Before reaching its ultimate destination of From Sinks... to Sewers a network of pipes that are operated by different GLWA’s WRRF in Detroit, flows through Businesses/ entities. Homes Business owners are responsible for pipes inside their buildings and service leads where sewage transport begins.

Community Sewage is transported through Sewers community sewers to a large interceptor sewer at our community boundary.

County or Interceptors, operated by the GLWA County or GLWA, transport PREVENT FATS, OIL Interceptors sewage to a final set of Illustration courtesy of Bureau of interceptors that connect to AND GREASE FROM Sanitation of the City of Los Angeles the WRRF. CLOGGING OUR SEWERS

FOG enters sewer pipes through restaurant, Sewage is treated and is discharged to the Detroit and Once in the sewer, FOG sticks to the and Disposing of fats, oil and grease (FOG) is routine WRRF Rouge Rivers. residential and commercial sink drains. in commercial kitchens – from scraping the block the pipe and send sewage backward –thickens. out of FOG can buildinto streets up and and eventually rivers, or Proper handling and disposal of food scraps, environment clean and avoid unnecessary meatgriddle fats, to lard,washing cooking dishes oils, to margarine,mopping the butter, floor. maintenanceTake your responsibility costs by keeping seriously. fats, Keepoil and our dressings, sauces and dairy products, is critical up floor drains. FOG build-up causes sewer blockages that can grease out of our sewers. to preventing FOG from entering sewer pipes.

back up sewers and pollute the environment.

GLWATER.ORG PUBLICATION DATE: MAY 29, 2018 Wastewater from your commercial kitchen is just beginning its journey through our sewer plumber will have to be hired to clean the sewer system, carrying everything you send down the business owner is responsible for the cleanup. A Keep Drains Clear the inside of sewer pipes, building up over time Mostand possibly southeast repair Michigan communities inside the routinely building. indrain commercial with it. Fats, plumbing oil and and grease pipes (FOG) farther stick down to clean FOG from sewers in commercial areas Follow These Tips: by our public works staff, increasing operation • Train all employees to properly handle used ownersthe system. can Thishelp build-upcontrol the can problem eventually by propclog -the andwith maintenance restaurants. FOGcosts build-up for you andmust everyone be cleaned entire pipe and cause sewer backups. Business kitchen’s habits can impact an entire commercial is also necessary when severe blockages create fats, oil and grease. erly disposing of FOG to keep sewers clear. One else in our sewer system. Emergency response cleaning and maintaining our sewers to keep our • Post “No Grease” signs over sink and floor • Dispose of all fats, oil and grease in an area or neighborhood. Everyone is part of the overflows or backups. Our staff is committed to drains. Preventingsolution. sewer backups from FOG blockages sewer system operating smoothly. will help keep your business in operation and Wastewater collected from our community is • Useappropriate vinegar andrecycling warm bin. water or commercial transported to the Great Lakes Water Authority’s and rodents, cause property damage and code (GLWA) Water Resource Recovery Facility cautious of chemicals and additives that claim violationsprotect the from environment. sewage backups, FOG can and attract result insects in (WRRF) in Detroit that treats sewage from products to dissolve grease in drains. Be pipes on commercial property back up, the to dissolve grease. Some additives simply expensive and unpleasant cleanup. When sewer 77 communities. • Installpush the a grease grease interceptor, farther down grease the pipe. , or oil/water separator that is sized to handle

• Havethe grease an approved or oil produced grease and at your oil removal business. company regularly maintain your grease

interceptor or oil/water separator. Keep records of when your equipment is cleaned. Do Not: • Pour fats, oil or grease down drains or

• Usegarbage hot waterdisposals. to rinse grease off cookware,

• Use chemicals and additives that claim to Periodic inspection and cleaning of grease trap(s) utensils, dishes or surfaces. in commercial kitchens should be part of an overall maintenance program to reduce risk to employees and FOG build-up in sewer pipes (inset photo) requires dissolve grease. Some additives simply push local public works staff to go to the site and remove the customers and prevent clogging sewer pipes. blockage. The extra maintenance required to clean the the grease farther down the pipe. sewer comes at a cost to all sewer system users.

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