds to the required capacity. For example:

Three-compartment sink: 15-25 GPM
Dishwasher: 15-30 GPM
Mop sink: 5-10 GPM

The total GPM from all fixtures determines whether a single grease trap suffices or if multiple units are required.

Volume of Business

High-volume restaurants or establishments with extended operating hours generate more wastewater and FOG, necessitating larger or multiple grease traps. Plumbers often estimate daily water usage in gallons per seat to predict FOG production. For example:

Quick-service restaurant: Five to eight gallons per seat/day
Full-service restaurant: Eight to 12 gallons per seat/day

Local Codes and Regulations

Cities like Atlanta enforce specific sizing charts and formulas that businesses must follow. For example, some jurisdictions require minimum grease trap sizes regardless of calculated flow rates. Exceptions may be made in some circumstances, but you will need to discuss your options with the Department of Watershed Management .

Ensure Your Grease Trap Cleaning and Wastewater Hauling Company is Properly Licensed

Only licensed haulers are permitted to transport the FOG and wastewater extracted from grease traps during cleaning. Before you hire a company to perform your grease trap cleaning, you should check the Southeastern F.O.G Alliance’s website and confirm the company you’re considering is an approved transporter.

Southern Green Industries is a registered and inspected commercial transporter, and we take pride in providing comprehensive services, from grease trap cleaning, maintenance and FOG hauling to sustainable wastewater treatment at our own facility.

Get Grease Trap Cleaning You Can Trust in Atlanta

If your business is looking for help adhering to the grease trap cleaning requirements of the Atlanta Department of Watershed Management, don’t hesitate to call Southern Green Industries at (404) 419-6887 for a free grease trap cleaning quote .

Why Many Cities Ban Enzymes, Bacterial Additives and Chemical Cleaners for Grease Traps

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Wed, 11 Dec 2024 19:45:57 GMT

Grease trap additives are prohibited by local ordinance, and businesses should not use them in an attempt to bypass proper grease trap maintenance and cleaning.

While these products might seem like an easy fix, they come with significant risks, which is why many cities across the U.S. have implemented strict bans on their use.

Food service business owners should also keep in mind that inspectors will want to see your cleaning manifests, which are required to avoid fines and other penalties. Your business may fail inspections if you use additives or chemical cleaners instead of professional cleaning by a licensed provider.

What Are Grease Trap Additives?

Grease trap additives include enzymes, bacteria and chemical cleaners designed to liquefy or dissolve FOG. These products are marketed to improve flow and reduce cleaning frequency. Although there are several problems with these products, the primary issue with additives is what happens to the grease after it’s broken down.

Examples of Grease Trap Additives

Enzymes : Products marketed as enzyme-based cleaners claim to break down fats, oils and grease (FOG) into smaller particles to improve flow. There’s a high risk the FOG will resolidify once it goes down the drain line, defeating the purpose of the grease trap. They can also disrupt the biological processes used at local wastewater treatment plants.
Bacterial Additives: T hese products introduce live bacteria that consume FOG and organic matter in grease traps. Bacteria often fail to keep up with the FOG produced in commercial kitchens, allowing grease to reform further downstream in sewer lines. Bacterial decomposition may also intensify odors.
Chemical Cleaners : Harsh chemicals like caustic soda (sodium hydroxide) or acid-based cleaners are marketed for dissolving grease buildup. These are often avoided because they can damage plumbing and harm the environment.
Biological Treatments : Similar to bacterial additives, these treatments combine microbes with enzymes to break down FOG and reduce odors. As with other bacterial and enzyme-based treatments, they don’t remove FOG but merely attempt to break it down, leading to eventual buildup elsewhere in the sewer system.
Odor Neutralizers: Some products are sold primarily to address the odors associated with grease traps. They contain the same types of enzymes, bacteria and masking agents as the other products and ultimately cause the same types of problems.

Why Are Additives and Cleaners Banned?

Short-Term Fix, Long-Term Problems

Additives can temporarily liquefy grease, enabling it to bypass the trap and enter the sewer system. However, as the grease cools further down the line, it solidifies, creating blockages in municipal pipes. Atlanta-area municipalities bear the cost of clearing these clogs, leading to expensive repairs and disruptions to infrastructure and nearby businesses.

Environmental Harm

Many grease trap additives and cleaners are not biodegradable or environmentally friendly. When these additives reach water treatment plants, they may harm aquatic life, disrupt treatment processes, and contaminate local water supplies. Cities ban these products to protect the environment and comply with federal and state water quality regulations.

Violation of Local Codes

In cities like Atlanta where there are watershed management agencies , businesses are required to maintain their traps according to the agency’s strict guidelines. Using additives that liquefy grease violates these codes because it circumvents the purpose of the grease trap: to capture FOG at the source. Businesses caught using additives may face fines or even suspension of their operating permits.

False Sense of Security

Additives may give business owners the impression that their grease trap is being adequately maintained, leading to neglect of proper cleaning schedules. This neglect often leads to grease trap overflows, foul odors, and expensive plumbing emergencies.

Higher Maintenance Costs

While additives may reduce the frequency of grease trap cleanings temporarily, they can lead to more severe issues down the line.

Regular Grease Trap Cleaning Is Better for Both the Environment and Your Business

Instead of relying on banned additives, businesses should adhere to these best practices for grease trap maintenance:

Regular Professional Cleaning: Schedule grease trap cleanings with licensed professionals at intervals required for your grease trap size and type .
Staff Training: Ensure employees know not to pour grease, oil or food scraps down drains.
Proper Disposal: Only licensed and authorized companies can legally haul off FOG and wastewater for treatment .
Inspection Compliance: During your annual inspection, watershed management inspectors will want to see your cleaning manifests to confirm you have adhered to the required cleaning frequency. Southern Green provides these manifests in multiple formats and will even forward them on to the city on your behalf.

Keep Your Business on the Right Side of Atlanta Grease Trap Rules

Cities ban additives and cleaners for grease traps to protect their sewer systems, safeguard the environment and reduce the financial burden of grease-related blockages. These bans ensure that businesses take responsibility for managing their FOG waste responsibly, maintaining public infrastructure for everyone’s benefit.

The best way to protect your business and the local sewer system is by working with a trusted grease trap cleaning and maintenance provider. Southern Green Industries offers both one-off cleaning and scheduled grease trap cleanings. Call us at (404) 419-6887 for a free quote .

Why Grease Trap Cleaning Should Be a Priority for High-Volume Kitchens as Well as Low-Volume Kitchens

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Wed, 27 Nov 2024 17:55:40 GMT

Grease trap maintenance is often considered an essential practice for high-volume kitchens, but it’s just as crucial for low-volume kitchens.

The speed of fats, oils and grease (FOG) buildup in grease traps can be highly dependent on kitchen practices, such as pre-rinse cleaning practices, how much residual fats and oils are left on utensils, pans and plates that go into dishwashers, the type of food being prepared and the cutting, trimming or processing waste that ends up in skins. Even some relatively low-volume kitchens may prepare food or have kitchen practices that can lead to rapid FOG buildup in grease traps.

Regardless of the amount of FOG a kitchen produces, these substances can accumulate over time, leading to blockages, costly repairs and even fines for non-compliance with local regulations.

Whether you run a bustling fast-food restaurant, a hospital cafeteria or a small café, consistent grease trap cleaning should be a top priority for protecting your plumbing and ensuring smooth operations.

Why Any Kitchen Can Suffer from FOG Buildup

Washing fats, oils and grease down drains via sinks or dishwashers is an inevitable aspect of operating any food service business. Unfortunately, FOG doesn’t stay liquid or suspended in running water for long.

For low-volume kitchens, it’s easy to underestimate the impact of FOG because the daily output may seem minimal. However, many low-volume kitchens have smaller grease traps, meaning they can fill up relatively quickly despite the low volume.

Without regular cleaning, grease traps or interceptors can experience grease trap overflow or FOG bypass, allowing FOG to enter the sewer line and municipal sewer system. FOG bypass can rapidly clog a business’s sewer line, which can result in expensive messes and necessitate invasive repairs to your property. Businesses often need to shutter while water damage from a backup is mitigated and the sewer line is repaired.

Regular grease trap inspections and strict cleaning requirements, as well as hefty fines for food service businesses that don’t adhere to the 25-percent rule, are intended to prevent damage to sewer systems.

The Types of Grease Traps and Their Uses

Grease traps come in different sizes and configurations to accommodate the varying needs of businesses. Choosing the right type of grease trap and maintaining it properly is essential for any food service operation.

Under-Sink Grease Traps

Ideal for Low-Volume Kitchens : These small traps are installed directly under sinks and are perfect for cafés, bakeries and coffee shops with limited cooking operations.
Benefits : They are compact, cost-effective and easy to install, making them a practical choice for businesses that produce lower volumes of FOG.
Maintenance Needs : Because of their smaller size, under-sink grease traps need frequent cleaning to prevent overflow and ensure optimal performance.

In-Ground or Outdoor Grease Traps

Designed for High-Volume Kitchens : Large establishments such as fast-food chains, restaurants and cafeterias typically rely on outdoor grease traps to handle substantial FOG output.
Capacity : These traps can handle hundreds of gallons of wastewater, making them suitable for operations with continuous, heavy grease production.
Maintenance Needs : While they don’t require cleaning as frequently as under-sink traps, neglecting maintenance can lead to significant issues, including blockages, odor problems and non-compliance fines. The frequency of cleaning is highly dependent on volume an the size and number of traps. Particularly high-volume businesses, like high-traffic fast food restaurants, may need grease trap maintenance and cleaning more frequently than is technically required by local ordinances in order to maintain compliance with the 25-percent rule.

Why Routine Grease Trap Cleaning Matters

Prevents Costly Repairs

FOG blockages can damage plumbing and sewer lines, resulting in expensive repairs. Regular cleaning helps grease traps function correctly, intercepting FOG before it causes problems.

Avoids Business Disruption

Clogged pipes or overflowing grease traps can lead to downtime, forcing your kitchen to close temporarily. For high-volume kitchens, this can mean significant revenue loss for both high- and low-volume kitchens.

Compliance with Local Regulations

Georgia municipalities require businesses to maintain grease traps and keep records of cleaning schedules. Failing to comply with the local department of watershed management rules can result in fines or penalties, which are easily avoidable with proper maintenance.

Are You Looking for a Licensed Grease Trap Maintenance Company to Keep Your Atlanta Grease Traps in Compliance and Functioning Properly?

Southern Green Inc. specializes in professional grease trap cleaning and maintenance services for businesses of all sizes. From small under-sink traps to large outdoor systems, we make sure your kitchen stays compliant and operational.

Contact us today on our website or give us a call at (404) 419-6887 to schedule your service and avoid grease trap problems or fines.

How Grease Trap Maintenance Impacts Your Facility’s Health and Safety Standards

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Wed, 27 Nov 2024 17:48:56 GMT

Maintaining a clean, functional kitchen is at the heart of running any successful food service operation. Health and safety standards are non-negotiable for restaurants, cafeterias and other commercial kitchens, and one often-overlooked component in meeting these standards is proper grease trap maintenance.

While it may not be as visible as spotless countertops or sanitized utensils, a well-maintained grease trap plays a critical role in providing a safe and sanitary environment for employees and customers alike.

The Role of Grease Traps in Your Facility

Grease traps are designed to intercept fats, oils and grease (FOG) before they enter your plumbing system. When left unchecked, FOG can cause clogs, backups and foul odors, disrupting operations and creating potential health hazards.

Regular grease trap cleaning helps these systems function effectively, preventing costly issues and maintaining compliance with local ordinances.

How Grease Trap Neglect Affects Health and Safety

Preventing Sewer Backups and Flooding

One of the most immediate dangers of a poor maintained grease trap is the risk of sewer backups. If FOG is allowed to overflow into sewer lines, it restricts water flow and can lead to overflows of wastewater into your kitchen or dining areas. This not only causes unpleasant odors but also creates a health hazard by introducing harmful bacteria and pathogens into your facility.

For food service businesses, a wastewater backup can lead to temporary closures and costly cleanup efforts—not to mention the damage it can do to your reputation.

Avoiding Contamination Risks

FOG buildup in grease traps can create a breeding ground for bacteria, mold and other contaminants. If grease traps overflow or emit foul odors, the risk of cross-contamination increases. Airborne bacteria can settle on food preparation surfaces, equipment and utensils, potentially leading to foodborne illnesses.

Regular grease trap cleaning eliminates these risks by removing accumulated FOG and preventing microbial growth.

Maintaining Air Quality

Full or poorly maintained grease traps often produce strong, unpleasant odors. These smells can permeate your facility, making it uncomfortable for both employees and customers. Worse, foul odors can deter patrons, leading to lost business and negative reviews.

By keeping grease traps clean, you ensure a more pleasant environment and uphold the standards of cleanliness expected by customers and health inspectors alike.

Meeting Health and Safety Regulations

Departments of watershed management often impose strict requirements for grease trap maintenance and perform regular, sometimes randomized, inspections to ensure grease traps are being properly cleaned and maintained by licensed grease trap servicing companies .

Many municipalities in Georgia require businesses to maintain records of grease trap cleanings and comply with a set cleaning schedule as well as maximum FOG limits (no more than 25-percent FOG by grease trap volume).

Failing to meet these requirements can result in fines, penalties and even forced closures.

The Importance of Employee and Customer Safety

Protecting Employees

Unmaintained grease traps can create unpleasant working conditions. Overflowing traps may also require staff to deal with messy and unsanitary cleanup, increasing their risk of exposure to harmful substances.

By keeping grease traps in good condition, you provide employees with a safer and more comfortable work environment, boosting morale and productivity.

Customer Satisfaction

Customers expect a clean and sanitary dining experience. Grease trap neglect, leading to foul smells, can quickly ruin their impression of your establishment. Even if your food is excellent, the perception of an unsanitary environment can deter repeat business and lead to negative reviews.

Investing in regular grease trap maintenance is an investment in your reputation and customers leave satisfied and eager to return.

Tips for Maintaining Health and Safety Standards

Set a Maintenance Schedule
Determine the cleaning frequency required for your grease trap based on the volume of FOG your kitchen produces, the size of your grease trap and the cleaning intervals mandated by your local department of watershed management. High-volume kitchens may need cleanings every one to two months, while lower-volume establishments might manage with less frequent service.
Work With Licensed Professionals
Professional grease trap cleaning services ensure thorough maintenance and help you stay compliant with local regulations. Trained technicians have the expertise and equipment to remove FOG buildup safely and efficiently.
Train Staff on Proper FOG Disposal
Educate your team on best practices for food preparation and dishwashing to minimize the FOG that goes down drains. Simple steps like scraping plates into the trash and using sink strainers can reduce the amount of FOG that enters your grease trap, prolonging the time between cleanings.
Document Maintenance
Keep detailed records of grease trap cleanings to demonstrate compliance during inspections. These records also help you track service frequency and identify patterns in FOG production.

Safeguard Your Atlanta Business’s Health and Safety With Our Grease Trap Maintenance Services

At Southern Green Inc., we provide expert grease trap cleaning services tailored to your business's needs.

Get in touch with us today by calling (404) 419-6887 to schedule your grease trap cleaning and protect the health and safety of your facility!

What’s Involved With Repairing Commercial Sewer Lines or Sewer System Damage Caused by FOG Blockages?

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Wed, 27 Nov 2024 17:38:13 GMT

Sewer line repairs and addressing sewer system damage caused by FOG (Fats, Oils and Grease) blockages are significant challenges faced by businesses and municipalities. These blockages can cause severe plumbing issues, environmental damage and costly repairs.

What Is FOG and Why Is It a Problem?

FOG consists of fats, oils and grease from cooking, cleaning or industrial processes. These substances are liquid when warm but solidify as they cool, often accumulating in sewer lines and creating stubborn blockages. Over time, FOG build-up can completely block pipes, causing sewer backups, overflows and extensive damage to sewer infrastructure.

In commercial settings like restaurants, cafeterias or food processing facilities, the volume of FOG entering the sewer system is exponentially higher than in residential settings. When businesses neglect proper grease trap maintenance, these substances enter municipal sewer systems, compounding the problem and increasing repair costs for both private and public entities.

The Process of Repairing Sewer Lines Damaged by FOG Blockages

When sewer lines or systems are damaged by FOG blockages, repairs can range from relatively simple cleanouts to complex line replacements.

Inspection and Diagnosis

The first step is identifying the source and extent of the problem. Plumbers or sewer line professionals use specialized cameras to inspect the line. This allows them to locate the blockage and assess whether the line is intact or has sustained damage from the pressure caused by the obstruction.

FOG Removal

If the damage is limited to a blockage, professionals use mechanical augers, hydro jetting or chemical treatments to break down and remove the FOG.

Mechanical Augers : These tools use rotating blades to cut through grease and debris.

Hydro Jetting : A high-pressure water stream is used to scour the interior of the pipes, removing FOG buildup and debris.

Pipe Repair or Replacement

If the FOG blockage has caused cracks, collapses or leaks in the sewer line, repairs or replacement may be necessary:

Spot Repairs : For minor damage, professionals may use resin patches or pipe sleeves to seal cracks without replacing the entire sewer line.

Trenchless Repair : In cases where extensive repairs are required, trenchless methods such as pipe bursting or cured-in-place pipe (CIPP) lining can minimize excavation.

Full Line Replacement : When the pipe is severely damaged, full excavation and replacement may be the only solution, which is labor-intensive and costly.

Why Are Sewer Line Repairs Costly?

Both repairing sewer lines and removing FOG blockages come with significant costs due to the complexity of the work and the equipment involved. The method of sewer line repair can also make a significant difference in price.

Labor and Equipment

FOG removal and sewer line repair require specialized equipment, skilled labor and in some cases, advanced technologies like hydrojetting or robotic pipe repair tools. Excavation for line replacement adds even more labor and equipment costs.

Downtime for Businesses

Sewer line repairs can disrupt business operations, especially in commercial kitchens or facilities that can’t operate without functioning drains. This downtime can result in lost revenue.

Environmental Compliance and Fines

Businesses that contribute to FOG blockages may also face penalties for violating environmental regulations, adding to the financial burden. Municipalities often pass on the cost of repairing public sewer lines to the businesses responsible for the blockages.

How Consistent Grease Trap Cleaning Prevents FOG Blockages

Preventing FOG blockages is far more cost-effective than repairing the damage they cause. One of the most effective measures is consistent grease trap cleaning and maintenance.

Benefits of Regular Cleaning

Prevents Blockages : Routine cleaning ensures that grease traps function effectively, preventing FOG from accumulating in sewer lines.

Extends Lifespan of Sewer Lines : Clean grease traps reduce wear and tear on sewer lines, minimizing the need for costly repairs.

Avoids Fines and Liability : Proper maintenance allows food service businesses to maintain compliance with local regulations, avoiding fines or liability for sewer system damage.

Best Practices for Grease Trap Maintenance

Set a Cleaning Schedule

Most municipalities require grease traps to be cleaned every 30 to 90 days, depending on the size of the grease trap. In addition to the minimal grease trap cleaning intervals, businesses in Georgia must also adhere to the 25-percent rule, which states that no more than 25 percent of the volume of a grease trap can be FOG. Businesses that reach the 25 percent threshold prior to their normal 30 or 90 day interval requirement will need to schedule more frequent grease trap cleanings.

Hire Licensed Professionals

Professional grease trap cleaning service providers use specialized equipment and trucks to thoroughly empty and clean grease traps, inspect the traps and ensure compliance with regulations, preventing problems down the line.

Educate Staff

Train employees to dispose of food waste properly. Simple practices like scraping plates into trash bins instead of rinsing food waste down sinks can significantly reduce FOG accumulation in grease traps.

Proactive Maintenance Saves Time and Money

Sewer line damage is preventable with proper grease trap maintenance. Consistent cleaning not only saves your business from costly repairs but also helps protect municipal sewer systems and the environment. No business wants to draw the ire of not only local regulators but also their neighbors in the community by being the cause of a sewer backup.

Need Reliable Grease Trap Maintenance?

At Southern Green Inc., we have specialized in grease trap cleaning services in the Greater Metro-Atlanta area since 2007.

The Importance of Training Staff on Proper Food Waste Disposal

rob@southerngreeninc.com (Rob Delbueno) — Wed, 23 Oct 2024 20:30:21 GMT

In the fast-paced environment of a commercial kitchen, managing food waste efficiently is critical. Proper disposal methods not only ensure the smooth operation of the kitchen but also help reduce the buildup of fats, oils and grease (FOG) in grease traps and drainage systems.

Left unchecked, food waste and FOG accumulation can cause clogs, sewer blockages and even environmental damage.

What Should and Should Not Be Washed Down the Drain

One of the most common mistakes made in commercial kitchens is improper waste disposal. In the rush to clean up after food preparation, it's tempting to rinse everything down the drain, but this practice leads to the rapid accumulation of FOG in your grease traps and strains your plumbing system. Here's a breakdown of what should and should not be washed down the drain in a commercial kitchen.

What Should Not Be Washed Down the Drain

Oil and Grease: Even if they seem to flow easily when hot, oil and grease will solidify as they cool, sticking to the insides of pipes and causing blockages. This buildup can restrict water flow, eventually leading to major plumbing issues and the need for expensive repairs.
Large Food Scraps: Buy and ensure your team is always using scrap/pre-rinse baskets in sinks used for dishwashing and encourage employees to scrape food from plates, pots and pans before washing them. Large food particles can easily clog pipes and contribute to FOG buildup in grease traps. Train staff to use trash bins for food scraps instead of sending them down the drain or through the dishwasher.
Dairy Products: While dairy products may seem harmless, they can contribute to FOG buildup when washed down the drain. The proteins and fats in dairy can cause similar issues to cooking oils when they solidify, contributing to blockages over time.
Coffee Grounds: Coffee grounds may appear small and harmless, but they can cause significant issues for your drainage system. They tend to clump together and can easily accumulate in pipes, creating blockages.

What Can Go Down the Drain

Water: It may seem obvious, but only water should go down the drain without question. Ensure that staff rinse off dishes and equipment with cold water before running them through dishwashers to reduce the amount of grease entering the system.
Minimal Food Residue: After scraping off plates and pots, a small amount of food residue that can't be removed with a scraper can be washed down the drain. However, this should always be minimized as much as possible to avoid strain on your grease traps and plumbing.
Diluted Cleaning Solutions: Mild, biodegradable cleaning agents and detergents can typically be washed down the drain, but it's best to avoid using harsh chemicals or large quantities that can harm your plumbing or the environment.

Best Practices for Reducing FOG Accumulation

Reducing the rate of FOG accumulation in your grease traps requires consistent effort and training. Staff members should be well-informed on best practices so that grease traps function properly, reducing the likelihood of clogs, foul odors and costly repairs.

Scraping Plates

Encourage staff to scrape plates, pans and cooking utensils before washing them. This practice reduces the amount of food waste and FOG that enters the drainage system, keeping pipes and grease traps cleaner for longer periods. Use designated scraping areas with garbage bins or compost stations to make this a habit.

Stay Compliant With Watershed Management Grease Trap Cleaning Requirements

Grease traps are essential for preventing FOG from entering the municipal sewer system. However, they require regular maintenance to function properly. Schedule routine cleanings to make sure that your grease trap is performing at its best and isn’t running afoul of local ordinances. If your kitchen produces a high volume of grease, more frequent cleaning may be necessary to prevent blockages and overflows.

The Environmental Benefits of Proper Food Waste Disposal

The proper disposal of food waste, particularly FOG, has a ripple effect that extends beyond the immediate benefits of regulatory compliance. By reducing the amount of FOG entering your drains, you help protect local water systems and prevent environmental contamination.

FOG-related sewer blockages can cause raw sewage overflows, which have a disastrous impact on local ecosystems. They can pollute water sources, harm wildlife and lead to costly clean-up efforts. By taking proactive steps to reduce FOG accumulation in your kitchen, your business contributes to the overall sustainability of the community.

Eco-Friendly Grease Trap Cleaning and Fryer Oil Recycling in Atlanta, GA

At Southern Green Inc., we specialize in eco-responsible grease trap cleaning and waste oil recycling. Get a quote for one-off grease trap cleaning and maintenance or learn about our cleaning contract options by calling (404) 419-6887!

How Grease Traps Contribute to Your Facility's Sustainability

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Wed, 23 Oct 2024 20:12:08 GMT

In today's world, sustainability is not just a buzzword, it's a necessity. Businesses, especially in the food service industry, can play either a positive or negative role depending on their practices.

Some often overlooked aspects of sustainability include the management of fats, oils and grease (FOG) in commercial kitchens and fryer oil disposal. Implementing effective grease trap systems and maintaining them responsibly, and recycling used fryer oil, can significantly contribute to a facility's sustainability efforts.

The Environmental Impact of FOG

Fats, oils and grease are natural byproducts of food preparation and cooking. While they may seem harmless when washed down the drain, they pose significant threats to the environment when not managed properly. FOG can accumulate in sewer systems, leading to blockages that disrupt the flow of wastewater. These blockages can result in sewer overflows, which can cause raw sewage to spill into streets, rivers and other natural bodies of water.

When FOG enters the environment, it can lead to a host of problems:

Water Pollution: Raw sewage contains harmful pathogens and pollutants that can contaminate local water sources. This pollution can have dire consequences for aquatic life, including fish and plant species, disrupting ecosystems and harming biodiversity.
Health Hazards: Contaminated water can lead to health risks for humans, including gastrointestinal diseases, skin infections and respiratory issues. Communities that rely on local water sources for drinking and recreational activities are particularly at risk.
Increased Treatment Costs: Municipal water treatment facilities often struggle to treat water containing high concentrations of FOG. This strain may increase operating costs, reduce facility longevity and increase treatment energy demands. The higher price of water treatment can lead to increased water rates for consumers as municipalities invest in costly infrastructure improvements to address the problem.

Alleviating Strain on Municipal Water Treatment

By properly managing FOG through grease traps, businesses can lessen the strain on municipal wastewater treatment systems. Grease traps are designed to capture FOG before it enters the sewer system, allowing water to flow freely while preventing blockages. Regular maintenance and cleaning of these traps help them function efficiently, keeping FOG levels low.

When businesses take responsibility for their grease management , they not only protect the local environment but also contribute to the overall sustainability of the city. In Atlanta, where a growing population puts pressure on water resources, responsible grease trap management is crucial. By preventing FOG from entering the municipal system, businesses can help maintain the integrity of city infrastructure and waterways and reduce the need for expensive treatment upgrades.

Eco-Responsible Wastewater Treatment

Choosing a grease trap cleaning and waste oil recycling company that prioritizes eco-responsibility is necessary for maintaining a sustainable facility. Some companies, including Southern Green Industries, now offer eco-friendly services that go beyond simple grease removal. By utilizing advanced wastewater treatment methods, we can minimize environmental impact and promote sustainability in our operations.

Here are a few key ways we, and by extension our grease trap cleaning and waste oil recycling customers, contribute to a greener future:

Waste Oil Recycling: Instead of discarding the collected grease and oil, eco-friendly companies recycle these materials, converting them into low-emissions biodiesel. This process not only reduces waste and air pollution but also supports the production of renewable energy sources.
Innovative Treatment Solutions: Advanced wastewater treatment methods allow companies to break down FOG into less harmful substances. These processes can further reduce the environmental impact of FOG disposal so that only clean water is released into the environment.
Sustainable Practices: Eco-conscious grease trap cleaning companies often implement sustainable practices in their operations. This can include using biodegradable cleaning agents, reducing water consumption during the cleaning process and employing energy-efficient equipment.

The Greener Choice for Your Business

As a business owner in the food service industry, you have the power to make a positive impact on your community and the environment. By partnering with a company that emphasizes sustainability, such as one focused on eco-responsible wastewater treatment and grease recycling, you can align your operations with green practices.

Moreover, being proactive about FOG management can enhance your business's reputation. More consumers are opting to patronize businesses that demonstrate a commitment to sustainability. Showcasing your responsible practices can set you apart from the competition.

Invest in Responsible Grease Trap Cleaning and Used Oil Recycling in Atlanta

Investing in responsible grease management and waste fryer oil recycling not only protects your facility but also helps pave the way for a cleaner, greener Atlanta.

Get your free quote from Southern Green Inc. or request one-off grease trap maintenance and cleaning by calling (404) 419-6887.

Evaluating the True Cost of Grease Trap Neglect

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Wed, 23 Oct 2024 19:43:43 GMT

Grease traps play an essential role in commercial kitchens, preventing fats, oils and grease (FOG) from entering the wastewater system. Neglecting regular grease trap maintenance can be costly in a number of ways, including the high cost of replacing damaged grease traps, reduced patronage due to unpleasant premises, severe damage from sewage backups, and being subjected to fines or even closures for noncompliance with regulations.

The Impact of Neglect on Your Reputation

In the food service industry, reputation is everything. Whether you run a restaurant, café or catering service, your reputation is built on cleanliness, efficiency and delivering a quality customer experience. Grease trap neglect can jeopardize all three.

Foul Odors and Customer Dissatisfaction

Infrequent grease trap cleaning leads to FOG buildup. FOG is a constantly decaying, unrefrigerated stew that may be gathering right beneath the parking lot your patrons are using.

Rancid smells and stagnant water can travel significant distances through open air. Even if the grease trap isn’t near your business’s entrance the odor may still reach patrons.

The presence of grease trap odors sends a clear message to customers that cleanliness is not a priority. Even if your food is top-notch, the stench of decaying FOG can drive customers away, leading to poor online reviews, customer complaints and ultimately lost business.

The Cost of Rebuilding Trust

Once your reputation takes a hit, rebuilding customer trust can be costly and time-consuming. Negative reviews or poor word-of-mouth marketing can linger long after the issue is resolved. Investing in regularly scheduled grease trap maintenance prevents these problems and keeps your business running smoothly, ensuring customers leave satisfied and willing to return.

Structural Damage from Sewer Backups and Overflows

Neglecting your grease trap can also cause significant damage to your facility. When FOG builds up and clogs your sewer line, it can lead to sewer backups and overflows, resulting in property damage and hazardous messes that are far more expensive to fix than routine grease trap cleaning. Remediating black water damage can be extraordinarily expensive, and no business wants to deal with it.

Sewer Backups and Black Water Contamination

Black water contains harmful bacteria and pathogens that pose serious health risks to both employees and customers. Cleaning up black water contamination requires professional remediation services, which can be costly and may require your business to temporarily close, resulting in lost revenue.

Long-Term Structural Damage

Beyond immediate cleanup costs, sewer backups can cause long-term damage to your building’s structure. Waterlogged walls, flooring and even electrical systems may require expensive repairs that disrupt your operations for weeks or even months. In some cases, untreated water damage can lead to mold growth, which poses additional health risks and requires extensive remediation. The financial impact of these repairs far exceeds the cost of regular grease trap maintenance.

The Legal Consequences of Neglect

In many cities, including Atlanta, maintaining grease traps is not just a good business practice, it’s the law. The City of Atlanta Department of Watershed Management, and the watershed management agencies in the cities around Atlanta, require commercial kitchens to clean and maintain their grease traps regularly to prevent FOG from entering the municipal sewage system. Failure to comply with your Watershed Management regulations can result in fines, penalties and legal action.

Costly Fines and Penalties

Neglecting grease trap maintenance can lead to expensive fines, especially if a clogged trap causes a sewer overflow that impacts the environment or the public water system. Local authorities have the right to levy substantial penalties on businesses that fail to comply with grease trap regulations. These fines can be even more damaging for small businesses, where margins are already thin.

Forced Business Closures

Grease trap inspectors, who will visit your business one or more times each year, will want to see your grease trap cleaning manifests. They will want to confirm that you are adhering to the cleaning frequency required by local ordinances and that you’re using a properly licensed service provider for grease trap maintenance.

If your business is found to be out of compliance, you may be fined. Serious or repeat violations may lead to business closure until the issue is resolved. This means lost revenue for the days or weeks it takes to bring your business back into compliance. Worse, a public health violation related to a neglected grease trap could permanently tarnish your business's reputation, making it difficult to regain customers’ trust.

Expensive Repairs and Replacements

Corrosion and rust can lead to leaks, mechanical failures or even the need for a full grease trap replacement. Replacing a grease trap or making extensive repairs is far more expensive than routine cleaning and maintenance. Regular service can extend the life of your grease trap, saving you from the high cost of emergency repairs or full system replacements.

Keep Your Atlanta Grease Traps Clean

At Southern Green Inc., our eco-friendly grease trap maintenance services are designed to prevent costly repairs, protect your reputation and keep you on the right side of the law.

Schedule your consultation today or give us a call at (404) 419-6887 and let us help you keep your business running smoothly while contributing to a cleaner, greener Atlanta.

The Impact of Seasonal Changes on Grease Trap Functionality and Maintenance

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Thu, 26 Sep 2024 21:01:20 GMT

In a city like Atlanta, where the seasons are distinct and temperatures can range from sweltering summers to chilly winters, the functionality and maintenance of grease traps can be significantly impacted by seasonal changes.

Hot Weather Leads to Increased Grease Liquidity and Bacterial Accumulation

During the summer months, rising temperatures can dramatically impact the way grease behaves in outdoor grease traps. Grease tends to stay in a more liquid state in the warmer weather, which makes it easier to pump out and remove. Grease traps may require less rigorous scraping, which can make the cleaning process faster if the temperature in the grease trap is high enough.

Conversely, the reduced separation between liquid grease and wastewater in the grease trap can increase the risk of grease being discharged into drainage systems.

The more impactful issue with heat, from a business standpoint, is the accelerated decomposition of organic matter in the grease trap and bacterial growth. If you notice your business’s grease traps smell significantly worse in the summer months or that it starts smelling more quickly after cleanings, it’s due to the faster rate of bacterial growth.

Atlanta prohibits the use of enzymes or additional treatments to combat the growth of bacteria in grease traps or grease interceptors that discharge into the city’s wastewater system. Although it may be tempting, you shouldn’t put chemicals in your grease trap to prevent the buildup of noxious smells. More frequent grease trap cleaning is a safer solution.

Busy Tourist Seasons

Summer may lead to increased tourism and more diners for some businesses, especially in restaurants near vacation spots or tourist attractions. The increase in food preparation means more FOG being generated, further straining the grease trap system.

Businesses that experience significant seasonal variations in volume of food production may need to adjust their cleaning schedule during those months.

Cold Weather and Hardened Grease

Grease cools and solidifies rapidly in colder weather, causing it to build up more quickly inside the trap. Thicker buildup can potentially lead to blockages, especially if the grease trap isn’t cleaned frequently enough.

Hardened grease is also more difficult to clean and may require more scraping, which could lead to longer, more intensive cleanings. If left unaddressed, hardened grease can reduce the trap’s capacity and hinder its ability to filter grease from wastewater.

Make sure to schedule cleanings at regular intervals to prevent solid grease from causing major blockages.

What About Seasonal Rains in Atlanta?

A properly placed and installed grease trap with a secure lid shouldn’t be taking in a lot of rainwater. However, if the grease trap is located somewhere with poor drainage or near a stormwater runoff path, it is possible that rainwater can flow into the system, leading to rapid dilution of the grease in the system. This can make it more difficult for FOG to be effectively separated from the water and lead to grease escaping into the sewer system.

The worst-case scenario is a grease trap overflowing due to rainwater, leading to spills, messy situations and potential fines or other penalties for Atlanta businesses.

Businesses installing or replacing grease traps should talk with their installer about placement and ensure the site won’t be inundated with flooding or stormwater runoff. It’s also important to ensure the grease trap lid isn’t cracked or damaged and that it is always securely in place to prevent seepage.

Stay Proactive Year-Round on Your Grease Trap Cleaning in Atlanta

If you're looking for reliable grease trap cleaning services in any season, get in touch with our expert team at Southern Green Inc. today. We'll help you create a customized maintenance schedule to keep your system in peak condition, no matter what the weather brings.

Get a free quote today on our website or give us a call at (404) 419-6887 for one-off grease trap cleaning.

Why Grease Trap Cleaning Is a Crucial Component of Facility Waste Management

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Thu, 19 Sep 2024 20:54:04 GMT

In any commercial kitchen or food service operation, waste management is a crucial aspect of day-to-day operations. Among the various waste streams that need to be managed, fats, oils and grease (commonly referred to as FOG) pose a unique challenge. When not properly captured in a grease trap and regularly removed, these materials can wreak havoc on sewers, cause unpleasant odors and result in costly repairs.

The only effective way for food service businesses to manage FOG is through regular grease trap cleaning and maintenance .

The Role of Grease Traps in Waste Management

Grease traps are designed to intercept fats, oils and grease before they enter the sewer system. These substances are heavier than water and tend to congeal as they cool. Without a grease trap, FOG can build up in pipes, leading to clogs, backups and potentially expensive repairs. By capturing FOG before it can reach the sewer, grease traps play a key role in minimizing infrastructure damage and preventing blockages that can disrupt operations.

Their role means grease traps are not a “set it and forget it” solution. They quickly fill up with FOG and other solid waste between cleanings and will eventually overflow.

Why Regular Grease Trap Cleaning Is Essential

Prevents Costly Sewer Blockages and Backups: When grease builds up in your plumbing system, it can cause blockages that lead to slow drainage or, worse, sewer backups. In addition to being inconvenient and creating unsanitary conditions, these issues often necessitate expensive emergency repairs and water damage remediation. Regular grease trap cleaning helps to minimize the risk of sewer blockages and backups, saving you money in the long run.
Improves Operational Efficiency: A clean grease trap ensures that wastewater flows smoothly through your pipes. This keeps your kitchen or facility operating efficiently and limits disruptions caused by slow drains or backups.
Prevents Unpleasant Odors: Over time, trapped grease and food particles can begin to decompose, creating foul odors that can permeate your facility. Regular cleaning prevents these odors from becoming an issue and allows businesses to maintain a clean, pleasant environment for both staff and customers.
Extends the Life of Your Grease Trap: Like any piece of equipment, grease traps need regular maintenance to function properly. Neglecting cleaning can lead to corrosion, leaks and other damage, which can reduce the lifespan of the trap and require costly replacements.
Avoid Fines and Business Closures: Grease trap cleaning is not optional. Every food service business in Atlanta is required to have their grease trap cleaned and serviced by professional cleaners who are licensed to collect and haul off the wastewater and the contents of their grease trap. During random or scheduled inspections from the Department of Watershed Management, food service businesses are required to show proof they adhered to the legally required frequency of cleanings.

Grease Trap Cleaning as Part of a Comprehensive Waste Management Strategy

While grease trap cleaning is a critical part of waste management, it’s only one piece of the puzzle. A comprehensive waste management strategy involves addressing all types of waste generated by your facility, including food scraps, paper products and other waste streams.

Integrating grease trap maintenance into a broader waste management plan can enhance efficiency and sustainability in several ways:

Segregating Waste Properly: Proper waste segregation reduces the risk of cross-contamination. For example, food scraps should be separated from recyclable materials, and waste fryer oil should never be disposed of down the drain.
Reducing Waste Generation: By implementing best practices in the kitchen, such as scraping food waste into appropriate containers before washing dishes, you can minimize the amount of grease and solids that end up in your grease trap.
Recycling and Waste Fryer Oil: Used oil from fryers can be recycled into biodiesel or other useful products. Some grease trap cleaning companies, including Southern Green Industries, can pick up used fryer oil and turn this waste stream into a valuable resource, reducing your environmental footprint.
Regular Inspections and Maintenance: It’s important to inspect other parts of your waste management system, such as dumpsters, recycling bins and trash compactors, to make sure everything is functioning properly. Routine inspections help to identify potential problems before they become serious issues.

How to Implement an Effective Grease Trap Maintenance Program

Developing an effective grease trap maintenance program requires planning and consistency.

Work with a licensed grease trap cleaning service to determine the appropriate frequency for cleanings based on your facility’s size, volume and type of operation.

Businesses that have operated for long enough typically develop a solid grasp of their average food preparation volume and the speed with which their grease trap fills. As long as you meet the frequency requirements for your grease trap size and never exceed the 25 percent FOG by volume rule between cleanings, you should be fine.

If you do notice that the trap is filling up faster than expected, it may be time to schedule maintenance or increase the frequency of cleanings.

Maintaining records of all grease trap cleanings, inspections and any repairs that are made is vital. These records will allow you to demonstrate compliance during inspections.

High-Quality Grease Trap Cleaning and Fryer Oil Recycling in Atlanta, GA

Keep your kitchen clean and compliant with our high-quality grease trap cleaning services in Atlanta, GA.

Benefits of Preventative Grease Trap Maintenance

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Thu, 12 Sep 2024 20:32:21 GMT

In commercial kitchens, grease traps are an essential component for maintaining cleanliness and keeping operations running smoothly. These devices prevent fats, oils and grease (FOG) from entering the wastewater system, which can cause sewer clogs and backups for not only your business but neighboring businesses and the area.

Regular cleaning and maintenance isn’t just a necessity to avoid damaging the city’s infrastructure. It can save your business money by preventing major issues and extending the lifespan of your kitchen’s infrastructure.

Cost Savings Through Regular Maintenance

One of the most compelling reasons to prioritize grease trap maintenance is the financial benefit. At first glance, scheduling regular cleanings and inspections may seem like an unnecessary cost, but it can actually save you a significant amount of money over time.

When grease traps are not properly maintained, the accumulated FOG can harden and create blockages in your sewer line. This can lead to expensive emergency repairs and potential downtime for your kitchen operations. A proactive approach ensures your grease trap and sewer line remains free of large build-ups, reducing the likelihood of unexpected and messy disasters.

Here’s how regular maintenance can save you money:

Avoid emergency repair costs: Blockages can result in backups that require immediate trenching and sewer line replacement. Emergency services are typically more expensive than routine maintenance and may lead to damage of your business’s landscaping or parking lot.
Extend the lifespan of your grease trap: Excessive FOG buildup can harden, block the system and reduce its capacity. Regular cleanings can also slow the progression of corrosion or rust caused by the constant exposure to FOG and water.
Avoid fines and penalties: Atlanta businesses are subject to strict regulations regarding grease trap maintenance. Failing to comply with these can lead to fines, citations or even temporary closure of your business.

Preventing Major Sewer and Health Issues

When grease traps are not cleaned regularly, they can overflow or malfunction, leading to serious issues that affect both the infrastructure of your business and the safety of your staff and customers.

Here’s what can happen when grease traps are neglected:

Clogged drains and sewer backups: Fats, oils and grease can accumulate in your sewer line and cause severe blockages. These blockages can result in slow drainage, unpleasant odors and, in worst-case scenarios, complete sewer backups, which can halt kitchen operations for hours or days. The cleanup can be arduous, and the entire event can negatively affect your business’s reputation in the area.
Unpleasant odors: As grease accumulates and begins to decompose, it can emit foul odors. These smells can permeate your kitchen and dining area, creating an unpleasant environment for staff and customers.
Health code violations: Blockages and backups can lead to unsanitary conditions, which could trigger health code violations during inspections. Violations can result in fines or, in severe cases, closure of your business until the issues are resolved.

