If you're in the restaurant business, handling the disposal of used fats, oils and grease is a fact of life. In the past, the ...
If you're in the restaurant business, handling the disposal of used fats, oils and grease is a fact of life. In the past, the concern was limited to keeping drains free of clogs, but as the environmental concerns associated with wastewater have become more widely known, you're most likely subject to strict regulations concerning your handling of these wastes. Fortunately, animal fat and oil recycling for restaurants has emerged as a win-win situation. Removing used fats, oils and grease from wastewater and landfills helps the environment, and restaurant owners profit by selling used oils and fats to renderers for recycling. Here are some of the key terms you need to know about animal fat and oil recycling for restaurants.
FOG (fat, oils, grease) recyclingThe acronym FOG (fats, oils, grease) is often used in referring to materials related to restaurant waste treatment and recycling. Most municipalities and states have policies regulating how restaurants carry out FOG recycling.
Grease trapA grease trap, also known as an interceptor, is a device that filters animal fats, oils and other greasy waste from a restaurant's wastewater. In many cases, the filtered grease may be collected and rendered or recycled.
Yellow greaseThe term yellow grease can refer either to used vegetable oils from restaurant deep fryers or to the purified product of recycling these used oils. Recycled yellow grease is a common ingredient in animal feeds, and is increasingly valuable as an ingredient in biofuels.
U.S. Department of Energy describes a Wisconsin paper company's use of yellow grease as an alternative fuel.