Extending the Lifespan of Kitchen Infrastructure

Your kitchen’s infrastructure is a major investment. From plumbing systems to grease traps and kitchen appliances, everything works in harmony to keep your business running efficiently. Regularly scheduled grease trap maintenance plays a key role in preserving this infrastructure, ultimately extending the lifespan of your equipment and reducing the need for costly replacements.

When FOG accumulates in your grease trap, it not only clogs your plumbing but can also damage the grease trap itself. Over time, the grease trap can corrode or degrade due to the harsh nature of the waste it collects. Delaying replacement for as long as possible is always preferable.

Minimizing Downtime and Maintaining Productivity

Reduce unscheduled closures: Preventative maintenance reduces the chances of unexpected grease trap overflows or sewer line backups that require closing your kitchen for repairs.

Avoid lost revenue: Every minute your kitchen is offline due to a grease trap or sewer line issue represents lost income. Routine grease trap maintenance helps you avoid these costly interruptions.

Improve employee productivity: When plumbing issues arise, it can slow down the flow of work in the kitchen. Regular grease trap maintenance keeps operations running smoothly and employees focused on their tasks.

Compliance with Environmental and Safety Regulations

Atlanta businesses with commercial kitchens are required by law to maintain their grease traps to a specific standard . These regulations are put in place to protect the city’s sewer system from clogs caused by FOG buildup.

It’s important to keep in mind that these are not generalized clogs that can happen anywhere. They’re more likely to develop near the source, meaning around your business or in your area if you fail to maintain the proper cleaning schedule or adhere to the 25 percent rule.

Failure to comply with grease trap cleaning regulations can result in fines, penalties and even temporary closure of your business.

By taking a preventative approach to grease trap maintenance, you ensure that your business remains compliant with Atlanta ordinances and avoids costly fines.

Invest in Preventative Grease Trap Cleaning and Maintenance in Atlanta

Atlanta food service businesses looking for a dependable grease trap cleaning and maintenance partner should call Southern Green Inc. at (404) 419-6887. We’re dedicated to prompt and thorough service that ensures businesses never need to worry about the condition or cleanliness of their grease traps.

Tips for Scheduling Maintenance Without Disrupting Hotel Operations

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Wed, 28 Aug 2024 19:28:17 GMT

The two most important things about running a hotel are providing guests with an exceptional experience and making sure that the property is always well-maintained.

One of the biggest challenges is scheduling maintenance and vendor deliveries without disrupting the daily operations and comfort hotel guests.

Identify Peak Times

Knowing the flow of guest activity throughout the day will make it easier to schedule maintenance services. Typically, guests are more likely to be out of their rooms during late morning and early afternoon, making this an ideal time for certain types of maintenance and deliveries.

Analyze Booking Patterns

Review your hotel's booking patterns to identify periods with lower occupancy. Schedule major maintenance projects during these times to minimize the impact on guests.

Inform Guests in Advance

Communication is key for hotel guests to be prepared for any disruptions. Inform guests about scheduled maintenance or deliveries ahead of time, either at check-in, through room notices or via email. Transparency helps manage expectations and reduces the likelihood of complaints.

Coordinate with Staff

Make sure that all hotel staff are aware of the maintenance schedule. Front desk personnel, housekeeping and management should be in sync to address any guest concerns promptly.

Flexible Scheduling

Midday and Early Afternoon Work: Schedule disruptive maintenance tasks, like HVAC repairs or plumbing, during midday or early afternoon when guests are most likely to be out of their rooms for activities, meetings or sightseeing. This minimizes noise and inconvenience during times when guests are less likely to be disturbed.
Evening Deliveries: Plan vendor deliveries for evenings when the hotel's public spaces are less crowded. This reduces the risk of obstructing guest access to amenities and common areas.

Phased Maintenance

For large-scale projects, implement a phased approach. Tackle one section of the hotel at a time, making sure that guests in other areas remain undisturbed. This approach is particularly effective for renovations and major repairs as they are more distracting.

Routine Inspections

Conduct regular inspections to identify potential issues before they become urgent. By addressing minor repairs during less busy times, you can prevent the need for any type of disruptive emergency maintenance during high occupancy times.

Vendor Coordination

Establish Clear Contracts: Work with vendors to establish clear contracts that outline acceptable delivery times and maintenance schedules. Choose vendors who are flexible and willing to accommodate the hotel's operational needs.

Preferred Vendor List: Maintain a list of preferred vendors who are familiar with your hotel's requirements and have a proven track record of reliability. Building strong relationships with these vendors can lead to smoother operations and better service overall.

Utilizing Technology

Invest in maintenance management software to streamline scheduling and track progress. These tools can help you plan maintenance tasks efficiently, ensuring that they are completed with minimal disruption.

It’s also a good idea to use automated systems to send notifications to guests and staff about upcoming maintenance or deliveries. This reduces the burden on your team and allows for consistent communication.

Proactive Guest Services

If maintenance or deliveries are likely to cause significant disruption, consider offering compensation to affected guests. This could include room upgrades, complimentary services or discounts on future stays.

During major projects, it may also be useful to create buffer zones around the work areas. Relocate guests away from the noise and provide alternative amenities instead.

Special Considerations for Different Services

Housekeeping Coordination: Coordinate housekeeping schedules with maintenance tasks. For example, schedule room repairs when housekeeping is already cleaning that area, reducing the number of times a room is entered and minimizing disturbance to guests.
Event and Conference Planning: When hosting events or conferences, make sure that maintenance and deliveries do not coincide with peak event times. Coordinate with event planners to create a schedule that accommodates both hotel operations and event needs.

Emergency Preparedness

Have contingency plans in place for emergency maintenance. This includes having on-call staff and a rapid response protocol to address urgent issues that may arise. In case of severe disruptions, be sure to have a plan for relocating guests to other rooms or partner hotels.

Get High-Quality Grease Trap and Fryer Recycle Oiling Services for Your Hotel in Atlanta

If you’re looking for commercial grease trap cleaning and fryer recycle oiling services for your hotel in Atlanta, Southern Green Inc. is the company for you.

How to Maintain Clean and Compliant Hotel Kitchens

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Wed, 28 Aug 2024 19:14:59 GMT

Maintaining a clean and compliant kitchen is important for any hotel to ensure the safety and satisfaction of its guests.

Employees charged with managing and supervising food service operations in Georgia are required to obtain their ServSafe Food Protection Manager Certification, but staff members are typically not required to obtain formal certification. However, they do need to be trained on proper food handling, with their knowledge potentially being checked by inspectors during randomized inspections.

Having a staff that has been properly trained to keep a hotel kitchen compliant with food handling isn’t necessarily a guarantee that those standards will be maintained. Managers and owners must be vigilant and observe staff and kitchen conditions to ensure compliance and prevent violations and foodborne illnesses.

Employee Training and Best Practices

Comprehensive Training Programs

All new kitchen staff should undergo thorough training on hygiene standards, proper food handling and kitchen safety. This should include both theoretical lessons and practical demonstrations. Conduct periodic refresher courses to keep employees updated on the latest health codes and safety practices.

Personal Hygiene

Employees should wash their hands thoroughly before handling food, after using the restroom and after any task that may contaminate their hands. Staff should wear clean uniforms, hairnets and gloves. Jewelry and loose clothing should be avoided to prevent contamination and accidents.

Cross-Contamination Prevention

To prevent cross-contamination, hotel kitchens should use designated areas for raw and cooked foods. Many hotel kitchens will also implement a color-coded system for cutting boards and utensils to distinguish between raw and cooked foods.

Food Storage and Handling

Perishable items should always be stored at the correct temperatures to prevent bacterial growth. Stored refrigerated and frozen foods should have their temperatures regularly checked and recorded for safety and compliance purposes.

The First In, First Out (FIFO) method ensures that older stock is used before newer stock, minimizing waste and spoilage.

Cleaning Protocols

Maintaining a consistent cleaning schedule is vital to keeping your hotel kitchen sanitary and compliant with health regulations.

Daily Cleaning Schedule

Surface Cleaning: Wipe down all surfaces, including countertops, stovetops and sinks, with disinfectant at regular intervals throughout the day.
Floor Cleaning: Sweep and mop the floors daily to remove debris and prevent slips and falls.
Equipment Cleaning: Clean all kitchen equipment, such as mixers, blenders and slicers, after each use to prevent buildup and contamination.

Weekly Deep Cleaning

Scrub all surfaces to remove any hidden grime and grease. Disassemble and clean all equipment parts, making sure that no food particles are left behind.

Monthly Maintenance

Ventilation Systems: Clean and inspect ventilation hoods and filters to prevent grease buildup and make sure that there is proper airflow.
Pest Control: Conduct a thorough inspection for signs of pests and take preventive measures, such as extermination services, to keep them at bay.

Reducing the Risk of Fryer Oil Spills

Fryer oil spills can pose a significant risk in hotel kitchens, leading to accidents, contamination and time-consuming cleanup. In order to minimize these risks, it’s important that your kitchen has an efficient and reliable waste oil disposal and storage process.

Managers should also learn about their local waste fryer oil collection and recycling service provider options. Be sure to compare not only their capabilities and services but also the rate they pay for collected waste oil.

Our Integrated Oil Management System (iOMS)

Southern Green Inc. offers an innovative solution to oil management with our exceptional Integrated Oil Management System (iOMS). Features include:

Automatic Emptying: The iOMS automatically empties waste fryer oil into custom-sized bins, reducing the need for manual handling and minimizing spill risks and disposal injuries.
Safe Storage: The system ensures waste oil is securely stored in sturdy bins, preventing any leaks or spills.
Efficient Recycling: The collected oil is then recycled, promoting sustainability and reducing environmental impact.

Adhering to Grease Trap Cleaning Requirements

Grease traps are essential in preventing fats, oils and grease (FOG) from entering the sewage system, but they require regular maintenance to function properly. That’s why all food service businesses, including hotels, must comply with specific grease trap cleaning requirements established by watershed authorities and based on the location and size of their grease traps.

Requirements

Your grease trap should be appropriately sized for your kitchen’s needs. The volume of food preparation and wastewater flow typically determines the size. Different sized grease traps have different mandated cleaning intervals, but all must typically adhere to the 25 percent rule .

Smaller traps may need cleaning at least every two weeks, while larger ones may have 90 day cleaning requirements.

Inspectors will want to see manifests verifying your kitchen is adhering to the frequency dictated by local ordinances.

Scheduled Maintenance

Regular Inspections: During regularly scheduled cleaning your grease trap maintenance company will check for grease buildup and make sure the trap is functioning correctly.
Professional Cleaning: Be sure the company you hire for grease trap cleaning and waste oil recycling is properly licensed to provide grease trap cleaning in accordance with local regulations.

Commercial Grease Trap and Waste Fryer Oil Recycling Services for Your Hotel Kitchen in Atlanta

Keep your hotel kitchen clean and compliant with Southern Green Inc.'s professional grease trap and fryer oil recycling services in Atlanta.

Get your free quote today or give us a call at (404) 419-6887 for more information.

Long-Term Savings from Efficient Grease Trap Management

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Wed, 28 Aug 2024 18:59:32 GMT

Any restaurant or commercial kitchen should have a dependable grease trap maintenance and cleaning plan. Not only is it a requirement to comply with local watershed management ordinances, but it also offers significant long-term savings.

By maximizing the longevity of your grease traps through consistent maintenance and leveraging fryer oil recycling services , you can offset costs and enhance the sustainability of your operations.

Best Practices for Grease Trap Maintenance

Regular Cleaning Schedule:

Daily: Scrape food scraps and excess grease from dishes before washing.
Weekly: Inspect the grease trap for any signs of buildup and request service if necessary.
Biweekly/Every 90 Days: Schedule a thorough cleaning by a professional service at the appropriate intervals for your grease traps/grease interceptors or whenever your grease trap nears 25 percent FOG volume.

Employee Training:

Educate staff on the importance of proper grease disposal and routine maintenance.
Implement standard operating procedures for kitchen hygiene and FOG management.

Record Keeping:

Maintain a log of cleaning and maintenance activities.
Keep receipts and manifests from professional cleaning services to ensure compliance and for future reference.
Ensure your licensed grease trap cleaning company is sending manifests to your local regulator for compliance purposes.

Leveraging Fryer Oil Recycling

One of the most effective ways to offset the costs of grease trap maintenance is by getting a fair price on fryer oil recycling.

Providers like Southern Green Industries collect waste fryer oil from your restaurant, recycle it and pay you for the waste oil. This can significantly reduce the overall cost of grease trap maintenance and cleaning and is the most environmentally responsible approach to fryer oil disposal.

At Southern Green Inc., we are proud to be Georgia’s greenest grease trap cleaning and fryer oil recycling company. The cooking oil we collect is recycled into clean-burning biodiesel, which is used to fuel our vehicles.

Implementing Fryer Oil Recycling

To get started with fryer oil recycling, follow these steps:

Research Local Recycling Programs:

Identify reputable recycling companies in your area. Since 2007, our team at Southern Green Inc. has been serving the Atlanta area with our clean and environmentally friendly fryer oil recycling services.
Compare their terms, rates and services to find the best fit for your business. Southern Green Inc. offers free oil containers of 5 to 500 gallons and can install an integrated oil management system (iOMS) to make fryer oil disposal safe, convenient and fast.

Set Up Collection Procedures:

Designate a secure storage area for waste fryer oil.
Make sure staff are trained on proper disposal methods to prevent contamination. Here at Southern Green Inc. in Atlanta, we handle everything from providing custom containers to regular pickup.

Schedule Regular Pickups:

Coordinate with the recycling company for regular oil pickups.
Monitor the volume of waste oil to adjust the pickup schedule as needed.

Long-Term Benefits of Efficient Grease Trap Management

Beyond the immediate financial benefits, efficient grease trap management and fryer oil recycling offer long-term advantages such as:

Improved Kitchen Efficiency: A well-maintained grease trap system ensures smooth kitchen operations, reducing downtime and improving productivity.
Enhanced Reputation: Demonstrating a commitment to sustainability and regulatory compliance can enhance your restaurant's reputation and attract environmentally conscious customers.
Reduced Risk of Emergencies: Regular maintenance prevents unexpected blockages and plumbing emergencies, saving you from costly repairs and potential business interruptions. Your business also won’t be the cause of sewer line blockages that might lead to dangerous, business-disrupting backups that could affect your neighbors and community.

Reap the Benefits of Long-Term Savings With Our Atlanta Grease Trap Management Services

Start optimizing your grease trap maintenance and receive fryer oil recycling services today to reap the rewards of long-term savings and sustainability.

Get your free quote today at Southern Green Inc. or give us a call at (404) 419-6887.

Understanding Health and Safety Regulations for School Kitchens

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Wed, 31 Jul 2024 18:53:23 GMT

Arguably, more than almost any other institutional setting, school kitchens are required to meet the highest and most stringent health standards. Schools must stay up to date with any changes in regulations and ensure that their kitchens meet all health code and food safety requirements.

Without strict adherence to health and safety regulations, school kitchens can quickly become a breeding ground for bacteria or a source of cross-contamination that can lead to outbreaks. Stringent adherence to commercial kitchen regulations is crucial to protect the well-being of students and staff.

At Southern Green Industries, we understand the pressure school kitchens are under to keep their food preparation facilities and their campuses pristine. Our efficient services help school kitchens maintain compliance with safety and watershed management/public works department regulations to reduce the risk of sewer line clogs and sewage backups. We work hard to eliminate the worst-case scenario from school administrators’ minds, whether that’s an extreme biohazard scenario caused by a sewage backup or a lawsuit from a slip and fall accident or workplace injury caused by waste fryer oil spills or accidents.

Health and Safety Regulations for School Kitchens in Atlanta

Food Safety Standards

Kitchen workers must wash hands regularly for at least 20 seconds under hot water

Foods must be cooked at appropriate temperatures with commercial-grade equipment

Cooking utensils and cutlery must not be used for multiple foods that pose a risk of cross-contamination

Sanitation Standards

Work surfaces, floors and equipment need to be cleaned and sanitized at the appropriate frequency

Grease traps must be regularly cleaned and maintained to prevent blockages and foul odors

Waste must be disposed of properly to prevent pest infestations and other health hazards

Staff Requirements

Kitchen staff are required to have valid food handling licenses and food allergy training

A certified kitchen manager must be present to monitor staff during food preparation and service

Staff must wear clean clothes and hair restraints

Kitchen Layout and Design

Kitchens must have dedicated, sufficiently spaced-apart areas for food preparation, cooking and cleaning to reduce the risk of overcrowding, cross-contamination and accidents

Kitchens are required to have reliable ventilation to remove heat, smoke and odors from the building’s interior

Equipment must be strategically located to minimize accident risks – for example, deep fryers must be placed away from walkways to lower the risk of hot oil injuries

Temperature Control

Foods must be stored at safe temperatures, with cold foods kept at or below 40°F and hot foods kept at or above 140°F

Facility and equipment temperatures must be regularly monitored and logged in detailed reports to ensure they’re safe to handle food

Allergen Management

Food that contains common allergens like nuts, dairy and gluten must be clearly labeled
Staff must be trained on emergency protocol in the event of an allergic reaction
Contaminant warning labels must be on raw or undercooked food – while this is uncommon in a school kitchen, eggs and Caesar salads are two common examples of foods that require labeling

Emergency Preparedness

Staff must receive thorough training on how to respond to emergency situations, such as allergic reactions, respiratory distress and fires
Kitchens are required to keep fully stocked first aid kits readily available
There must be procedures in place to respond to fryer oil spills to reduce the risk of injuries and health hazards

Documentation and Record-Keeping

Schools must keep detailed records pertaining to the condition and continued maintenance of their kitchen, including inspection reports, training records and service manifests. At Southern Green Industries, we’ll take care of the grease trap manifest paperwork for you, sending manifests in any format to local and state inspectors on your behalf.

Hire a Team That’s Been Providing Efficient Grease Trap Cleaning and Fryer Oil Recycling Services for Atlanta Schools for Over 15 Years

Hire the team at Southern Green Industries for one-time grease trap service or partner with us to receive reliable grease trap cleaning and fryer oil recycling services on a schedule that makes sense for your institution.

Call (404) 419-6887 to get a free personalized quote for commercial services today.

The Importance of Regular Grease Trap Cleaning in Schools

cland.rev77@gmail.com (collin land) — Wed, 31 Jul 2024 18:04:53 GMT

Because schools house large student bodies comprised of persistently hungry youths, they must prepare an enormous quantity of food daily. Ensuring school kitchens operate efficiently without disruptions is a vital necessity for administrators. Unfortunately, grease traps – despite being essential assets to commercial kitchens – pose a potentially serious weak link in the commercial kitchen chain.

Grease traps are some of the most frequently overlooked commercial kitchen fixtures because they are out of the way. Grease trap issues may not be obvious until disaster has struck. If not properly and regularly cleaned, the consequences can be overwhelming.

What Regular Grease Trap Cleanings Can Prevent

Health and Sanitation Violations

If grease traps aren’t cleaned regularly, they can become a breeding ground for bacteria and pests – inside a densely populated environment that’s already highly vulnerable to outbreaks. They also emit a foul odor that can permeate a large area around the grease trap, which can make a campus unwelcoming and unpleasant for students and faculty.

Regular cleaning of grease traps helps to eliminate these issues. Hiring a reliable, local grease trap maintenance and fryer oil recycling service provider can ensure your FOG is removed and disposed of effectively and efficiently, preserving the quality and standards of your kitchen and campus.

Safety Violations

Equipment must be maintained regularly to verify they’re in good working order. Due to their vital role in the prevention of FOG sewer clogs, grease traps are required by municipal ordinance to undergo regular, thorough maintenance by a licensed professional. In addition to being qualified to clean and service grease traps, the company must also be properly licensed to haul off and treat the wastewater vacuumed up from the trap.

Hiring a reliable grease trap maintenance and fryer oil recycling service can protect your institution from violations and the large fines and penalties that come with them. Southern Green Industries will also help you keep detailed records of your service, submitting manifests in any format to local inspectors on your behalf.

Sewer Blockages

The problems created by a poorly maintained cafeteria grease trap do not just affect the school, but also the entire community. One of the primary duties of a grease trap is to prevent FOG from escaping through the sewer line and into the city’s sewer system. The sewer line has far less diameter than the municipal sewer system and is more prone to clogs, but an excess of FOG will eventually create catastrophic blockages in the local sewer system that could affect an entire area.

Sewer line clogs can also cause severe sewage backups within a school, creating an extremely hazardous environment that requires expensive water remediation and professional-grade sanitization to rectify.

When grease traps are not cleaned regularly, they lose their effectiveness at capturing FOG. Blockages can cause foul odors to permeate the building, disrupt operations and require costly emergency repairs. This is especially worrisome for school kitchens, which must provide uninterrupted food service for hundreds or thousands of students every day.

Premature Equipment Breakdown

Regular cleaning ensures that grease traps continue to function at their optimal capacity, allowing your kitchen staff to operate with maximum efficiency. Neglecting grease trap cleaning can lead to accelerated wear and tear, which can result in more frequent repairs and replacements. Worst case, your grease trap may experience a premature failure, necessitating a full replacement. Removing and replacing underground grease traps can be extraordinarily expensive, especially for schools with strict budgets and limited resources.

Schools can prolong the lifespan of essential infrastructure, including grease traps, and reduce the need for repairs with regular cleaning and maintenance.

Environmental Violations

Regular grease trap cleaning is crucial to preventing FOG from entering the sewer system, helping to protect Atlanta’s sewers. When schools hire Southern Green Industries, they can trust that they’re partnering with the greenest grease trap cleaning company in the state. Not only do we go above and beyond to ensure FOG and waste fryer oil are properly treated at our wastewater treatment plant and oil recycling facilities, but we also convert the collected waste fryer oil into biofuel that fuels our entire fleet.

Georgia Schools Have Been Relying on Us for Quick and Comprehensive Grease Trap Cleaning and Waste Fryer Oil Recycling Services for Over 15 Years

From seamless grease trap cleaning and waste fryer oil removal to independent manifest submissions on your behalf, Southern Green Industries works hard to make proper grease trap cleaning and waste oil recycling easy for all types of commercial kitchens. Learn more and receive a free quote today by calling (404) 419-6887.

The Importance of Regular Maintenance in Food Processing Plants

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Wed, 31 Jul 2024 17:57:03 GMT

As the gatekeeper of food safety, ensuring the equipment at your food processing plant is clean and well-maintained isn’t just a matter of quality control but a matter of public consumer safety and well-being. Some of the essential equipment commonly found in food processing plants include:

Mixers and blenders
Conveyor belts
Ovens and fryers
Refrigerators
Packing machines
Clean-in-Place (CIP) systems
Grease traps

Industrial-grade food processing equipment possesses an extensive list of maintenance and upkeep requirements. Without assiduous cleaning, the risk of cross-contamination, quality degradation or, worst case, widespread foodborne illness is high. Dedicated maintenance is key to ensuring everything operates safely and efficiently and products meet quality standards.

Although grease traps aren’t directly involved in the processing of food, they are an integral waste management feature and one that’s strictly regulated in Georgia. Failing to keep your grease trap well-maintained could jeopardize the safety of your facility and put your business in the crosshairs of local regulators. Businesses that fail to maintain proper grease trap cleaning schedules and maintenance can incur expensive fines and legal penalties from the state.

Grease Traps Are Indispensable to Food Processing Plants

Grease traps prevent fats, oils and grease (FOGs) from infiltrating your sewer line, where it can cause severe blockages that are difficult to remove and drastically increase the risk of sewage backups that can have catastrophic consequences for food processing facilities.

Without proper upkeep, grease traps can overflow or become blocked, leading to severe operational disruptions. This can result in clogs and blockages that can lead to foul odors, costly plumbing repairs or a complete grease trap system breakdown.

Grease trap problems could force you to shut down part of or the entirety of the facility until it’s fixed, leading to lost production and revenue as well as increased operating costs. The risk of facility-wide contamination from sewage backups is extraordinarily high, necessitating expensive cleanup and sanitization before production can resume.

Failing to adhere to minimum grease trap cleaning, or violation of the 25-percent rule, can also lead to fines.

Grease traps drastically reduce the risk of FOG-related sewer clogs, lessening the burden on wastewater treatment plants by removing grease and solids from sewage water before it begins processing.

Georgia is one of many states that mandates specific grease trap sizes and cleaning frequencies in food processing plants depending on volume of FOG generated. Allowing FOG to pass straight into the sewers can greatly increase municipal maintenance costs and cause problems for nearby businesses and residents.

Food processing plants that neglect their FOG-control responsibility may face substantial fines, legal actions and damage to their reputation. Put simply, food processing plant managers have a practical and legal obligation to comply with FOG-control ordinances, which in the Atlanta area means adhering to minimum cleaning frequency and/or the 25 percent rule.

Even without the worst-case sewer clog scenarios, infrequent maintenance can deteriorate your grease trap. Decreased efficiency can directly translate into increased operational costs. Investing in regular maintenance can pay dividends in the long run and help ensure your grease traps last for as long as possible.

Regular Grease Trap Maintenance Made Easy

Regular grease trap inspections, cleaning and maintenance ensure that grease traps function correctly, greatly reducing your risk of costly repairs and unplanned downtime while protecting your facility’s reputation in the community.

To safeguard the quality and lifespan of their grease trap, food processing plants should develop a detailed maintenance schedule with a reliable service provider who can perform regular inspections and keep assiduous maintenance records and manifests. This ensures equipment is always performing at optimal capacity, ensuring a safe, efficient and sustainable operation that can keep both consumers and your facility safe.

Southern Green Industries will take care of every aspect of grease trap maintenance for you, from prompt wastewater and FOG removal to submitting manifests to local inspectors on your behalf (in any format) to personally ensure your facility’s adherence to watershed management and public works department rules.

We have over 15 years of experience maintaining grease traps and can help facility managers identify potential issues early on to reduce the need for emergency repairs and replacements. Our team takes pride in saving food processing plants money with comprehensive, hassle-free service.

From Pick-Up to Paperwork, We Make Every Part of Grease Trap Maintenance and Fryer Oil Recycling Simpler

Atlanta food processing plants have been hiring Southern Green Industries for green and efficient commercial grease trap cleaning and fryer oil recycling services since 2007. See the difference in service quality today – get a free quote for our commercial services by calling us at (404) 419-6887.

What Can I Use to Purify Used Cooking Oil Aside From Ginger?

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Tue, 02 Jul 2024 19:29:04 GMT

It’s necessary to establish some use-case context when discussing purifying used cooking oil. The process utilized in most commercial kitchens is fundamentally different from the process used by individuals at home in their own kitchen.

Most commercial fryers have built-in filtering capability. The fryer oil is allowed to cool and settle, during which food particles and debris sink to the bottom. The oil is then drained through a mesh screen or filter to catch debris and pumped through a fine filter to remove smaller particles. Once filtered, the oil is pumped back into the fryer for reuse. The filters, often made of paper or fabric, need to be frequently replaced. The exact number of times oil can be filtered prior to replacement varies based on the volume of prepared food and frequency of use.

In a high-volume environment where oil is filtered twice per shift, company policy may be to replace the oil after between eight and 15 filtration cycles or every four or five days. In other words, fryer oil in commercial kitchens cannot be used in perpetuity even with reliable filtration and adherence to a strict filtration schedule.

Reusing cooking oil in your kitchen at home is a different matter. Many people who use oil for frying on a regular basis try to save money and reduce waste with DIY oil filtration and purification. However, enjoying these benefits is contingent on your ability to confidently purify your cooking oil and being able to recognize when it’s time to toss it. Purifying used cooking oil can not only extend the lifespan of your used cooking oil, but it can also ensure that it remains safe and healthy for consumption for a second or third use.

One common practice is to use cheesecloth and coffee filters to remove particles in a process that’s not entirely dissimilar from commercial fryer oil filtering. Some people also utilize ginger to enhance DIY oil purification results.

How Do You Purify Used Cooking Oil With Ginger?

The antioxidants present in ginger can neutralize the odors in used cooking oil, improving its quality. It’s also easy to do – just warm the used oil in a pan, add the grated ginger and let it simmer for about 15 to 20 minutes before straining. While this method can enhance the oil’s flavor and prolong its usability, it may not remove all impurities. It’s often best to use cheesecloth to filter out large particles and a coffee filter or paper towel to filter out finer particles after simmering ginger in the oil.

Alternate Ways to Purify Used Cooking Oil

Activated Charcoal: Activated charcoal is highly porous, allowing it to absorb impurities, odors and flavors from used cooking oil. Simply mix the charcoal with the oil and let it sit for a few hours before filtering.

Bentofix (Bentonite Clay): Bentonite clay is a natural adsorbent that makes it easier to filter impurities out. Mix the clay with the oil, let it sit and then filter it through a fine mesh or cheesecloth.

Gelatin: Gelatin can also clean oil. Dissolve gelatin in water and mix it with the oil, letting it cool and slowly separate the contaminants before filtering.

How to Preserve Your Purified Cooking Oil

Once you’ve assiduously strained the oil, be sure to store the filtered oil inside an airtight container, like a glass jar, in a cool, dark place, as exposure to light and heat can quickly degrade the oil, causing it to go rancid. Keep track of its age by labeling the container to ensure you use it within a safe time frame.

Do’s and Don’ts of Re-Using Cooking Oil

First Use

Monitor the oil carefully, checking its temperature while cooking to ensure it doesn’t burn, as overheating can cause the oil to break down and create harmful compounds. After filtering, assess the smell and consistency of the oil to verify it can safely be reused before storing it.

Don’t add water to the oil as it can degrade the quality of the oil. This can also lead to grease splattering over your stove, walls and countertops, which can be difficult to clean [1] .

Second and Subsequent Uses

Filter the oil after each time you use it. Be strict in your evaluation of the oil. It’s better to play it safe and throw used oil away than to save a few bucks.

Don’t mix different reused oils together or add fresh oil to your batch, as this can make it more difficult to gauge the quality and safety of the reused oil.

If the smell, color, consistency or anything at all about the oil seems off to you, don’t risk it. You also shouldn’t use it for frying. Frying requires high temperatures that can quickly degrade oil that’s already been used two or more times.

Get Reliable Waste Oil Disposal for Your Commercial Kitchen in Atlanta

The team at Southern Green Industries makes it easy to manage fryer oil waste. In addition to reliable grease trap cleaning, we also pay top dollar for waste oil and can even install an integrated oil collection system to eliminate the risk of spills during waste oil disposal.

Hire Experts Who Have Provided Georgia Restaurants With Effective Fryer Oil Recycling and Grease Trap Cleaning Service Since 2007

Call (404) 419-6887 today to learn more about Southern Green Industries’ fryer oil recycling services and receive a free quote.

How to Know if Oil Is Recycled Oil?

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Mon, 01 Jul 2024 20:54:34 GMT

Recycled oil undergoes a comprehensive refining process to remove impurities and restore its quality so it can be reused, reducing waste and the demand for new oil. High-quality recycled oil can perform just as well as new oil if it meets industry standards and certifications. Moreover, it looks almost indistinguishable from regular oil and is starting to be used in equal capacity.

From a food service standpoint, there are no safe or appetizing ways to recycle waste fryer oil into new cooking oil appropriate for food preparation. Waste fryer oil is instead recycled into biodiesel, industrial lubricants or solvents, animal feed additives or consumer products like soap and cosmetics. You won’t find recycled seed oil on the market – and even if you did, you probably wouldn’t want to use it.

There are some “re-refined” motor oils. These are used motor oils that have been collected at servicing stations and processed at re-refiners to remove contaminants like water, dirt, fuel and other particulates. Additives are then added to bolster some of the performance characteristics that have been degraded due to the oil already having been used, like improving heat stability and corrosion resistance. In many cases, re-refined motor oils are combined with virgin oil for a more consistent product, although it is technically possible to find 100-percent re-refined oil.

Whether you trust recycled oil or not is up to you. Motor oil purchased in the U.S. still needs to receive certification from the American Petroleum Institute (API), so there is some degree of quality assurance in the recycled oil market.

What’s Used to Make Recycled Oil vs. Biodiesel?

Re-refined motor oil is derived from used motor oil. Cooking oil and any other oil that’s been degraded through use can be used to make other products, like biodiesel. Put simply, nearly all types of oil waste can be processed and repurposed to prevent its disposal in landfills.

Types of Recycled Oil

Re-Refined Base Oil: Re-refined base oil is the most common type. The used oil is cleaned and refined to produce high-quality base oil, suitable for blending into new lubricants and enhancing its quality.

Reclaimed Oil: Reclaimed oil isn’t processed as extensively as re-refined oil and is typically used in industrial applications where high purity is not as critical.

Biodiesel: Biodiesel, a renewable alternative to petroleum diesel, is made from used waste cooking oil and animal fats.

What Is Required for Recycled Oils to Qualify for Sale?

Approximately 380 million gallons of used oil are recycled each year. Before those gallons can be used for lubricants or hydraulic fluids, they must be approved by the American Petroleum Institute (API) and the International Organization for Standardization (ISO) to verify they have been thoroughly cleaned and refined to remove contaminants and will perform reliably and safely. In order to receive these certifications, the recycled oil is tested to ensure its viscosity, purity and performance are up to industry standards.

Does the Lower Grade of Recycled Oil Restrict It From Certain Uses?

Car engines and industrial equipment require premium oils to not just perform optimally but also meet strict industry standards. Only high-quality recycled oil that’s been re-refined is suitable for these applications. At Southern Green Industries, we work hard to ensure the biodiesel we refine through waste oil recycling exceeds all quality standards, guaranteeing it provides reliable performance with a fraction of the emissions.

How to Tell If You’re Buying Used Oil?

Typically, buyers can rely on certification labels on the package to confirm if a used oil is high-quality or not. Moreover, recycled oil tends to sell at a lower price. If you find motor oil or lubricant products that cost far less than alternative products, they may be recycled or a blend of virgin and recycled oil.

The color and clarity of oil can sometimes indicate if it is recycled. Recycled oil tends to have a slightly darker hue than new oil due to the re-refining process. If the oil is exceedingly dark and murky, however, it may not be a reliable quality.

We’ve Been Recycling Waste Fryer Oil for Commercial Kitchens in Atlanta Since 2007

Southern Green Industries is the greenest grease trap cleaning service in Atlanta. We have “Green” in our name because we go above and beyond to give Atlanta businesses environmentally responsible services so they can have peace of mind that they’re reducing their community’s carbon footprint.

Our professionals have the experience and resources to help you keep your kitchen running smoothly without fines and penalties due to improper FOG removal or waste fryer oil disposal. Learn more about our fryer oil recycling services on our website or call (404) 419-6887 for a free grease trap cleaning or waste oil recycling quote.

What Is Deep Cleaning a Grease-Covered Kitchen?

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Mon, 01 Jul 2024 20:47:04 GMT

The dangers of neglecting grease are great, especially for commercial kitchens. A grease-covered kitchen can make occupational injuries and health code violations more likely, potentially resulting in fines and a damaged reputation.

Whether you’re running a restaurant or just trying to keep your home’s kitchen clean, knowing how to effectively eliminate grease will ensure you’re able to properly sanitize your cooking space with minimal stress and strain.

Supplies You’ll Need

Degreaser, or heavy-duty kitchen cleaner (e.g., white vinegar or Dawn’s heavy-duty degreaser)
Dish soap
Baking soda
Microfiber cloths
Sponges
Scrub brushes
Bucket
Rubber gloves
Trash bags
Paper towels
Mop and mop bucket

How to Deep Clean Grease

Soak Removable Parts

Remove any detachable parts of your kitchen appliances, from stove burners to oven racks, and soak them in a large basin with hot water and dish soap, or ideally a degreasing solution. This will loosen up the built-up grease and make it easier to clean later.

Degrease High-Use Areas

Use a degreaser or dish soap with warm water to wipe down your countertops and cabinets as well as your walls and backsplashes. Sinks can be cleaned with a degreaser or baking soda. For particularly tough grease deposits, mixing baking soda and water can help break through the grime. Resistant stains on countertops should be scrubbed with a non-abrasive cleaner to avoid damaging the surface.

Removing Grease From Appliances

Stovetop and Oven: Apply a degreaser to the stovetop and inside the oven. Let it sit for as long as recommended on the degreaser product, giving the grease time to break down. Once the degreaser has done its work you can clean up the grease residue with a sponge or scraper.

Microwave: Place a bowl of water with lemon slices or vinegar inside the microwave and heat it until it steams. This steam will loosen any grime and make it easy to wipe clean.

Refrigerator: Remove all the food inside and wipe the interior with a water and baking soda solution to eliminate odors and grime. Clean the shelves and drawers separately before placing them back in the refrigerator.

Dishwasher: Place a cup of vinegar on the top rack and run a cycle without any dishes to remove grease build-up as well as any lingering food odors. Also be sure to remove and clean the dishwasher’s food trap/filter.

Wipe Down Cabinets and Drawers

Wipe down the exterior and interior of your cabinets and drawers with a degreaser or a vinegar and water solution, using a toothbrush to clean the gaps and crevices and a cloth to polish the handles and knobs.

Floors

Grease buildup isn’t exclusive to kitchen areas above fryers or stovetops. Floors can develop a greasy film as well. Sweep the floor for debris and then mop with a suitable floor cleaner. If you have a tile floor, it may be more effective to scrub with a brush and a baking soda solution so you can thoroughly clean the grout.

Polish and Finishing Touches

Inspect all cleaned areas to ensure no spots were missed. Polish stainless steel appliances with a nonabrasive cleaner to prevent accidentally scratching the surface and restore their shine. Wipe down glass surfaces and mirrors with a glass cleaner for a streak-free finish. For stainless steel sinks, use a polish specifically designed for stainless steel.

Grease Trap Maintenance Can Reduce the Risk of Grease-Related Problems

Grease traps that aren’t properly maintained become less effective at trapping FOG, potentially leading to grease seepage or even backups from clogs. Grease also literally stinks, whether it’s a filmy coating over your commercial kitchen’s appliances and surfaces or grease seeping out of pipe fittings under sinks.

Regular grease trap cleaning won’t eliminate grease buildup in your kitchen, but it can help maintain proper sanitary conditions and prevent unappetizing odors from permeating your place of business.

One-Off and Routine Grease Trap Cleaning and Oil Recycling Services in Atlanta

Southern Green Industries has been providing Atlanta businesses with assiduous grease trap cleaning and waste oil recycling services for over 15 years. We work around your schedule to make grease trap cleaning easy and unobtrusive, giving you peace of mind about the state of your commercial kitchen.

Call (404) 419-6887 today to receive a free grease trap and oil recycling service quote from one of our specialists.

How to Streamline Maintenance Services for Your Franchise

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Mon, 01 Jul 2024 20:20:47 GMT

As a franchise owner, you don’t want maintenance to take all your time and attention. It’s more profitable and frankly more fun to focus on operations, growing your business, marketing – anything that pertains to making your business more successful. But it’s easy for maintenance headaches to become an enormous time vampire, monopolizing your attention and budget. In many cases, these issues can be traced back to poor communication and unprofessional vendors.

One of the biggest hurdles of franchise maintenance is grease trap cleaning and waste oil collection. A poorly managed grease trap has the potential to negatively affect your business operations and compromise the state of your commercial kitchen. If you don’t have an efficient system or if your vendor is unreliable, it can lead to cleaning violations and fines.

Waste oil problems can be equally problematic, with issues with improper waste oil disposal or collection creating a dangerous health hazard that can increase your risk of slip and fall accidents or fires.

If you find that you’re spending way too much of your workday managing routine maintenance services, you can streamline the process and save yourself the stress by:

Standardizing Procedures

Develop comprehensive maintenance protocols, including routine checklists to identify potential signs of issues that prevent you and your staff from efficiently using time. You should also have standardized safety procedures to ensure your employees are always up to date on responsible waste oil disposal, FOG mitigation and proper fryer cleaning and maintenance.

Scheduling Preventive Maintenance

It’s always preferable to not have to reactively seek out maintenance and repair services. Organizing a preventative maintenance schedule with routine inspections so a professional can service appliances and address potential problems ahead of time can save you time, money and future stress. While emergencies may still happen, preventative maintenance will make them significantly less common.

Upgrading Appliances

Higher-end appliances can make maintenance easier and less frequent. For example, an integrated oil management system (iOMS) can automatically transfer waste fryer oil into oil containers without your employees ever needing to manually empty and precariously cart the oil outside to bins. This type of system drastically reduces the risk of dangerous spills that create slipping and fire hazards. In addition to reducing the risk of accidents, it also saves significant time and allows your employees to focus on their job duties rather than potentially hazardous cleanup.

Fostering Clear Communication

Ensure there’s clear communication between you, your staff and your maintenance vendors so concerns can be addressed promptly and reduce the risk of delays in communication exacerbating what was a minor issue into a major one. One way to do this is by implementing a centralized maintenance management system that can condense every aspect of commercial kitchen maintenance – reporting issues, work orders, preventative maintenance and other maintenance activities – into one system, streamlining the entire process.

Centralizing Supply Chain Management

Establishing partnerships with a few reliable maintenance vendors – like HVAC servicing, pest control and grease trap cleaning – can help minimize disruption to your daily operations without compromising on high-quality service.

Continuously Improving

Even a seemingly perfect system may have room for improvement. Staying apprised of new technologies or industry practices could give you insight into ways you may be able to enhance your business’s maintenance practices.

How to Choose the Right Vendors for Your Business

Selecting qualified and trusted vendors can be crucial to keeping your franchise safe, clean and efficient. Ensure your providers have the necessary certifications and permits to verify their reliability. Georgia requires that those transporting FOGs for disposal are registered with the state – if your vendor doesn’t have a registration number, it could put you in trouble with the state, resulting in hefty fines and penalties.

You should also assess the capacity and versatility of your vendor. Instead of hiring numerous vendors, finding one that can provide a variety of services can save you time and labor. For example, Southern Green Industries is licensed and permitted to clean and maintain grease traps, transport the resulting waste and pick up and recycle waste fryer oil.

Finally, verify that your vendors have insurance. If they’re uninsured and one of their workers is injured while servicing your facility, they may sue you for compensation.

At Southern Green Industries, everyone on our team is licensed, insured and experienced in providing comprehensive grease trap cleaning and fryer oil waste disposal services. We’ll handle every aspect of grease trap cleaning and fryer oil recycling for you – from pumping and maintaining your grease trap to submitting the necessary manifests in multiple formats to inspectors and state regulators so you don’t have to.

We Make Keeping Your Franchise Clean, Functional and Compliant With FOG Laws Easier

Hire a reliable grease trap cleaning and waste fryer oil recycling service provider that’s been servicing Georgia businesses for over 15 years. Call (404) 419-6887 to learn more about our commercial services and receive a free quote today.

How Smart Grease Trap Systems Can Improve Maintenance Efficiency

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Mon, 01 Jul 2024 20:14:38 GMT

FOG is not a modern byproduct – it has posed a risk to sewer systems for as long as they’ve been in use. Before modern FOG management equipment and techniques, it was necessary to send individuals to the sewers to manually scoop out blockages by hand. Even to this day, FOG blockages in sewers require manual removal by city workers. Although the equipment is newer, it’s still a highly unpleasant exercise.

Grease traps have improved significantly since their invention in 1884 , and can effectively keep fats, grease and oils (FOGs) from hindering wastewater treatment as long as they are properly cleaned and maintained. One of the more recent grease trap improvements has been the incorporation of smart technology, which makes monitoring FOG levels far easier and less intensive.

How Smart Grease Traps Work

Smart grease trap systems are equipped with sensors that alert commercial kitchens when cleaning is necessary well before they run the risk of violating local ordinances regarding FOG volume in the grease trap.

There are also smart fryer oil systems that can determine the purity of the oil and when it should be disposed of.

Smart Grease Trap System Features

Real-Time Monitoring

Smart grease traps are equipped with monitors that gauge the level of grease, oil and food solids within your system in real time. These monitors provide timely alerts that notify commercial kitchen staff when the FOGs in your trap nears the 25 percent limit [1] , drastically reducing your risk of being in violation of regulations if a surprise inspection occurs.

Data Analytics and Reporting

Smart systems provide continuous data collection to facilitate seamless kitchen operations, alerting business owners when maintenance is required based on actual need instead of on a fixed schedule. This can enhance cleaning efficiency, reduce your cleaning costs if you had previously scheduled cleanings more often than was really necessary and preserve the health standards of your kitchen.

Automated Dosing and Biological Treatment

Some advanced smart grease traps incorporate automated dosing mechanisms that introduce enzymes into the trap to help break down FOG and solids. The problem is grease can potentially re-coagulate further down the sewer system and defeat the purpose of having the grease trap in the first place.

Atlanta and other Georgia municipalities typically advise against the use of enzymes in grease traps, which is why you should always consult with your local watershed regulators prior to adopting any new grease trap management techniques.

Benefits of Smart Grease Trap Systems

Less Pumping: Because smart systems offer continuous monitoring, they can save businesses money on pumping and cleaning, although businesses will still need to adhere to the minimal time intervals required by local regulators.

Remote Management: The monitors on smart grease traps can alert facility managers remotely, allowing them to view data and address rising levels promptly even if your business spans multiple locations.

Prevent Emergency Services: A smart grease trap system can limit the need for emergency services in cases of FOG exceeding the maximum limit, minimizing disruptions to your kitchen operations.

Extended Lifespan: Because smart systems provide timely alerts for cleaning and maintenance, they can extend the lifespan of your business’s grease trap, maintaining optimal functionality for longer and potentially delaying the need for replacement.

Cost Savings: Although smart grease trap systems can be an expensive investment, they have the potential to save you a substantial amount in the long term on maintenance and limit emergency interventions and regulatory fines.

Environmental Benefits: Smart grease trap systems can help prevent FOG from entering the wastewater system, reducing the risk of blockages as well as violations of state environmental regulations.

Is Buying a Smart Grease Trap System Worth It?

You don’t necessarily have to get a new grease trap installed to make use of FOG monitoring systems. They can be installed into pre-existing grease traps.

Replacing a grease trap can be a significant expense for businesses. Making them last as long as possible is almost always preferable. You likely won’t have to replace your current grease trap to leverage new smart technologies to make grease trap cleaning more efficient.

Georgia Businesses Have Relied on Us for Prompt and Professional Grease Trap Maintenance and Fryer Oil Recycling Services for Over 15 Years

If you want to keep your current systems but are concerned about FOG overflow or plumbing seepage, the team at Southern Green Industries can help. We provide reliable grease trap cleaning and fryer oil services that will ensure your business remains safe, efficient and compliant with state regulations.

Call (404) 419-6887 to receive a free service quote for your business today.

Understanding the Fines and Penalties for Grease Trap Violations

rdelbuenosoutherngreen.rev77@gmail.com (Rob Del Bueno) — Mon, 01 Jul 2024 19:34:43 GMT

Businesses with grease traps that aren’t cleaned at the frequency required by local ordinances and those that violate maximum FOG limits can run afoul of Atlanta grease trap inspectors and incur expensive fines and substantial penalties that could drastically impact their daily operations.

The team at Southern Green Industries will handle every aspect of grease trap cleaning – from pumping and cleaning your grease trap to submitting the necessary manifests to inspectors on your behalf.

What Is the 25 Percent Rule?

Grease traps must be cleaned when the floating grease layer in combination with the settled solids at the bottom equals 25 percent of the trap’s total liquid depth. More specifically, the accumulated grease should not exceed 20 percent, and the FOGs at the bottom should not exceed five percent. For example, if your grease trap has a depth of four feet, it should be emptied prior to the FOG exceeding one combined foot of depth.

If your business is subjected to a surprise inspection by the Atlanta Department of Watershed Management when your grease trap is in violation of the 25 percent rule, you may face fines and other potential penalties.

Hiring a professional grease trap maintenance service who can help you keep track of your grease trap contents can ensure timely cleanings that protect your business from violating the 25 percent rule.

What Are the Maintenance Requirements for Grease Trap in Georgia?

Regular Pumping and Cleaning

Typically, outdoor grease traps must be pumped out at least every 90 days , or possibly more frequently to maintain compliance with the 25 percent rule. Indoor grease traps require more frequent cleaning due to their much smaller capacity. They must be cleaned every 14 days to eliminate the risk of grease spillage, which can lead to slip and fall accidents and other hazards.

Permits and Inspections

Commercial kitchens must obtain a permit for grease trap disposal. Their application may include the size and planned location of your grease trap so officials can gauge whether it is appropriately sized, ensuring businesses have a grease trap or interceptor solution that can handle their projected levels of FOG generation. After receiving a permit, businesses will also require inspections to verify that the grease trap is being properly maintained and is continuing to meet local standards.

Those transporting grease for disposal as well as waste oil for recycling also need to be verified by the state and must have a registration number and FOG permit before they’re allowed to transport. It’s important to have a licensed and approved local provider to ensure the cleaning and manifests meet the local regulatory criteria for grease trap cleaning and transporting services.

Businesses can trust that the seasoned crew at Southern Green Industries is registered and trusted to provide responsible FOG disposal services.

Best Management Practices (BMPs)

Businesses can reduce the rate of FOG buildup in their grease traps by adopting practices to minimize FOG in their wastewater, including using strainers in the sink and providing comprehensive staff training on grease and food waste disposal. Commercial kitchens can reduce their risk of violations by hiring a reputable grease trap and fryer oil recycling service to take the stress of responsible waste oil and FOG disposal off their plates.

Types of Grease Trap Violations

Failing to install a grease trap or installing one correctly
Neglecting to schedule regular maintenance
Failing to address grease trap damage, leaks and other malfunctions
Attempting to use chemicals, bacteria or enzymes as an alternative to regular cleaning
Ignoring orders and recommendations given during inspections
Allowing the transport of waste to an unpermitted facility
Processing waste without a permit or manifest
Destroying, altering or hiding waste
Disposing waste in violation of state regulations, allowing it to enter the sewer system unfiltered
Failing to file required records or making false statements on records to appear compliant

Consequences of a Grease Trap Violation

Businesses found to be transporting, disposing of or treating waste without a valid manifest can be fined up to $50,000 for every day they’re found in violation. Responsible parties can even be imprisoned for a maximum of three years for some violations, with repeat offenders running the risk of even higher fines and prison sentences.

Food service businesses that fail to meet grease trap capacity, cleaning or maintenance requirements also run the risk of facing serious penalties, which can range from fines to having their business closed.

Businesses that work with Southern Green Industries – whether on a one-off basis or contractual partnership – don’t have to worry about accidentally running afoul of the state because we go above and beyond to ensure their FOG and waste fryer oil are disposed of and properly treated thoroughly at our wastewater treatment plant and oil recycling facilities.

We’ve Been Providing Commercial Grease Trap Cleaning and Fryer Oil Recycling Services for Atlanta Businesses for Over 15 Years

Overflowing grease traps can cost you in more ways than one. At Southern Green Industries, we have the experience and equipment to provide reliable and efficient commercial services that will save you time, money and stress.

Get a free quote for commercial services today by calling us at (404) 419-6887.

How Long Does It Take to Clean a Grease Trap?

rob@southerngreeninc.com (Rob Delbueno) — Fri, 29 Mar 2024 23:16:27 GMT

Cleaning a grease trap can take anywhere from 45 minutes to a few hours, depending on the specifics of your trap, your business layout and the crew you hire to dispose of the fats, oils and grease (FOG) and wastewater in your grease traps. At Southern Green Industries, we strive to make every step of the process as stress-free as possible, providing businesses with an easy and minimally disruptive solution for required cleaning.

Factors That Can Affect Cleaning Time for Commercial Kitchens

There are the more obvious factors that will impact how long the job will take, such as how large the grease trap or interceptor is, how many grease traps or interceptors your business uses and the types of grease traps. Properties like stadiums and university kitchens may have numerous, sizable underground grease traps spread across different parts of the property and dining halls. Large volume food prep and dishwashing will inevitably necessitate larger grease trap capacity, and the labor and vacuum tanker capacity will vary based on the size and number of grease traps.

Depending on the business, these grease traps may be under the sink or – more likely with most moderate to high volume food service businesses – one or more large underground grease traps or interceptors. Under-sink grease traps are easier to access and faster to clean because there’s less volume and space to clean, but they typically fill up quicker.

In contrast, while underground units require specialized knowledge and equipment to vacuum and thoroughly clean, taking longer to do the job right, business owners may require less frequent service.

Although municipalities in the Atlanta area and throughout Georgia do have minimum time intervals for cleaning, some businesses may require more frequent cleanings due to the 25 percent rule. This guideline means the trap must be cleaned when 25 percent of the trap’s capacity is filled with fats, oils and grease.

For example, most municipalities require indoor grease traps to be professionally cleaned and serviced once every two weeks (or earlier if necessitated by the 25 percent rule), while outdoor grease traps only need to be cleaned every 90 days if the 25 percent volume isn’t met prior to the deadline.

Employee behavior and company policy may impact cleaning frequency, such as if the kitchen is diligent about scraping dishes before washing and rigorously using sink strainers to prevent food waste from reaching your grease trap.

Neglecting routine maintenance could cause plumbing problems and clogs, not to mention sewer blockages and damage. Failure to adhere to mandatory grease trap cleaning schedules can make future cleaning a more arduous and time-consuming process.

How much FOG is produced by a restaurant is another important variable. A diner that must wash a large volume of dirty dishes every day will have more FOG washed down drains than a carry-out pizza restaurant where washing is limited to preparation and cooking tools, ingredient containers and pans.

Can Food Service Businesses in Atlanta Save Money With DIY Cleaning?

Potentially, if your indoor, under-sink grease traps have some kind of removable strainer or basket that catches larger solid waste and food particles before they can reach the main grease trap chamber. Routine removal and cleaning of those devices by employees can potentially slow the rate of FOG buildup in the grease trap. This typically isn’t an option with outdoor, underground grease traps.

In other words, with regular employee cleaning of indoor grease traps, you might make it the full two weeks prior to reaching the 25 percent threshold, which could save you money on grease trap cleaning services. Due to Atlanta law, you’ll still need cleaning every two weeks for indoor grease traps, but you might not require it more frequently.

However, there is no true DIY commercial grease trap cleaning option. The contents of the trap must be vacuumed out and hauled off in a vacuum tanker for FOG processing and wastewater cleaning – which is something restaurant owners don’t have the equipment or necessary licensing to perform on their own.

When inspectors visit your restaurant, they will want to inspect your grease traps to ensure you’re not in violation of the 25 percent rule and see your cleaning manifests to verify you are adhering to the minimum required cleaning schedule.

Southern Green Industries offers manifests in multiple formats and can even send them along to inspectors to make the process easier for food service business owners. We excel at helping businesses remain in compliance and avoid fines or business disruptions. With our help, inspections can be fast and easy.

Prompt, Reliable and Flexible Grease Trap Maintenance for Your Georgia Business

Southern Green Industries has been Atlanta’s leading choice for grease trap cleaning and waste oil recycling services for more than 15 years. Whether you’re looking for a one-off grease trap cleaning appointment or a routine grease trap servicing schedule, we provide both with top-level professionalism and courtesy to your time and business.

Call us at (404) 419-6887 to receive a free grease trap service quote for your business today.

How Do You Dispose of Ground Beef and Bacon Grease?

Mon, 18 Mar 2024 23:11:49 GMT

Ground beef and bacon grease is an unavoidable hassle for people cooking at home and commercial kitchen managers alike. There are several ways you can deal with cooking grease responsibly and one severely incorrect way that could damage your plumbing.

How to Dispose of Ground Beef and Bacon Grease

One thing you should never do is dispose of cooking grease in the drain. Grease will stick to the inside of your pipes and create blockages that can destroy your plumbing – or, worse, make its way into the sewer system and cause sewage backups. Sewer lines clogged with FOG can cause expensive problems and lead to extremely hazardous and unpleasant messes.

But if you can’t pour grease from bacon or ground beef down your drain, what should you do with the hot grease left behind after cooking?

Throw It Out

The simplest way to dispose of bacon or ground beef grease is to just throw it out, although you can’t do it immediately because hot grease will melt a plastic trash bag or even plastic kitchen trash receptacles.

Once you’ve finished cooking the bacon or ground beef, pour the grease into a glass, metal or paper container. It’s best not to pour hot grease into Styrofoam containers since they can melt or become misshapen. Many people repurpose glass jars or discarded milk cartons to contain hot grease.

If you cook ground beef or bacon often, keeping glass or metal containers (empty and washed pasta sauce jars, pickle jars, coffee tins, jam jars, etc.) in your kitchen is a good idea. These won’t typically become full after cooking a single meal for you and your family. Glass can be especially useful since you can get a virtually airtight seal, meaning the smell of saved grease won’t emanate and you can add more after cooking subsequent meals. Once the jar is full, you can just throw it out in the trash.

Keeping a large container on hand and continually dumping the grease in there can make disposal less of a hassle and limit the space it takes up in trash.

If you don’t have any sealed containers lying around, you can also use a ceramic bowl or mug as a temporary vessel. Once the grease has cooled and solidified you can scrape it out into the trash and wash the bowl or mug. If you take this approach, just make sure to scrape out as much grease as possible and use a moist paper towel to remove as much residue as possible prior to washing the bowl. It’s important to minimize residual grease that might go down your drain when washing your temporary grease receptacle.

Reuse It

Some people value bacon grease for cooking and will use the solidified and saved grease in addition to or in place of oil for some types of cooking. If you are keeping it for future use, you may want to pour hot grease through a metal strainer and into a glass jar to remove food particles from your stored grease. Seal the container with an airtight lid (repurposed glass jars with tight lids are preferable for the task). Instead of throwing it away, you can keep it in a cupboard, fridge or even freezer for future use.

Saved ground beef and bacon grease can be used instead of cooking fats or coconut oil to add extra flavor to dishes like meat, fish and vegetables.

Stored grease typically lasts one to two months in the cupboard and potentially several months if it’s refrigerated. Cool, dark places are ideal for storage. If it looks gummy or turns food soggy, it shouldn’t be consumed.

Reusing traditional cooking oil can be dicey, as cooking with the same batch numerous times can ruin the flavor or even contaminate your food. As long as you didn’t burn the grease while cooking initially and have thoroughly filtered out lingering food bits, saving ground beef and bacon grease can provide you with an affordable, flavor-enhancing cooking tool for your next meal.

Environmentally Conscious Food Disposal Is Important for Both Homeowners and Business Owners

While the volume of grease you produce at home is significantly smaller than that made by a restaurant or office cafeteria, how you dispose of it is just as important. Whether it’s an ounce or a tub of bacon grease, both have the potential to harm your home’s plumbing and sewer line. Regular disposal of grease down drains can even cause “fatbergs” to develop further along in the sewer, potentially causing problems for your whole neighborhood.

Thankfully, disposing of your cooking grease in a responsible way is relatively easy.

Reap the Benefits of a Reputable and Effective Fryer Oil Recycling and Grease Trap Cleaning Service in Atlanta

At Southern Green Industries, we’ve been helping Georgia restaurants remain in compliance with municipal FOG management and grease trap cleaning requirements since 2007. Our crew puts our customers first, working efficiently with minimal disruption to your operations. In addition to grease trap cleaning, we also offer customized waste oil collection services and pay competitive prices for used fryer oil.

Call (404) 419-6887 today to learn more about our grease trap cleaning and fryer oil recycling services and receive a free quote.

How Grease Trap Contents Are Reused and Resold

Thu, 07 Mar 2024 23:05:46 GMT

The fats, oils and grease (FOG) pumped out of grease traps can potentially be repurposed, but the waste isn’t typically resold. We use our fleet of vacuum trucks – powered entirely by biofuel derived from recycled waste fryer oil – to extract the water from commercial kitchens’ grease traps during our cleaning service before taking the contents back to our own wastewater treatment facility for treatment.

Our crew then separates the FOG from the wastewater before it is responsibly treated for safe water reclamation.

Waste oil recycling service providers, like Southern Green Industries, pay restaurants and food service businesses for their fryer oil waste. This used oil can be recycled into biodiesel and other environmentally friendly products, but the same can’t be said for FOG separated from grease trap wastewater.

FOG isn’t as easily monetized because it’s nearly impossible to filter out all the food waste, fats and grease from the trace amounts of recyclable vegetable oils in the FOG, at least not profitably.

In contrast, collected waste fryer oil may only contain a small quantity of food particles, making it easy to achieve 100 percent separation and purity for recycling purposes. As a result, waste fryer oil can be filtered and recycled into profitable products, including biodiesel.

It’s more difficult to accomplish that with FOG separated from the wastewater vacuumed out of grease traps. That said, the leftover FOG after wastewater treatment can still be reused in other ways that benefit the environment.

Potential Uses for Grease Trap FOG Waste Leftover

Energy Production: Beyond biodiesel, FOG can be treated using anaerobic digestion , which breaks down waste to produce biogas. Biogas are primarily composed of methane and can be used as a natural gas to generate heat, electricity and vehicle fuel.

Eco-Materials: Anaerobic digestion recycles the remaining residual FOGs that weren’t converted into biogas into digestates – a nutrient-rich material that can be used for fertilizer.

Land Application: While not all FOGs are suitable for composting due to their tendency to produce odors that can attract pests, under the right conditions and with proper management, they can be composted. Thoroughly composted FOG waste can be used as a soil amendment, which is used to improve a plot of soil’s physical and biological properties and eliminate harmful pathogens. As a result, it can be useful for balancing the soil’s nutrient content and making it suitable for soil fertility.

Future Bio-Production: Engineers are exploring the emerging possibility of converting waste oils into hydrogen gas to produce a clean energy source. Research is also being conducted about the potential for grease trap contents and sewage scum grease (SSG) to be more effectively converted into biodiesel.

The Greenest Grease Trap Cleaning Services for Commercial Kitchens in Georgia

Do you want to stop stressing about your grease trap and fryer oil disposal? Are you worried that your restaurant’s FOG disposal might be negatively affecting the environment? At Southern Green Industries, we have the experience and resources to responsibly handle every aspect of grease trap cleaning – from pumping and cleaning your grease trap to submitting the necessary manifests to inspectors on your behalf for your peace of mind.

Since 2007, Georgia businesses have depended on us for grease trap cleaning and waste fryer oil recycling services. We will provide you with the expertise, skill and first-class customer service your business needs to keep your kitchen running smoothly and without obstruction from FOG blockages or improper FOG and wastewater treatment or disposal.

Whether your business requires a one-off appointment or recurring grease trap cleaning or waste oil collection service, our team will provide you with efficient grease trap cleaning and used fryer oil recycling services that prioritize your needs and schedule, as well as the local environment, above all else.

We have “Green” in our name because we go above and beyond to provide the most environmentally responsible grease trap servicing and waste oil recycling services in Georgia. Learn more about our grease trap services and get a free quote for your business today by calling us at (404) 419-6887.

What Are Some Uses for Used Cooking Oil Besides Biofuel?

Tue, 27 Feb 2024 22:59:37 GMT

Used cooking oil can be liquid gold in the right hands. Used cooking oil is an adaptable material that can be recycled into a myriad of products safely without degrading their quality, making it a valuable resource.

The most notable reuse of used fryer oil is for biofuel. Biofuel is an eco-friendly alternative to petroleum that is made from used cooking oil, animal fat and algae instead of fossil fuels.

Petroleum diesel contributes approximately 10 percent of the U.S.’s energy-related carbon emissions. Biofuel reduces emissions by up to 74 percent . With widespread adoption, biofuel has the potential to significantly cut down on greenhouse gas emissions.

Biofuel is one of the most impactful reuses of cooking oil – one that the team at Southern Green Industries utilizes to the fullest, using recycled used fryer oil to fuel our fleet of vehicles. But it’s far from the only use for waste fryer oil.

Other Reuses for Cooking Oil

Soap: Filtered and cleaned cooking oil has moisturizing properties that can make it a useful ingredient in sustainable soap making.

Lubricant: Used cooking oil can become a lubricant that can smooth locks, keep tools from rusting and fix creaky hinges. That said, it can sometimes cause certain metals to oxidize and rust faster, so it should only be used sparingly.

Animal Feed Additive: Once cleaned, used cooking oil can be integrated into animal feed to imbue it with more fat and energy.

Composting: In small amounts, used cooking oil can enrich food waste with nutrients that can help it break down easier during composting while also mitigating the foul smell that can attract pests. Too much used cooking oil can create an oxygen barrier that slows down composting and generates noxious odors, so it should be added sparingly.

Fire Starter: Soaking newspaper in recycled cooking oil can help start fires for charcoal grills, wood stoves and campfires.

Is It Worth It to Recycle Your Oil Independently?

Homeowners are typically able to independently strain and clean their own used cooking oil, although how many times you can reuse oil depends on the type of oil (higher smoke point oils can be reused more easily than low smoke point oils). Repurposing oil at home can be difficult or more trouble than it’s worth because the processes can be cumbersome and in many cases, DIY products made with used cooking oil have drawbacks compared to store-bought alternatives. Proper disposal in the trash is often the preferable solution.

Waste fryer oil recycling is a different story for restaurants, where it’s typically the preferred method for removing used oil. Improper management of used cooking oil can quickly lead to messes, contaminating commercial kitchens and exacerbating the risk of slip and fall accidents and fires – not to mention the penalties businesses can face for irresponsible oil handling.

By hiring Southern Green Industries to take care of your grease trap cleaning and fryer oil recycling, businesses can help keep Atlanta green with responsible fryer oil recycling – and get paid for it.

At Southern Green Industries, we have the equipment and manpower to filter, remove and process used fryer oil effectively so businesses can have peace of mind about the state of their kitchens. We not only provide commercial kitchens with free customizable oil collection containers, but since we utilize biodiesel derived from used fryer oil to fuel our operation, we’ll pay you a fair market price for your oil waste.

We’ve Been Helping Georgia Restaurants Make the Most of Their Used Cooking Oil Since 2007

Stop stressing over your waste oil disposal and discover the benefits a reputable grease trap cleaning and waste oil recycling service can provide to your business. Southern Green Industries has worked with the same team of experts for decades and trusts them to work efficiently and with a distinct customer-first focus.

Reach us at (404) 419-6887 today to learn more about our services and receive a free quote.

How Can a Waste Oil Collection Service Benefit My Business?

Fri, 16 Feb 2024 22:53:34 GMT

Any restaurant that heavily relies upon fryers, especially in the fast food and fast casual space, generates an enormous volume of used fryer oil. Removing, storing and disposing of waste oil can monopolize an inordinate amount of employee time, and the process is one of the more dangerous activities in the food service space. Workers who slip or trip and spill the oil while changing it, wheeling it or carrying the waste oil out back can create messes that are not only smelly but also exceedingly difficult to clean.

Your resources, the frequency with which you must dispose of waste fryer oil and the volume of used oil your business produces are key variables influencing your approach to waste oil disposal and recycling. While the traditional disposal process of a fryer oil shuttle is the best solution for many small restaurants, larger businesses that serve many hundreds or even 1,000-plus customers a day may benefit from a more automated solution, like an integrated oil management system (iOMS) .

What does your business do with that used fryer oil once it’s in the container? The standard practice today is used fryer oil recycling, but ensuring you’re working with the right service provider isn’t always easy. Be sure the used fryer oil recycling company you’re working with provides:

A secure storage solution, including customized bins designed for your volume needs
Exceptional rates on your waste oil
Transparent reporting so you know exactly how much is being collected

At Southern Green Industries, we’re committed to offering a seamless used fryer oil recycling process for businesses. We can provide waste oil storage containers in any size needed and can schedule pickups based on your established rate of used fryer oil production to ensure you never run out of storage space. Our dashboard makes it easy to track exactly how much oil we collect and the rate we pay for your oil so you can check for yourself that we’re paying you in full for your recycled used fryer oil.

Hiring a reputable collection service like Southern Green Industries to take the chore off your hands can help you avoid future headaches and allow you to focus on other, more pressing operational matters.

Why Neglected Oil Waste Is Dangerous

Handling oil improperly can often lead to workplace injuries. If not regularly secured or picked up, used fryer oil can generate unpleasant odors around your business.

Used fryer oil may seem gross, but it’s still highly valuable to thieves, as they can sell it to recycling companies who will use it to make biofuel, soap, detergent or other products. At Southern Green Industries, we only source used fryer oil from our customers, but not every recycler has stringent standards for where the oil comes from.

Theft of fryer oil can also lead to spills, broken containers or the need for costly waste oil bin replacement.

Low-quality waste oil bins can also lead to leaks that create a slippery surface prone to slip and fall accidents. A spill during disposal can expose your kitchen to the hazardous chemicals present in spoiled cooking oil, which can make guests and employees ill as a result.

And that’s not to mention the fire hazard. If fryer oil spills close to the stove or another source of heat, there’s a chance it will ignite, ruining expensive kitchen equipment and putting your staff in danger.

Benefits of Hiring a Reputable Used Fryer Oil Collection Service

Don’t Give It a Second Thought

One of the primary advantages of hiring a trusted waste oil collection provider is simply that you don’t have to think about it anymore. At Southern Green Industries, we give Atlanta businesses free used fryer oil collection containers to make clean-up easier for their staff. We routinely collect the discarded oil for them at appropriate intervals to ensure you never run out of space or are an attractive target for thieves.

If you want a seamless operation that doesn’t require staff to manually empty used fryer oil into the bin, we also offer a unique integrated oil management system (iOMS) that automatically transfers waste oil to bins, eliminating the risk of employee injuries, spills and labor-intensive clean-ups caused by used fryer oil disposal mishaps.

Improve Your Sustainability

Some waste oil collection services take the extra effort to ensure businesses aren't negatively impacting the environment. When you hire Southern Green Industries, you’re hiring one of the greenest waste oil recycling and grease trap cleaning companies in Georgia. We offer zero-landfill recycling for food waste and use a closed-loop recycling system to convert used fryer oil into biofuel for all of our vehicles.

Hire the Most Dependable Grease Trap Cleaning and Waste Fryer Oil Recycling Service Provider in Georgia for Over 15 Years

At Southern Green Industries, we take pride in keeping Atlanta restaurants and other commercial kitchens clean and functional. Whether you want a one-off appointment or a reliable, long-term service partner, we’ll utilize the full extent of our experience and resources to get the job done right the first time so you can stop worrying about grease trap cleaning and waste oil recycling.

Call (404) 419-6887 to learn more about our fryer oil recycling service and receive a free quote today.

Are There Disadvantages to Reusing Cooking Oil?

Fri, 02 Feb 2024 22:46:23 GMT

Yes. Sparingly reusing cooking oil is fine and even cost-effective, but continuously using the same batch of cooking oil for numerous meals can not only degrade the quality of the food but also accelerate contamination.

Reusing cooking oil is especially dangerous for restaurants because it can tarnish their most valuable asset: their food. Reheating cooking oil can lead to flavor transfer, mudding the taste of a dish. For example, if you fry fish in oil and then reuse that same batch to fry something else like potatoes, the potatoes may end up smelling and tasting like fish.

Moreover, food tends to absorb more oil the more degraded and gummy it gets. This can turn your dishes a darker color than normal and give them a soggy consistency that can make customers feel ill.

How frequently fryer oil needs to be filtered and how many times it can be filtered and reused in a commercial setting is highly dependent on the quality of oil, its smoke point, the type of food being fried and the volume of food being fried. There’s no one-size-fits-all rule because there are so many variables involved. Some restaurants may only filter their fryer oil once a day to remove particles and crumbs that accelerate oil degradation, while others may need to filter it multiple times a day or even replace the oil multiple times a day.

Is Reusing Cooking Oil Bad for Your Health?

Reusing cooking oil too many times isn’t just bad for your food but bad for the consumers. It can elevate their blood pressure, cholesterol levels and acidity, which in turn can increase their risk of heart disease and even certain cancers. This is because reheating cooking oil bolsters the presence of carcinogens like polycyclic aromatic hydrocarbons (PAH) and 4-hydroxy-2-nonenal (HNE). These substances augment free radicals (or unstable molecules) and raise inflammation, which can reduce your body’s immunity and make you vulnerable to certain diseases and cancers.

Frequently reusing cooking oil can also exacerbate your kitchen’s risk of bacteria growth. Cooking oil that’s been in storage for about one to two months can turn foul and potentially contaminate your food, exacerbating your risk of food poisoning. It’s usually easy to tell if your oil has spoiled – especially since it typically emits a powerful smell and looks darker, cloudy, is more viscous and may have foam on the surface when heated.

What Is Fryer Oil Filtration?

Filtration can help restaurants reuse cooking oil safely, mitigating costs without compromising quality. A fryer oil filtration system drains the oil from the deep fryer, removes food particles and replaces it once successfully strained. Filtering can extend the lifespan of cooking oil after it’s already been used by straining out the food particles and other contaminants that can hasten the oil’s deterioration and destabilize the cooking consistency.

How often filters in fryers need to be replaced is also dependent on the frequency of filtering. Paper filters should typically be replaced after each use, while metal filters can be reused, although they should be cleaned daily and need replacement every few months or as needed.

Suffice it to say that fryer oil filtration is essential to protect your business’s most important assets, from the quality of your food and the sanitation of your kitchen to your guests’ satisfaction.

Get Grease Trap Cleaning and Used Fryer Oil Recycling From the Leading Service Provider in Georgia

Since 2007, Southern Green Industries has been helping local restaurants keep their kitchen clean and in compliance with local regulations. We’ll take the chore of grease trap cleaning and waste fryer oil recycling off your plate without long-term contracts. We can even coordinate with inspectors and submit necessary manifests on your behalf so you can focus on other aspects of your business.

Hire experts who are flexible to your needs. Whether you want a one-off appointment or a long-term partnership, we’ll work quickly and thoroughly to limit disruption to your business. Get a free quote for our services today by calling (404) 419-6887 today.

The Role of Wastewater Treatment Plants in Mitigating Greenhouse Gas Emissions

Thu, 25 Jan 2024 22:37:23 GMT

Wastewater treatment plants play an important role in protecting public health and the environment by treating wastewater before it is discharged into water bodies.

However, the environmental impact of wastewater treatment methods extends beyond just water quality concerns, with implications for greenhouse gas emissions and climate change mitigation.

Types of Wastewater and Sources

Wastewater can originate from various sources, including municipal sewer systems, industrial processes, agricultural activities and stormwater runoff. The composition of wastewater varies depending on its source. Municipal wastewater typically contains organic matter, nutrients and pathogens. Industrial wastewater may contain a wide range of pollutants, including heavy metals, chemicals and pharmaceuticals. The diverse nature of wastewater presents unique challenges for treatment and management, requiring specific, unique approaches to address specific contaminants and environmental concerns.

Environmental Impact of Wastewater Treatment Methods

Traditional wastewater treatment methods, such as activated sludge, biological nutrient removal and chemical precipitation, have been effective in removing contaminants from wastewater and protecting water quality. With that said, these methods can also have environmental consequences on greenhouse gas emissions.

Anaerobic digestion, for example, involves the controlled breakdown of organic materials by microbial activity in a closed, oxygen-free environment. As microorganisms metabolize organic matter, they release methane and other gases. Similarly, anaerobic lagoons utilize natural processes in open-air basins to achieve wastewater treatment, resulting in the release of methane during the decomposition process. Methane is harmful as a greenhouse gas because it is highly effective at trapping heat in the Earth's atmosphere, disrupting ecosystems, altering weather patterns and posing risks to human health and safety in indoor or confined spaces.

In addition to anaerobic processes, energy-intensive treatment methods contribute to carbon emissions in wastewater treatment plants. Aeration, a common process used to promote aerobic decomposition and microbial activity, involves the continuous injection of air or oxygen into wastewater. This process requires substantial energy inputs, which may be sourced from fossil fuels to power pumps and aeration equipment. Similarly, pumping operations within wastewater treatment plants that are necessary for conveying wastewater through treatment stages or discharging treated effluent may rely on fossil fuel-powered machinery and lead to carbon emissions from combustion.

Consequences of Failing to Treat Wastewater

While wastewater treatment methods can potentially have damaging impacts on the environment depending on how they’re powered and the treatment methods used, failing to treat wastewater adequately can also have serious environmental and public health consequences.

Untreated or poorly treated wastewater can contaminate water bodies, leading to eutrophication, algal blooms and oxygen depletion. This can degrade aquatic ecosystems and harm aquatic life. Untreated wastewater may also contain pathogens and pollutants that pose risks to human health through waterborne diseases and exposure to toxic chemicals.

Besides these environmental and health impacts, untreated wastewater can also exacerbate greenhouse gas emissions by releasing methane and other volatile organic compounds into the atmosphere, contributing to climate change.

Our Team Is Committed to Providing Green Grease Trap Cleaning and Waste Fryer Oil Recycling Services

At Southern Green Inc., we are committed to environmental sustainability and take pride in being Atlanta's leading provider of eco-friendly grease trap cleaning and servicing solutions. One of the ways we contribute to minimizing greenhouse gas emissions is by operating our fleet of vehicles using clean-burning biodiesel fuel, which we derive from the waste fryer oil we collect and recycle.

If you're seeking a fryer oil recycling and grease trap cleaning company dedicated to keeping Atlanta green, reach out to us today at (404) 419-6887 for a free quote .

Exploring Potable Water Reuse: From Wastewater to Safe Drinking Water

Wed, 17 Jan 2024 22:28:52 GMT

Potable water reuse, also known as water recycling or water reclamation, is a vital part of sustainable water management practices.

With freshwater sources becoming increasingly scarce and populations growing, the need to maximize the use of available water resources has become more important than ever and potable water reuse can make a huge impact.

Is Water from Wastewater Processing Potable?

Water that undergoes treatment in wastewater processing plants is not initially potable. While it undergoes primary, secondary and tertiary treatment processes to remove contaminants and impurities, it still requires further purification to meet potable water standards.

Although treated wastewater can be used for non-potable purposes such as irrigation, industrial processes and groundwater recharge, additional treatment steps are necessary to make it safe for drinking.

Transforming Water into Potable Supply

To convert treated wastewater into potable water, advanced treatment processes are required to ensure safety and quality:

Advanced Filtration Methods: The first step in the potable reuse process involves the utilization of advanced filtration methods such as reverse osmosis and membrane filtration. These techniques effectively remove remaining contaminants, microorganisms and particles from the water. Reverse osmosis, for example, uses a semi-permeable membrane to selectively remove ions, molecules and larger particles that results in cleaner and purer water.
Disinfection Techniques: Following filtration, disinfection techniques are employed to further enhance the safety of the water for consumption. Common disinfection methods include UV irradiation and chlorination. UV irradiation utilizes ultraviolet light to inactivate or destroy microorganisms and pathogens present in the water, making sure that it meets safety standards. Chlorination, on the other hand, involves the addition of chlorine-based compounds to the water to kill harmful bacteria and viruses, sterilizing it and making it safe for consumption.
Additional Purification Processes: Additional purification processes may be implemented to further enhance water quality and remove any remaining trace contaminants. These processes may include ozonation or advanced oxidation, which involve the use of ozone or advanced oxidants to oxidize and degrade organic compounds and pollutants present in the water. By breaking down these contaminants at a molecular level, these purification methods make sure that the final product meets or exceeds drinking water standards.

Through these different treatment processes, treated wastewater can be transformed into potable water of exceptional quality.

Levels of Water Cleanliness and Their Applications

Different levels of water cleanliness determine their suitability for various practices:

Non-Potable Treated Water:
Used for Irrigation: Non-potable treated water is commonly used for irrigating agricultural crops, landscapes and green spaces. This helps conserve freshwater resources and supports sustainable agriculture practices.
Industrial Cooling: Industries utilize non-potable treated water for cooling purposes in manufacturing processes and equipment. This reduces the demand for freshwater and minimizes environmental impact.
Toilet Flushing: Non-potable treated water is suitable for flushing toilets in residential, commercial and industrial buildings. This application helps conserve potable water for human consumption while reducing overall water usage.
Potable Reused Water:
Drinking: Potable reused water that has undergone advanced treatment processes, meets or exceeds drinking water standards and is safe for human consumption.
Cooking: Potable reused water is suitable for cooking purposes, including boiling, steaming and food preparation.
Bathing and Personal Hygiene: Potable reused water can be used for bathing, showering and personal hygiene activities. It offers a safe and reliable source of water for maintaining cleanliness and sanitation.

Integration into Municipal Water Systems

Incorporating potable water reuse into municipal water systems requires careful planning, infrastructure investment and regulatory oversight. Treated wastewater can be blended with traditional water sources in distribution systems to supplement supply and meet demand. Dedicated pipelines and storage reservoirs may also be established to convey and store reused water separately from conventional sources.

Rigorous monitoring and testing protocols are implemented to ensure the safety and quality of reused water throughout this distribution.

Partner with Atlanta's Leading Eco-Friendly Grease Trap Cleaning Company

Potable water reuse offers a sustainable solution for meeting water demand and promoting water resilience in the face of climate change and population growth. By embracing potable water reuse and expanding its adoption, communities can enhance water sustainability, reduce environmental impacts and create a resilient water supply for generations to come.

If you’re ready to take a step towards a greener future, Southern Green Inc. is here to help. We are Atlanta's premier provider of eco-conscious grease trap cleaning and servicing that aims to minimize greenhouse gas emissions.

How Much Does It Cost to Run Wastewater Treatment Plants?

Fri, 05 Jan 2024 22:15:20 GMT

Running wastewater treatment plants is crucial for maintaining public health, protecting the environment and ensuring the sustainability of water resources. Although they are vital, wastewater treatment facilities do represent a significant expenditure of public resources. These facilities often come with a considerable upfront investment as well as many ongoing operational expenses.

Infrastructure Investment

One of the most significant expenses for operating wastewater treatment plants is the infrastructure investment. This includes the construction, maintenance and upgrading of treatment facilities, pipelines, pumping stations and other essential components of wastewater management systems.

Initial capital costs for building new treatment plants or expanding existing ones can be substantial, often running into billions of dollars, depending on the size and complexity of the facility. Ongoing maintenance and repairs are also costly but necessary for the longevity of the infrastructure.

Energy Consumption

Energy consumption is another major cost driver for wastewater treatment plants. Treatment processes such as aeration, pumping and sludge dewatering require significant amounts of electricity to operate. Aeration, in particular, which involves the continuous injection of air or oxygen into wastewater to facilitate aerobic decomposition, can account for a significant portion of energy usage in treatment plants.

As energy prices continue to rise and environmental concerns about carbon emissions grow, wastewater treatment plants are under pressure to reduce their energy consumption and explore renewable energy sources to lower costs and minimize their carbon footprint.

Labor and Personnel Costs

Labor and personnel costs also represent a significant operating expenditure for wastewater treatment plants. Skilled operators, technicians, engineers and administrative staff are important for the day-to-day operation and management of treatment facilities. These personnel are responsible for overseeing treatment processes, conducting routine maintenance, troubleshooting equipment failures and ensuring compliance with regulatory requirements.

Regulatory Compliance

Compliance with environmental regulations and permit requirements is non-negotiable for wastewater treatment plants and comes with heavy costs. Regulatory agencies impose strict discharge limits for pollutants, pathogens and other contaminants in treated wastewater, making advanced treatment technologies and monitoring systems a necessity.

Ongoing monitoring, sampling and reporting obligations are necessary to demonstrate compliance and avoid fines or penalties for violations. As regulations evolve and become more stringent, wastewater treatment plants must allocate resources to stay on top of regulatory changes and adapt their operations accordingly.

Equipment Maintenance and Replacement Costs

Another significant expense for wastewater treatment plants is equipment maintenance and replacement. Treatment facilities rely on various mechanical, electrical, monitoring and calibration equipment to operate effectively. Over time, these components experience wear and tear and may require regular maintenance or eventual replacement to ensure optimal performance.

Routine inspections, preventive maintenance programs and timely repairs are essential for minimizing downtime and extending the lifespan of equipment. However, despite proactive maintenance efforts, aging infrastructure may eventually reach the end of its useful life and require costly upgrades or replacements. Budgeting for equipment maintenance and replacement is essential for managing long-term operational costs and maintaining treatment plant reliability.

Cost Optimization Strategies

While running wastewater treatment plants involves significant costs, there are opportunities to improve efficiency and reduce expenses. Some solutions municipalities can pursue to reduce costs include:

Advanced Treatment Technologies: Implement membrane bioreactors, UV disinfection and anaerobic digestion to enhance treatment efficiency and reduce energy and chemical usage.
Asset Management and Maintenance: Invest in asset management systems, predictive maintenance tools and process optimization strategies to improve infrastructure reliability and longevity, leading to long-term cost savings.
Alternative Funding Methods: Explore public-private partnerships or grants to alleviate financial burdens and facilitate infrastructure upgrades.
Public Engagement and Education: Engage stakeholders through education and awareness initiatives to gain support for funding initiatives and policy changes, encouraging collaboration between wastewater treatment operators, local authorities and the community.

More Than 15 Years of Trusted Grease Trap Cleaning and Fryer Oil Recycling in Georgia

At Southern Green Industries, we prioritize environmental sustainability and proudly stand as Atlanta's premier provider of eco-conscious grease trap cleaning and waste fryer oil collection and recycling solutions.

We don’t just talk about being green – we strive to make a tangible impact through our actions. Our team operates our own green wastewater treatment facility to clean the wastewater we collect and we actively reduce greenhouse gas emissions and waste by powering our fleet of vehicles with clean-burning biodiesel fuel recycled from the waste fryer oil we collect.

For those in search of a dedicated fryer oil recycling and grease trap cleaning partner in Atlanta, connect with us today at (404) 419-6887.

How Do Wastewater Treatment Plants Purify Wastewater?

Wed, 13 Dec 2023 22:06:03 GMT

Wastewater collected for treatment in public treatment plants contain contaminants from a diverse variety of sources. This includes organic contaminants, nutrients, pathogens and chemicals. If left untreated, these contaminants can pose serious threats to the environment and public.

The Risks of Untreated Water

Organic Matter: As organic matter decomposes it consumes dissolved oxygen. Deoxygenating water poses a threat to aquatic life and ecosystems.
Excessive Nutrients: Nutrients like nitrogen and phosphorus increase the risk of eutrophication. This can lead to harmful algal blooms that decrease oxygen levels and create ecological “dead zones.”
Pathogens: Bacteria, viruses and parasites put public health at risk and can cause waterborne diseases if untreated.
Chemicals: Chemicals, including heavy metals, pesticides and pharmaceuticals, pose long-term risks that affect aquatic life and potentially contaminate drinking water sources.

Wastewater Purification Treatments

Preliminary Treatment

Wastewater purification starts with the preliminary phase. During this phase, screening mechanisms remove large debris and solids from the water which prevents any damage to downstream equipment. This is then followed by grit removal, which removes smaller particles that could impact the efficiency of other treatment processes. The preliminary treatment ensures that the wastewater is overall cleaner and easier to manage as it progresses through the treatment plant.

Primary Treatment

The primary treatment phase concentrates on the physical separation of any suspended solids. Sedimentation tanks allow heavier particles to settle at the bottom. This phase helps reduce the organic load in the water and is a great asset for other biological treatments. This primary treatment step makes the subsequent advanced purification steps more effective.

Secondary Treatment

The secondary treatment intensifies the reduction of organic content and nutrients. This treatment uses equipment such as aeration tanks to help the growth of aerobic microorganisms that will consume remaining pollutants. Biological filters also provide additional surfaces for microbial activity, which ensures that the purification process is thorough. The secondary treatment is critical in upholding high water quality standards and promoting environmental sustainability.

Biological Treatment

The biological treatment is another part of the wastewater purification process and introduces microorganisms to further break down organic pollutants. This treatment uses systems like activated sludge and trickling filters to create environments that are helpful for the growth of beneficial bacteria. These microorganisms consume and transform organic matter into more stable forms and helps with the overall purification process.

Advanced Treatment

Advanced treatment methods help to achieve the highest standards of water purity. One method leverages modern technologies like ultraviolet (UV) disinfection and ozonation. Ultraviolet light is highly effective at neutralizing pathogens and microorganisms present in the water. This provides additional safety beyond conventional disinfection methods.

Similarly, ozonation involves the infusion of ozone, a powerful oxidizing agent, into the water to break down organic and inorganic pollutants. These advanced treatment technologies make sure that the delivery of water not only meets regulatory requirements but also exceeds expectations when it comes to quality and safety.

Trust Southern Green Industries in Georgia for Your Commercial Grease Trap Cleaning in Atlanta

Did you know that improper grease trap wastewater disposal and oil disposal can have damaging impacts on the environment? If you are looking for a professional company in the state of Georgia to help ensure you exceed regulatory requirements for proper and environmentally responsible grease trap cleaning and wastewater disposal, our team at Southern Green Industries is here for you.

For over 15 years, we have been dedicated to providing top-notch grease trap cleaning and oil fryer recycling services to our customers. We promise to provide personalized assistance every step of the way.

Get a free quote today by calling us at (404) 419-6887. Explore our service pages to learn more about what we have to offer here at Southern Green Industries.

Primary, Secondary and Tertiary Wastewater Treatments – What Sets Them Apart?

rob@southerngreeninc.com (Rob Delbueno) — Wed, 06 Dec 2023 21:57:36 GMT

Wastewater treatment is a process designed to purify water before it is released back into the environment or reused. In order for this process to be carried out effectively it must go through three stages of treatment including primary, secondary and tertiary treatments.

Each of these stages plays an important role in getting rid of contaminants and making sure that the water people get in their homes and businesses is safe to use for everything from drinking and bathing to cooking and watering landscaping.

Primary Treatment

The first stage of wastewater treatment is the primary treatment. This treatment focuses on the physical process of removing large solids and any pollutants from wastewater.

During the primary treatment, large settling tanks are used and gravity allows heavier solids to settle at the bottom of these tanks which forms a sludge. Lighter materials like grease and oils float to the top and are then skimmed off.

This is the most physical aspect of wastewater treatment since it relies more on gravity and actual large waste collection compared to the more chemical and microscopic focus of the proceeding phases.

Secondary Treatment

The next form of treatment is the secondary treatment, which uses biological processes to break down organic matter in the water.

Healthy microorganisms are introduced through activated sludge processes, trickling filters or sequencing batch reactions. These microorganisms consume and digest harmful pollutants that are still present in the water after the primary treatment.

The pollutants are broken down into carbon dioxide, water and more bacterial cells. The main purpose of secondary treatment is to reduce the overall pollution in water and enhance its purification in a natural way that minimizes the use of potentially harmful chemicals.

Tertiary Treatment

The tertiary treatment is the final treatment stage of wastewater purification, and its purpose is to provide extra purification to remove any remaining contaminants in the wastewater.

Here are the three processes used during the tertiary treatment:

Filtration: Filters out lingering particles.
Chemical Coagulation: Clumps any impurities for easier removal.
Chlorination: Removes pathogens to maintain strict water quality standards prior to release.

Overall, the tertiary treatment serves as the final step in delivering water that is sufficient for regulatory requirements and is considered safe for various uses.

Is Treated Wastewater Sent Directly to My Home?

No. Most municipalities release treated wastewater into local natural bodies of water. Municipal water providers then pull water from those natural bodies of water for treatment and delivery to homes and businesses. It is a large circle, but wastewater doesn’t go directly from the wastewater treatment plant into your pipes.

Advanced Treatment Technologies

Beyond primary, secondary and tertiary treatments, modern wastewater management also utilizes advanced treatment technologies for treated water. Advanced treatment technologies are not required, but they are often used to provide an extra layer of protection to remove any other possible contaminants.

Advanced Wastewater Treatment Methods

Membrane Bioreactors (MBRs): MBRs combine biological treatment with membrane filtration. The membrane acts as a physical barrier and promotes the removal of suspended solids and pathogens.
Advanced Oxidation Processes (AOPs): AOPs involve the use of powerful oxidants like ozone, hydrogen peroxide or ultraviolet light to break down persistent organic pollutants that may withstand other conventional treatments.
Reverse Osmosis (RO): RO is a membrane-based technology that removes dissolved salts and other contaminants from water. This technology is often used in water reclamation and makes sure that all contaminants are completely removed.
Nutrient Removal Technologies: These technologies remove any excess nutrients in water like nitrogen and phosphorus. This process also addresses environmental concerns like eutrophication, which causes an excess of plants and microorganisms in the bodies of water where treated wastewater is released.

While primary, secondary and tertiary treatments stand as the main treatments for wastewater purification, incorporating advanced technologies ensures that water treatment remains adaptable and effective in addressing other more serious emerging environmental challenges that other treatment methods fail to address or, in some cases, contribute to.

Get Top-Notch Grease Trap Cleaning Services in Georgia

Collecting wastewater during grease trap cleaning is an important part of what we do at Southern Green Industries. As a business that takes our responsibility to the environment seriously, we’re proud to operate our own highly effective and green wastewater treatment facilities.

If you are an Atlanta resident and want to play a role in keeping FOG out of the wastewater system, our team at Southern Green Industries is at your service. We strive to effectively prevent sewer clogs and backups through our thorough grease trap cleaning process.

To learn more about our services start by giving us a call today at (404) 419-6887 or visit us here on our website to receive a free quote .

Common Waterborne Illnesses Caused By Contaminated Water

Fri, 01 Dec 2023 21:47:51 GMT

Did you know that according to the CDC, 1 in 44 people become ill from waterborne sicknesses each year? Waterborne illnesses are a significant threat to public health and can lead to widespread outbreaks of dangerous diseases and severe health complications in vulnerable individuals.

Water treatment plants play an important role in purifying water to make it safe to consume and prevent the spread of these waterborne illnesses.

Different Types of Waterborne Illnesses

Cholera

Cholera is a waterborne bacterial infection caused by the bacterium vibrio cholera. It is passed through contaminated water or food and can lead to severe dehydration. If left untreated, it can be fatal.

The symptoms of cholera can range from mild to severe. Some infected people, especially if they’re healthy and have only a mild case, do not display any symptoms at all. Here are some symptoms of cholera to look out for:

Watery Diarrhea
Dehydration
Electrolyte Imbalance
Nausea and Vomiting
Muscle Cramps
Rapid Heart Rate
Low Blood Pressure

Giardiasis

Giardiasis is a type of intestinal infection caused by the microscopic parasite giardia lamblia. Giardiasis is transmitted through water or food that is contaminated with giardia cysts.

Giardiasis is not usually a deadly or life-threatening condition but can lead to fluid loss that should be treated with prescribed antimicrobial medications like metronidazole or tinidazole.

Common symptoms of giardiasis include:

Diarrhea
Abdominal Pain
Nausea and Vomiting
Flatulence (Gas)
Fatigue
Weight Loss
Fever

Cryptosporidiosis

Cryptosporidiosis is another type of waterborne infectious disease and is caused by the microscopic parasite, cryptosporidium. A person catches cryptosporidiosis by ingesting water with oocysts (single-celled protozoa) from the feces of an infected person or animal.

Cryptosporidiosis typically isn’t deadly and can even resolve on its own. However, if a person infected with the disease has a weakened immune system or any underlying health issues, cryptosporidiosis could cause more severe health complications like chronic diarrhea, weight loss and malnutrition.

Symptoms of cryptosporidiosis are usually gastrointestinal and include things like:

Watery Diarrhea
Abdominal Cramps
Nausea and Vomiting
Weight Loss

Legionnaires' Disease

Legionnaires’ disease is a severe form of pneumonia caused by the bacterium legionella pneumophila. It is often found in building water systems, hot tubs, whirlpools, evaporative coolers and decorative fountains. A main differentiator is that the bacteria is typically introduced into the body via respiration (breathing in airborne droplets of infected water).

Unlike the other diseases listed, which are primarily gastrointestinal, the symptoms of legionnaires’ disease more closely resemble pneumonia and include:

Persistent Cough
Shortness of Breath
High Fever
Muscle Aches
Headache
Chest Pain
Gastrointestinal Symptoms

Individuals with legionnaires' disease can usually recover if they seek treatment quickly. In some cases, Legion’aires' disease can be fatal and lead to complications such as respiratory failure, kidney failure or septic shock.

Hepatitis A

Hepatitis A is a viral infection that is caused by the Hepatitis A virus (HAV). Hepatitis A specifically infects the liver, causing acute inflammation.

Hepatitis A is spread through sewage-contaminated water, shellfish from contaminated water and contaminated drinking water that contains the virus.

Symptoms of Hepatitis A include:

Fever
Fatigue
Nausea and Vomiting
Abdominal Pain
Jaundice
Dark Urine
Pale-Colored Stool

Norovirus

Norovirus, also known as the stomach flu, is a highly contagious form of gastroenteritis and affects people worldwide. Norovirus is known to spread from food, water, contaminated surfaces and in areas where people are in close quarters such as schools, healthcare facilities and cruise ships.

Most people develop symptoms very quickly after exposure, typically within 12 to 48 hours. While symptoms can be highly unpleasant, they are usually never life-threatening and resolve on their own within one to three days.

If you have norovirus you may experience:

Nausea
Vomiting
Diarrhea
Abdominal Cramps
Fever
Muscle Aches
Headaches

Handwashing and proper hygiene is the best way to stay safe from norovirus, especially during winter months where the illness is more common.

How Do Water Treatment Plants Prevent Waterborne Illnesses?

Water treatment plants protect against waterborne illnesses through a series of treatments that includes the removal of contaminants from water, as well as disinfection and advanced filtration treatments.

Water treatment plants ensure that the water system does not contain any of the harmful bacteria, parasites or viruses that lead to these harmful illnesses in the first place, making them crucial for public health.

Southern Green Industries Believes Every Atlanta Resident Deserves Clean Water

Here at Southern Green Industries, we believe that strong and effective measures should be taken to eliminate harmful bacteria, parasites and viruses from the water we consume. We strive to be part of the solution through highly effective grease trap wastewater treatment in our own cutting-edge wastewater treatment facilities.

By utilizing our grease trap cleaning services for your business, you can actively play a part in both protecting our sewer systems from FOG and keeping Georgia’s water clean.

For a free quote , give us a call today at (404) 419-6887.

How Do Wastewater Treatment Plants Remove Contaminants From Wastewater?

Thu, 23 Nov 2023 22:38:38 GMT

Over 34 billion gallons of wastewater are processed every day in processing facilities across the country. These facilities replicate and accelerate the natural process by which water is purified through a meticulous, multi-stage process to ensure the water we use and consume every day is 100 percent contaminant-free.

Step-By-Step Process to Remove Contaminants From Wastewater

Screening: You see a type of screening every day in the form of storm drain grates along the edges of streets. These grates catch large debris like sticks, leaves, paper cups, food wrappers and all types of other trash that end up in the streets. The first step in water processing plants is essentially another grate, which removes large objects and helps prevent damage to the equipment downstream that will purify the water.

Primary Treatment: In primary treatment, the wastewater is held in large settling tanks. Gravity allows heavier solids to settle at the bottom, forming sludge, while lighter materials, such as grease and oils, float to the top and are skimmed off. The partially treated water is then moved to the next stage.

Secondary Treatment: Secondary treatment uses biological processes to further break down organic matter in the water. Microorganisms, typically bacteria, are introduced to the wastewater through activated sludge processes, trickling filters or sequencing batch reactions. These organisms consume and digest the remaining organic pollutants, converting them into carbon dioxide, water and more bacterial cells.

Tertiary Treatment: Tertiary treatment further purifies the water to ensure it’s safe for public consumption. It involves processes like filtration, chemical coagulation and chlorination to remove any lingering contaminants. You can learn more about the difference between primary, secondary and tertiary treatment here [1] .

Sludge Removal: The sludge collected during the treatment process is often treated separately, typically via literal digestion. Microorganisms can break down the sludge before it’s dewatered to reduce the volume. The treated sludge may be used for soil conditioning or disposed of in a landfill.

Why Ineffective Grease and Oil Disposal Can Hinder This Process

When fats, oils and grease (FOG) are not properly cleaned from your business’s grease trap, it can lead to the formation of grease deposits and blockages in pipes and treatment equipment. These obstructions hamper the flow of wastewater, ultimately causing sewer backups. Even if clogs don’t form, FOG that makes it through to water processing plants must be removed during the treatment, adding extra strain and making the process more resource intensive.

The presence of waste oil from improper fryer oil disposal can also create adverse conditions for the microorganisms, preventing them from effectively breaking down the sludge and compromising the overall contaminant removal process.

Because of the hazard waste oil poses to the water treatment process and our community’s overall water quality, there are strict government regulations to safeguard public health [2] . If your business’s waste oil disposal practices are found to be violating these regulations, it could result in hefty fines, substantial penalties and a damaged reputation.

Why Many Businesses in Georgia Trust Southern Green Industries

Franchises and facilities seeking reliable solutions for grease trap cleaning and waste oil recycling can rely on Southern Green Industries. We employ a closed-loop recycling system to convert wasted fryer oil into fuel for our fleet.

By reusing fryer oil, we prevent it from damaging the environment or Atlanta’s sewer system, protecting businesses from penalties and environmental violations. Since biodiesel is also one of the cleanest burning fuel alternatives, our use of recycled oil for fuel makes us one of the greenest waste oil recycling and grease trap cleaning companies in Georgia.

Our team also places an emphasis on transparency. Businesses that utilize our oil recycling services can receive detailed manifests in any format they need (printed, emailed, etc.), making coordinating with city and county inspectors simple. We’ll even send the manifests to the appropriate authorities for you, taking the paperwork off your hands so you can focus on what really matters for your business.

Georgia Businesses Have Depended on Us for Grease Trap Cleaning and Waste Fryer Oil Recycling Services for More Than 15 Years

Do you want to stop worrying about grease trap cleaning and waste oil disposal? Southern Green Industries will provide you with the experience, skill and quality customer service your business needs to maintain a smoothly functioning kitchen.

Whether you want a one-off appointment or a reoccurring service, our team will provide you with efficient grease trap cleaning and oil fryer recycling services that prioritize your needs and schedule above all else. To get a free quote, call us today at (404) 419-6887 or explore our service pages to learn more.

Difference Between Primary, Secondary and Tertiary Treatment

Fri, 17 Nov 2023 22:31:57 GMT

Primary treatment is the initial phase in wastewater treatment, where large, suspended solids are removed from the water using screening. This stage removes about 50 to 70 percent of the suspended, coagulated pollutants present in water. As water passes through screens or grates, debris and large, insoluble particles settle to the bottom due to gravity, forming sludge that will later be digested and removed.

Grit chambers are also utilized in this stage to slow down the flow of water so that finer debris can be filtered out. This can be especially useful in cities like Atlanta that utilize a combined sewer system, which combines rainwater runoff, sewage and wastewater within the same pipe and carry a substantial amount of sand and silt as a result.

Secondary Treatment

While primary treatment deals with physical impurities, secondary treatment focuses on the hidden, biological contaminants in wastewater. This stage purges the water of pollutants by introducing microorganisms (primarily bacteria) into the water to break down and eliminate organic matter that escaped primary treatment. Treatment plants use various methods to facilitate the decomposition of pollutants, including:

Activated Sludge Process: Aeration tanks pump microorganisms and oxygen into the wastewater to break down organic pollutants more efficiently. The remaining sludge settles in a secondary clarifier, where the activated sludge is allowed to settle down before it’s pumped into a hopper for removal.

Trickling Filters: Wastewater is trickled over a deep bed of stones where microorganisms attached to the stones treat the water and absorb the dissolved contaminants.

Oxidation Ponds: Wastewater is pumped into stabilization ponds. Sunlight, bacteria and algae are combined in these ponds to help facilitate photosynthesis and other natural processes that break down organic matter.

Tertiary Treatment

As the final stage, tertiary treatment is crucial to ensuring the water is safe for reuse. This involves filtering out any lingering impurities and killing off the microorganisms with disinfectants, such as chlorine. Sometimes, chemicals are added to coagulate the remaining contaminants, making them easier to remove.

Why Georgia Businesses Need to Worry About Wastewater Treatment

Grease traps, such as those in restaurants and commercial kitchens, are vital for preventing fats, oils and grease (FOG) from entering the wastewater system and making the treatment process more resource intensive and costly.

Without proper trapping, FOG can also create blockages, resulting in sewer clogs and overflows. FOG is responsible for about half of the clogs in Atlanta’s sewage system. If your business is found to be responsible for a clog, it could lead to a costly fine and even legal penalties if a customer or employee develops a waterborne illness [1] as a result.

Why Choose Southern Green Industries for Grease Trap Cleaning and Waste Fryer Oil Disposal

At Southern Green Industries, we understand the significance of grease traps in preventing FOG from entering the wastewater system. Our team works hard to reduce Georgia businesses’ risk of clogs and backups with our specialized grease trap cleaning services to guarantee optimal performance. Because we have our own wastewater processing facility, we can offer you a lower price on responsible grease trap cleaning and waste fryer oil recycling services than many of our competitors.

We’ll help you stay in the good graces of city and county regulators by providing thorough manifests proving that certified and licensed experts have maintained your grease trap. Our team makes staying in accordance with city regulations easy by providing you with all the paperwork you need in multiple formats (printed, emailed, etc.). We’ll even send the manifests to your inspector on your behalf.

You don’t even have to worry about contracts to receive quality services. We strive to offer flexible grease trap cleaning, whether you want a recurring service or just a one-off appointment.

Never Worry About Sewer Backups From FOG Clogs Again

Receive prompt and reliable grease trap cleaning and waste oil recycling with minimal disruption to your business with Southern Green Industries . Call us today at (404) 419-6887 to learn more or to receive a free quote.

Link to "Waterborne Illnesses Water Treatment Plants Can Prevent" blog

Waterborne Illnesses Water Treatment Plants Can Prevent

Tue, 14 Nov 2023 22:26:00 GMT

Untreated wastewater is riddled with germs, bacteria and parasites that could cause us substantial bodily harm if not thoroughly removed. Water processing facilities are our main line of defense against these harmful agents. They utilize multiple techniques [1] to meticulously filter and disinfect the water supply, ensuring the water we use for everything from agriculture and landscaping irrigation to food preparation and bathing is safe.

Without proper treatment, raw water can cause a variety of waterborne illnesses that can have severe ramifications for your gastrointestinal track, including:

● Cholera

● Typhoid fever

● Dysentery

● Giardiasis

● Cryptosporidiosis

● Hepatitis A

● E. coli infections

● Norovirus infections

● Rotavirus infections

What’s the Intersection Between Restaurants and Waterborne Illnesses?

Fats, oils and grease (FOG) can stick to pipes, creating clogs that can lead to severe and costly sewer backups that hinder the wastewater treatment process. Sewage backups can also lead to contamination of local waterways and the water table, potentially making local water unsafe.

Unclean plumbing fixtures, standing water, mop buckets and a variety of other open water sources in restaurants can also potentially become a breeding ground for waterborne illnesses. Using contaminated water for cleaning can lead to widespread outbreaks within a facility, resulting in increased absenteeism, decreased productivity and potential legal ramifications.

Waterborne illnesses can disrupt operations and damage your business’s reputation, leading to financial losses and a loss of trust among customers and stakeholders.

We strive to be part of the solution at Southern Green Industries by providing thorough grease trap cleaning and waste fryer oil recycling services.

Sources of Water Contamination

Industrial Discharge: Factories and industrial facilities may discharge pollutants, chemicals and toxins into bodies of water.

Agricultural Runoff: Pesticides, fertilizers and herbicides used in agriculture can runoff into nearby rivers and lakes, introducing harmful chemicals into the water.

City Runoff: Rainwater runoff from urban areas can pick up pollutants such as oil, heavy metals and debris, contaminating waterways.

Waste Disposal: Improper disposal of household and medical waste can introduce harmful substances into local water tables.

Mining Activities: Mining operations can release heavy metals and other pollutants into bodies of water, leading to contamination.

Animal Waste: Runoff from agricultural areas with high livestock density can carry pathogens present in animal waste into water sources.

Natural Events: Flooding, hurricanes and other natural disasters can disrupt water treatment processes and introduce contaminants into water supplies.

Without proper treatment, any or all of these events could contaminate the water that helps grow your produce or even reach your drinking water. By safeguarding the efficacy of water processing facilities from FOGs and other pollutants, we help ensure that the water Atlanta residents get through their plumbing fixtures is safe and 100 percent free of hazardous contaminants.

Worry Less About Water Quality with Southern Green Industries

At Southern Green Industries, we specialize in sustainable grease trap cleaning and fryer oil recycling. We safely dispose of waste fryer oil by recycling it into biodiesel that we use to operate our fleet vehicles.

Our team will not only protect your business from FOG buildup but also guarantee that your wastewater is treated effectively at our wastewater processing facility, where we utilize advanced filtration techniques to help keep Georgia safe from waterborne illnesses.

By investing in our grease trap cleaning and waste oil recycling services, companies can safeguard their reputation, prevent damage to their sewer infrastructure, protect the health of their employees and customers and keep their workspace safe. We also provide all the necessary documentation and manifests (in multiple formats) to ensure your business is never threatened with grease trap cleaning non-compliance fines or threats of closures.

Hire Grease Trap Cleaning Services for Your Business in Georgia

Southern Green Industries has been the state’s leading choice for grease trap cleaning and waste fryer oil recycling services since 2007. Our team of experts provides quick and efficient services, working hard to minimize disruption to your business, and can even coordinate with your city or county inspector for you and submit manifests on your behalf.

You don’t need a contract to work with us. Businesses can sign up for long-term cleaning or just hire us for a one-off appointment; either way, we’ll ensure your grease trap is clean so you never have to worry about being the cause of costly sewer backups. Call us at (404) 419-6887 for a free quote.

Link to "Difference Between Primary, Secondary and Tertiary Treatment" blog

Vegetable Oil: What Are They and Why Are They the Preferred Choice for American Restaurants?

Mon, 28 Aug 2023 19:36:58 GMT

If you’re a food service business owner or worker, you’re likely very familiar with vegetable oil. It’s by far the most common fryer oil in all types of restaurants, from the major fast food chains and diners to fast casual and fine dining.

Why do certain oils dominate the restaurant industry? The most important factors are price, flavor and deep frying effectiveness. Some vegetable oils are far and away the most affordable oils (compared to animal-derived oils), they’re great at frying fries, chicken and similar popular fried foods, and they offer the perfect balance of cooking speed, oil longevity and flavor profile.

Vegetable Oil (the Generic Ruler of Them All)

Despite there being a variety of seed-specific oils, the basic “vegetable oil” tends to reign supreme in commercial kitchens. Like many things (from fuel to wine), vegetable oil is a blend. It may contain different amounts of corn oil, soybean oil and sunflower oil in the best quantities to maximize flavor and frying performance in the most cost-effective way possible. It’s the all-purpose fryer oil king for a reason.

Soybean Oil

Typically, soybean oil is extracted using a solvent extraction method. The beans are cleaned, cracked and heated, followed by solvent extraction (usually hexane) to remove the oil. Its neutral flavor doesn't overpower dishes. Plus, it has a high smoke point, making it suitable for various cooking methods, including frying.

Canola Oil

Canola oil comes from the seeds of the canola plant, a genetic variation of the rapeseed plant. Like soybean oil, canola oil typically undergoes solvent extraction. After seed cleaning, it's rolled into flakes and then extracted using a chemical solvent. After extraction, the oil is refined. Its mild flavor and high smoke point make it versatile for a variety of cooking applications, including in fryers.

Corn Oil

After separating the germ from the corn kernel, the oil is expelled or extracted using solvents, followed by refining. Corn oil is known for its slightly sweet taste, imparting a unique flavor to dishes. Its high smoke point makes it a favorite for frying. The oil also contains polyunsaturated fats, which some consumers prefer for health reasons.

Sunflower Oil

Sunflower seeds are cleaned, cooked and then mechanically pressed to extract the oil. Solvent extraction can also be used for higher cooking oil yields. The oil undergoes refining before being shipped to restaurants or bottled for sale on grocery store shelves. With high levels of Vitamin E and low saturated fat content, sunflower oil has health appeal. Its light taste and high smoke point make it versatile in the kitchen, suitable for frying and sautéing.

Peanut Oil

Peanuts are cleaned and shelled, followed by cooking and mechanical pressing. Solvent extraction can increase yield, and the oil is refined before use. The robust peanut flavor of peanut oil makes it popular for specific dishes in which chefs are going after that nutty flavor profile. Although its high smoke point makes it effective for deep frying, there are many applications in which a strong peanut flavor isn’t desired, which is why it’s less popular than the more neutral flavor options.

Does the Seed Oil Type Matter for Waste Oil Recycling in Atlanta?

No – at Southern Green Industries we can process all types of waste fryer oil into biodiesel. For the most part the chemical composition of these vegetable oils is similar enough that the same process can be used to convert and refine the waste oil into usable biodiesel.

Just because your fryer oil is beyond its useful life in the fryer doesn’t mean it’s useless (or valueless). We pride ourselves on paying competitive rates for your waste oil and go above and beyond to make collection an easy and seamless process. We also provide containers of different sizes (including custom sizes) at no additional cost to you for easy storage and waste oil pickup.

We can also set up a convenient integrated oil management system (iOMS), which entirely eliminates the need for your staff to physically transport waste oil outside to the collection bin. Having a system automatically pump your waste oil into the proper container for later pickup reduces the risk of spills and injuries, not to mention the messes that can result from those issues.

If you’d like to learn more about waste oil recycling in Atlanta and how the process works, give our team a call at (404) 419-6887.

The Grease Trap Cleaning Process for Large Food Service Businesses, Cafeterias and Industrial Food Production

rob@southerngreeninc.com (Rob Delbueno) — Fri, 25 Aug 2023 19:24:38 GMT

While a small bakery or coffee shop and a cafeteria at a business or university campus fundamentally meet the same needs, they’re very different types of businesses in a variety of important ways. From supply chains and inventory management to staffing and utensils, food service facilities and food courts have some very different needs. One of those differences are grease traps.

Underground grease traps, which are standard for medium to large food service businesses, handle larger volumes of wastewater and have their own unique cleaning demands. Professional grease trap cleaning service providers use specialized techniques and equipment to manage these extensive systems.

The Significance of Underground Grease Traps

Underground grease traps are typically buried containers that can handle anywhere from 1,000 to 50,000 gallons or more. Their primary role remains the same: to prevent FOG from entering the municipal sewage system. Due to their large size and the volume of FOG they handle, their cleaning requires expertise and heavy-duty equipment.

Pre-Cleaning Preparation

Safety First

Service providers may put on personal protective equipment (PPE), including gloves, protective eyewear and sometimes masks. Given that underground traps produce stronger odors and are harder to access, ensuring safety and proper protection is paramount.

Accessing the Trap

Using manhole keys or hook tools, technicians access the grease trap's manhole cover. This often requires navigating parking lots, landscape areas, alleys or other tough-to-navigate spaces, emphasizing the need for correct tools and caution.

The Cleaning Process

Pumping the Trap

Given the large volume of these traps, service providers employ powerful vacuum trucks. These trucks suck out both the floating FOG layer and the settled solids at the bottom. This method ensures a comprehensive cleaning without needing technicians to enter the trap.

High-Pressure Washing

Once the bulk of the waste is removed, technicians use high-pressure washing systems to break down stubborn grease layers clinging to the trap's walls and baffles. This ensures that even the hard-to-reach corners are cleaned thoroughly.

Inspection

After cleaning, our service providers thoroughly inspect grease traps to identify any potential issues that may need to be addressed in the future. This allows us to ensure the ongoing integrity and effectiveness of the grease traps we clean and gives us the ability to recommend repairs or solutions before they turn into serious or expensive grease trap failures.

Post-Cleaning Procedures

Disposal of Waste

Professional grease trap cleaners follow strict environmental regulations when disposing of the extracted waste. At Southern Green Industries, we operate our own facilities and wastewater treatment to ensure optimal environmental responsibility.

Reporting and Documentation

To comply with local regulations and help businesses maintain their records, companies like Southern Green Industries provide detailed post-cleaning reports and manifests. To make things easier for our customers, we’re happy to forward copies of manifests to the necessary regulators on your behalf. These documents highlight the volume of waste removed, the condition of the grease trap and any recommendations for future maintenance. They also serve as proof that your business is keeping up with the required professional grease trap cleaning intervals.

For businesses in Atlanta and other localities where strict grease trap cleaning schedules are mandated, this type of automation can greatly enhance the peace of mind for business owners. We can ensure grease trap cleaning and servicing is never something you need to worry about.

Setting a Cleaning Schedule

Any food service business in Atlanta with underground grease traps will likely be subject to both the 25 percent rule and the 90 days rule. The primary rule, the 25 percent rule, requires the bottom solid layer and top FOG layer of the grease trap to make up no more than 25 percent of the grease trap’s total volume. Before you exceed 25 percent FOG and solid volume, you’ll need to have your grease trap cleaned. Businesses that don’t exceed the 25 percent threshold will still be subject to the 90 days rule.

Many large-scale businesses that have been in operation for many years know their typical service volume and the speed with which their grease traps fill. If you’re not sure how frequently to schedule grease trap cleaning, we can help.

Best Practices to Manager Grease for Large-Scale Operations

While regular professional cleaning is essential, large-scale kitchens can adopt practices to optimize the grease trap's function:

Install FOG Reduction Tools: While there are some fancy and sometimes expensive grease recovery strategies or or automatic grease removal devices that can help reduce grease buildup, there are also some basic and low-cost dishwashing and waste disposal practices that can reduce FOG buildup, like basic sink strainers to catch food waste before it makes it into pipes.
Routine Inspections: Even if not due for cleaning, regular inspections of the trap can help detect issues early. Does your grease trap start smelling bad earlier than normal? It may be time to schedule a maintenance check.
Employee Training: Ensure all kitchen staff are aware of best practices like scraping plates before washing and not pouring oils down the sink.

Get Reliable Grease Trap Services from a Trusted Team Who Can Handle Any Sized Job

For large-scale kitchens and cafeterias, an efficiently running grease trap is the unsung hero ensuring smooth operations. The team at Southern Green Industries understands the importance of grease traps to the functioning of your kitchen, the cleanliness of the inside and outside of your business and your plumbing. We will go the extra mile to ensure grease traps are never a problem for Atlanta businesses. Call us today at (404) 419-6887 for a free grease trap cleaning quote .

What Is a Consent Decree and Why Do They Matter for Atlanta Sewers?

Mon, 31 Jul 2023 19:52:50 GMT

A consent decree is drafted by a judge or regulatory body to resolve some kind of dispute. Consent decrees show up in a lot of facets of the U.S. legal system. In a criminal case or a civil case, a consent decree can be used to solve a dispute between two parties where the defendant takes responsibility by assenting to some kind of settlement or terms (like restitution). It’s essentially a face-saving measure where the defendant doesn’t explicitly admit to wrongdoing in the traditional sense but does agree to enact corrective action.

Various federal and state regulatory bodies often draft consent decrees to municipalities or companies that have infrastructure or environmental problems that have harmed the public or consumers. Agreeing to a decree is a way for a city to avoid having to face harsher penalties while still pledging to fix whatever problem exists on an agreed upon timetable.

As we explained in our last blog on the topic , Atlanta has had more than its fair share of issues with sewage. Examples included things like sewage overflows, wastewater spilling into the Chattahoochee River and inadequate capacity and infrastructure to deal with a growing metropolitan area.

These shortfalls initially led to the Clean Water Atlanta consent decree of 1998 (and the creation of Clean Water Atlanta initiative). That consent decree was specifically issued to deal with the untreated wastewater discharge in the Chattahoochee and South Rivers. The consent decree has been updated since then to deal with more violations – often putting the city of Atlanta on a timetable to achieve compliance.

Running a city the size of Atlanta with limited resources isn’t easy – but that’s not an excuse for dangerous sanitary conditions or unsafe drinking water. The consent decree has led to a host of sewer and water upgrades in the city, many of which are completed or nearing completion.

Niles Avenue Sewer Improvements

Industrial facilities generate waste. Restaurant owners know better than just about anyone else how harmful waste bioproducts can be for sewer systems. This is essentially the situation caused by a concrete recycling facility near Marietta Boulevard NW and Niles Avenue NW. Instead of causing sewer overflows with FOG, the facility causes them with concrete and other debris. The Niles Avenue project is specifically supposed to redirect flow into a sewer trunk line with about a 20 percent greater diameter than the current one to reduce overflow risk.

Atlanta Memorial Park

Industrial runoff and FOG are not the only potential issues Atlanta’s sewer system contends with – there’s also nature. Wet weather overflow (i.e., lots of rain that leads to flooding) has been an issue for many parts of the metro Atlanta area, including near Memorial Park and at Peachtree Creek .

The Atlanta sewer system features 10 sewer basins, one of which is the Peachtree Creek Basin. There is some FOG crossover with this project, as one of the issues exacerbating sewer overflows in the Memorial Park area is partial blockages caused by grease (plus grit and other debris).

The solution the Atlanta Department of Wastewater Management is currently pursuing is increased frequency of sewer inspections along the problematic trunks as well as the installation of cameras for remote visual monitoring.

Sewer Capacity Relief Projects

The diameter of sewer pipes is unsurprisingly an important component in sewer capacity. One of the many problems Atlanta sewers had during the latter half of the 20 ^th century was inadequate capacity, which is being addressed by many Capacity Relief Projects around the metro area. The upgraded sewers are a minimum of 36 inches in diameter (with many being larger).

The planned Sewer Relief Project has been implemented for the past several years and is in the home stretch with more than 35 of the planned 44 capacity projects completed. Currently active Capacity Relief projects include the Proctor Creek Sewer Basin and the Peachtree Creek Sewer Basin.

Small Diameter Rehabilitation Projects

The sewer system in a large city like Atlanta is complex, and many sewer applications (like sewer lines for homes) don’t require large 36-inch sewer pipes. Small diameter sewer pipes, generally categorized as pipes between 8 inches and 24 inches, are even more numerous and just as likely to experience potential blockages and overflows.

The small diameter projects are similar to the sewer capacity relief projects. So far, 27 of the currently planned 30 small diameter sewer pipe rehabilitation projects have been completed. The last three currently listed projects are active.

Be Part of Atlanta’s Sewer Health Improvements with Southern Green Industries

The health and sustainability of Atlanta sewers is fundamentally important to our team at Southern Green Industries. Doing our job right helps ensure the FOG produced in local restaurants, cafeterias and food service manufacturing facilities never makes it to our sewer system.

Working with an experienced grease trap cleaning and maintenance company is one of the best ways to keep the sewer near your business in good working order. Call us at (404) 419-6887 to schedule one-off or regular service.

The Basics of Biodiesel

Fri, 14 Jul 2023 17:28:55 GMT

Many restaurants generate gallons of used cooking oil every day. Piling up after countless frying shifts, this waste oil is typically seen as a problem to be solved rather than a resource. At Southern Green Industries, we see this “waste” as an opportunity for innovative solutions. We recycle used cooking oil into biodiesel and pay our clients back for the privilege of collecting their waste oil.

What Makes Biodiesel Different from Other Recycled Oil Products?

At its most basic level biodiesel is a direct replacement for conventional diesel fuel. This makes the waste oil recycling we perform an alternative, sustainable source for diesel fuel. Its use isn’t entirely dissimilar from other types of recycled waste oil – like recycled used motor oil. However, there are some recycling benefits that are unique to the type of biodiesel production we perform – like carbon neutrality.

There’s a nearly one-to-one ratio for the amount of carbon dioxide emitted via biodiesel combustion in engines and the amount of CO absorbed through the plants from which the biodiesel is originally derived. This is unique from other petroleum products that are derived from oil pulled up from the ground.

Depending on the quality and purity of the biodiesel, there may also be some performance-enhancing benefits for vehicles running on the fuel source. Biodiesel’s higher-than-normal lubricity helps reduce engine wear, potentially extending the life of equipment. The fuel also possesses a high cetane number, which is a measure of ignition quality. Essentially, biodiesel burns cleaner and smoother than regular petroleum-derived diesel.

The Journey from Fryer to Fuel Tank

Collection: The process starts in kitchens across Atlanta, where used cooking oil accumulates day by day and is collected in oil collection containers (which we can provide). Southern Green Industries collects this waste oil from restaurants and food service establishments, ensuring it is responsibly disposed of and kept out of Atlanta’s sewers and landfills.

Processing: Once we've collected the waste oil, we purify it in our processing facility. Through heating, we separate any food particles, water and other impurities from the oil. The result is a batch of pure, recycled oil, ready for conversion.

Conversion: The purified oil then undergoes a chemical process known as transesterification. This involves reacting the oil with an alcohol (usually methanol) and a catalyst (usually a strong base) to break it down into esters (biodiesel) and glycerin, a byproduct that can be used in soap production.

Refinement: The raw biodiesel is then refined, which involves separating the biodiesel from the glycerin and any remaining catalysts, alcohol and soaps.

Use: Once refined, the biodiesel is ready for use in any diesel engine, usually without any modifications required (especially when blended with conventional diesel). We are proud to run our fleet of vehicles on the biodiesel we produce, drastically reducing the carbon footprint of our business. This also gives us an opportunity to offer exceptional discounts to our clients.

We’re committed to offering fair compensation for all the oil we collect from your business, making it a great deal for you, the environment and the air in Atlanta.

Why Biodiesel?

Reducing Carbon Footprint: In addition to the obvious benefit of boasting drastically low levels of carbon emissions when used in engines, recycling waste frier oil also keeps it out of dumps or waterways. This two-fold benefit makes biodiesel an attractive bio-degradable, non-toxic and renewable fuel alternative to traditional petroleum-derived fuels.

Furthering the Energy Independence Cause: While people in the country may disagree on how to reach energy independence, it is one of the few long-term goals nearly everyone shares. Any alternative fuel sources that reduces reliance on foreign oil is generally welcome – and biodiesel is one of those alternative fuel sources.

Economic Benefits: Biodiesel production stimulates local economies by creating green jobs and providing a market for waste cooking oil. It also promotes a circular economy where waste is reused for optimal economic efficiency.

Waste Reduction: Instead of clogging drains or ending up in landfills, used cooking oil is upcycled into valuable biodiesel, reducing waste and promoting sustainability.

A Sustainable Tomorrow for Atlanta Restaurants with Waste Cooking Oil

The team at Southern Green Industries is proud to contribute to a more sustainable future through biodiesel production. By harnessing the potential of restaurant waste, we're creating an eco-friendly solution that benefits our clients, the environment and our community.

Our grease trap cleaning and fryer oil recycling services are not just about keeping kitchens clean. They're about turning one person's waste into another person's energy source. This is the heart of our biodiesel mission – and we invite you to join us in this exciting journey toward a greener tomorrow by calling us at (404) 419-6887.

Are Oil Refineries Bad for the Environment?

Mon, 03 Jul 2023 20:16:12 GMT

There are no measures by which oil refineries could be considered “good” for the environment, but their level of impact is highly dependent on factors like age and technology. Although economic and societal necessity isn’t central to the question, those variables should still be considered when judging the impact of oil refineries. In other words, oil refineries aren’t a net-benefit for the environment, but they are vital for the modern domestic and global economy as well as the basic needs of consumers.

Oil Refinery Basics

Oil is most often drilled and pumped out of the earth, although it can also be extracted via gas injection or chemical flooding. The extracted crude oil is then transferred to oil refineries by pipeline, tankers or even traditional overland freight methods like rail or trucks. Oil refineries are responsible for transforming the crude oil into useful products.

The actual refinement process is known as distillation. In simple terms, it’s the process of heating the crude oil to separate out impurities and components – nearly all of which is used in a truly diverse array of products.

What Is Crude Oil Refined Into?

Refined oil is used in an extraordinary number of products. The use ratio by application can vary from year to year and is dependent on local needs, but in the United States it usually looks something like:

45 percent gasoline
25 percent diesel
10 percent jet fuel
5 percent hydrocarbons for everything from paint and plastics to detergent and synthetic rubber
15 percent for other petroleum-based products (tires, wax, lipstick, asphalt, etc.)

The Environmental Impact of Oil Refineries

There are three primary buckets of environmental impact that can be attributed to oil refineries:

Air pollution and greenhouse gases
Water pollution
Waste generation

The corporate interests that operate refineries are acutely aware of how air pollution and greenhouse gas emissions impact their reputation – not to mention the strict government regulations to which they are subject. There has been significant research into and even some implementation of various carbon capture and storage (CCS) technologies – but as of now air pollution is an inescapable byproduct of refinement.

In addition to copious quantities of carbon dioxide, oil refineries also produce:

Sulfur dioxide
Nitrogen oxides
Carbon monoxide
A variety of volatile organic compounds (VOC)s

Oil refineries also cause some degree of water pollution (although the degree to which this is true varies depending on technology and environmental responsibility of the refinery operator). In the U.S., refineries do treat their wastewater, but it can still contain trace amounts of toxins – which are then released into local bodies of water.

Although refinery operators and oil producers have an incentive to monetize every constituent component of the crude oil they refine, there is still some small portion of it that’s not useful. This means there is some physical waste generation in the form of sludge and residues, all of which must be disposed of somewhere.

Modern Realistic Alternatives

Petroleum is not the only source of fuel – nor are substitutes like ethanol that have their own host of potential environmental issues. Some studies claim the biofuel ethanol is worse for the climate than gasoline, while others tout the reduced emissions of the fuel itself to argue it’s the lesser evil.

The major criticism of the biofuel ethanol is the actual growing of a colossal amount of corn for biofuel production, which, in addition to being a carbon-intensive endeavor, also has far-reaching impacts via food costs, agriculture and government subsidies.

Recycling waste fryer oil into biodiesel is an entirely different story. Fryer oil is going to be produced and used regardless. These vegetable oils were not produced for the sole purpose of fueling vehicles – they were made to fry foods. Recycling waste oil outright eliminates one of the biggest criticisms of ethanol, which is the growing of food for the express purpose of turning it into fuel.

In addition to not having ethanol baggage, biodiesel also boasts enhanced environmental benefits. Biodiesel burns much cleaner than diesel derived from petroleum, greatly reducing emissions. Unlike the sludge and biproducts produced by refineries, biodiesel is a non-toxic, biodegradable fuel. Although spills of biodiesel are rare, if they do happen, there’s far less environmental risk.

Maybe most important, recycling waste cooking oil is an extremely efficient waste reduction strategy, nearly entirely eliminating the presence of waste fryer oil in landfills or waterways.

The actual process of recycling fryer oil is also less energy and resource intensive than the process of refining crude oil into its many constituent parts.

From a goal-oriented perspective, recycling waste fryer oil into biodiesel promotes a circular economy. This is the concept of minimizing waste by maximizing resource efficiency and use. While we’re not at the point where we can get a one-to-one food waste-to-fuel exchange, the use of waste oil recycling and composting does enable food service businesses to get closer than most to achieving circular economy ideals.

Become Part of the Solution with Southern Green Industries

If you operate a food service business in Atlanta and you want to participate in the circular economy to keep our waterways clean, minimize landfill waste and help maintain sewer health, call Southern Green Industries. We’re proud to be the greenest waste oil recycling and grease trap cleaning company in the Atlanta metro area. Call us at (404) 419-6887 for a free quote.

Grease Trap Cleaning for Universities, Colleges and Schools

Mon, 13 Feb 2023 18:15:27 GMT

School administrators, especially those decision makers who are responsible for services that affect student satisfaction, health and safety, have an extraordinary number of vital duties. Working with a variety of vendors (of varying degrees of reliability and quality) is an unavoidable aspect of the job.

When it comes down to it, business-to-business vendor relationships can fit cleanly into one of two potential categories: they either make your life easier or make your life harder (and more stressful). A good vendor always shows up on a time and delivers or provides the service you pay them to do without fail. You can stop thinking about that particular duty for as long as the vendor relationship lasts because you know that, on default, they’ll do what needs to be done without you needing to intervene.

Southern Green Industries is undeniably a leader in the grease trap cleaning and waste fryer oil recycling industry because we have a reputation for providing that kind of service. We’re the reliable vendor who does what needs doing when it needs to be done. Our institutional clients don’t need to worry about passing surprise grease trap inspections because we always do the job on time, properly and provide the manifests you need to prove compliance with local ordinances.

If you’re in the market for a vendor relationship that won’t keep you up at night, Southern Green Industries is the obvious choice.

Committed to Environmental Responsibility

Grease traps and waste oil are generally not synonymous with ecological responsibility. They both have to do with waste that can cause significant issues in the environment or if they escape into the sewer system as FOG. At Southern Green Industries, we emphasize the green in our name because we truly go above and beyond to minimize our carbon footprint and the waste output of our clients.

Our entire fleet of vehicles has been converted to biodiesel, which is far cleaner than traditional petroleum gasoline or diesel. We actually recycle the waste fryer oil we collect (and pay our clients for) into the biodiesel that then powers our trucks, creating a clean circle that minimizes our waste output. We even have our own wastewater treatment center to ensure the contaminated water we pull out of grease traps is responsibly dealt with.

Many businesses and organizations want to advertise themselves as green and environmentally responsible, but they end up using vendors or suppliers who don’t show any concern for the ecological stability of Georgia or the world at large. We’re proud to be an exception to that apathy.

If your students, administrators and donors care about the environment (and it’s safe to assume they do), it makes sense to utilize green services when they are available, and we’re proud to be the greenest grease trap cleaning and waste oil recycling company in Georgia.

Fair, Worry-Free Waste Fryer Oil Recycling

Waste fryer oil isn’t just waste – it’s a commodity in its own right. We recycle waste fryer oil into biodiesel for our fleet, but that’s just one of the many potential industrial uses. It would be unfair of us to simply take what is a valuable asset and not compensate our customers in return, which is why we offer a convenient dashboard for clients where they can track exactly how much oil we collect and how much they’re paid for their waste oil. This is especially important for large institutional clients where the volume of their waste oil can make a real difference in terms of costs. Most clients then use those funds to defray the cost of their other grease trap cleaning services.

Accountability is important, and we strive to be transparent in all of our dealings. We also go out of our way to make the process of storing waste oil easy and worry free. Our team can provide custom fabricated storage containers to fit the needs of your cafeterias and regularly schedule pickups and cleanings at times when we can minimize disruption to your operations and students.

Learn More About Southern Green Industries

Are you ready to work with a grease trap cleaning and waste oil recycling vendor who understands what you want and how to make your life easier? Our goal is to ensure you never have to worry about the condition of your grease traps or the reliability and fairness of your waste oil recycling company. Find out how we can make your life easier by calling us at (404) 419-6887.

How Long Does It Take for Grease to Decompose?

Wed, 23 Nov 2022 20:06:07 GMT

Timeframes for grease decomposition vary depending on the kind of grease in question and how it’s been used. Generally, vegetable oils like sunflower and olive oil decompose faster than animal fats. This is because microorganisms in the soil can consume these natural oils and break them down into simple compounds. The same cannot be said for animal fats, which not only don’t decompose easily but can also cause serious harm to earthworms and various microorganisms.

While applying small amounts vegetable oils to the soil may not be environmentally harmful, it can ultimately do more harm than good.

If you’re an Atlanta business owner whose industrial kitchen produces large amounts of fats, oils and grease, you should always dispose of cooking waste byproducts properly. At Southern Green Industries, we offer environmentally friendly fryer oil recycling services. When you partner with us, you can rest assured we’ll collect the oil on a regular basis and pay you for giving us the opportunity to recycle it into biodiesel fuel.

How to Safely Dispose of Used Cooking Oil

Reuse It

Reusing oil at home is generally safe when cooking potatoes and vegetables. However, be cautious about cooking meat or fish repeatedly in the same oil. If your reused oil has a cloudy appearance or foam formed on the surface and it has a rancid smell, it’s time to toss it out.

The rule is different for businesses where oil generally shouldn’t be reused after several rounds of filtering or once it’s been removed from a fryer.

Freeze It

If you plan on reusing your cooking oil at home in the future, consider freezing it. This way, you can safely store it in a freezer and prevent messy spills in your kitchen. Once the oil cools, place it into an airtight and well-sealed container. Place the oil in the freezer for up to two years.

Throw It Away

If you choose to throw away used oil, make sure to do it the correct way. Once the oil cools, pour it into well-sealed a non-recyclable container and place it in your garbage can.

Recycle It

The best way for commercial kitchens to responsibly dispose of used cooking oil is to recycle it. Businesses can get paid for recycled oil that’s turned into biodiesel, which is an environmentally friendly alternative to regular fuel.

There are many waste management companies in Atlanta, including Southern Green Industries , that will do the recycling for you. We offer a convenient dashboard our commercial customers can use to clearly see and track how much waste oil we collect and the credits they are receiving for their recycled oil.

Can I Pour Cooking Oil Down the Drain?

You should never pour cooking oil down the drain. It may clog your plumbing system, resulting in costly damage and repairs. A grease clog may also cause water to back up in your kitchen sinks and toilets, which may lead to flooding that forces you to suspend your business operations for an indefinite amount of time.

As long as you properly recycle or throw away oil, you should never have to pour it down the drain.

How Can My Business Prevent Fryer Oil Spills or Mishaps?

Emptying fryers and moving oil to waste oil collection receptacles can be back-breaking work. Oil, especially from large fryers, can be extraordinarily heavy. If spilled, it can create a massive mess that’s difficult to clean. Unfortunately, workers in commercial kitchens can slip while carrying oil or accidentally drop waste oil containers that are too heavy or slippery.

Southern Green Industries can install an integrated oil management system (iOMS) that will transfer waste oil directly from your fryer into an appropriately sized container for your business. We can even schedule periodic automatic pickup to completely automate the waste oil recycling process . This can greatly decrease the risk of injury or messy spills that will cost your business time and money.

Contact Southern Green Industries for Your Used Oil Recycling and Grease Trap Maintenance Needs

Our Atlanta-based company specializes in grease trap cleaning and fryer oil recycling services. Whether you own a mom-and-pop restaurant or a multi-location franchise, we’ll meet your business’s unique service needs.

We strive to be Atlanta’s go-to fryer oil recycling company. We’ll provide your business with complementary oil collection containers, collect your used oil on a regular basis, recycle it into biodiesel and pay you top dollar for your waste oil.

To get your free quote, call (404) 419-6887.

Can You Pour Bleach and Other Cleaners Into a Grease Trap?

Wed, 02 Nov 2022 18:18:24 GMT

You should never pour bleach or other chemicals into your grease trap. Not only does this cleaning solution not help, but it can also be harmful to the grease trap and the environment. Bleach, emulsifiers and other chemical products can destroy natural bacteria that eats fats, oils, and grease (FOG) in the grease trap and turn them into water and carbon dioxide.

If your business has a commercial grease trap, you likely know about the strict FOG regulations Fulton County and other Georgia counties and cities enforce.

Luckily, maintaining your commercial grease trap doesn’t have to be a dreadful DIY task. Hiring a professional company like Southern Green Industries to clean your grease traps ensures your kitchen operations can run efficiently, clog free and in compliance with your local regulator.

How Does a Grease Trap Work?

The purpose of a grease trap is to intercept and hold FOG before they make their way into the general wastewater system. A grease trap accomplishes this by being placed between drains of a commercial kitchens and the sewer system.

Although grease traps come in many different designs and sizes, they generally follow the same operational pattern: water flows into a tank where FOG is captured. FOG-free water is allowed to continue on to the sewer system while the solids, fats, oils and grease are trapped in the tank.

Grease traps also include access ports so grease and solids can be removed from the tank on a regular basis by a properly equipped and trained grease trap cleaning company .

Why Commercial Kitchens Need Grease Traps

In general, grease traps are meant to reduce the amount of FOG entering the sewer system. When food is prepared and cooked in a commercial kitchen, plenty of food waste goes down the drain, including FOG. Septic tanks and water treatment facilities aren’t able to handle such large volumes of fats and greases.

A commercial grease trap separates fats and oils from wastewater and prevents them from going down the sewer. Without grease traps, FOG could easily clog and damage sewer lines and cause polluted wastewater to back up into your business.

It’s important to have your grease traps professionally cleaned periodically to prevent expensive backups and health code violations.

Grease Trap Dos and Don’ts

Do:

Schedule regular grease trap cleanings
Make sure your grease trap is properly sized for your food establishment
Maintain a cleaning log to stay in compliance with local regulations
Train your employees to remove as much food waste as possible from pots and dishes before washing
Recycle cooking oil instead of pouring it down the drain

Don’t:

Pour bleach and other chemicals down the drain as they will destroy beneficial bacteria and harm the environment
Pour hot water into a sink as it liquifies FOG and forces it down sewer pipes
Connect your garbage disposal to a grease trap
Connect dishwashers to the trap
Treat your grease trap with enzymes or biological agents as they may cause clogs, backups and costly repairs

How to Keep Your Commercial Grease Trap Working Effectively

Whether you have a small indoor, under-sink grease trap or a multi-tank outdoor trap, it should be regularly cleaned and drained. Allowing your grease trap to overflow can have devastating consequences on your Atlanta business, such as costly repairs and days-long shutdowns.

At Southern Green Industries, we’ll help you maintain your grease trap by providing superior service at an affordable price.

Why Choose Southern Green Industries in Atlanta

When you choose Southern Green Industries for your Atlanta business, you can expect:

Flexible appointment times to accommodate your busy schedule and prevent operational disruptions
Customer-friendly and highly trained staff
Competitive prices, especially for clients who make use of oil recycling credits
100 percent regulatory compliance guarantee
No-contract and one-off cleaning services are available (in addition to long-term worry-free grease trap cleaning contracts)
Zero-landfill cooking oil recycling
Free oil collection containers ranging in size from 5 to 500 gallons for clients who use our waste oil recycling
Printed and electronic manifests for you and your regulator
To get a free grease trap cleaning quote or to schedule an appointment, call (404) 419-6887 or contact us online.

What Happens if a Grease Trap Isn't Cleaned?

Tue, 18 Oct 2022 20:18:00 GMT

Failing to clear a grease trap will eventually result in it filling up to the point where FOG is forced down into the sewer line, which may cause clogging and backups in the restaurant or business.

Grease traps are essentially boxes (or huge tanks) filled with water. There’s usually at least one wall inside the grease trap with a pipe going through it. The pipe in the wall inside the grease trap tank allows uncontaminated water to pass through to the other side of the tank and down the sewer.

FOG in a grease trap separates, with the lighter-than-water grease and oil floating to the top and the heavier food debris sinking to the bottom. Suspended in the middle will be the normal water that’s safe for the sewer. The “crossover” pipe in the grease trap’s dividing wall is positioned in the middle to allow the uncontaminated water to pass through and onto the chamber that has the pipe that connects to the sewer line.

The FOG that collects in that first chamber of the grease trap is literally trapped in there until Southern Green Industries or another grease trap service company comes and removes it. If the grease trap is never cleaned, the FOG on the bottom and top of the trap will eventually pile up until they reach the crossover pipe and eventually the sewer.

It’s imperative that pileup doesn’t happen, both for your grease trap and sewer’s sake. While many businesses are good about scheduling regular grease trap cleanings, others aren’t. That’s why many municipalities in Georgia have water management divisions with strict regulations and inspection schedules. When the water management inspectors come to your business, they will check your grease trap levels for themselves and expect to see your grease trap cleaning manifests to confirm you are having the required number and frequency of grease trap cleanings performed by a licensed company like Southern Green Industries.

Proper Grease Trap Sizing

The frequency of grease trap cleaning will be based largely on the size of your grease trap and the volume of FOG that is sent down your business’s drains. Businesses and cafeterias with large grease traps may need less frequent cleaning simply because it takes so much longer for their grease traps to fill up with FOG.

Municipalities may require different grease trap cleaning schedules be maintained depending on the size and number of grease traps a business has. The city of Atlanta has an ordinance (§ 154-297.03.) that requires indoor grease traps to be cleaned at intervals of no less than once every 14 days, while outdoor grease traps (which are much larger) must be cleaned no less than once every 90 days. They must also adhere to the 25 percent rule.

If the bottom layer of food particles (settled sludge layer) and the top layer of floating FOG take up more than 25 percent of the total depth of water within the grease trap, the grease trap is violating the 25 percent rule. The 25 percent rule means even businesses with large outdoor grease traps may be required to clean far more often than every 90 days.

Grease Trap Inspections

Atlanta businesses, as well as businesses in other Georgia cities and municipalities with similar ordinances, must contend with regular inspections of their grease traps. The ordinance states that the city will perform inspections at the “frequencies necessary to protect the capacity of the sewer system.” Businesses with small diameter public sewer systems (8-, 10- or 12-inch sewer systems) can expect to be inspected at least three times per year.

During this inspection, a city official will come out and measure the depth of your top FOG layer and settled sludge layer to determine whether you’re in compliance with the 25 percent rule. They’ll also want to see your grease trap cleaning manifests (which Southern Green Industries provides in multiple formats to every grease trap cleaning client) to ensure you are complying with the mandatory scheduling (14-days or 90-days, depending on your grease trap setup).

Steps To Cleaning A Grease Trap

Cleaning a grease trap is a crucial task to prevent clogs and backups in your restaurant or business. Here are some steps to follow when cleaning a grease trap:

Start by turning off the water supply to ensure a safe and controlled cleaning process.
Remove the grease trap lid using appropriate tools and place it aside.
Carefully scoop out the accumulated grease and debris from the trap, ensuring proper containment to avoid spills or odors.
After removing the bulk of the waste, it's time to clean the trap using a grease trap cleaning solution. Follow the manufacturer's instructions, allowing the solution to sit for the recommended time to dissolve any remaining grease and residue.
Rinse the trap thoroughly with warm water to ensure all cleaning solution and debris are flushed away. Reassemble the lid and turn the water supply back on.

While cleaning a grease trap yourself is an option, it is often best to entrust this task to a professional grease trap cleaning company like Southern Green Industries in Atlanta, Georgia. Professionals have the knowledge, experience, and specialized equipment to efficiently clean grease traps and ensure compliance with local regulations. By choosing a professional service, you can save time and effort while ensuring that your grease trap is properly maintained.

Keep Your Grease Traps Working Properly

Running afoul of local regulators is annoying, can result in fines and will necessitate the hassle of reinspection. You also run the risk of having your business shut down either temporarily or permanently depending on the severity and number of grease trap cleaning infractions you have.

Southern Green Industries understands the importance of regular grease trap cleanings and offers flexible scheduling options to fit your business needs. They provide comprehensive cleaning services, including thorough removal of FOG and proper disposal of waste. Moreover, they offer cleaning manifests in multiple formats, which can be provided to city inspectors during regular inspections to demonstrate compliance with scheduling requirements.

By partnering with a reputable grease trap cleaning company like Southern Green Industries, you can maintain the functionality of your grease trap, comply with regulations and avoid potential fines or business disruptions. Contact Southern Green Industries at (404) 419-6887 to schedule grease trap cleaning or for a free cleaning quote , their professional team will ensure that your grease traps are properly cleaned and maintained, allowing you to focus on running your business smoothly and efficiently.

What Causes Grease Trap Odors?

Tue, 11 Oct 2022 20:13:30 GMT

All organic waste gets broken down by microorganisms (including spoilage microbes like bacteria, mold and yeast). These microorganisms emit gasses, including hydrogen sulfide. The food particles that sink to the bottom of grease traps are actively decaying within the trap, and the layer of fat and oil floating on top of the water gets riper by the day. Grease traps are essentially organic waste repositories and an ideal feasting place/breading ground for the organisms that eat that waste and emit noxious gasses.

Grease traps that aren’t regularly cleaned and serviced will inevitably smell bad, and the smell will get progressively worse as more organic waste builds up inside the grease trap. The best way to address grease trap smells, and to prevent them from building up in the first place, is maintaining an aggressive grease trap cleaning schedule.

If there’s an unpleasant odor in your commercial kitchen and you suspect your grease traps are to blame, contact Southern Green Industries as soon as possible.

Is My Grease Trap Supposed to Smell Bad?

Bad smelling grease traps are essentially an inevitability in every food service business. As waste repositories, it’s impossible to entirely eliminate the potential for bad smells emanating from your grease trap. The goal is to minimize those smells for your staff and customers.

The smell is also a good indicator of the health of your grease trap. As a business owner or manager of a food service establishment, you’re likely familiar with how grease traps smell. You may even notice a significant difference between the smell right before cleaning and the lack of odor right after grease trap cleaning.

The good news is you may be able to tell when the grease trap isn’t working properly by assessing the odor intensity. If you notice your grease trap is suddenly smelling way worse than normal, there’s likely some kind of problem that should be addressed by a professional grease trap servicing company or plumber.

Be cognizant of sudden changes in grease trap odor and don’t ignore them, especially if they’re impacting you or your customers.

Faulty P-Traps

P-traps are bends in pipes that hold water, creating a seal that gasses can’t easily penetrate. Smells coming up from the grease trap should be blocked by the water seal. If something is wrong and the P-trap isn’t holding water as it should, it may result in grease trap odors permeating up from sink drains inside your restaurant or business.

Grease Trap Ventilation

Near the water output pipe on your grease trap will be a vent pipe. This pipe allows for the release of built-up grease trap gasses. Where the vent pipe’s output is placed will have a significant impact on the smells that are generated from the grease trap. If your vent is near where your customers come in your establishment or congregate, they may experience unpleasant odors from the grease trap.

If you’re worried about your grease trap ventilation, it may be worth your time to consult with a plumber who installs grease traps to learn about your options.

Remedies for Grease Trap Smells

Although you likely can’t completely eliminate grease trap smells in your kitchen, there may be some things you can do to minimize the smell if it’s particularly bad. Pouring a large quantity of boiling water down drains is one popular DIY remedy some people try. You may need to repeat the process multiple times to notice a difference. This solution can primarily help if the smell is emanating from food particles and FOG stuck in the pipes leading to your grease trap.

Some people will also try to pour drain cleaner down the drains with the offensive odors, but it may be better to speak with a plumber before attempting to use caustic chemicals.

If you notice a change in smell intensity and you have an indoor, under-sink grease trap in your kitchen, check the lid on the grease trap. The lid might not be securely fastened in place, or it may be damaged, allowing more smells to escape.

Get Rid of Grease Trap Smells with Southern Green Industries

If the smell of your grease trap is permeating your restaurant, parking lot or around your store, it’s likely time to have your grease trap cleaned. Southern Green Industries offers both scheduled and one-off grease trap cleaning and maintenance. Call us at (404) 419-6887 to get a free quote .

Difference Between Grease and Oil

Tue, 04 Oct 2022 20:05:57 GMT

Grease is thicker than oil and turns to a solid when it cools to room temperature. Grease is the residue that remains after cooking fats (like when frying bacon), whereas cooking oil is often derived from plants.

Grease is one of the more pernicious aspects of FOG because it’s liquid when warm. People cooking at home may assume grease as a liquid is a harmless cooking byproduct that can be washed down the drain. The problem is it will eventually cool and transform into its sludgy solid form. In addition to taking up space in pipes, grease is also sticky. Debris, particles of food waste, hair, sanitary wipes and other detritus will stick to cooked grease in pipes and sewers, resulting in growing clogs.

While cooking oils may stay liquid even at lower temperatures, they can still stick to surfaces and attract floating particles which may then stick to other clogs. Even liquid cooking oil will eventually contribute to the formation and growth of blockages in pipes.

Do Garbage Disposals Eliminate Grease?

Garbage disposals might break solidified grease into small little pieces, but they don’t change the chemical makeup of the grease, so no. Putting grease down the garbage disposal and putting it down the drain will lead to the same result.

What’s the Difference Between Grease as a Lubricant and Grease as a Cooking Byproduct?

Both lubricants and cooking grease are often simply referred to as “grease,” but they are different. The type of grease you would use in automotive or mechanical applications is formulated to serve a purpose rather than simply being a byproduct of cooking fat. They are a combination of a base oil, additives and thickeners.

Ball bearing, gears, hinges and other parts in machines frequently require lubricants or function better when “greased.” Grease can be bought at hardware stores or auto parts retailers in tins or tubes. It may look kind of like the grease you collect from frying bacon, but you wouldn’t want to put bacon grease in any mechanisms.

Grease is preferable to oil for bearings because its viscosity (as a soft solid) allows it to stay in place. Oil has the benefit of reducing drag and distributing throughout a system to lube other components. Oil also continues working at higher temperatures than many mechanical greases can tolerate.

Are There Animal-Derived Cooking Oils?

There are some animal-derived options that serve the same purpose as vegetable cooking oils. Lard, butter and suet are three common examples.

Suet is fat that girds the kidneys and loins in cattle or sheep. It’s solid until the fat is heated to roughly 113 degrees Fahrenheit. Suet is frequently used for deep frying pastries. Beef or mutton tallow (rendered fat) and lard (rendered pig fat) can also be used for deep frying. Although butter can be used as a cooking oil in pan frying, it can’t be used as deep fryer oil.

Many modern restaurants prefer to use vegetable-derived cooking oil for frying purposes because ’it's considered healthier and more affordable than animal-derived frying oils.

Can Cooking Oils Substitute for Petroleum-Derived Oils?

Not purely in their natural form, but many vehicle engines can (and have) been modified to operate on vegetable oil, biodiesel or some combination of petroleum and ethanol (which is derived from vegetables instead of petroleum).

In fact, all the vehicles in Southern Green Industries’ fleet have been modified to operate on the biodiesel we are able to produce through our waste cooking oil recycling, making us the greenest waste fryer oil recycling and grease trap cleaning company in the Atlanta metro area.

Biodiesel is derived from transesterification, which essentially means some organic components in the cooking oil (organic alkyl) are swapped with methyl group components from alcohol (usually methanol or ethanol) via a chemical process involving a catalyst.

Some diesel vehicles can operate on biodiesel or high-biodiesel blends, but you should always check with a vehicle’s manufacturer before putting biodiesel into a diesel vehicle.

Let Us Help Eliminate Your Restaurant’s FOG and Recycle Your Waste Cooking Oil

Not every business regularly produces waste that can be easily transformed into money. Restaurants are one of the few. Waste fryer oil should be responsibly recycled to prevent it from reaching waterways, soil or the sewer system. This oil is far from useless thanks to modern science and the ability to transform it into biodiesel. That’s why Southern Green Industries pays Atlanta-area food service businesses for their waste fryer oil.

Find out about our waste cooking oil recycling services or grease trap cleaning services by calling us at (404) 419-6887.

Is Atlanta’s Tap Water Just Recycled Sewer Water?

Wed, 21 Sep 2022 14:30:04 GMT

Atlanta’s wastewater is treated and returned to the water cycle via the nearby rivers and lakes. Since Atlanta’s tap water comes from the rivers and lakes, it may indirectly contain treated wastewater. While Atlanta’s tap water is not directly recycled from the sewer, the city’s tap water and sewer water are part of the same water cycle.

What Are Onsite Wastewater Treatment Plants?

In Atlanta, water is treated at wastewater treatment facilities. Ultimately, the water is released into Georgia’s rivers so it may reenter the water cycle. Rural areas are often too far from the wastewater treatment plants and must rely on private septic tanks. Septic tanks are filled with bacteria that eat the waste and allow the residual water to flow into nearby soil where it naturally reenters the ecosystem.

What Are the Primary Sources of Atlanta’s Tap Water?

The main sources of tap water for the city of Atlanta are Lake Lanier, Lake Allatoona and the Chattahoochee River. Water is collected from the surface of these waterways. Georgia’s bodies of water are replenished through rain and treated wastewater.

Is Seawater Safe to Drink?

On its own, seawater contains too much salt for safe human consumption. While accidentally swallowing a bit of salt water will not kill someone, the human body requires fresh water to function.

Seawater can be made potable through desalination, a process in which the salt is removed so it can be converted to fresh drinkable water. However, desalination is not a widely used water treatment practice in the United States at this time due to its high cost.

What Is the Water Treatment Process?

Water must be collected in sedimentation basins. Sedimentation basins allow the coagulation and flocculation processes to occur, wherein sand, dirt and other particles sink to the bottom of the basin and turn into a sludge.

Next, the water undergoes sand filtration to remove any remaining solid matter and other impurities. A trace amount of chlorine is added to disinfect the water. There is enough chlorine to kill harmful bacteria without rendering the water unfit for humans. Finally, the water is tested for safety before being dispersed to homes and businesses.

Does Sewer Water Get Recycled?

Step 1: Collection and Preliminary Treatment

Wastewater is collected from various sources such as residential, industrial, and commercial areas through a network of sewer pipes. It is then directed to a wastewater treatment plant (WWTP). At the plant, large debris and solid materials are removed through screening and sedimentation processes.

Step 2: Primary Treatment

In the primary treatment phase, the wastewater flows into large settlement tanks where gravity allows suspended solids and organic matter to settle at the bottom. This sediment, known as primary sludge, is separated from the liquid.

Step 3: Secondary Treatment (Biological Treatment)

The liquid portion of the wastewater moves into the secondary treatment phase. This stage primarily focuses on biological treatment, where microorganisms are introduced to break down organic matter and pollutants present in the water. The most commonly used process is activated sludge treatment, where the wastewater is mixed with a microbial culture called activated sludge. The sludge contains microorganisms that consume organic pollutants, converting them into harmless byproducts.

Step 4: Tertiary Treatment

After the secondary treatment, the wastewater undergoes tertiary treatment to further remove any remaining impurities. This stage involves advanced treatment processes, such as filtration and disinfection, to achieve a higher level of water quality.

Step 5: Filtration

During the filtration process, the wastewater passes through various filtration media such as sand, activated carbon, or membranes. These filters remove fine suspended particles, residual organic matter, and some dissolved substances that might still be present in the water.

Step 6: Disinfection

To ensure the removal of any remaining pathogens and harmful microorganisms, the filtered water goes through a disinfection process. Common disinfection methods include chlorination, ultraviolet (UV) irradiation, or ozone treatment. These techniques effectively destroy or inactivate harmful bacteria, viruses, and other microorganisms.

Step 7: Advanced Treatment (Optional)

Depending on the specific requirements and desired quality of the recycled water, additional advanced treatment processes may be employed. These can include reverse osmosis, advanced oxidation processes, or granular activated carbon treatment. These processes further enhance the water quality by removing trace contaminants and impurities.

Step 8: Recycled Water Storage and Distribution

The treated water, now transformed into recycled water, is stored in dedicated tanks or reservoirs. It can be distributed through a separate pipeline network for various applications such as irrigation, industrial processes, or even for replenishing natural water sources.

Step 9: Monitoring and Quality Control

Continuous monitoring and quality control measures are implemented to ensure that the recycled water meets the required standards and regulations. This includes regular testing for key parameters such as pH, turbidity, disinfection levels, and the absence of pathogens.

By following these step-by-step processes provided by Southern Green Industries, wastewater is effectively treated and converted into recycled water, offering a sustainable solution for water resource management and conservation.

Is Atlanta’s Tap Water Safe?

Atlanta’s tap water does not violate the Safe Drinking Water Act, which makes it safe to drink. Lead piping and other potential hazards between the water treatment facility and your faucet could cause tap water to become contaminated, but in general, Atlanta water is safe.

What Is the Safe Drinking Water Act?

In 1974 the United States established the Safe Drinking Water Act. This act gives the United States Environmental Protection Agency the authority to impose minimum health requirements on entities in the United States that own or manage public water systems. The regulations extend to all water intended for drinking, regardless of its source. Regular inspections are employed to ensure compliance with the Safe Drinking Water Act.

Southern Green Industries is committed to the environment and the safety and health of every family living in the greater Atlanta area. Operating our own cutting-edge water treatment facilities allows us to ensure all the water we collect during our grease trap cleaning jobs is made safe before it is reintroduced into Georgia’s water supply.

Grease Trap Cleaning

Business or restaurant owners can call Southern Green Industries to receive a quote based on the size and type of grease trap they have. Next, you can schedule a time for the Southern Green Industries team to pump, clean and service your grease traps. We can schedule a one-time cleaning or establish a regular grease trap service schedule. A manifest will be provided upon the completion of services.

Fryer Oil Recycling

Southern Green Industries will drop off a free oil collection container that is sized according to your company’s needs. Upon reception of the container, your staff disposes of any fryer oil in the container. Alternatively, we can install an integrated oil management system (iOMS) to automate the collection of waste oil in a storage tank. Southern Green Industries picks up the container, recycles your used oil and pays you for your waste oil.

Go Green with Southern Green Industries

Are you looking to clean your grease traps or recycle fryer oil? If you are, Southern Green Industries is happy to help. While the Southern Green Industries team is passionate about leaving a healthy, green planet behind for future generations, we also care about helping you minimize your business’s operating expenses and ensuring you remain in compliance with all local FOG and grease trap regulations. You can get a free quote by visiting our website or calling us at 404-419-6887.

What Are the Various Types of Onsite Sewage Disposal Systems?

Fri, 16 Sep 2022 14:30:01 GMT

Earth’s water is a finite resource. Gaining access to new freshwater sources isn’t easy. Effective wastewater treatment and sewage disposal systems allow used water to be decontaminated so that it may be treated and safely reused.

What Are the Onsite Wastewater Treatment Steps?

Step 1: Collection

Water flows down the drain to a wastewater treatment plant, where it is collected. Many larger objects are removed in the early stages of the collection process before it moves on to the pretreatment phase.

Step 2: Pretreatment

Collected wastewater must be pretreated so that particulate matter may be sifted out. The pretreatment step is essential for removing waste that is not safe for the environment. The water is also disinfected during the pretreatment step to destroy any dangerous bacteria or other microscopic organisms. Most wastewater treatment plants use a small amount of chlorine to kill hazardous microorganisms. Ultraviolet and ozone disinfection methods are also used at some wastewater treatment plants.

Step 3: Water Dispersal

Once the impurities are removed, the water is distributed back into the water cycle so it may be reused. From there, the process repeats. Local Atlanta wastewater plants discharge nearly 200 million gallons of treated wastewater each day:

RM Clayton WRC – Permitted to discharge 100 million gallons per day into the Chattahoochee River
South River WRC – Permitted to discharge 48 million gallons per day into the Chattahoochee River
Utoy Creek WRC – Permitted to discharge 40 million gallons per day into the Chattahoochee River

Do We Drink Treated Wastewater?

If you’re worried about drinking or bathing in water that previously went down someone else’s drain, you can rest easy. Approximately 70 percent of Atlanta’s potable water does come from the Chattahoochee River, but there’s no direct loop from wastewater treatment plant into a water treatment plant and then your home.

What Are Septic Systems?

Septic systems are onsite sewage systems. These sewage systems are found in privately-owned residences like homes, restaurants and other businesses. Septic systems treat significantly less water than wastewater treatment plants. The key difference is that a septic system treats the water used at one residence, whereas wastewater treatment plants typically treat the water for an entire community.

How Do Septic Systems Work?

When water and sewage go down the drain, it enters the septic tank. Bacteria in the septic tank break down the sewage, feeding on the waste and leaving water behind. The water flows out of the septic tank and into what’s referred to as a drainfield . Substances that the bacteria cannot break down, such as grease, build up in the septic tank over time.

Why Do Private Residences Need Septic Systems?

Private residences in rural areas need septic systems if they are not connected to the sewer system.

How Can I Keep My Septic Tank Clean?

Since septic tanks rely on bacteria, it is important that a septic tank is not cleaned too frequently because it takes time for the bacteria to accumulate. Experts generally recommend a professional cleaning every couple of years. The more pressing concern is properly disposing of trash, grease and other substances that are not meant to go down the drain.

Georgia restaurant owners can avoid backups, repairs and local fines by staying on top of their own grease trap cleaning. A well-maintained grease trap prevents troublesome fats, oils and grease (FOG) from reaching sewers and causing problems.

Schedule Grease Trap Cleaning and Fryer Oil Recycling in Georgia

Do you need your grease traps cleaned or your fryer oil recycled? If you do, consider Southern Green Industries’ commercial services . At Southern Green Industries, we care about helping your business and the local Georgia environment. Please visit our website to get a quote or to learn more about us . You can call us at 404-419-6887 to schedule grease trap cleaning or fryer oil recycling .

How Do Cooking Oils Impact the Sewage System in Georgia?

Mon, 05 Sep 2022 17:45:06 GMT

Cooking oil is a staple of southern cooking. Disposing of waste oil properly—especially in large quantities—can be surprisingly lucrative. Hiring a company like Southern Green Industries to dispose of waste cooking oil correctly through recycling allows businesses to offset some of their expenses.

Improper oil disposal via sewers or storm drains is highly illegal. Dumping oil down the drain is ill-advised because it can cause blockages and backups in your plumbing and Georgia’s sewage systems. In addition, it causes significant environmental damage.

How Does Cooking Oil Cause Environmental Harm?

Water Pollution

If cooking oil enters the sewers, it pollutes the water cycle. Treating wastewater so it can be returned to the environment is vital because the planet’s water is finite. Anything that interferes with that process can have long-term consequences.

A fair amount of waste oil does reach wastewater treatment facilities via sewers. The good news is wastewater professionals have adopted methods of dealing with oil in wastewater. They can combine pH adjustments with oil skimming, utilize coalescing oil water separators and various chemical and biological treatment processes to handle oil in wastewater.

Land Pollution

If cooking oil is dumped down the drain and enters the water cycle, the water will transport the oil to the land. Large quantities of cooking oil could damage land so severely that farmers cannot grow crops on it. Georgia’s food service and agricultural industries could suffer because of land pollution.

Air Pollution

When cooking oils are emitted into the air, they often create an unpleasant odor. At low levels, the inhalation of cooking oil vapors is safe, even if it smells bad. Still, maintaining clientele may be an uphill battle if the air in your restaurant or its parking lot reeks of grease.

Animal Death

Spilled cooking oil can potentially destroy the habitats of aquatic animals and land animals. Oil can coat the animals’ bodies and impacts their breathing. The repercussions of animal death extend far beyond the loss of biodiversity. Mass die-offs due to large spills of hazardous waste can result in significant disruptions to the local ecosystem.

Every native animal plays a role in the local food chain. For instance, birds and various land animals play a fundamental role in flower reproduction. If these creatures or their habitats are damaged, many plants will face grave risk. The reduction of one species could have cascading consequences on other species.

What Are the Consequences of Cooking Oil Production?

Deforestation is a prevalent concern because acres and acres of forest are destroyed annually so farmers have the real estate to grow olives, canola, soybeans and other products that are later turned into cooking oils. These crops require pesticides and other chemicals, which eventually make their way into the water cycle via sewers, lakes, rivers and aquifers.

How Should I Dispose of Cooking Oil in Georgia?

Restaurant owners or other Georgia food service business owners who regularly use cooking oil in fryers can easily schedule routine pick-ups of waste oil with Southern Green Industries. When you work with our team, you’ll never need to worry about improper disposal or inadvertently harming the local environment.

Our name is Southern Green because we’re committed to maintaining the greenest fryer oil recycling and grease trap cleaning services in Atlanta. We’ve even modified our own vehicle fleet to run on the clean biodiesel we generate from our fryer oil recycling .

Why Should I Choose Southern Green Industries?

Southern Green Industries is an Atlanta-based company that services businesses all over Georgia. Our team of specialists has the equipment and the skill set to meet any commercial fryer oil recycling and grease trap cleaning needs, small or large. Please feel free to visit our website to learn more about us .

What Is the Southern Green Industries Difference?

Free Drop-Off: Our team will deliver an appropriately sized oil collection container based on your needs.
Easy Cleanup: Your staff discards used fryer oil and grease into the container.
Easy Disposal: The Southern Green Industries team collects the oil and recycles it into biodiesel.

We can also install an integrated oil management system so waste oil is transferred directly from your fryer to our oil storage tanks, eliminating the risk for injuries, spills or messes caused by waste fryer oil disposal.

The best part? Southern Green Industries pays you top dollar for your waste oil.

Call Southern Green Industries Today for a Free Quote

Are you looking to make the most of your used fryer oil? If you are, Southern Green Industries offers a solution that benefits the planet and your wallet. If you are interested in our commercial services , call us at 404-419-6887 for a free quote .

How FOG Can Benefit Our Environment and What We Can Do to Help

Wed, 10 Aug 2022 15:00:00 GMT

Fats, oils and grease (FOG) are an ever-present threat to Atlanta’s wastewater and sewage systems. This hidden hazard can cause hefty clogs and costly sewer line damage that can compromise the city’s underground infrastructure, homes and businesses.

Food service businesses are the number one potential contributor to FOG in our pipes and sewers. Restaurants and commercial kitchens add to the problem when they fail to adhere to responsible grease trap maintenance and cleaning schedules. Once FOG enters a pipe, it cools, congeals and sticks to the walls — creating a sticky landing pad for passing food particles and waste.

Over time, FOG and non-biodegradable materials form what’s called a “fatberg” in sewage pipes. Fatbergs can become so large and fixed to pipe walls that they can clog an entire neighborhood’s sewage system (and even overflow into streets and waterways).

This is why it’s so important to keep Atlanta’s pipes as clean as possible. Every business and homeowner shares in the responsibility, and you can contribute by properly disposing of FOG.

Can FOG Be Turned into Biofuel?

FOG is not only damaging to sewer lines, but it can also be incredibly harmful to the environment. Scientists have discovered that we can keep FOG out sewers, waterways and landfills by recycling it into eco-friendly biofuel. Fatbergs formed by FOG and other materials found in sewers can be heated, broken down and separated into clean, renewable energy (A.K.A. biofuel or biodiesel).

This is done by heating FOG anywhere from 194 to 230 degrees Fahrenheit to melt the fat. The next step is to dissolve organic matter and release fatty acids by adding hydrogen peroxide. The fatty acids are then broken down over time by growing bacteria. That bacterium produces methane which is the main component of natural gas.

Biofuel can be used for several different purposes:

Transportation
Heating
Electricity or power generation
Grease and oil spill clean up
Paint removal
Power and charge electronics

What Are the Benefits of Turning FOG into Biofuel?

Produces cleaner fuel compared to fossil fuels
Creates a process that’s much safer for the environment
Minimizes FOG in landfills
Reduces blockages in pipes and sewer systems

Can Grease Traps Reduce FOG?

Atlanta enforces strict grease trap requirements for businesses operating in the food service industry. These protocols and regulations aim to minimize the impact commercial kitchens and restaurants have on our sewers. Clean and properly functioning grease traps catch FOG and separate it from wastewater to prevent harmful grease and fat from reaching the city’s sewer system.

Keeping a grease trap clean and well-maintained is key to avoiding plumbing nightmares that could shut a kitchen down for expensive repairs. Routine grease trap cleaning is a mandatory aspect of running any restaurant or café in Atlanta and beyond.

How Can We Prevent FOG Damage to our Pipes and Sewers?

When you’re cooking at home, store all grease in leak-proof containers and discard them in the trash when completely congealed
Minimize the use of garbage disposals
Never pour grease or cooking oil down the drain
Wipe grease out of pots and pans with a paper towel before washing
Install grease traps in commercial kitchens
Clean floormats in a mop sink where wastewater properly drains into grease traps

Schedule Your Grease Trap Cleaning with Southern Green

Atlanta business owners can trust Southern Green Industries for all their grease trap cleaning and fryer oil recycling needs. We play a key role in keeping commercial kitchens up to code and in compliance with Georgia’s state laws and regulations.

Contact Southern Green to get a free quote . You can learn about the benefits of our grease trap cleaning services by calling (404) 419-6887.

What Are Fatbergs and How Do They Clog Your Plumbing?

Tue, 19 Jul 2022 17:15:05 GMT

Fatbergs are a sewage nightmare that has haunted residential and commercial plumbing for over a decade in countries worldwide, including the United States. More people are moving to Georgia , which means more stress on already fragile sewer systems in cities like Atlanta. Everyone in Georgia has a responsibility to avoid flushing or draining things into our sewer that lead to the creation and growth of fatbergs.

What Is a Fatberg?

“Fatberg,” an addition to the Oxford English dictionary in 2015, is a term that refers to the build-up of fat, oils and grease that have been poured down the drain and congealed around non-biodegradable materials that are flushed down toilets.

Examples of non-biodegradable waste that should never be flushed or poured down a drain:

Fats, oils and grease (FOG)
Flushable wipes (they might claim to be safe for pipes, but they are not actually “flushable”)
Sanitary products
Paper towels
Diapers
Cleaning wipes
Band-Aids
Q-tips or cotton balls
Dental floss

How Do Fatbergs Form?

If any amount of FOG makes its way down the drain and into the sewage system, it will eventually cool and stick to the walls of pipes. It’s that build-up of fat that acts as a magnet for anything else that passes through the pipes that cannot break down. “Flushable” wipes are usually the first to attach themselves, creating a mass of materials that block a sewage system or septic tank.

Fatbergs can form at any time in any pipe, and they are not biased toward your city's main sewage lines. Fatbergs can occur beneath your home or business and lead to extremely unpleasant consequences for you and your neighbors, including sewage backups.

Once They Form, How Do You Get Rid of Fatbergs?

Fatbergs are often undetected until a blockage or overflow occurs. Removing fatbergs, especially the big ones, is no easy task. They must be professionally cleared out using powerful tools such as high-pressured jets, hoses or shovels. With the right equipment, fatbergs can be broken up into smaller clumps that can be more easily removed from the pipes.

Fatbergs can be found in sewage systems connected to:

Homes
Businesses
Restaurants
Hotels
Fast food chains
And more

Can Fatbergs Be Prevented?

Knowledge and prevention are the best way to deal with fatbergs. People need to understand what not to put down the drain, so these blockages never form in the first place.

Now that we know what a fatberg is and what causes them, we can minimize the stress we put on Georgia’s sewage systems by disposing of non-biodegradable waste into the trash.

Food service businesses in Georgia are often key players in the war against fatbergs. They can either be good actors or bad actors depending on their grease trap cleaning and maintenance habits. The best thing you can do as a business owner is stay on top of your grease trap cleaning and do more than the bear minimum to prevent buildup.

Grease traps catch food particles, oils and grease that go down sinks or dishwasher drains. FOG collects in the grease trap until it's emptied and disposed of properly by a company like Southern Green Industries.

Keeping a grease trap clean prevents blockage, which is good for everyone. It also prevents unpleasant odors, which is especially good for your business.

Restaurant owners in Atlanta are already familiar with grease trap cleaning requirements thanks to regular municipal inspections. You can do more than just meet the minimum necessary compliance requirements. Scheduling regular cleanings with environmentally responsible grease trap cleaning companies can ensure you are part of the solution, not part of the problem.

Southern Green Industries helps business owners in Atlanta and across the state of Georgia stay on top of their grease trap cleaning and fryer oil recycling .

Grease Trap Cleaning and Fryer Oil Recycling Services in Georgia

If you run a local restaurant or business, Southern Green Industries can clean your kitchen’s grease trap(s) .

Call Southern Green at (404) 419-6887 for all your grease trap cleaning and fryer oil recycling needs.

How to Avoid Improper Waste Disposal and Keep Georgia Beautiful

Tue, 12 Jul 2022 16:59:38 GMT

Protecting the lands and waters of Georgia begins with environmental awareness and an understanding of proper waste disposal. The materials we use every day can have an impact on our environment, especially if they are not thrown away or disposed of correctly. Keeping Georgia beautiful is up to all of us, which is why our team at Southern Green Industries is committed to operating the greenest fryer oil recycling and grease trap cleaning services in the state.

One important way we can maintain the health of our waters and soils is by disposing of waste properly. Litter and illegal dumping occur far too often in Georgia and it’s hurting the plants and wildlife that also call this state home.

With thoughtful changes and help from local recycling and disposal resources, residents can make a difference and minimize their ecological footprint.

What Does Georgia Law Say About Litter and Illegal Dumping?

In an effort to reduce the amount of garbage and unwanted items found along our roads and neighborhoods, the state of Georgia has two laws in place to control litter and illegal dumping.

Georgia Litter Control Law ( OCGA 16-7-40 )

2. Georgia Waste Control Law ( OCGA 16-7-50 )

Litter is defined as smaller amounts of improperly discarded items like random cans, paper products, bottles, boxes, household garbage and more.

Waste is defined as a collection of improperly discarded items that exceed 10 pounds or 15 cubic feet in volume (approximately the size of a residential garbage can) like sand or gravel, appliances, tires, abandoned cars, hazardous substances, and more.

Anyone who violates these laws may be subject to the following penalties:

Charged with a misdemeanor
Punished with a hefty fine between $100 to $1,000 (a second conviction is upwards of a $25,000 fine)
Ordered by the court to perform clean-up duties within the littered area
Prison time in the event of a second conviction or if caught illegally dumping hazardous waste

What Are Some Common Violations of Improper Waste Disposal?

Examples of common violations are:

Throwing trash out of a car window or boat
Hauling waste for profit and not dumping it in a designated disposal facility
Leaving behind used tires or junk cars on public property
Bypassing the wastewater treatment process and sending untreated wastewater into the sewer system
Pouring hazardous materials like antifreeze or used motor oil down storm drains

What Can You Do to Prevent Hazardous Waste Disposal in Georgia?

Residents of Atlanta and across the state of Georgia can help minimize the impact of improper waste disposal by keeping a few important waste tips in mind.

1. Never throw trash directly into a dumpster without first securing it into a bag. This helps prevent trash particles from escaping the dumpster during the collection process or in bad weather.

2. Always recycle when possible. Properly recycling materials helps minimize the amount of garbage sent to landfills.

3. Never place liquid paint in the garbage can. You can add sawdust or kitty litter to solidify the paint before throwing it away. Latex-based paints are not considered hazardous, but they must first be solidified. You can do this by simply leaving the lid off and allowing the paint to dry.

4. Secure debris in the back of a truck bed or trailer with a tarp to prevent particles from flying out while driving.

5. Dispose of hazardous materials correctly to avoid contaminating things like water or soil. Wastewater treatment plants work to treat used water and recycle it. Preventing pollutants from going into our water helps water treatment facilities more easily remove contaminants, saving our water for future use.

6. Use proper disposal methods (garbage or local recycling centers) for fats, oils and grease (FOG).

How Does Southern Green Industries Help with Georgia’s Waste Disposal?

At Southern Green Industries, we are committed to keeping our state healthy by providing environmentally sustainable grease trap cleaning and fryer oil recycling to food service businesses in Georgia. One of the ways we do this is by operating our own wastewater treatment plant.

When we clean out the FOG from a grease trap, we also take the water it’s suspended in. That water is then treated and purified at our premises before it's returned to the environment.

We are proud that the Southern Green wastewater treatment facility gives us the ability to:

Control the quality and thoroughness of the treatment of our wastewater
Partner with Georgia businesses to minimize contamination of our public waterways
Ensure the wastewater we collect is treated responsibly
Properly dispose of water from the cleaning process
Feel confident about the water we release back into the environment

Learn more about how you can join Southern Green in making Georgia a cleaner and safer place to live. Contact us at (404) 419-6887 to schedule a free grease trap cleaning consultation or to learn more about our wastewater treatment.

Top Bacon Grease Uses

Mon, 20 Jun 2022 14:00:08 GMT

Every person in Georgia should be worried about FOG (fats, oils and grease) causing clogs in their drain. As such they should never flush bacon grease, or any grease, down the sinks in their home.

Disposing of bacon grease in the trash isn’t your only option. Grease can be a valuable commodity for some people who use it for cooking and other purposes. Instead of causing a clog by washing your bacon grease down the drain, try repurposing it.

Cooking

Cooking is an excellent way to reuse your bacon grease. There are many recipes you can cook where adding a bit of bacon grease or using the grease to sauté ingredients will imbue the dish with a tremendous amount of flavor.

Rice

Oil helps make rice less sticky. If you use bacon grease instead of oil, your rice will be less sticky and much more flavorful. Rice cooked with bacon grease will be all anybody can talk about at your next get-together.

Roasted Vegetables

Not everyone is a fan of vegetables. Many lament their lack of flavor. Instead of adding extra salt and pepper, try roasting your veggies with bacon grease. A bit of bacon grease will leave your children fighting over the last serving of roasted broccoli.

Sauce

Bacon grease greatly enhances any sauce. A maple bourbon barbecue sauce that incorporates bacon grease may be the perfect sauce to try the next time you smoke some chicken wings.

Baking

Baking with bacon grease can be magical. If you think your favorite dish cannot be topped, you need to try baking it with bacon grease. You will not regret it.

Cornbread

Despite everyone’s differences, there is one thing all Georgians can agree on: Cornbread is amazing. Have you ever wondered if it could be better? Probably not—why mess with perfection? Such a mindset is understandable, but you may be missing out if you do not try baking your cornbread with bacon grease.

Macaroni and Cheese

Baked macaroni and cheese is the perfect side dish for any occasion. Adding bacon grease will elevate your mac ‘n cheese to entrée level. Macaroni and cheese deserves a chance to be the star of the cookout.

Biscuits

Everyone loves biscuits. They are a staple of southern cuisine. Based on how much bacon grease you add, you can add a subtle hint of bacon goodness or you can make your biscuits very bacon-forward.

Frying

Frying or sautéing in bacon grease is not only tastier, but it is also cheaper than buying oil. There are so many possibilities when it comes to frying, but here are a few things you need to try at least once.

Potatoes

Potatoes fried in bacon grease are divine. From French fries to hash browns, you can do no wrong by frying your potatoes in bacon grease. French fries fried in bacon grease pair especially well with a bacon barbecue burger.

Doughnuts

It is dangerous how good doughnuts taste when fried in bacon grease. The combination of sweet and salty works well in this tasty treat. A sweet maple glaze is the perfect topping for doughnuts fried in bacon grease.

Eggs

Eggs and bacon go together like peanut butter and jelly. Frying eggs in bacon grease adds the perfect amount of flavor while preventing your eggs from sticking.

Other Uses for Bacon Grease

Bacon grease is perfect for cooking, but there are some other ways you can use your leftover bacon grease.

Seasoning Your Pans

Bacon grease works perfectly for seasoning your cast iron skillets and pans. Seasoning your pans with bacon grease will add much more flavor than other oils.

Bourbon

Bacon-infused bourbon is delicious. Some other alcohols are great when infused with bacon grease, but nothing comes close to bourbon.

Atlanta’s Trusted Fryer Oil Recycling and Grease Trap Cleaning Company

At Southern Green Industries, we’re committed to making sure FOG stays out of Georgia’s pipes and sewers. We offer detail-oriented grease trap cleaning services for hundreds of food service businesses throughout Georgia. We are also committed to being a reliable fryer oil recycling partner businesses can trust for fair prices and impeccable service .

Reach out to Southern Green today for a free quote by calling (404) 419-6887.

Tap Water vs. Reverse Osmosis Water: Which Is Safer?

Wed, 15 Jun 2022 13:30:01 GMT

Many people prefer drinking bottled water because they believe it is cleaner than tap water and reverse osmosis water, but all three options are safe to drink. Besides being safe to drink, tap water and RO (reverse osmosis) water are better choices for anybody looking to be environmentally friendly.

What Is Tap Water?

Tap water is water that comes from the faucets and shower heads in your home. It’s the potable water every household gets from local municipal water providers. Many people take their tap water for granted and rarely, if ever, think about where the water comes from before it reaches their faucet.

Surface Water

Surface water is fresh water taken from natural bodies of water like lakes, springs or rivers. Surface water from Lake Lanier, Lake Allatoona and the Chattahoochee River is the primary source of Atlanta tap water.

Groundwater

Groundwater is fresh water that comes from below the ground. There is a large amount of water trapped in the Earth’s crust because water seeps through soil and rock thanks to gravity. This groundwater is accessed through water pumps and wells.

It’s notoriously difficult to reach groundwater in parts of northern Georgia and the Atlanta metro area due to large underground rock formations.

Sea Water

People rarely realize the sea can be a source of drinking water because humans need fresh water for the kidneys to function properly. Once the salt is removed, and the water is treated, the sea’s water can become potable. Unfortunately, the process of desalinization is often cost prohibitive, making it one of the less frequently utilized sources for tap water.

Is Tap Water Safe?

Water from any of the previous listed sources must be treated before it is safe for human consumption. Water treatment involves removing pollutants like dirt and bacteria.

The first step of the water treatment process uses a basin to separate sediments from the water. After large particles have been removed, the water needs to be purified through a process called filtration. Filtration removes any remaining sediments and bacteria. The water is then disinfected using low levels of chlorine to kill any pathogens and potentially hazardous impurities.

The amount of chlorine in Georgia tap water is low enough that the water is safe to drink.

Guidelines for Safe Tap Water

There are guidelines that must be followed when treating water. One of them is having a pH value between 6.5 and 8.5 . pH levels are measured on a 0 through 14 scale. These measurements determine whether something is considered an acid or base. On the pH scale, seven is neutral, and anything below seven is considered acidic. Bases have a pH level above seven.

Tap water should be clear, and the number of dissolved solids should be between 50 and 150 parts per million.

What Is Reverse Osmosis Water?

Reverse Osmosis is a process like desalination that removes impurities from water. Reverse osmosis uses pressure to separate water from impurities like salt. Pressure forces the water through a semipermeable membrane to filter it.

What Is a Semipermeable Membrane?

In biology, a semipermeable membrane is a membrane—or barrier—that only allows certain molecules to permeate—or pass through—during the process of osmosis. Reverse osmosis is applying pressure to send water through a membrane that is only permeable to the hydrogen and oxygen molecules, which leaves other undesired molecules behind.

Tap Water vs. Reverse Osmosis Water

Tap water treatment is done in large treatment facilities where chemicals and various physical processes are used to make water safe to drink. Reverse osmosis relies on semipermeable membranes to clean the water.

The processes aren’t mutually exclusive. Many homeowners get treated tap water from the city that then goes through their own reverse osmosis system for even cleaner, better tasting water.

Committed to Returning Clean Water to the Georgia Ecosystem

As the greenest grease trap cleaning and fryer oil recycling company in Atlanta, Southern Green is committed to helping others live green and reduce their carbon footprint.

Businesses that use Southern Green Industries can trust any wastewater removed from their grease traps is thoroughly treated at our own high-quality water treatment plant .

If you would like to learn more about our grease trap cleaning services, or wish to schedule one-off or regular grease trap cleanings for your restaurant, call us at (404) 419-6887.

Are Water Treatment Plants Good for the Environment?

Mon, 06 Jun 2022 13:45:00 GMT

Water treatment plants are not only good for the environment, but they are also vital for public safety. Everybody needs clean drinking water because drinking contaminated water can cause illness or death. Water treatment plants prevent water scarcity in metro areas and help ensure everybody has access to safe drinking water.

What Is Water Scarcity?

Water scarcity means water is scarce or not available due to a shortage in the clean water supply. Water scarcity is an alarming crisis due to higher demand for water and drought conditions in some regions of the world.

Analysts project we’re quickly nearing a time when our capacity to treat water will be overwhelmed by demand. This demand is largely a result of increased water use in agriculture and manufacturing, with their water needs projected to grow by 400 percent by 2050.

Water treatment plants fight water scarcity by treating contaminated water, increasing the total supply of water available for cities in Georgia.

What Is a Water Treatment Plant?

It would be difficult for large cities like Atlanta to exist without efficient water treatment plants. Even if large populations could survive without convenient access to potable water, waterborne disease would take a significant toll on public wellness without water treatment.

Water treatment plants guarantee there is a constant supply of clean water. While the Earth’s surface is about 71 percent covered in water, most of the water is salinized ocean water. Desalination, rainwater harvesting and wastewater treatment are a few of the ways water treatment plants keep up with the ever-increasing demand for water.

Desalination

Desalination is the process of removing the salt from seawater. Desalination is important because people cannot survive on salt water. By converting salt water into fresh water, it is one step closer to being safe to drink.

Desalination is not commonly used in the United States. The only countries where a significant percent of potable water is derived from salt water are in the Middle East and North Africa. The cost of desalination is roughly double that of recycling wastewater. However, water scarcity may drive wider adoption of desalination in the U.S. in the future.

Rainwater Harvesting

Rainwater harvesting is when rainwater is collected so it can run underground and replenish the underground supply of groundwater. Groundwater is water that flows in reservoirs under the Earth’s surface. These reservoirs are accessed via water pumps and wells.

Wastewater Treatment

Wastewater treatment is when wastewater is decontaminated and returned to the environment so it can be reused in the future. Humans waste a lot of water every day, and wastewater treatment helps reduce humanity’s carbon footprint.

Water Treatment Phases

Water treatment typically occurs in two phases. The first phase is the preliminary phase where dirt/sediment and most of the particulate matter is removed. After this first step the water moves on to the tertiary treatment phase, where it is decontaminated with a small amount of chlorine.

How Water Treatment Benefits People

Water treatment goes far beyond fulfilling the bathing, washing, cooking and drinking needs of people in Georgia.

Water treatment also plays a significant role in helping humans eat because farmers require water to grow crops. Industrial water is also used to fabricate and process all types of manufactured products, from smelting and petroleum refineries to chemical production and the creation of paper products.

People also enjoy water, using it to fill pools, fountains and many other everyday luxuries that are frequently taken for granted. Without water treatment, potable water might be too precious to waste on such luxuries.

How Water Treatment Benefits the Environment

Water treatment also has an impact on the environment. Treating wastewater helps protect natural bodies of water like lakes, streams, rivers and more from waterborne pollutants.

Water treatment can also help keep water levels high. Rain may replenish those bodies of water, but during times of drought, some rivers and lakes could dry up and fail to meet demand.

Overuse of natural bodies of water also harms the animals who must rely on them. Water treatment methods are environmentally friendly practices that help reduce the pressure large metro areas like Atlanta put on the ecosystem.

Help Southern Green in the Fight Against Water Scarcity

Southern Green is Georgia’s greenest grease trap cleaning company , and we strive to do everything we can to make the planet as healthy as possible. One of the ways we ensure our grease trap cleaning services are environmentally friendly is by running our own high-quality wastewater treatment plant.

Water scarcity is not going anywhere, so it is up to everybody to play their part in the conservation of water. Please contact us today at (404) 419-6887 for a free quote.

Is Atlanta Tap Water Safe?

Mon, 18 Apr 2022 16:34:07 GMT

In general, Atlanta’s tap water is considered safe for consumption according to Atlanta’s 2020 Water Quality Report. However, whether it’s in your best interest to serve customers tap water is debatable. Tap water in Atlanta contains acceptable amounts of microplastics, lead from pipes and chlorine by-products, but this doesn’t make it necessarily healthy.

For safe and better tasting water, consider installing a water filtration system in your business or home. High-quality water filtration will remove any remaining pollutants and make the water more palatable.

Where Does Tap Water Come From?

The most common sources of tap water are:

Fresh surface water from lakes, rivers and springs
Groundwater
Desalinated sea water

Even though groundwater is the most plentiful source of tap water in many places, it’s notoriously difficult to reach in Atlanta. Conversely, sea water can provide a limitless supply of tap water. However, converting salt water to fresh, drinkable water can be expensive.

Tap water in Atlanta comes mainly from surface water, specifically the Chattahoochee River and two Georgia lakes: Lake Lanier and Lake Allatoona.

Regardless of which type of source tap water comes from, it undergoes the same advanced treatment to remove dirt and various contaminants , which makes it safe to drink.

The Water Treatment Process of Tap Water

Turning untreated water from lakes, rivers and the ground into clean tap water is a lengthy process that involves using various chemicals and filters to remove toxins and other harmful substances. The process begins with coagulation and flocculation, which are intended to separate things like sand, bacteria, dirt and wood from the rest of the water.

The next step is to move the water to a sedimentation basin. Here, the water sits for the particles to settle down to the bottom of the basin and turn to sludge, which is typically hauled away to a landfill site.

After the sludge is removed from the water, it flows through weirs to the next step of the process, which is filtration. The filtration process removes any remaining solids and bacteria using sand filtration to further purify the water.

Next, the water undergoes disinfection, which is typically done by using chlorine-based substances. Chlorine remains in the water in trace amounts to kill any contaminants that may enter the water once it leaves the water treatment plant.

At this point in the process, the water is ready to circulate into the city’s pipe network. Before it becomes tap water, it’s tested for various chemicals and particles to ensure it’s safe for human consumption.

How Is the Quality of Tap Water Verified?

When tap water is tested, its quality is rated according to certain parameters. These parameters are used to detect harmful contaminants in the water. Each indicator has an acceptable limit. If the indicator exceeds that limit it could indicate potential issues.

Common tap water parameters include:

PH value: The normal pH range, which is a measure of acidity, is 6.5 to 8.5
Turbidity: Water that’s not clear could indicate contamination
TDS: An optimal Total Dissolved Solids (TDS) level for tap water is 50 to 150 PPM
Water hardness: It’s believed soft water is better for cleaning because it doesn’t leave mineral residue the way hard water does

There isn’t any scientific evidence that water hardness has adverse effects on human health.

Helping Georgia Businesses Be Responsible with Their Grease Trap Cleaning

At Southern Green Industries , we ensure the wastewater we collect from restaurants and food service business in Georgia returns to circulation as clean as possible. Our onsite water treatment plant embodies our commitment to a greener future.

We specialize in grease trap cleaning and oil recycling solutions . Whether you own a small mom-and-pop restaurant, franchises, a large chain with multiple locations or need a grease trap cleaning company for a cafeteria, we’ll ensure your grease trap maintenance is done in accordance with all relevant regulations.

For more information or to get a free quote, call us at (404) 419-6887 or send a message .

Do Grease Traps and Septic Tanks Have Any Relation to One Another?

Tue, 12 Apr 2022 16:27:14 GMT

Grease traps are a crucial water treatment component of commercial facilities that prepare and cook food. Grease traps work to separate fats, oils and grease (FOG) from water and prevent them from entering and damaging sewer systems or septic tanks. If a business or cafeteria happens to be located somewhere without sewer access, they may have a grease trap connected to their septic tank.

Although most homes generally don’t install grease traps, it’s not unheard of for homes that use septic tanks to benefit from a grease trap. The bacteria in septic tanks can’t break down FOG. In some cases, FOG may even prevent the bacteria from performing its job. Although it’s always important to prevent FOG from going down drains, it’s especially important if those drains lead to a septic tank.

Allowing FOG to enter a septic system can lead to the buildup of nonbiodegradable scum. This scum can easily backflow, causing serious plumbing issues, contamination of ground water and foul odors.

A Grease Trap Keeps Your Septic Tank Safe from FOG

If you’re a business or homeowner in Georgia, your water may be treated with a septic system. In fact, 10 percent of wastewater generated in Metropolitan North Georgia’s Water Planning District drains into septic tanks .

When wastewater enters a septic tank, it stays in there long enough for solids to settle down at the bottom of the tank, where it turns into sludge. The liquid wastewater then exits the tank into a drain field where it is dispersed over soil. The soil further treats the wastewater and ultimately discharges it to groundwater. The process happens naturally, with minimum human intervention.

To prevent the overflowing of sludge, a septic tank must be emptied out regularly—approximately once every three to five years.

There are several items that won’t be properly broken down in your septic tank. Some examples include garbage, toxic chemicals and grease.

How Does a Grease Trap Work?

A grease trap, also known as a grease interceptor, traps FOG that goes down drains before it gets to the sewer system or a septic tank. A grease trap holds up hot, greasy water, giving it sufficient time to cool. Once the water is cool enough, the fats, oils and grease separate and remain in the grease trap, while FOG-free wastewater is allowed to continue down pipes into the sewer or a septic tank.

Grease traps must be pumped far more frequently than most septic tanks or they will clog. A clogged grease trap can easily block water flow and create a greasy and smelly mess. If you have a residential grease trap that isn’t subject to local maintenance and cleaning regulations, you may choose to clean it yourself. However, food service businesses and commercial kitchens and cafeterias in Georgia are required by law to have professional grease trap cleaning performed in order to keep FOG levels under city or county-mandated limits.

Does My Georgia Business Need a Grease Trap?

As long as your establishment has a kitchen or cafeteria where food is prepared and FOG is a daily byproduct, you’ll be required to invest in a grease trap. The following are examples of businesses, organizations and institutions that must use grease traps:

Restaurants
Schools with cafeterias
Hospital cafeterias
Bakeries
Hotels
Catering companies
Food courts in malls
Sports arenas
Office buildings equipped with kitchens
Museums with onsite restaurants

Affordable FOG and Grease Trap Services in Atlanta

Are you an Atlanta foodservice manager in need of reliable grease trap cleaning? Southern Green Industries offers regular and one-off grease trap cleaning services along with waste cooking oil recycling. We provide services tailored to your organization’s unique needs.

Our team believes in environmentally friendly solutions and put them into practice by recycling oil into fuel and composting food residuals. If you’re interested in learning more about our services or would like to get a free quote, call (404) 419-6887 or send us a message .

What Is Happening with Gutter Oil in China and How Common Is the Use of Gutter Oil?

Tue, 05 Apr 2022 16:15:50 GMT

China is known for many things, and gutter oil is one of them. Since Chinese food tends to use a lot of oil, it’s not uncommon for brazen opportunists and stingy food vendors to engage in the illegal extraction, processing and use of harmful gutter oil.

The reasons behind this illegal trade are unsurprising; it’s easy money for so-called entrepreneurs and a cost-cutting measure for street food vendors. Despite intervention from authorities, the underground gutter oil industry endures. Needless to say, if you’re in China and frequent street vendors, you may end up eating food cooked in gutter oil.

What Is Gutter Oil?

Gutter oil typically comes from a variety of food waste sources, including sewer drains, grease traps, discarded animal parts and restaurant oil dumps. Once extracted, the foul-smelling slop is mixed, boiled at high temperature and sold to food vendors throughout China at significantly discounted rates.

Gutter oil can be recognized by its dark color and unpleasant smell. Consuming it can have negative consequences on people’s health. According to experts , gutter oil is extremely toxic and riddled with carcinogens, like aflatoxin and benzopyrene. Consuming gutter oil can also lead to diabetes, heart disease, Alzheimer’s and developmental problems in children.

Unfortunately, this hasn’t stopped people from engaging in the dirty business of gutter oil production. The financial incentive seems too tempting to turn down and prevails over ethical food practices.

Although gutter oil is illegal in China, the country’s geographic vastness and the transient lifestyle of food vendors makes it difficult to for authorities to crack down on gutter oil offenders.

Reusing Cooking Oil in Georgia

As a commercial business owner, you’d likely never consider the illicit practice of cooking food with gutter oil. That’s not to say taking steps to make your cooking oil last as long as possible is a forbidden practice. In fact, it’s a popular economic option for restaurants and other establishments that deep fry copious quantities of food.

Is Oil Theft a Problem in Georgia?

Although gutter oil isn’t a big problem in the U.S., waste cooking oil theft is a real issue in this country. Your business’s cooking oil is valuable, and many businesses leave their cooking oil outside and relatively unprotected. Criminals can steal the oil and sell it to unscrupulous recyclers to make money. Not only does this result in a loss of revenue for food service businesses, it can also lead to messes and property damage.

At Southern Green Industries, we provide our waste oil recycling clients with secured storage options, and we regularly pickup waste oil so it’s not an easy target for criminals.

Should You Recycle Cooking Oil?

Food service business owners of all types in Georgia can recoup a significant percentage of their oil costs by recycling their waste cooking oil with Southern Green Industries. Our convenient dashboard makes it easy for business clients to track exactly how much oil we collect and how much they are being paid for their recycled oil.

Strict, detailed records provide optimal transparency for our customers. You never need to worry if we’re shorting you on your recycled oil proceeds or claiming to have collected less waste oil than you produced. You can check your own records on your business’s oil consumption and match it to the oil we recycle on your behalf.

Recycling your business’s waste oil isn’t just a way to reduce your expenses; it’s also good for the environment. Some of the benefits include:

Reduces landfill waste
Produces renewable fuel
Reduces greenhouse gas emissions

Recycling Solutions for Commercial Used Fryer Oil in Atlanta, Georgia

With Southern Green Industries , recycling used fryer oil has never been easier. We’ll provide you with containers tailored to your business’s recycling needs and collect the oil at your convenience.

You’ll never have to dread heavy lifting, employee injuries or accidental spills and messy cleanups if you let us install an integrated oil management system (iOMS) for your business. What’s more, you’ll be paid top dollar for choosing us as your go-to oil recycling company .

You can also rely on us for affordable grease trap solutions , including installation, maintenance and cleaning.

If you have questions or would like to receive a free quote , call our Atlanta office at (404) 419-6887.

Update on Sewer Upgrades in Metro Atlanta

Mon, 28 Mar 2022 13:30:04 GMT

Sewer spillage is a well-known occurrence in the metro Atlanta area. Years of raw sewage overflowing in the city and nearby DeKalb County have created many health hazards and frustration among residents in the past.

Atlanta’s rusty piping system and high population density have contributed to numerous wastewater spills. Perhaps the most telling sign of failing sewer facilities is the consistent spilling of wastewater into the Chattahoochee River. More than 147 million gallons of wastewater have made their way into the river since 2011.

While these alarmingly common mishaps have raised many eyebrows among both city dwellers and environmental agencies, the city’s continued efforts to implement sewer upgrades are resulting in a steady decline of sewer overflows. All upgrades are supposed to be completed by 2027 . Currently, the sewer upgrade project is in full swing. But this wasn’t always the case.

Unmet Deadlines and Second Chances

In 2011, the United States Environmental Protection Agency (EPA) issued a federal court-mandated decree for DeKalb County to fix its wastewater system and clean up existing spills. The county was given roughly eight years to fulfill their obligations. However, a number of issues arose that prevented adequate progress from being made. As a result, DeKalb residents continued to be exposed to numerous sewage spills and health risks associated with the wastewater breeding dangerous bacteria like E. coli.

It wasn’t until 2017, when DeKalb County’s new CEO took office, that things started slowly changing for the better. State and federal environmental regulators gave DeKalb a second chance at making things right, extending the original deadline by an additional seven and a half years. Since then, an ambitious project to implement much-needed sewer improvements within the county has been undertaken.

DeKalb residents have been waiting many years for change to come and remain skeptical about the project’s outcome. While the public’s skepticism is understandable, officials remain adamant that their improvements will be implemented and result in an improved quality of life for families living in the county.

Growth Resulting from the Sewer Upgrade Project

The infamous Snapfinger Basin, which covers parts of Decatur, Stone Mountain and southwest DeKalb, is currently undergoing an economic revival stemming from the implementation of the sewer upgrade project. Decades of sewage spills, dirty creeks and wastewater flowing through residential backyards, have kept new businesses and developments away.

As a result, the Snapfinger Basin was not only plagued by health-threatening sludge; it also faced a ban that prevented new businesses from connecting into the county’s aging sewer system until improvements were made.

In 2020, DeKalb County launched a $438 million project to prevent further spills and property damage by installing brand-new sewer tanks and replacing close to 60 miles of large sewer lines . Almost two years later, the project is at full throttle and the area continues to see steady growth and development. Not only is the project bringing thousands of jobs to the basin, but it’s also allowing the construction of nearly 250 new developments.

The benefits of an improved sewer system reach far beyond economic growth. It is essential for good public health, the protection of wildlife and the environment, and improved quality of life for future generations.

Choose Southern Green Industries for Your Businesses’ Grease Trap and Oil Recycling Needs

We serve all types of business and organizations in the Atlanta metropolitan area. If you’re looking for affordable, convenient and environmentally responsible grease trap and oil recycling solutions, our team can help.

As a green company focused on sustainability, we rely on our own wastewater facility to ensure the water we return to the environment is clean and safe to use.

To schedule your free grease trap cleaning consultation or to learn more about our wastewater treatment, call us at (404) 419-6887 or send a message .

How Often Should You Change Your Fryer Oil?

Thu, 17 Mar 2022 13:30:03 GMT

Professional opinions on how often you should change fryer oil vary. You might have heard contradicting things from your kitchen employees or other experts in your industry.

When it comes to the frequency of changing fryer oil, the answer depends on many factors, including the type of oil and how often it is used. There are also ways to extend the useful life of your oil to make the most of it and reduce unnecessary expenses.

How Long Can Deep Fryer Oil Last?

Generally, once you’ve opened the oil, you should keep it for no more than three months. Always allow the oil to cool for approximately two hours before pouring it into a container, preferably through a cheesecloth. It’s also recommended to refrigerate the stored oil to maximize its longevity.

You may need to change your deep fryer oil much sooner depending on how often you’re using it, what foods you’re frying and the kind of oil you’re using. While it may be best to simply look out for signs of oil spoilage, this may not always be feasible in the kitchen of a busy restaurant or cafeteria with many employees working various shifts throughout the day.

At a high-volume fast-food restaurant, it might be necessary to change oil every week or two, but this varies based on the size of the vats, the quality of the filters and the frequency of oil filtration. In those types of establishments where fryers are constantly in use, the filter should be changed daily.

You can streamline the use of fryer oil in your kitchen by familiarizing yourself with the following guidelines:

Oil in a deep fryer generally lasts longer than in a skillet
Use oils that have a high smoke point; they are more stable when cooking foods in high heat
Best high smoke point oils for deep frying include canola oil, sunflower oil, peanut oil and avocado oil
When cooking French fries or other non-breaded foods like vegetables, change or filter the oil after six to eight uses
If you’re frying non-breaded meat or poultry, change or filter the oil after three to four uses
When frying breaded fish, change or filter the oil every two to three uses
For best results, have at least two friers, one dedicated to meat and fish and one strictly for frying vegetables
Deep clean your fryers every three months to get rid of old oil

How to Tell Your Fryer Oil Has Gone Bad

Cooking foods in bad oil may result in less-than mediocre meals and unhappy customers. But how can you tell your fryer oil is no longer good for use? Oil that has gone bad will be darker than usual. It will also smell bad and foam on the surface when hot.

If the oil has a soapy or chemical smell to it, it’s likely turned rancid. Rancidity happens when oil gets oxidized due to age (it’s expired) or prolonged exposure to heat or light.

How To Extend the Lifespan of Your Oil

Like every other food, fryer oil has a certain shelf life, which typically doesn’t exceed two years. However, improper use and storage of your oil can significantly decrease its lifespan. To make sure your oil is fresh and safe for cooking for as long as possible, it’s important to follow these general rules:

Keep your deep fryer clean
Store unopened oil in a cool and dark place
Filter any used oil and store it in a closed container
Avoid cooking foods at temperatures above 375 degrees Fahrenheit
Salt foods only after deep frying

What Are the Best Ways to Dispose of Old Oil?

Depending on the size of your business and the amount of food you cook, you may choose different ways of disposing of old fryer oil. Any food service business that uses a fryer should really be working with a reputable fryer oil recycling company to responsibly dispose of their oil. In addition to doing the right thing for the environment, you also get paid for your used fryer oil.

At Southern Green Industries, we strive to make fryer oil recycling a worry-free process that requires minimal effort on the restaurant owner’s part. We can provide a free oil collection container for your business that we empty cleanly and automatically on a regular schedule.

We can even install an integrated oil management system (iOMS) to automatically transfer oil from your fryer into our sealed oil storage tanks, reducing the risk of spills, burns or messes.

Our clients also have access to an easy-to-use dashboard so they can see exactly how much oil we’re collecting and how much they’re being paid back for their recycled oil. You can compare our dashboard to your business’s oil consumption records for maximum transparency in your fryer oil recycling in Atlanta.

Recycle Your Fryer Oil with Southern Green Industries

Our Atlanta-owned company will make the oil recycling process as easy and effortless as possible. To schedule your fryer oil pickup and recycling, call (404) 419-6887 or send us a message.

What Are the Five Stages of Water Treatment?

Mon, 07 Mar 2022 14:00:04 GMT

The exact process of water treatment can take a number of different forms depending on the ultimate purpose and destination of the water. For example, the process for treating wastewater so it can be returned to the environment is different from the process of treating water that’s being pumped into homes.

In one case, the goal is to remove pollutants to prevent them from being introduced into the environment, and in the other the goal is to make sure the water people are drinking and bathing in is as pure and safe as possible.

Water treatment plants tend to be smaller than wastewater treatment plants. Although it may seem counterintuitive, the water you drink requires less rigorous treatment than wastewater.

Not all wastewater is made equal, but the cleaning process needs to be aggressive enough to remove pathogens, toxins and heavy metals from even the most polluted wastewater. Drinking water is sourced from a comparatively clean source – rivers, underground water tables and lakes. Although that water does need to go through at least a five-step process for treatment, the treatment is not nearly as aggressive as what’s required to make wastewater safe to return to the environment.

Various Water Treatment Processes

The specific water treatment processes a city or county uses to provide water to their residents vary based on the quality of their water source, their resources and the desires of the community. Generally, the process includes the following steps:

Screening, aeration and pre-chlorination
Coagulation and flocculation
Settling or sedimentation
Filtration
Disinfection and chlorination

Water Treatment in Atlanta

Within the city limits of Atlanta, water treatment falls under the purview of the Office of Water Treatment and Reclamation , a branch of the city’s Watershed Management department. The Office of Water Treatment and Reclamation manages both of Atlanta’s drinking water plants and water storage facilities (Hemphill Water Treatment Plant and Chattahoochee Water Treatment Plant), as well as three wastewater treatment plants and seven sewer overflow treatment facilities.

The drinking water treatment plants pump water from the Chattahoochee River and store the water in reservoirs before treatment. The water in the reservoirs is then put through the drinking water treatment process , which in Atlanta entails:

Flocculation
Sedimentation
Filtration
Disinfection
Storage in clearwell (an industry term for “finished water” storage) tanks

Storage in clearwells is important as it allows the disinfectants to do their job prior to the purified water’s distribution to customers in Atlanta. Water in the clearwell tanks is pumped through the city’s distribution pipes into taps, spigots, showerheads, appliances and toilets throughout the city.

The Hemphill Water Treatment Plant has a treatment capacity of roughly 136.5 million gallons per day, and the smaller Chattahoochee Water Treatment Plant has a capacity of 64.9 million gallons per day. About 65 percent of the drinking water that’s distributed throughout the city comes from the Hemphill plant.

New Water Treatment Projects in Atlanta

Clean and potable drinking water is something people often take for granted. However, water insecurity isn’t an unfathomable risk. Literally billions of people in the world face some degree of water insecurity. Although that’s not a particularly serious problem in the United States (yet) it is something city, state and federal officials think about.

That’s why Atlanta recently embarked upon the Bellwood Quarry Reservoir project . The reservoir, which was finished last year, can hold a massive 2.4 billion gallons of raw (pretreated) water. Before the Bellwood Quarry Reservoir was finished, the city could store about three to five days-worth of raw water. The new reservoir gives Atlanta a 30 to 90-day supply of raw water, which would only become necessary if our supply from the Chattahoochee River was ever disrupted.

Making Grease Trap Wastewater Safe for Reintroduction Into the Environment

The water and FOG pumped out of a business’s grease traps is far from clean. In its immediate post-pump state, it is entirely unsuitable for reintroduction into Georgia’s lakes, rivers or water table. As a full-service, 100 percent green grease trap servicing and waste oil recycling business, ensuring high-quality wastewater treatment is an important part of what we do at Southern Green Industries. That’s why we have our own wastewater treatment facility. We want to control the entire process to ensure the water we treat meets our high standards.

If you want to work with a responsible grease trap cleaning company, give us a call at (404) 419-6887.

Where Does Atlanta Water Come From and Where Does the Wastewater Go?

Wed, 02 Mar 2022 21:53:40 GMT

How much do you know about Atlanta’s water supply? If you answered, “Not much,” you’re not alone. Watershed management isn’t exactly a hot button issue or an exciting topic of conversation in Atlanta – but it is hugely important.

Atlanta city proper is home to roughly half a million residents. Each of those people rely on the city’s water system every day for everything from bathing and flushing toilets to washing dishes and clothes. Even if you drink bottled water or purified water instead of tap water, you still rely on the city’s water system for countless modern comforts.

Water, like many utilities, is extraordinarily vital to everyone’s life but is rarely thought about or discussed by the people who rely on it.

Interesting Facts About Atlanta’s Water Supply

There are about 160,000 commercial and residential water account holders in Atlanta
Atlanta’s Department of Watershed Management employs nearly 1,500 people
Roughly 190 million gallons of stormwater was diverted by environmental improvement projects in 2018
The city has 12 water storage tanks for a total capacity of 37 million gallons

Of course, the actual city of Atlanta represents only a fraction of the total water needs of the Atlanta metro area. “Metro Atlanta” is spread over 15 counties and 95 individual cities and is home to nearly 5.5 million people. There are actually about 50 different water utility providers serving the needs of the entire Atlanta metro area.

Where Does Atlanta Get Its Water From?

In recent years the majority of Atlanta’s water, about 70 percent of it, comes from Lake Lanier. The artificial lake, created by damming the Chattahoochee River with the Buford Dam, dates back to the 1950s. The other 30 percent comes from Allatoona Lake and about 20 other small reservoirs in Georgia.

Both the Allatoona Dam and the Buford Dam also generate clean hydropower – roughly 85 megawatts and 126 megawatts respectively.

One thing that makes Atlanta water unique is that it’s almost all surface water. The thick granite foundation on which Atlanta resides makes drilling for groundwater difficult, which is why only about one percent of the metro area’s water supply is from groundwater sources.

Atlanta Water Disputes

Alabama, Florida and Georgia aren’t generally considered particularly dry states. Our city, sometimes referred to as the “City in the Forest,” certainly isn’t a desert. You may be surprised to learn that access to water is still a significant point of contention between Georgia and our neighbors. The “ Tri-State Water Wars ” is a legal fight that’s been going on since the 1990s. The dispute is specifically over the Apalachicola-Chattahoochee-Flint and Alabama-Coosa-Tallapoosa River Basins.

Both the Allatoona and Lanier reservoirs are technically operated by the U.S. Army Corps of Engineers. The state of Alabama sued the Corps of Engineers to prevent any additional water from being distributed from the lakes to Atlanta. In the water war’s most recent action, Florida sued Georgia in an attempt to hold the state’s Apalachicola-Chattahoochee-Flint water use down to 1992 levels of consumption. On April 1, 2021, the U.S. Supreme Court decided in favor of Georgia .

How Is Atlanta’s Wastewater Managed?

The Atlanta metro area’s wastewater treatment capacity is roughly 700 million gallons per day. About 10 percent of the region’s wastewater is collected in septic systems instead of municipal sewer systems. There are some noteworthy features of Atlanta’s wastewater treatment infrastructure.

The cutting-edge 11-step treatment process at Gwinnett County’s F. Wayne Hill Water Resource plant makes it one of the world’s most advanced wastewater treatment facilities. Treated water from the facility is emptied into Lake Lanier to reenter the cycle.

The Clayton County Water Authority has developed a particularly sustainable water treatment “wetlands” solution. When Georgia was hit with one of the worst droughts in its history in 2007, the treatment wetlands helped Clayton County’s reserves hold steady at 77 percent capacity. Clayton County’s wastewater management solution is analyzed the world over for its environmental and sustainability potential.

The Atlanta metro county with the largest wastewater treatment capacity is Fulton County with 256 million gallons per day, followed by Cobb County at a distant second with 112 million gallons per day. The smallest capacity is found in Coweta County at just seven million gallons per day.

We Have Our Own Wastewater Treatment Solution in Atlanta

Wastewater treatment is an important part of grease trap cleaning and maintenance services. The water and FOG pumped out of your business’s grease traps is far from clean. Its high FOG content means it can’t just be put into Atlanta’s regular wastewater system – it needs to be treated before it can reenter circulation.

As a company that’s committed to sustainability and environmental responsibility, we’re proud to have our own safe and highly effective wastewater treatment solution. If your business cares about being green but also getting exceptional service, Southern Green Industries is the obvious choice.

Call us at (404) 419-6887 to get a free quote for fryer oil recycling , grease trap services or one-off service visits.

Tips to Prevent Fats, Oils and Grease From Harming Your Pipes

Mon, 17 Jan 2022 21:31:28 GMT

Although fats, oils and grease (FOG) ordinances enforced by cities and counties in Georgia make running a business just a bit more complicated, they do offer one significant operational benefit. Businesses that adhere to local rules regarding FOG capture and disposal avoid incurring significant plumbing repair costs.

When you maintain adequately sized and properly functioning grease traps that are cleaned regularly , your business will be less likely to suffer FOG-induced plumbing breakdowns.

Georgia homes have no such FOG-disposal requirements. While you can find a lot of PSAs asking you to collect and dispose of grease responsibly when you cook at home, you’ll never have a random FOG inspector knocking on your door for a surprise grease trap inspection. The lack of formal regulations means some people are lax with FOG collection and disposal in their own kitchens, which can eventually lead to FOG clogs in pipes and sewer lines.

Sewer backups caused by FOG clogs aren’t just a problem for businesses. Single-family homes and multi-family properties may even have a greater risk for these issues because there are no real requirements for people to dispose of grease responsibly when they’re in their own kitchen at home.

If you’ve never experienced a sewer backup, you might not fully grasp the severity and inconvenience of this plumbing emergency. Sewer backups are more than just disgusting. They often result in property damage in your home and yard. A severe sewage backup may necessitate a large and hazardous tear-out project.

While your sewer line and plumbing are being repaired, you won’t have running water in your house, which makes everything from using the bathroom to brushing your teeth or showering a complicated undertaking. You’ll also be saddled with the significant costs of a massive plumbing repair. If your home can’t get trenchless sewer line repair, the plumbing company might even need to tear up your driveway or sidewalk, meaning you’ll need to pay for new hardscaping and landscaping.

The good news is sewer line clogs and FOG-related plumbing failures are avoidable.

Tips for Preventing Fats, Oils and Grease (FOG) Damage to Your Plumbing

One of the two most important things you can do is pour grease from frying or cooking into a glass jar or metal can. Let the grease cool and solidify and then throw it away in the trash. If you don’t have any appropriate jars, you can push tin foil in a cup or bowl and then pour the grease into the tin foil for later disposal. Always let the grease cool and solidify before throwing it out since hot grease can cause burns or be a fire risk.
Throw food scraps away instead of putting them in the garbage disposal or letting crumbs go down the drain.
Don’t stick greasy plates directly into the dishwasher. Wipe off grease with a paper towel and then throw the paper towel away before putting the dish in the dishwasher.
Make sure your sink is equipped with an appropriate food strainer to capture food waste. Empty your sink food strainers in the trash frequently.

Ways to Address FOG Clogs in Drains

There are several ways people try to handle their own FOG issues. These methods generally fall into one of three categories:

DIY, minimally effective techniques
Mechanical
Chemical

You might have heard that pouring vinegar and baking soda down a pipe can help get FOG-blocked drains moving. There’s little empirical evidence to suggest this method does much good. Alternatively, you can try to pour boiling water down the slow or clogged drain. Although this may loosen FOG buildup, it may not provide significant positive results.

Some people with clogs may attempt to plunge their drain. Unfortunately, the pressure caused by plunging can break the pipe instead of the FOG clog. An alternative mechanical method that can potentially be effective is a hand auger, but you may want to leave that job to a professional plumber. Snakes and augers can also damage your pipes, especially if the pipes are old.

Chemical drain cleaners have similar issues. Although they can be effective for clogs, they can also damage your pipes. There is a far less harmful alternative – biological drain cleaners, sometimes referred to as drain maintainers. Bio drain cleaners contain bacteria and enzymes that digest FOG in a very literal sense. They will eat through the blockage instead of the pipes.

Get Help With Your Grease Trap Maintenance in Atlanta and Throughout Georgia

Businesses that want to ensure they don’t deal with messy and expensive plumbing problems caused by FOG-related blockages and clogs should contact Southern Green Industries. We take our responsibility to our clients seriously and work hard to ensure their FOG disposal systems are always working correctly. You can also trust Southern Green Industries for transparent and cost-effective fryer oil recycling services .

Call us at (404) 419-6887 to schedule your free consultation .

What Is a Water Treatment Plant?

Mon, 10 Jan 2022 21:22:18 GMT

The definition for water treatment is broad. Any activity or process that improves the safety and quality of water is considered water treatment. For our modern purposes, water treatment is generally intended to make water safe for human consumption, but there are many degrees of water treatment. Even running water through a sieve to collect large particles could be considered rudimentary water treatment.

Not all water-borne pollutants or hazards are large enough to be caught in a traditional net, which is why many water treatment facilities utilize complex technologies and multi-stage processes to make water safe for drinking, food preparation, washing and bathing.

How Wastewater Treatment Plants Work

There’s a delineation between water treatment and wastewater treatment. Wastewater is polluted water that has been previously used for some purpose, like in an industrial setting or for cooking and cleaning. To turn wastewater into usable, potable water, it must undergo significant treatment. There are almost always several phases of wastewater treatment that include physical, chemical and even biological treatment methods.

As a result, wastewater treatment facilities can be dangerous environments – and not just because of the cleaning methods. Water collected from industrial applications or human use can be laced with dangerous pesticides and chemicals, pharmaceuticals, various personal care products people use and wash off and even heavy metals.

Heavy metals are of particular concern due to not only the extraordinary danger they pose to people but also the harm they can do to the environment. Heavy metals are non-biodegradable and can accumulate in large quantities at facilities that treat water for large populations and industrial businesses.

How Pollutants are Treated at Wastewater Treatment Facilities

Different treatment methods are harnessed to remove certain pollutant classes. For example, organic pollutants are generally treated with all three methods: physical, chemical and biological. Heavy metals often need to be removed with processes like chemical precipitation or various membrane filtration methods (like reverse osmosis).

Chemical Treatment

Chemical water treatment processes are often used to protect the environment. For example, pre-chlorinating water can help control algae and other types of biological growth in wastewater. Certain types of disinfectants may also be used to treat wastewater to kill pathogens like viruses or bacteria.

Not every water treatment method in this category would traditionally be considered a chemical. UV light can be used to eliminate pathogens in wastewater. Ozone, a gas found in our atmosphere, is also an extraordinarily powerful oxidizer that is sometimes used to break up the cell membranes of pathogens in water.

Physical Treatment

Physical water treatment, or conventional water treatment, relies on processes like screening, skimming or sedimentation to separate large particles from wastewater. Sedimentation separates insoluble materials in the water, allowing them to settle at the bottom of a tank in a process that’s similar to the way heavy food particles settle to the bottom of a grease trap.

Filtration may be the form of physical water treatment most familiar to the average person, especially since many people have various kinds of reverse osmosis or water filtration systems in their home. Pure water can pass through filters, while larger contaminants get trapped in the filter material.

Biological Treatment

Biological treatment methods are natural, which generally means they’re environmentally friendly. Since they harness biological processes, they aren’t contributing to chemical runoff or landfill waste. Various aerobic processes use bacteria to decompose organic waste in wastewater and convert it into carbon dioxide.

Anaerobic bacteria, the same bacteria responsible for fermentation, can be used to break organic pollutants into biogas, a renewable fuel source. Composting is another example of biological treatment. In this wastewater treatment process, a carbon sources like sawdust can be mixed with wastewater to leach contaminants.

Environmentally Conscious Wastewater Treatment in Georgia

Wastewater treatment is a key aspect of grease trap cleaning and servicing. During grease trap service your grease trap company needs to vacuum up all the FOG in your grease trap, including the water in which it’s suspended. That water needs to be properly treated before it’s returned to the environment. As a company that’s committed to being entirely green and sustainable, Southern Green Industries is proud of the effectiveness and cleanliness of our wastewater treatment facility.

Contact us at (404) 419-6887 to schedule a free grease trap cleaning consultation or to learn more about our wastewater treatment.

What Types of Businesses Need Grease Traps?

Mon, 03 Jan 2022 21:14:45 GMT

If a business, institution or organization in Georgia has any type of food preparation in their facilities, they will need grease traps. That means many businesses, even those that aren’t strictly food service businesses, require grease traps.

Schools, office buildings, municipal buildings, sports arenas and museums are just a handful of non-food service structures that likely require grease traps. Any facilities or property that has a cafeteria will need to separate fats, oils and grease (FOG) and prevent them from entering the sewer.

Traditional Food Service or Food-Service-Adjacent Businesses That Require Grease Traps

Restaurants – The most obvious answer to the question, “Which businesses need grease traps?” is restaurants. From a volume standpoint, restaurants generate the most FOG, which is why they often need a robust solution for capturing fats, oils and grease. The number, size and placement of restaurant grease traps is highly dependent on the volume of business they do, the types of food they make and local ordinances on FOG collection.

Bakeries and Coffee Shops – Coffee shops or bakeries that exclusively sell food offerings made at a separate premises, like a commercial commissary, might not always require grease traps. Those businesses would require grease traps at the site where they prepare food, but they might not require one at the coffee shop itself.

However, there are many businesses like these that do make or prepare some food on their premises. Even if they don’t prepare food, they may wash dishes, cutlery and other serving equipment, which is why they may require some form of grease trap, even if it’s just an under-the-sink grease trap.

Malls – Although the malls and shopping centers of the late 20 ^th century and early 21 ^st century have become less common, there are still many food courts in Georgia. These food courts can generate a massive amount of FOG. In many cases the mall will have several large grease traps to meet the needs of every food service business on the premises.

Educational Institutions – Cafeterias or commissaries are a mainstay of educational institutions of all types, from grade schools and high schools to universities and community colleges. Any educational institution that has food service facilities for faculty and students will require grease traps. In some cases, especially on large campuses, there may be many different structures that require robust grease trap setups.

Catering Companies and Food Trucks – Catering companies and any other businesses, like food trucks, frequently use communal commercial commissary kitchens. One of the reasons commissary kitchens are so convenient for catering companies and food truck operators is their adherence to local ordinances for things like FOG disposal. It greatly simplifies the business of a catering company or food truck operator if they know the commissary they use is equipped with properly maintained grease traps.

Food Manufacturers – Grocery stores, convenience stores and countless other businesses sell prepackaged foods. The creation of those food staples is more akin to manufacturing than cooking, but they still generate FOG. Factories that create large quantities of popular packaged foods frequently require large, complex FOG capture capabilities.

Convenience Stores – There have always been some convenience stores that sell fresh products, but in recent years many have tried to get into the fast-food market by offering a diverse menu of freshly made food offerings. That means many convenience stores now require grease traps on their properties.

Healthcare and Elder Care Facilities – You would be hard pressed to find a hospital, large medical complex, nursing home or assisted living facility that doesn’t have at least one cafeteria. These facilities frequently generate enough FOG to require relatively large underground grease traps.

Hotels – Any hotel with a bar or room service likely has a kitchen, and any commercial kitchen in Georgia will need to have at least one grease trap. The type and size of a hotel’s grease trap really depends on how much business they do.

Does Your Georgia Business Have Grease Traps That Need Cleaning and Maintenance?

Southern Green Industries is committed to keeping grease traps in Atlanta and the surrounding areas properly maintained and compliant with all local ordinances for FOG disposal. We are meticulous with our records and client manifests to ensure each of our customers can easily prove their compliance to local regulators. We also strive to be flexible with our services and scheduling to ensure your grease trap cleaning and servicing is as turnkey and unobtrusive as possible.

Call us at (404) 419-6887 to schedule your free grease trap cleaning and maintenance quote.

Where Is the Best Place to Install Grease Traps in My Establishment?

Mon, 20 Dec 2021 16:00:06 GMT

Businesses and institutions that prepare and cook food must adhere to local rules and regulations concerning fats, oils and grease (FOG) management by having a pretreatment device installed in their commercial kitchens.

Generally, these pretreatment methods take the form of either grease traps or grease inceptors. Both units operate the same way – they allow FOG to separate from wastewater and then trap the FOG in the tank, preventing it from clogging up the sewage system.

The grease-free wastewater continues to flow to the nearest water treatment plant where it can be treated. The pretreatment of water is a necessary, efficient and legally required step. Without a grease trap or a grease inceptor, grease would clog the sewage system, which would require costly and time-consuming repairs that would inconvenience the entire community.

While grease traps and grease interceptors perform the same functions, they do differ in terms of size, capacity, installation method and maintenance. That’s why they are frequently installed in different locations.

Grease Traps

Grease traps are smaller and are generally installed indoors. They are easily accessible and relatively easy to clean. While you may not look forward to cleaning your grease trap, having employees perform cursory daily cleanings can prevent buildup and overflows. Most cities and counties require semi-regular professional cleaning and maintenance of grease traps.

Since they are relatively small, grease traps are usually installed underneath kitchen sinks.

Grease Interceptor

Grease interceptors are much larger than grease traps. They can handle flow rates of more than 50 gallons per minute and are likely a requirement for businesses with medium to high FOG production.

Their size and capacity generally necessitate underground installation outside a restaurant. Installing or replacing large underground grease interceptors can be costly. In many cases restaurants will need to tear up parking lots, back lots or alleys to install these large tanks. Working with commercial plumbers who know how to install a grease interceptor properly ensures businesses avoid expensive and time-consuming replacement or repairs.

What to Consider When Installing a Grease Interceptor

If your business is too big to get by with under-the-sink grease traps, you will have to install an external or underground interceptor. Since your interceptor tank might produce foul odors and will have to be cleaned out by professionals, you must carefully consider its location. You probably don’t want to expose any of your customers to the unpleasant smell.

Draining your grease interceptor is no easy task. You will have to hire a technician to do it for you. He or she will be equipped with a large hose and will use it to remove the grease from the interceptor and then transfer it to a tank truck.

If you’re having trouble deciding where to install your grease interceptor, here are some questions to consider:

Will the prevailing winds carry the odor in the direction of your facilities or away from it?
Which location is closest to the kitchen?
Is there extra space to install the interceptor inside but away from customer-accessible areas?
Will the location be accessible by truck?
Are there any alternative locations where you can install the interceptor?

Loading docks are usually optimal locations because they provide easy access to the pumping truck to clean out the interceptor. Since they are wide open, loading docks are also conducive to the wind carrying the FOG odors away from the building.

Grease Interceptor Monitoring System

Once you’ve established the size and location of your grease interceptor, you might also consider enhancing it with a monitoring system.

This proactive device provides advance warning of problems without a manual inspection. It’s comparable to the check engine light in your car – it signals that there’s something malfunctioning within the interceptor. The monitoring system is a low-maintenance tool that prevents blockages and sewer overflows from happening at your business, saving you time and money associated with downtime and cleanup.

Contact Southern Green Industries in Georgia for Reliable Grease Trap Servicing and Cleaning

Southern Green Industries is one of the few green grease trap servicing and waste oil recycling businesses in Georgia. We are proud to be a zero-landfill company that does all our own wastewater processing and waste oil recycling.

We’re happy to contract with local Atlanta restaurants on regularly scheduled grease trap cleaning, but we also offer one-off grease trap cleaning service as needed. Call (404) 419-6887 or fill out our form for a free service quote.

Do Food Trucks Dispose of Used Grease and Grease Trap Water?

Fri, 17 Dec 2021 16:00:07 GMT

Food trucks are for all intents and purposes mobile restaurants, which means they have grease traps and waste oil recycling needs too. Since they don’t have a physical location where scheduled grease trap cleaning or waste oil pickups can occur, what do they do with their waste?

Generally, food trucks need to contract with a waste oil and grease trap company like Southern Green Industries the same way any other restaurant does. The relationship can work in a couple of different ways: they can empty their waste oil at a commissary or the main restaurant location or they can drop it off directly at a waste oil recycling facility.

Common Places Where Food Trucks Dispose of Waster Water and Grease

Restaurant Location: Many food trucks are mobile extensions of local restaurants or chains. In those cases, the food truck will often go to their home base to drop off waste cooking oil and empty their grease traps into the restaurants large underground grease traps. They might also make sure their food trucks are at the restaurant location when their regular grease trap cleaning is scheduled so their grease trap maintenance provider can service their food truck grease traps along with the rest of the restaurant’s grease traps.

A Commissary: Some food trucks rent space in a commercial commissary or are large enough ventures to have their own commissary. These food trucks might use the same general process as the restaurant food trucks. The only real difference is the commissary generally isn’t customer-facing. Some commissaries are specifically designed to service food trucks and have facilities designed for food trucks, like fencing and security for overnight food truck storage. These commissaries likely have services and processes specifically designed to help food truck owners maintain compliance with local grey water, FOG and waste oil disposal requirements.

Wastewater and Waste Cooking Oil Recycler: The third option is to go directly to a facility that treats wastewater, cleans grease traps and recycles used cooking oil. Independent food trucks that aren’t part of a restaurant chain and don’t use a commissary as a home base may contract directly with a company like Southern Green Industries to schedule drop-offs and cleaning.

Since Greywater Volume Is Small by Comparison to Restaurants – Can’t They Just Empty It Into the Sewer or a Storm Drain Directly?

No – volume isn’t the issue when it comes to FOG. Any FOG is bad, even if it’s just a cup at a time. Your food truck will need to have an adequately sized greywater collection tank on the vehicle. Some counties require food trucks to operate out of a licensed commissary kitchen, which needs to meet all the necessary FOG disposal requirements.

You’ll need to make sure you’re adhering to the requirements of the county health and water management officials in all the places in which you’ll be operating. Atlanta food trucks will likely need to check with Atlanta watershed officials to ensure their food trucks meet all the requirements for operating at approved Atlanta food truck locations.

Failing to properly dispose of wastewater according to local ordinances may result in the loss of your vendor permit and may also result in stiff fines.

The Process of Disposing of Greywater

1. Find an approved wastewater dump station – also find out if you need to schedule drop off or if you can just go without an appointment during business hours

2. Park so the drain valve on your wastewater tank is as close as possible to the dump station

3. Remove the cap on the holding tank carefully while wearing the proper protective gear

4. Securely connect the sewer hose to your wastewater tank drain

5. Put the sewer hose at least four to six inches into the dump station hole and make sure it’s secure so there’s no risk of it flopping out while draining

6. Once you’re sure everything is secure open the wastewater tank valve

7. If necessary, flush and rinse the tank before leaving

If you contract with Southern Green Industries for waste cooking oil recycling, we can also empty your oil receptacle at our recycling facility or let you switch out your full receptacle with an empty one.

Let Us Help Ensure Your Georgia Food Truck Stays Compliant With All Waste Oil and FOG Rules

At Southern Green Industries we understand how financially devastating it can be to run afoul of local FOG and waste oil ordinances. Our team goes above and beyond to ensure that’s an experience our clients never have to suffer through. Contact us at (404) 419-6887 to learn more about grease trap cleaning and service and fryer oil recycling for food trucks.

Grease Traps vs Grease Interceptors

Thu, 16 Dec 2021 19:11:06 GMT

Grease traps and grease interceptors are essential features of commercial kitchens. These tanks, which are connected to your kitchen’s plumbing, accumulate fats, oils and grease (FOG) from activities like food preparation, disposal and dishwashing. When wastewater from kitchen sinks travels through the pipes, it eventually ends up at a water treatment plant, where it’s thoroughly cleaned and returned to the environment. Unfortunately, grease is something a water treatment plant cannot treat. What’s more, because of its solidifying quality, grease may get stuck in water pipes, causing sewer backups and overflows. Sewage cleanup and repair can be very costly and time-consuming.

To prevent these events from happening and to protect the environment, restaurants and other establishments, like bakeries, schools or hospitals are required to install grease traps or interceptors in their kitchens.

Grease traps and grease interceptors trap FOG in their tanks. These tanks must be cleaned out regularly to prevent overflow. While both units keep your plumbing system clean and clog-free, there are several differences between the two.

Commercial Building Regulations in Atlanta

Georgia cities and counties impose strict regulations on businesses that discharge fats, oils and greases into the municipal sewer systems. Prior to having a pretreatment system like a grease trap or grease interceptor installed at your facility, most cities and counties will require you to seek their permission by obtaining a Commercial Waste Discharge Permit. This may require a consultation and inspection so the city or county can sign off on your grease trap and grease interceptor plan.

How Are Grease Traps and Grease Interceptors Similar?

Any business that generates FOG is required to install grease traps or a grease interceptor. That generally means any food service business or any business, commercial building or institution that has a cafeteria, kitchen or concessions will be required to have some form of FOG interception.

Most grease traps and grease interceptors are FOG removal units designed for industrial and commercial kitchens. Homes and residences generally aren’t required to have grease traps.

Both devices work in essentially the same way. The water draining down kitchen sinks gathers temporarily in the grease trap or interceptor, where the FOG is allowed to separate, after which the FOG-free wastewater continues down the pipes.

How Are Grease Traps and Grease Interceptors Different?

Grease Traps

Grease traps are relatively small. They are comparable in size to a microwave or a mini refrigerator. They accommodate flow rates of 10 to 50 gallons per minute and are most efficient in a low-pressure water environment. Grease traps are usually installed underneath a restaurant’s kitchen sink and dishwashing area. Since they are so small, they need to be cleaned either daily by employees or monthly by specialists. The frequency of cleaning depends on the size of the grease trap, the business and local regulations. Regular cleaning by employees can eliminate potential problems from developing.

Grease Interceptors

Grease interceptors are much larger than their counterparts. Because of their larger size, they can handle flow rates of more than 50 gallons per minute and can function in high-pressure water environments. Food service businesses that operate at relatively high volumes are often required to have outdoor interceptors instead of or in addition to indoor grease traps to better handle the large volumes of FOG that flows through their kitchen drains.

Due to of their larger size and capacity, they are usually installed outside of a building or underground. They are known for producing unpleasant odors, especially if they haven’t been emptied or cleaned recently, and therefore should be situated away from customer-accessible areas when possible. Because interceptors can hold more FOG, they don’t have to be cleaned as often as grease traps.

Contact Southern Green Industries in Georgia to Help Maintain Your Grease Trap

We proudly work with businesses and institutions of all sizes in Atlanta and throughout the entire state of Georgia to help them maintain compliance with all their local grease trap service and maintenance requirements .

Our affordable services go beyond cleaning out your grease trap or grease interceptor. We also offer waste oil collection and recycling services. We can even apply your waste oil recycling earnings as credit toward your grease trap service bill.

Call (404) 419-6887 or fill out the form for a free service quote.

How a Grease Trap Can Reduce Your Carbon Footprint?

Tue, 23 Nov 2021 17:39:57 GMT

Grease traps are required by law for food service businesses of all types in Georgia. They do help protect the environment, but they’re especially important for municipal infrastructure. The simple answer is grease traps tangentially reduce your carbon footprint by preventing FOG from making its way into the sewer system and eventually the water supply.

Although FOG isn’t traditionally measured carbon, it still matters for the health of your community.

What Is a Carbon Footprint?

Carbon footprints are generally calculated as a person, household or business’s consumption, emissions from transportation and energy use. Consumption means food, water and consumer goods of all kinds.

Grease traps don’t really have an impact on any of those metrics except in the respect that they prevent future energy costs that would be required to process FOG out of wastewater in the sewer. They prevent certain types of waste from getting into sewers, enabling it to be captured and processed elsewhere.

The argument can also be made that preventing the energy and material waste generated by cleaning or replacing clogged sewer infrastructure is a carbon footprint-reducing benefit that’s shared among all Atlanteans.

At the end of the day, your consumption is the same regardless of whether you have a grease trap. Although a clean and properly functioning grease doesn’t really impact your CO2 emissions or energy use, it is an important part of running a responsible business.

Are Fats, Oils and Grease (FOG) Bad for the Environment?

If they’re not disposed of properly yes. It takes a bit of downstream analysis to truly appreciate how FOG discharge might affect the environment.

Fats, oils and grease aren’t emissions that create smog in the air or carbon monoxide that gets trapped in the atmosphere for decades or centuries. FOG intrusion also isn’t the same as a dangerous chemical spill or oil spills that coat wildlife in petroleum (at least not exactly).

Essentially, the risk of FOG escaping into sewers due to broken or clogged grease traps is that FOG builds up and leads to blockages or backups of sewers or septic tanks. These overflows or backups can potentially lead to FOG making its way into the environment. FOG isn’t just loaded with nutrients that might imbalance local wildlife, it’s also full of pathogens and bacteria. Those pathogens and bacteria can pose a health risk to animals and people.

Although FOG doesn’t put smog into the air and disposing of it properly doesn’t lessen your business’s consumption, allowing FOG intrusion in sewers can eventually have a negative impact on wildlife. The only way to prevent that from happening is to properly capture and dispose of FOG in properly maintained and regularly cleaned grease traps.

Not Just About FOG

Getting FOG in Atlanta’s local water table isn’t great, but it’s not necessarily the main motivating factor behind grease traps.

Sewer clogs and backups won’t just release FOG into the environment. In fact, the majority of what would be released into the environment during a septic tank or sewer backup won’t be FOG, it’ll be raw sewage. Raw sewage going into groundwater or streams – not to mention streets, parking lots, homes and businesses – is bad for not only the environment but public health and safety.

FOG is one of the biggest contributors to sewer clogs and blockages – and it can be relatively easily avoided by simply requiring every food service business to have an adequate amount of grease trap capacity and requiring those businesses to have their grease traps serviced and cleaned on a regular basis.

How You Can Avoid FOG Buildup at Home

At restaurants it’s relatively easy to be responsible with FOG disposal. Just get the necessary grease traps installed and then contract with Southern Green Industries and we’ll keep your grease traps cleaned and properly maintained without you needing to lift a finger.

What you do at home with your grease is a bit more complicated and labor intensive. You can accomplish the same goal and avoid putting grease down your drains by collecting it in resealable bottles of some kind. Then visit the City of Atlanta’s Office of Solid Waste Services page .

There you’ll find some drop off solutions for the safe disposal of your home waste cooking oil. Just visit the recycling center when you have enough collected bottles to make it worth your time, drop them off and go about your day. It’s a pretty simple process and a great way to protect your neighborhood’s sewers.

Schedule a free grease trap cleaning quote by calling us at (404) 419-6887.

Where Does Your Recycled Oil Go?

Tue, 23 Nov 2021 17:39:37 GMT

Where used oil goes depends on the type of oil and how it’s collected. There’s also a significant difference in how used oil is recycled depending on oil type.

Motor oil, for example, doesn’t get used up in the same way cooking oil is used. Whereas cooking oil is recycled into biodiesel, used motor oil gets dirty and can simply be cleaned and continue to be used as motor oil. It requires far less energy to re-refine motor oil than it takes to create new motor oil from crude oil.

Most people won’t be recycling their oil at home by themselves. The complex, equipment-intensive chemical processes required to convert cooking oil into biodiesel or to clean motor oil is generally beyond the capability of most DIYers, even those who are highly motivated.

However, many municipalities offer some kind of drop off stations where you can bring used motor oil, grease or cooking oil. Some automotive facilities also offer motor oil collection services. Never drain oil or grease down drains, and avoid throwing it out in the garbage. Always bring it to an approved recycling facility.

Recycling Cooking Oil Is Easy for Restaurants and Food Service Businesses

Some grease trap cleaning companies like Southern Green Industries also offer used cooking oil recycling services . Finding a single reliable provider who can manage both of these needs is often the ideal solution for food service businesses in the Atlanta area.

Not every grease trap servicing company also has their own waste cooking oil recycling facility. Even fewer offer entirely green, zero-landfill waste oil recycling and grease trap cleaning. At Southern Green Industries we’re proud to offer a uniquely ecofriendly full-service solution for our client’s waste disposal needs.

Your Waste Cooking Oil Is Literal Liquid Gold

Anyone in the restaurant business with experience working with or handling waste cooking oil understands that it’s not exactly an attractive or appetizing substance, especially at the end of its usable life.

Who would want that thick, cloudy, gross liquid? A lot of people – including thieves. Waste cooking oil theft is a serious issue. If it’s not properly stored and secured chance are your business will eventually be the victim of waste oil theft. What’s worse, these thieves aren’t concerned with damaging your property or making a mess while they make off with your waste oil.

Waste cooking oil theft is a problem because it can be recycled into valuable biodiesel fuel. There are a lot of ways in which biodiesel is actually superior to traditional petroleum-derived diesel, which is why it’s especially valuable. That’s an asset your business should be able to make use of – which is why providing a secure storage solution is one of our many services.

Restaurants, cafeterias and other businesses with waste oil recycling needs who contract with Southern Green Industries for waste oil recycling receive secure storage solutions that are easy to use. We can install a system that automatically transfers your used cooking oil from your fryers into our holding tanks for pickup or you can get a manual system where your staff transfers the waste oil outside to the receptacle by hand.

We’d recommend our integrated oil management system (iOMS) since it’s easy to use and eliminates the inherent risk of messes or injuries with having your employees transfer waste oil, but it’s up to you.

Whatever you decide Southern Green can custom fabricate a waste oil receptacle that’s the right size for your business.

Why You Should Trust Southern Green With Your Waste Oil Recycling

Customers who use our iOMS never have to deal with messy, stinky oil bins or the spill or burn risks associated with transferring used cooking oil
No heavy lifting required of you or your employees – our iOMS system handles the transfer automatically
You won’t ever have messes to clean up around your exterior oil bins
Our iOMS or standalone oil receptacles are safe, secure and are highly resistant to waste oil theft

Get Reliable Waste Oil Recycling from Southern Green Industries in Atlanta

Are you looking for a turnkey oil recycling solution that pays a fair price for your business’s waste cooking oil? Every Southern Green Industries customer gets access to their own dashboard where they can see how much oil we’ve collected and what we’ve paid for their recycled cooking oil. This exceptional level of transparency ensures maximum accountability and lets you see for yourself that you’re being treated fairly.

Call us at (404) 419-6887 for a quote or to learn more about our fryer waste oil recycling services .

Environmentally Friendly Fuels

Tue, 26 Oct 2021 19:10:26 GMT

Most vehicles are still powered by fossil fuels, which are naturally occurring fuel sources like coal, petroleum and natural gas. Most fossil fuels are bad for the environment due to the many pollutants and toxins they release into the atmosphere. Natural gas is the least harmful fossil fuel, but it’s still not entirely benign.

Carbon Dioxide (CO2) Emissions per Million British Thermal Units

Natural Gas: 117 pounds
Propane: 139 pounds
Gasoline: 157 pounds
Diesel Fuel and Fuel Oil: 160 pounds
Coal: Between 214 pounds to 229 pounds (depending on type)

Biodiesel

Biodiesel, a diesel alternative derived from waste cooking oil (WCO), produces 2,661 grams of CO2 per gallon, 78 percent less than regular petroleum diesel’s 12,360 grams per gallon. Biodiesel is also easier to use than other environmentally friendly fuels since diesel engines don’t require any modification to run on biodiesel. You can fill a diesel truck with biodiesel and enjoy nearly the same performance with a fraction of the pollution.

There are also benefits from deriving fuel from recently grown plants. Crops are grown to make the cooking oil that will eventually go on to be recycled at a waste cooking recycling facility, like the one operated by Southern Green Industries. Those plants are pulling CO2 out of the atmosphere, further contributing to CO2 reductions.

Ethanol

A combusted gallon of pure ethanol generates approximately 12.7 pounds of CO2 compared to 20.1 pounds of CO2 from a gallon of pure biodiesel. Although on paper ethanol seems like it’d be cleaner than biodiesel, there are some significant drawbacks to this environmentally friendly fuel.

From a practicality standpoint, the most important drawback is ease and cost of use. You can’t fill up a traditional gasoline-powered vehicle with pure ethanol and expect it to run. In fact, many gasoline vehicles start to struggle when more than 15 or 20 percent of their fuel is ethanol.

The majority of vehicles manufactured in the U.S. can easily run on 10 percent ethanol blends. Many auto companies are also producing flex-fuel vehicles (FFVs) that can operate on E85 – a blend of 15 percent gasoline and 85 percent ethanol – but it’s still a niche market. As of 2017, there were approximately 21 million FFVs on U.S. roads.

Most fueling stations still don’t carry E85, so drivers who own FFVs and want to use E85 exclusively often must drive far out of their way to refuel. FFVs can also run on normal blends of gasoline, which is why many drivers that own FFVs don’t make use of the lower-emission fuel alternative.

One study even found that 68 percent of FFV owners didn’t realize their car had the capability to operate using E85. Other than the addition of a tiny plate or decal, there’s no obvious difference between normal vehicles and their FFV variations.

And unlike biodiesel, which actually offers some lubricating and longevity-enhancing benefits for diesel engines, ethanol is actually more corrosive than gasoline.

There are also studies that suggest the size of the cropland required to produce ethanol and the fossil fuel consumption necessary to farm it negates some of the environmental benefits of the additive.

Ethanol also doesn’t offer the same energy output as traditional gasoline. It takes 1.4 gallons of ethanol to match the mileage derived from a single gallon of gasoline.

Growing the amount of corn necessary to make these ethanol blends also has a negative impact on consumer food prices, and the farmers/ethanol producers need to be subsidized to the tune of $0.46 for every gallon of ethanol they produce. An astonishing 40 percent of all corn grown in the country is used in ethanol production.

Biodiesel: The Better Environmentally Friendly Fuel

There are pros and cons to any environmentally friendly fuel source. Electric vehicles may not produce CO2 when they’re driven but the manufacturing process isn’t entirely carbon neutral. And EVs charged with power produced by fossil fuels, like coal, are still ultimately responsible for significant CO2 emissions.

The food service industry in the United States generates an estimated three billion gallons of waste cooking oil each year. Responsible WCO disposal is in the self-interest of our nation and the environment. Unlike growing corn for ethanol, which isn’t strictly necessary, recycling WCO is an environmental necessity. Deriving a clean-burning diesel fuel alternative from that process is a win-win.

The team at Southern Green Industries is proud to be part of the solution. We’re so committed to being green that all our fleet vehicles run on biodiesel. Our customers can rest easy knowing our zero-landfill company makes use of all their waste through composting, water treatment and WCO recycling.

Find out how you can get paid for your waste cooking oil by calling us at (404) 419-6887.

What Do Fryer Oil Recyclers Do with Their Recycled Oil?

Tue, 12 Oct 2021 19:15:14 GMT

Regulations on cooking and fryer oil disposal are pretty tight in Georgia. All types of food service businesses are required to have their oil collected and disposed of by approved waste cooking oil (WCO) recycling service providers like Southern Green Industries. But what happens to that oil once it’s recycled?

Technically, recycled oil can be used for many different things, but at scale it’s generally used for biodiesel fuel. Companies like Southern Green Industries try to make this process as smooth and seamless as possible for Georgia restaurants by providing easy-to-use collection tanks.

Restaurants can even make use of our automatic system that drains waste oil directly from their fryers, or their workers can physically wheel waste oil to their collection bin outside.

A Southern Green Industries driver then comes by and collects that oil in their truck and takes it to our waste oil recycling facility. That collected oil is full of impurities, particles of food and other contaminants that must be removed before the next step of the biodiesel conversion process.

The chemical process through which waste cooking oil is converted into biodiesel fuel is known as “transesterification”.

How Does Transesterification Work?

In basic terms, the transesterification process entails replacing an organic part of an “ester” with the organic part of alcohol using a base or acid catalyst. The process may be executed more effectively with the help of lipases or other enzymes.

In the case of biodiesel production, the ester is the waste fryer oil and the alcohol is methyl alcohol.

Methyl alcohol, also known as methanol, is not the same thing as the isopropyl alcohol you can pick up at the drugstore.

Methanol is extraordinarily toxic, but like isopropyl alcohol it can also be absorbed through the skin. Unfortunately, if methanol is absorbed through the skin or ingested it can lead to nervous system damage and even organ failure. Labs use methanol as a solvent, and it’s also used as an antifreeze and as an additive to gasoline and other fuels.

A catalyst – often sodium chloride or potassium methanolate – is added to the methyl alcohol and waste oil mix to start the transesterification chemical conversion process. The result is a mix of raw methyl ester and glycerin. While glycerin isn’t used in fuel, it does have an extraordinary number of uses, including:

Thickening liqueurs
Sweeteners and sugar substitutes
Food preservatives
Soaps and fragrances
Moisturizers
Mouthwash
E-liquid for electronic cigarettes
Anti-freeze

Separating the methyl ester and glycerin isn’t all that difficult thanks to their different solubility properties. The mix is put through centrifugation or a precipitating tank to separate out the two chemicals.

Waste Cooking Oil Recycling Is Big Business

About 80 percent of all biodiesels are made from vegetable oil, with the rest mostly coming from animal fat recycling. There’s essentially no difference between diesel and biodiesel, which is why biodiesel is often blended with diesel fuel. The diesel you get at the gas station might be about 6 percent to 20 percent biodiesel.

Biodiesel has a higher cetane number – or lubricity value. That essentially means it ignites faster and easier than regular diesel and reduces part wear and friction. It doesn’t take much biodiesel to get the lubricity benefits, which is one of the reasons biodiesel blends so highly valued.

Maybe most importantly, biodiesel is biodegradable and generates significantly less carbon monoxide, particulates, hydrocarbons and sulfur dioxide. As a company that strives to be as green as possible, we’re proud to say our entire fleet, from the cars our sales reps drive to our tractor-trailer rigs, runs on biodiesel.

Get Paid to Help Georgia’s Environment

Waste cooking oil (WCO) recycling is vital for Georgia food service businesses because:

It’s the law
You get paid for your waste oil
It’s ultimately good for the environment

Waste cooking oil is so valued that theft is a serious problem. That’s why it’s important to have secure storage and to have regular pickups of your business’s waste cooking oil.

Southern Green Industries is committed to making WCO collection and recycling a worry-free turn-key process. We can custom fabricate an appropriately sized receptacle for your business, so whether your restaurant generates a lot of waste oil or just a bit, we can provide an easy-to-use collection solution.

We also install convenient integrated oil management systems (iOMS) that automatically transfer waste oil from your fryers into sealed oil storage tanks, then we’ll come and pick up the waste oil. The automatic system reduces spill and injury risks from WCO storage.

Transparency and fairness are important when you’re selling a valuable asset like WCO. Every customer has access to our client portal where they can see exactly how much WCO is being collected from their business and how much they’re getting paid for the fryer oil we collect.

You should demand that level of transparency from whoever you choose to recycle your waste oil.

As a zero-landfill recycling company, we ensure none of the byproducts from your waste oil recycling ever contribute to environmental damage in our beautiful state. Learn more about our fryer oil recycling services in Georgia by calling (404) 419-6887.

Who Regulates Grease Traps in Georgia and Why Is It Important?

Tue, 31 Aug 2021 20:10:19 GMT

There are actually several layers of laws and regulations that apply to grease traps and FOG disposal. There are federal statutes, Georgia state laws and then county or city-wide laws. Restaurant owners are likely most familiar with the city or county regulations since it’s these more local regulators who perform the bulk of FOG disposal rule enforcement.

There Are Federal FOG Disposal Laws?

Yes – namely the Clean Water Act. If you look through some of the criminal prosecutions on the EPA’s website, you can see several cases where individuals and businesses have been charged with violating the pretreatment standards of the clean water act.

There’s even one case of a grease trap servicing and FOG transportation company that violated those federal statutes . The company was essentially pumping out the wastewater in one client’s grease trap and putting it into another client’s grease trap. The investigation seemed to find that it was rogue employees improperly disposing of FOG, but the company was charged with failing to monitor their employees or audit their waste disposal records. The waste removal company itself was given 36 months of probation and charged a $200,000 fine.

You can see a full list of the various federal cases that have been brought against Georgia companies and individuals for violating the Clean Water Act on the EPAs website. Most of those cases are related to companies or people dumping industrial chemicals illegally and aren’t directly related to FOG disposal.

Part of the reason you don’t see many FOG prosecutions under Clean Water Act statues is because of aggressive local enforcement in many Georgia counties.

DeKalb County FOG Management Program

You like won’t see a DeKalb County restauranteur make the prosecution list on the EPA’s website thanks to the Department of Watershed Management’s FOG Management program . Many Georgia counties rigorously enforce their detailed FOG requirements so Federal authorities don’t need to step in and intervene.

Some of the things FOG regulators in DeKalb County do include:

Inspect grease traps and interceptors at food service establishments (FSEs)
Calculate the appropriate sizing of existing and new grease traps and grease interceptors
Inspect the installation of traps and interceptors for new and existing FSEs
Check FOG manifests to confirm maintenance is being performed and properly documented by approved grease trap cleaning, servicing and wastewater removal companies
Ensure companies like Southern Green Industries meet Georgia’s permitted waste transporter requirements
Fulton County Grease Trap Rules

Fulton County has a similar set of rules and inspection requirements. If you own a food service business in Fulton County, you should probably familiarize yourself with section (e) for pretreatment inspections and section (h) for maintenance requirements.

Fulton County only performs one annual inspection but during that inspection they’ll want to see your grease trap servicing manifests to make sure your business is staying in compliance with their rules. As with most municipalities you must stick to the 25 percent rule (no more than 25 percent FOG in your grease trap).

They also have a number of specific schedules for grease trap cleaning based on the size, type and number of grease traps in your FSE.

Underground Systems

· One 50- to 1,500-gallon system: Once every three months

· Two to four 1,500-gallon grease traps: Once every six months

· One 3,000-gallon grease trap: Once every six months

Interior Grease Traps

· 40-pound grease traps: total pump out every three months minimum

· 70- to 100-pound grease traps: Every three months

· 25- to 35-gallon per minute grease traps: Perform daily maintenance on the solids container, system should be checked

weekly, every three months the units should undergo a total pump out to remove solids and ensure proper operation

Make sure you always get the manifest from your grease trap servicer and FOG waste transporter, since your inspector will want to see documentation that you’ve been sticking to the required cleaning and maintenance schedules.

Keep Up to Date With Your FOG Regulations

Here are some of the specific FOG ordinances for some of the most populous Georgia counties and cities:

· Cobb County

· Savannah

You should look up your local municipal code if you aren’t familiar with your city or county’s FSE wastewater rules, grease trap requirements or FOG disposal compliance inspections. If you aren’t sure where to start or just don’t have the time to dig into hundreds of pages of statutes, ordinances and legalese, call our team at Southern Green Industries.

We’re committed to making FOG and wastewater disposal compliance easy for every food service business in the state of Georgia. We can schedule grease trap cleaning and servicing at the required interval for your particular grease traps and provide both physical and electronic manifests for your records. We can even forward all the relevant documentation on to your local regulators to ensure you never run afoul of your city or county’s rules.

Give us a call at (404) 419-6887 to get a free grease trap service quote . We also offer reliable, easy-to-use fryer oil recycling services .

How to Avoid Grease Fires

Thu, 26 Aug 2021 19:56:12 GMT

Grease fires are a huge risk for commercial food service businesses for a number of liability and property damage reasons.

Businesses that fail to take preventative measures could potentially be liable for injuries that result from grease fires. Even if their insurance pays for grease fire repairs, they might still lose out on months of income or suffer other business setbacks as a result.

No business owner wants to see their employees get hurt or their investment of time and money go up in flames, which is why it’s worth your time and effort to prevent grease fires.

Preventative Measures for Grease Fires

There are a number of things food service business owners and managers should do to make grease fires unlikely and ensure that if one does occur the damage will be minimized:

Keep cooktops clean
Make sure grease spills are cleaned up as soon as possible
Clean out grease buildup in all the hidden places it can accumulate (and your grease trap)
Make sure your cooking equipment is up to code
Ensure your fire suppression systems are UL compliant
Have all the parts of your sprinklers and fire suppression systems checked
Keep your staff properly trained on preventing grease fires and how to handle one if it occurs

Why Would a Grease Trap That’s Mostly Water Be a Fire Risk?

While it’s true that your grease trap should primarily contain water, a poorly maintained or clogged grease trap can still contribute to a fire risk. A clogged grease trap that hasn’t been cleaned regularly might back up, resulting in grease pushing out of seams or backing up where it shouldn’t be. Some of the gases that can build up in an improperly vented grease trap might also be highly flammable.

Grease traps can potentially generate methane, hydrogen sulfide, carbon monoxide, carbon dioxide and potentially other gases depending on what’s getting flushed down your business’s sinks and drains. Not only might the gases be flammable, but they might also be toxic.

Making sure your grease trap is working properly and is regularly cleaned can minimize the fire risk and health risk it poses to your staff and customers.

How Common Are Grease Fires?

According to the National Fire Protection Association there are approximately 7,400 food service business fires each year, with about 61 percent of those being caused by cooking equipment. Most restaurant and bar fire injuries, 74 percent, were related to cooking equipment. An estimated 28 percent were attributed to deep fryer fires.

Their report is filled with several specific fires that were fed by grease.

One fire in Pennsylvania started in grease deposits in the bottom of a smoke box and spread to a deep fryer.

In a Utah restaurant fire, grease that had built up in a hood duct caught fire.

One Maryland restaurant entirely burned down because of a fire that started in ductwork over their rotisserie ovens that had been coated in grease residue over the years. The fire spread through the ductwork and the staff couldn’t put it out with fire extinguishers, resulting in a total loss.

In that case and in many others just the heat from ovens was enough to ignite the grease buildup in ductwork.

What’s a Good Fire Suppression System for Grease Fires?

The UL 300 benchmark for restaurant cooking areas set in 1994 is still the standard today. Although they are increasingly rare, some restaurants are still using old fire suppression technology that falls short of UL 300 compliance.

A new benchmark became necessary in the ‘90s due to changes in how many commercial kitchens operated. Namely, the use of vegetable-based cooking oils and the use of energy efficient appliances increased fire risks. The fires that were starting in kitchens burned hotter, were harder to extinguish and posed a high risk for re-ignition.

The Underwriters Laboratories tests were overhauled significantly. Prior to UL 300 they tested fire suppression systems on pans of oil. Those tests weren’t representative of actual kitchen conditions. Post-UL 300 tests:

Used modern kitchen appliances
Were run with oils that had auto-ignition temperatures similar to vegetable oil
Were run with longer pre-burn times
The appliance fuel sources were kept on during tests

The idea was to more closely imitate the conditions under which an actual kitchen grease fire might break out.

Is Your Grease Trap in Georgia a Fire Hazard?

If you’re worried about kitchen fires in your food service business, getting your grease traps cleaned and serviced by Georgia’s grease trap experts might be a good idea. At Southern Green Industries we’re committed to the safety of every one of our clients.

Let us help ensure your grease trap isn’t contributing to hazardous conditions or causing injuries. Schedule your grease trap cleaning or learn about our oil recycling services by calling (404) 419-6887.

The Environmental Benefits of Recycling Oil

Wed, 28 Jul 2021 17:31:50 GMT

Recycling oil is good for the environment and your bottom line in a couple of important ways.

Businesses in Georgia that fail to properly dispose of their waste cooking oil run the risk of incurring significant fines. Fryer oil recycling has also turned into a pretty lucrative business and allows food service companies to recoup some of their oil purchase costs.

Not every business or fryer oil recycler is detail oriented when it comes to tracking fryer oil recycling. That leaves room for bad actors to misreport how much oil they collect or recycle for their customers, which in turn lets those companies underpay their food service recycling clients.'

When you choose a company to recycle your waste oil, make sure to learn about their reporting system and how they provide transparent accountability in their recycling services.

The Many Environmental Benefits of Fryer Oil Recycling

Fryer oil, or waste vegetable oil, can be turned into feed stock or biodiesel fuel by cutting-edge waste oil recycling facilities like the one operated by Southern Green Industries. You can help keep waste oil out of sewers, landfills and our local environment while getting paid for your efforts.

Turning food waste into clean burning fuel to power vehicles or food for livestock is also far preferable to having that oil pollute the environment or clog city sewers.

The Community Benefits of Fryer Oil Recycling

Prior to recycling or the regulation of FOG, clogged sewers and backups were a frequent problem for municipalities and watershed management professionals. Oils of any kind aren’t good for the environment, and they shouldn’t just be dumped down drains. Food service businesses in Atlanta are required to adhere to strict FOG disposal guidelines. At Southern Green Industries we’re committed to helping local businesses adhere to those rules and get a healthy rebate for their efforts.

What Are the Benefits of Using Southern Green Industries for Your Oil Recycling?

We’re committed to transparency and honesty
We’ll pay you a competitive price for your waste oil
We can provide securable grease containers at no cost to you
Our scheduled or on-request fryer waste oil pickups are fast and easy
Our easy-to-use digital dashboard will let you check our pickups and payments against your own inventory records
You won’t need to keep a traditional waste oil bin behind your business

Different food service clients require different sized grease containers depending on the volume of fryer oil they go through on a regular basis. We’ll install and secure an appropriately sized container to make sure all of your grease collection needs are met.

Some of our containers can even be installed with automatic systems that will drain grease from your fryer directly into the container, after which our team can collect it and haul it to the recycling facility.

From small, single-store businesses to franchises with dozens of locations, we can develop a solution that allows easy, turn-key waste oil collection and recycling.

Why Should You Ditch the Bin?

Every food service business owner who uses the traditional bin collection system for waste oil understands the drawbacks:

Bins are a gross, messy, smelly addition to your property, even when they’re out back
The process of handling fryer oil and hauling it out to a bin poses a significant risk for employee injuries
Fryer oil can be spilled while getting it out of fryers or hauling it to the bin, potentially causing burns and creating hard-to-clean messes
Bins are susceptible to oil theft, which can be a surprisingly profitable businesses for motivated criminals

Our free oil containers range in size from five gallons to 500 gallons, and all of our equipment is custom fabricated for our customers. We can install a system where your waste oil is automatically drained into your free container and is picked up by our highly skilled team. This system eliminates the risk of spills or injuries, significantly reduces theft risk and makes your property cleaner and more sanitary.

Learn About Our Oil Recycling Services

If your Georgia or Atlanta area business is in need of reliable, worry-free waste oil recycling services , give our grease trap service and cooking oil recycling company a call at (404) 419-6887. We’d be happy to discuss options for your business and explain why our oil recycling process is the easiest, cleanest and most lucrative waste oil recycling service in Atlanta.

Keeping Your Grease Trap Clean

Fri, 23 Jul 2021 17:31:53 GMT

There are several reasons to keep your grease trap clean. Maybe most importantly it’s the law and you could face significant fines, business shutdowns or even imprisonment if you repeatedly fail to adhere to required grease trap cleaning schedules and guidelines.

Dirty grease traps are also disgusting, and can leave your business smelling awful, not to mention visibly greasy. FOG buildup in grease traps will eventually begin pushing its way out of pipes, backup sinks and create a slimy mess.

Keeping your business’s grease traps clean is also just the right thing to do. Failing to properly clean grease traps will eventually result in FOG making its way into the sewer, which will inevitably cause sewer backups that can create an unpleasant situation for not only your business but your neighbors as well.

Severe enough FOG blockages can even create blockages in sewer systems and require the city to expend significant resources to clean and fix your local sewer infrastructure.

How to Get Your Grease Traps Cleaned

Food services business owners in Atlanta have several options for grease trap cleaning. You can:

Schedule cleaning at specific intervals
Call when you need one-off cleaning
Wait until you get cited and scramble for cleaning

The last option is not the ideal way to go about grease trap cleaning, but unforeseen problems can make emergency grease trap service a necessity.

The frequency of your grease trap cleaning will be highly dependent on the number and size of your grease traps and the amount of business you do. You’ll either need to have your grease traps cleaned a minimum of once every two weeks or once every 90 days, depending on the location and size of your grease traps. Some businesses will require more frequent grease trap cleaning.

Atlanta businesses must adhere to the 25 percent rule, meaning the total volume of FOG in your grease traps can’t exceed 25 percent of the trap’s volume. If the FOG volume exceeds 25 percent, you could potentially be cited if you’re inspected. Some grease traps won’t hit that 25 percent level before their minimum cleaning frequency date, others may exceed that threshold in less than two weeks or 90 days.

Your grease trap cleaning company is a vital ally in this regard. We can measure the FOG levels in your grease traps before we clean them. If it’s been two weeks since your last cleaning and your FOG levels are over 25 percent, you’ll know that your business requires cleaning more frequently than once every two weeks.

Why It’s Necessary to Work With Professionals

There are a lot of DIYers who would prefer to save money on grease trap cleaning by just doing it themselves. Unfortunately, that’s not really an option in Atlanta. You’re required to get manifests from your licensed grease trap cleaner and FOG transportation company. The local grease trap inspectors will want to see those manifests when they inspect your grease traps to ensure you’re sticking to the required cleaning regimen.

Disposing of FOG also isn’t a simple matter. The wastewater and FOG must be taken to a licensed processing and cleaning facility, so it isn’t just dumped into the city’s sewer system.

The Easiest Option for Getting Your Atlanta Grease Traps Cleaned

Southern Green Industries offers two easy ways to get grease trap cleaning for your business.

Set up a schedule for cleaning and we’ll handle the rest, including sending your grease trap service manifests and records on to your inspectors
Call us for fast, one-off cleaning whenever it becomes necessary (no contract required)

Working with a grease trap cleaner you know and trust is always ideal, but there may be scenarios where you just need fast service outside of a normally scheduled cleaning. We’re always happy to jump into action when businesses in Georgia need one-off grease trap cleaning services – just give us a call.

Start Your Grease Trap Cleaning Services with Southern Green Industries

Our grease trap services are fast and easy to use:

Call us at (404) 419-6887 to get a free quote
We’ll set up a grease trap cleaning schedule or send out a skilled, friendly grease trap specialist to pump, clean and service your grease trap as soon as possible
You and your regulator will get a copy of your grease trap service manifest (printed, emailed, online or .PDF manifests are available)

We strive to make grease trap services as easy and flexible as possible for every Atlanta food service business.

Why You Should Have a Professional Install Your Grease Trap

Mon, 19 Jul 2021 19:51:42 GMT

Most food service businesses probably don’t even consider attempting to install their own grease trap, at least when it comes to the big underground grease traps. Under-sink grease traps are a slightly different story.

You can find those smaller grease traps for sale online or at restaurant supply stores. Many of these grease traps aren’t even that expensive or bulky. Many people have installed garbage disposals in their own kitchens at home. Is a grease trap really all that different?

Yes – if you’re doing it right.

Things that Make Grease Trap Installation Complicated

You’ll likely need a cleanout tee/plug and a flow control valve (installed before the cleanout tee and inlet)
Grease traps require some type of vent on the outlet pipe, although the placement of the vent depends on the grease trap model
Grease traps need to be properly positioned based on installation instructions
It’s important the unit has adequate clearance between the removable baffle and the bottom of the sink (if it’s going below a sink)

Properly installing a grease trap isn’t as easy as just cutting a couple of pipes and putting a grease trap between them.

For example, the inlet valve that helps slow the water flow into the grease trap must be correctly positioned to prevent high flows of water from overwhelming the grease trap. There may also be an air release on the flow control valve in the grease trap towards the outlet to prevent a vacuum from forming in the grease trap.

The plumbing can get complicated based on where the unit is installed. The outlet pipe may need to be a specific height and have a minimum angle to ensure proper outflow. In many cases the pipes aren’t threaded and it’s necessary to use pipe joint compound to fit the various water inlet, outlet and sewer pipes together.

Outdoor grease traps and interceptors are even more complicated. These traps are generally very large and in many cases are buried below parking lots or behind a food service business. This might require tearing up asphalt, excavating a large enough hole for the grease trap and connecting it into the sewer system. You’d also have to do all that without hitting any other infrastructure or running afoul of any local ordinances regarding those types of jobs.

Grease traps also need to be inspected by the city during installation. To get a plumbing permit for grease trap installation you need to provide site plans, floor plans and contact information to the Site Development Division of the City of Atlanta Department of Watershed Management. The plans need to show the location of grease traps, the types of grease traps and their model numbers.

Most food service business owners aren’t going to go through all that themselves. It makes more sense to hire a plumber who can handle those details and ensure you’re not violating any municipal rules or regulations.

If you’re just installing a grease trap in your home, especially if it’s under the sink, maybe you won’t need a plumber. Just keep in mind that things like proper venting and pipe alignment can get complicated. If you don’t install a grease trap correctly you risk having messes, flooding or other FOG-related unpleasantness.

Get Professional Grease Trap Servicing from Southern Green Industries

Many of the reasons you should get your commercial grease traps installed by licensed plumbing experts are the same reasons you should have your grease trap cleaning and servicing done by grease trap cleaning expert.

Your local FOG regulators in the Atlanta area will want proof your grease traps are being professional cleaned on a regular basis. They’ll want to see manifests from a licensed and certified grease trap cleaning and transportation company.

Cities know that improperly cleaned grease traps are more likely to let FOG get into the sewer system. They also understand that wastewater in grease traps needs to be properly cleaned and treated, which the average food service business can’t do on their own.

Southern Green Industries is committed to making grease trap servicing as easy and pain free as possible. We offer flexible scheduling as well as one-off, no-contract grease trap servicing calls. Our professional grease trap management professionals are always standing by to help with your grease trap needs.

Give us a call at (404) 419-6887 for your free quote or to schedule grease trap service.

How Do I Fill out a Commercial Discharge Permit Application in Georgia?

Thu, 24 Jun 2021 18:13:10 GMT

The types of applications you’ll need and which governmental organization you have to work with for wastewater commercial discharge permitting depends on where you are. Some businesses do need to get state-issued permits, while others primarily need to be concerned with the county or city authorities.

In many cases, industrial and agricultural businesses are subjected to the more stringent federal or state guidelines because they’re frequently working with chemicals that pose a more serious risk to the environment than simple FOG waste.

County Commercial Discharge Permitting

Here’s an example of Fulton County’s application for a commercial waste discharge permit . It’s a relatively simple form available through the public works page on their website.

There are a lot of relevant details you’ll need to fill out after the obligatory contact information details.

Types of waste pretreatment systems your business currently has, like whether your business has a grease trap or oil separator and whether it is located inside or outside
Frequency of pumping
Capacity of your pretreatment systems, flow rate, etc.
Whether you’ve added any kitchen equipment since you opened that may necessitate the addition of greater pretreatment capacity
Your water and sewer service provider (city or county)
Contact info and FOG permit of your commercial waste transporter
The company you’re using for grease and waste oil recycling

Southern Green Industries can make filling out these types of applications easier since we are properly licensed and have the facilities to handle both of those last two bullets. On that second page of the permit application, you can just put our contact information down in the commercial waste transporter section then write “SAME” in the Grease/Waste Oil Recycle Company section (per instruction six at the bottom of the form).

The commercial waste discharge permit application is actually a relatively straightforward page-and-a-half application. The permit fee will depend on the number of grease traps or “pretreatment systems” you have for your food service business.

Other FOG Regulatory Resources for Food Service Businesses in Georgia:

Some Georgia counties and cities have slightly different processes for permitting and inspections. All have some kind of reinspection and permitting process whenever a restaurant either undergoes renovations or changes owners/operators.

If you are having a new grease trap installed, especially an exterior grease trap, you will want to check with your local inspectors on the inspection process. In many cases they’ll want to inspect the grease trap before backfilling occurs.

State Commercial Discharge Permitting

Agricultural, mining, manufacturing or livestock businesses may also require special National Pollutant Discharge Elimination Systems permits, but the average restaurant owner in Georgia won’t need to worry about those.

If you believe your business must adhere to these additional commercial discharge permitting processes you should first visit the Individual Permit Electronic Applications and Forms page on Georgia’s Environmental Protection Division website. There you’ll find a number of potentially relevant permits and resources depending on what type of business you’re running:

Get Help from Georgia’s Experts on Grease Trap Compliance

At Southern Green Industries we take pride in offering the greenest grease trap cleaning and fryer oil recycling services throughout the state of Georgia. There are several things we’re committed to doing for every business we serve:

Help them always remain in compliance with their local regulating agencies
Provide the manifests and details necessary to make their inspections fast and easy
Ensure they avoid fees and penalties that can be incurred when you either neglect your grease trap cleaning or work with a company that doesn’t prioritize doing things the right way
Answer any questions they may have about grease trap cleaning and regulations for their area
Pay an honest price on waste oil with a transparent reporting dashboard

Many food service businesses that use us for grease trap cleaning also trust us with their waste oil recycling. Some fryer oil recyclers are less than transparent about how much you’re getting paid for your oil. We offer a turnkey solution that clearly tracks how much oil you use, how much we collect and the rate of return you’re getting for the waste oil we recycle.

If you have questions about any of our grease trap cleaning or waste oil recycling services, please give us a call at (404) 419-6887.

How Do I Know When It’s Time for My Grease Trap to Be Cleaned?

Wed, 23 Jun 2021 18:26:08 GMT

If you are legally required to adhere to FOG ordinances your county or city likely has minimum grease trap cleaning requirements. In Atlanta, for example, restaurants with indoor grease traps are required to have them cleaned at least once every 14 days while outdoor grease traps must be cleaned at least once every 90 days.

In addition to these scheduling requirements businesses also must adhere to the 25 percent rule. That means the topmost layer of FOG in the grease trap plus the bottom layer of solids can’t total more than 25 percent of the grease trap depth.

Many businesses won’t reach that 25 percent threshold within the two weeks or three months between required cleanings, but some will. If you receive one of your yearly grease trap inspections when your FOG and solid depth is more than 25 percent of your grease trap depth you will likely be cited and be forced to schedule cleaning, then undergo grease trap reinspection.

Signs It’s Probably Time to Clean Your Grease Trap

If you haven’t been staying on top of your grease trap cleaning or you’re just not sure how frequently you should get them cleaned, you may want to keep an eye out for the following signs:

Bad smells in your restaurant or outside
Sudden clogs or backup in drains
Water is draining more slowly than normal

Who Came up with the 25 Percent Rule?

Multiple regulators and FOG management organizations began adopting or encouraging cities and counties to adopt the 25 percent rule in the ‘90s. Multiple sources seem to suggest the original 25 percent rule was adopted in Honolulu. An official in their Department of Environmental Services, James Baginski, did some of his own testing to determine how full a grease trap could get before it started to let FOG escape. He found that most grease traps could safely and effectively maintain a 25 to 35 percent water to FOG ratio before it began losing effectiveness.

The regulators unsurprisingly settled on the conservative end of that range and went with a 25 percent requirement to reduce the chance for FOG to escape into Honolulu’s notoriously precarious sewer system.

The Plumbing and Drainage Institute (PDI) either did their own research or looked into and confirmed Baginski’s new best practice, as they began using the 25 percent threshold for grease trap performance reliability in their publications starting in the late ‘90s.

How to Know When You’ve Hit 25 Percent

This is the harder part. Many restaurant and food service business owners don’t have their own FOG measuring tools. These measurement tools are essentially long tubes that need to be sunk into the grease trap till it hits the bottom. Then a lever or bar on the side of the tube is pulled to essentially trap a vertical sample of the grease trap’s contents. On the bottom of the sample will be the solids, in the middle will be the grey water and at the top will be the floating FOG. Since all the water and material in the tube isn’t being jostled it will remain separated in the same way it is separated in the grease trap.

You would then measure the depth of the solids at the bottom, the fog at the top and then divide the combined number by the total depth of the trap.

If a 48-inch deep grease trap has 6 inches of solid at the bottom and 3 inches of FOG floating at the top the calculation would be 9 divided by 48, which would give you 0.188 or approximately 19 percent. The grease trap wouldn’t be in violation range, but it should probably be cleaned soon.

The difficulty with testing yourself is one of the reasons Atlanta requires cleaning at the 14-day (for indoors) and 90-day (for outdoor) intervals. When your grease trap cleaning company comes out, they can measure your FOG levels and let you know where it’s at and whether you should consider scheduling cleanings at more frequent intervals.

Get Expert Grease Trap Cleaning in Georgia

If your food service business requires regular grease trap cleaning from certified, environmentally responsible grease trap cleaning and fryer oil recycling experts, Southern Green Industries can help. Our company is committed to making grease trap cleaning a smooth, worry-free process for food service businesses in Georgia.

Just call us at (404) 419-6887 to get started or to request a free quote on grease trap cleaning or fryer oil recycling .

What Kind of Grease Trap Is Right for My Restaurant?

Mon, 03 May 2021 17:44:09 GMT

The size and capacity required for a grease trap to be effective is dependent on the rate of water flowing down a restaurant’s drains. This is capacity is measured in gallons per minute (GPM). Factors that can impact a restaurant’s gallons per minute needs include things like:

The number of sinks in a restaurant
The size, number and capacity of dishwashers
If you have additional plumbing appliances like glass washers

In addition to flow rate, grease traps should also list a grease capacity pounds (GCP) and size symbols that are given to grease traps based on recommendations from the Plumbing and Drainage Institute. The PDI size symbol generally correlates with the GPM flow rate.

Restaurants and food service businesses in Atlanta usually work with a professional plumber experienced with sizing and installing grease traps for their initial grease trap installation. Problems can arise later if your plumbing needs change, but you don’t modify your existing grease traps.

If you want to make sure you’re investing in the right kind of grease trap for your business we recommend familiarizing yourself with the Plumbing and Drainage Institute’s procedures for choosing the right sized grease interceptors (which can be found on page 14 of this document ).

Grease Traps for Dishwashers

Atlanta ordinances do specify some wastewater sources and materials that must go to outdoor grease traps. These include:

Wastewater discharge from dishwashers
Any wastewater that’s over 140 degrees Fahrenheit
Discharge and wastewater from garbage disposals
Caustic grease trap cleaners or acids

Another important factor to take into consideration is the distance a grease trap or grease interceptor is from a dishwasher. If a grease trap is too close to the dishwasher a high flow rate of hot water combined with detergent can prevent the FOG from properly separating in the grease trap. There’s even the potential for the hot water and dishwashing chemicals to break up the settled FOG and exacerbate the problem. When that happens the fats, oils and grease could escape down the sewer, effectively defeating the purpose of the grease trap.

Grease Traps for Sinks

Where a grease trap is located for sinks depends on the establishment. Many food service businesses in Atlanta require below-ground grease traps that are often located underneath parking lots or somewhere outside where it’s out of the way and can be easily accessed for cleaning.

If a sink has its own separate grease trap in a restaurant it is often located underneath or nearby the sink. For example, a three-compartment sink may require a 70- to 90-pound grease trap to handle the max flow capacity.

Atlanta restaurant owners who want to make sure they’re staying in compliance with the city’s FOG ordinances should take the advice of professional plumbers and check the city’s recommendations, which can be found on page seven of the city’s grease ordinances .

The city’s table is useful for figuring out the drainage load of a sink based on its size and number of compartments, but you can also find other resources online. Some companies that manufacture and sell grease traps also have their own helpful guides and calculations that you can use.

Whether to Install Several Small Traps or One Large Grease Trap

You may have more options if you run a low-capacity food service business. Georgia’s rules and regulations on FOG require larger restaurants to have large outdoor grease traps (at least two 1,500 gallon below-ground traps, and maybe more).

There are pros and cons for indoor and outdoor options. Smaller in-restaurant grease traps are easier to access and replace if something goes wrong, but they will also all need to be cleaned at least once every two weeks and will be separately inspected multiple times a year by the city’s inspectors.

The annual fee for grease traps increases with increments of five, so you’ll pay the same fee with one grease trap or five grease traps.

Staying Compliant with Grease Trap Cleaning and FOG Disposal

Getting the right grease trap installed is only the first step towards ensuring your business avoids fees or penalties relating to improper FOG disposal.

In many ways, choosing the right grease trap and getting it installed is the easy part. The more important part that you must keep up with on a regular basis is grease trap servicing.

Southern Green Industries offers reliable grease trap cleaning, fryer oil recycling and FOG disposal solutions to food services businesses throughout the state of Georgia. We can provide regularly scheduled cleaning or one-off cleaning as needed. We pride ourselves on being one of Georgia’s greenest grease trap cleaning companies, and we even have our own wastewater processing and oil recycling facilities.

Call us at (404) 419-6887 to request service or to learn about our grease trap cleaning or fryer oil recycling scheduling options.

What Happens If I dispose of Fats, Oils or Grease (FOG) Down a Drain?

Mon, 03 May 2021 17:44:08 GMT

When grease is poured down the drain, it can harden and stick to the lining of the pipes. The grease and oil then traps and collects anything else that goes down the drain, causing them to clog. Once the drain is clogged, sinks start to back up and fill. Even the grease that manages to get through a pipe and into the sewer can cause problems. The collective FOG waste of businesses and residents of an area can cause massive blockages in sewer systems.

There’s also a risk for cooking waste to seep into rivers and local streams, causing additional harm to the environment. FOG can also make it difficult to process wastewater, contributing to increased maintenance and repair costs for water treatment facilities.

The pollution of grease and oils increases the possibility of human contact with disease-causing organisms. FOG-related clogs frequently lead to sewer backups and overflows, which can pose a danger to residents in addition to being expensive and time consuming to fix and clean up.

FOG is also highly flammable and can lead to dangerous home or business fires. There were 172,000 home fires started by cooking between 2012 and 2016. Approximately half of all home cooking fires begin with the ignition of fats, cooking oils and grease. About two-thirds of all deaths and three quarters of all injuries in residential cooking fires are from FOG fires.

Disposing of FOG at Home Safely in the Trash

Cooled and solidified fats, oils and grease should be thrown in the trash. It’s generally recommended that you keep a metal can or glass jar around to collect grease. Glass jars are often ideal since they can be sealed with a lid. Once the jar or can is full and cooled you should throw it in the trash. Dumping hot liquid FOG into trash bags or bins is another fire and burn risk, as it can easily melt through flimsy bags.

Keep in mind that FOG disposed of in the trash can attract animals. Disposing of sealed containers is always preferable, and it’s often best to deposit FOG in secured bins or right before trash is collected to minimize the risk of animals digging for it.

Safe FOG disposal is relatively simple and cheap for homeowners, but it’s not always that easy for businesses.

Business FOG Disposal

Even a small amount of FOG that escapes into your sink at home and down the drain can have a negative impact. The problems can be far bigger for restaurants that cook with gallons and gallons of oil in fryers and produce copious amounts of fat and grease every day.

On average, fast food places alone generate nearly 200 pounds of grease per week . Based on a recent Restaurant Industry Comprehensive Report , there are more than 18,000 restaurants in Georgia.

That is a lot of grease that needs to be disposed of, which is why there are statewide and municipal regulations in place to ensure restaurants properly dispose of FOG.

The grease traps and grease interceptors that are required by law in every Georgia restaurant come in many different shapes and sizes, but their ultimate function isn’t all the different from keeping FOG in a jar at home.

Water carrying FOG flows down sink and dishwasher drains into indoor or outdoor grease traps. Heavier FOG cools and sinks to the bottom while lighter waste floats on top. A drain on the opposite side of a grease trap from the intake lets the FOG-free wastewater flow into the sewer. Many Georgia restaurants are required to have their grease traps serviced and all the FOG removed at least once every 14 or 90 days (depending on if they’re indoors or outdoors) to ensure they never overflow.

Organizations like the Southeastern FOG Alliance were created to advise on specific rules and regulations and provide licensing and resource materials to prevent improper disposal of commercial waste. Their goal is to educate people on the importance of proper FOG disposal and ensure professionals in grease trap cleaning, wastewater disposal and oil recycling are well trained and equipped.

To learn more about the rules and regulations for FOG disposal, you can visit www.southeasternfogalliance.org .

Trust Your FOG Disposal to Georgia’s Grease Trap Servicing and Waste Oil Recycling Experts

Southern Green Industries can help with FOG disposal and make sure your restaurant is in compliance with all the FOG and fryer oil disposal rules and regulations for your business. We serve the entire state of Georgia with one-stop, full-service grease trap cleaning and fryer oil recycling . Our goal is to provide a low-touch, worry-free service that makes managing your business easier!

To get more information about cleaning your grease trap or getting rid of FOG waste give us a call at (404) 419- 6887. We are happy to provide free quotes and will send someone to your location as soon as possible. Visit our website to learn more about Southern Green.

Grease Traps: Grease Pumping Process

Tue, 30 Mar 2021 19:10:14 GMT

There are several steps a grease trap maintenance technician will take when cleaning your business’s grease trap:

Skim the surface grease and debris from the interceptor (the interceptor may need to be agitated to loosen the grease cap)
A vacuum tube is submerged in the interceptor to suck up solids from the bottom of the grease trap
After the solids are gone the water must be vacuumed out of the interceptor
The sides and bottom of the grease trap must be scoured cleaned
Any remaining water from cleaning must be vacuumed out
An inspector then needs to check the inlet and outlet sides of the receptor to ensure they are unclogged, and pipes are firmly secured
The baffles are checked to ensure it is in place and sturdy
The interceptor should be carefully inspected to make sure it’s crack and defect free
The grease trap technician should make sure the lid is properly seated, secured and sealed after pumping and cleaning is complete

It’s important that the grease mat, sludge and food particles from a grease trap’s bottom and walls are properly disposed of by the grease trap maintenance company. The whole point of grease traps is to prevent these clog-inducing substances from making their way into city sewers. It’s vital that contractors don’t contribute to the problem by turning around and improperly disposing of FOG from grease traps.

Using chemical agents to emulsify grease and then washing it down wastewater drains is similarly a violation of most city and municipal ordinances in Georgia. Businesses and grease trap cleaners shouldn’t take shortcuts when disposing of grease trap waste, as it often does more harm than good.

How Grease Traps Work

Grease traps, like you might find in a small fast casual restaurant in a strip mall, often look like metal boxes underneath sinks. Everything that’s washed down the sink’s drain flows into the grease trap first. Non-water waste, including food particles, fats, oils and grease, get trapped in the grease trap. When a grease trap is clean and working properly, water shouldn’t have any trouble flowing through the inlet and out the outlet into the sewer system.

Solid food waste particles and heavier materials will settle on the bottom of the grease trap, while fats, oil and grease that are lighter than the water will float on the surface. Once those substances have settled and separated, the wastewater is free to flow out of the trap.

The various filtering mechanisms of a grease trap ensure only water is allowed to pass into the sewer lines or septic system.

Grease trap size and placement depend on the type and size of the food service provider. At a large restaurant or big cafeteria (such as at a school or office building), the grease traps are often underneath parking lots and have manhole covers for pumping and cleaning access.

How Do You Know If Your Grease Trap Contractor Is Doing Things Right?

Trust reputable grease trap maintenance companies that have a positive reputation with local inspectors. These companies will be sticklers for protocol and will be happy to answer any questions you may have about grease trap pumping, oil recycling and their FOG disposal methods.

Also check on your post-cleaning manifest to make sure your FOG disposal and recycling service provider is taking your business’s waste to an approved FOG disposal site , like the one owned and operated by Southern Green Inc. You may also want to ensure your provider’s trucks and drivers are Registered and Inspected Commercial Transporters for FOG.

Contact a Reliable Grease Trap Cleaning and Maintenance Company

Businesses in Atlanta and the surrounding areas can trust the team at Southern Green Inc. for reliable grease trap pumping and maintenance services. We take pride in meeting or exceeding all safety and environmental FOG and wastewater disposal requirements.

At Southern Green we place an emphasis on environmentally responsible services. We’ve even opened our own onsite water treatment plant to ensure our customers’ waste is responsibly handled from start to finish.

If you want a partner that will take your business’s grease trap and plumbing health seriously, we can help.

Call us at (404) 419-6887 or fill out the form on our website to get a grease trap cleaning quote or to request one-off or scheduled grease trap cleaning services.

How Do Kitchen Practices Affect My Grease Trap and Plumbing?

Mon, 29 Mar 2021 18:33:37 GMT

Have you ever worked in a kitchen or visited a restaurant that was having grease trap problems? If so, you’ve likely experienced some of the effects of grease trap failures up close. Some of those consequences include:

Rotten smelling odors that won’t go away no matter how rigorously you clean
Severely clogged drains and sewage overflows
Fats, oils and grease (FOG) sewer clogs leading to contaminated wastewater overflowing into local groundwater

Business owners often aren’t thrilled about government-mandated safety checks and maintenance requirements, even if they understand their necessity. Surprise inspection of any kind can be an imposition. However, a local Atlanta grease trap inspector is always preferable to the business-disrupting consequences that result from failures to stay in compliance.

Grease traps aren’t just there to protect each business’s own plumbing infrastructure, they also prevent systemic problems that can have far-reaching negative consequences for everyone in an area.

No one in Atlanta wants to face a Georgia version of the great British fatbergs . These massive sewer obstructions, often measuring hundreds of feet in length, aren’t just composed of wet wipes and tampons. They’re also comprised in large part by fats, oils and grease (FOG).

Studies have suggested 47 percent of sanitary sewer overflows in the United States are related to improper FOG disposal. A lot of people cooking at home decide the easiest way to dispose of their cooking FOG is to pour it down the drain.

The problem would be far worse if restaurants were equally lax with their FOG disposal.

What You Can Do to Protect Your Grease Trap

How your kitchen operates will have a significant impact on the health of your grease trap. Following food and FOG disposal best practices can prevent premature buildup, plumbing breakdowns and will help keep your business in compliance with local ordinances.

Train your employees in proper grease and oil disposal and spot check them to ensure they’re following the procedures you’ve put in place
Scrape plates prior to rinsing
Install drain screens and clean them at appropriate intervals
Clean grease and oil spills with a disposable towel or rag
Consult with your grease trap maintenance technician and regulator to ensure your business is adhering to grease trap best practices

It’s often not employees who suffer the plumbing bills or citations stemming from improper FOG disposal and grease trap maintenance – it’s the business owner. Holding workers accountable, setting a good example and making sure people know the consequences of improper FOG disposal can help curtail grease trap-related plumbing issues.

Atlanta Takes Its Grease Trap Enforcement Seriously

Grease trap cleaning is mandatory for food service business in Atlanta. Restaurants, cafeteria and other food preparation businesses are required to keep records (manifests) of grease trap cleaning and maintenance on the premises for at least three years. Manifests can be subject to commissioner review without prior notification. Businesses are also required to submit their records for annual permit renewal.

Each manifest contains all the pertinent grease trap cleaning information, including:

Business location and contact info
Grease trap types and sizes
Your grease trap cleaner and waste hauler’s contact info
Total gallons removed from the grease trap during the cleaning
Disposal method
Date of service
Disposal site contact information and permit number

At a minimum, your grease traps will be inspected three times a year, but some business may be subject to additional inspections.

New and existing business owners that don’t comply with Atlanta grease trap ordinances can face steep penalties, including:

First offense: A fine of $1,000
Second offense: A fine of $1,000 fine and 90 days of probation with no more than 30 days in jail
Third offense: A fine of $1,000, 180 days of probation and a minimum of seven days in jail with a maximum of 60 days
Four or more offenses: More than three violations of grease discharge ordinances in a 24-month period will get your permit revoked and potentially result in disconnection of water services to the property

Those penalties aren’t incurred immediately upon inspection failure. If your business fails a grease trap inspection you have three days to get a licensed grease trap service provider out to your business. The inspector will come out again after cleaning and repair is complete. If you pass your second inspection, you’ll still be subject to an additional compliance inspection within 90 days (outside grease traps) or 14 days (inside grease traps).

If you pass that third inspection without issue your inspection schedule will revert back to its pre-violation frequency.

Avoid Regulatory and Plumbing Headaches at Your Atlanta Business

Your business can avoid disruptive plumbing and inspection-related problems by working with a reputable local FOG disposal and grease trap cleaning company in Atlanta. Southern Green Inc. is committed to being flexible and making grease trap maintenance and oil disposal as easy as possible for businesses.

We offer scheduled service at your preferred intervals as well as fast, one-off grease trap maintenance and cleaning calls when necessary. Your technician can provide digital copies and hardcopies of your service manifest and we’ll even send a copy to your regulator.

Get started with worry-free grease trap service and oil recycling from Southern Green by calling (404) 419-6887.

Is It Possible to Install a Grease Trap on My Own?

Mon, 15 Mar 2021 18:17:23 GMT

Unless you’re an experienced plumber you probably won’t want to attempt to install your own grease trap. Improperly installed grease traps may allow fats, oils and grease (FOG) to escape into the sewer, where it could cause a clog.

Is Grease Trap Installation Expensive?

How expensive grease traps are really depends on the size and placement of the grease trap. A Small under-the-sink 15 gallons per minute grease trap may only cost a couple hundreds of dollars, while the large grease interceptors installed under parking lots may cost $8,000 or more to purchase and install.

Large grease interceptors that are installed outside may require excavation and a crane to lower the grease trap into the hole, after which it will likely be paved over.

If you’re currently operating an Atlanta-based food service establishment or you will be opening one soon, you may want to familiarize yourself with Grease Management Ordinance section 154-297.01. It explains grease trap regulations and rules for new grease trap installations.

The annual grease trap permit fees range from $300 for establishments with one to five grease traps to $3,600 a year for businesses with 56 to 60 grease traps. Any business with more than 60 is charged an additional $300 per five traps.

Businesses with outdoor grease traps must have two grease traps of at least 1,500 gallons for a total capacity of 3,000 gallons. Businesses that don’t have room for outside grease traps may be eligible to get special dispensation for just one 1,500-gallon trap.

Alternatively, some businesses may qualify for indoor grease traps, especially if they’re capacity is less than 100 people (which applies to many restaurants in Atlanta).

If you’re not sure what grease trap size your business needs, you may want to look at the table in section 154-297.01. For a single compartment sink that’s only 18 x 12 x 6 a grease trap would only need a drainage load of 4.2 gallons and a PDI size seven grease interceptor. A four 22 x 20 x 12 compartment sink would require a drainage load of 68.6 gallons and a PDI size 70 grease interceptor. There are a lot of potential sizes between those two extremes, so make sure the grease trap you’re having installed isn’t overpowered or underpowered for your business’s usage needs.

Alternative grease trap technologies, such as skimmers, are sometimes allowed based on the commissioner’s discretion. Food service businesses that want to use an alternative FOG management solution will need to submit a proposal to the commissioner of the Department of Watershed Management.

You should check with the city before investing in any grease trap to make sure the FOG removal system you’re installing meets the requirements for your business.

Why Shouldn’t I Just Try to Install My Own Grease Trap?

The main reasons are:

Size of the traps
Complexity of the plumbing to ensure proper operation
Choosing the right trap for your needs
Placement and connection

There aren’t many restauranteurs who are also construction experts and can personally deal with digging up a parking lot to install and connect two 1,500-gallon grease traps.

Installing indoor under-sink grease traps may be less technically difficult but you will experience a lot of plumbing and regulatory headaches if your grease trap isn’t properly installed.

Botched installations may cause sewer backups and overflows that affect not only your business but your neighbors as well, plus citations and fines. Having an appropriately sized grease trap installed is the most reliable way to avoid jeopardizing your permit.

Breakdowns of grease trap and plumbing systems can be gross and messy, and the cost of having a professional installed grease trap is often less than the plumbing problems and headaches you’ll experience down the road.

Grease Trap Cleaning and FOG Disposal

Another task that you won’t be able to handle yourself is grease trap pumping and cleaning. Grease trap service professionals use special vehicles and vacuum equipment to thoroughly clean grease traps regularly. They also take the FOG waste and water to special disposal facilities so it isn’t flushed down the sewer where it can cause blockages.

A licensed grease trap service company will also provide you with a manifest after each cleaning job. The city’s regulators will want to see these official manifests when they perform periodic grease trap inspections (which you can expect at least three times per year). If you don’t have evidence of regular professional grease trap maintenance and cleaning, you could face fines or the loss of your permit.

Southern Green Inc. is committed to making life easier for our food service clientele. We offer worry-free, reliable grease trap cleaning and waste oil recycling services throughout Atlanta and the surrounding communities. We even have our own licensed wastewater processing facility to ensure our customers never inadvertently violate FOG disposal rules.

Give us a call at (404) 419-6887 if you’d like to schedule a free grease trap cleaning quote or to schedule grease trap cleaning services.