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Residential grease traps and what to do with your used cooking oil in Louisville, KY

What Should I Do With Used Cooking Oil in Louisville, KY?

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Grease traps are a wonderful invention that commercial kitchens use to keep their systems running, appliances sanitary, procedures up to code, and fats, oils, and grease out of the water system. There is so much cooking oil needed to make things crispy, cooked fully, tasting good, and not sticking to anything – sounds like a win-win situation, right? It is! For restaurants and other kitchens, at least.

But what about the average joe? What about the residential side? We have deep fryers and Dutch ovens and plenty of used cooking oils and grease that, when we’re cleaning up, has always been a pain in the rear. You can’t pour it down the sink because it clogs up the drain, you can’t pour it outside because it’s bad for the environment, kills your lawncare efforts, and can drain into your water supply, and in large amounts, pouring it into the garbage or in a sack just isn’t possible without a mess and lots of regret.

So what do you do with your leftover cooking oil? There are 3 recommended, responsible ways to dispose of it.

1. Reuse

Oil is not a one-and-done food! In the deep fryer, when cooled and strained after each use, oil can be used 8-10 times! Each time, you’ll notice your oil level decreasing but, depending on the size of the fryer you’re using and food you’re frying, you don’t have to replenish it! Let it go down and then, at the end when it’s at a manageable amount, you can reuse it for other cooking methods, like pan-frying, marinating, and seasoning.

Between uses, make sure you store your oil in an air-tight container and in a cool, dark place. The pantry will usually work just fine, but if you’re worried, you can always store it in the refrigerator if you have space! When brought down to a certain temperature, some oils can coagulate and change consistencies, but as soon as it is heated, it will change back. Not to worry!

2. Repurpose

Cooking oil doesn’t always have to stay in the kitchen, either! If you have used cooking oil that you’ve strained any food particles out of but don’t want to reuse for cooking endeavors, then that oil is perfectly fine to use as:

  • Pet Food Addition
    • NOTE: Adding a small amount to your pet’s food every now and then can improve taste and provide extra fats for skin and coat health. Be sure not to give them too much or they might get an upset stomach or gain weight!
  • A Paint Stripper
  • Hinge, Lock, or Wheel Lubricant
  • Rust Prevention
  • Leather Protection

If you’re a serial DIYer or project-finder, then your used cooking oil and grease might come in handy!

3. Recycle

If you just want it out of your hair, then residential cooking oil and grease can be recycled! Perhaps not in the same way you recycle cans and bottles, but most recycling centers will take your containers of used cooking oil off your hands. Empty milk jugs, secure glass bottles with a screw-on lids, and empty takeout containers with pop-on lids are all acceptable receptacles to bring to your nearest recycling center.

A bonus of Louisville’s oil recycling is that they have partnered with the private firm, Oil Tech, to reuse the oil as biodiesel!

You can find Louisville and Jefferson County’s guidelines on residential cooking oil disposal and resources to their locations here.

If you own a restaurant, café, or grocery store in or near Louisville, and are searching for grease trap cleaning services, look no further than Moon Grease Trap Cleaning. We have over 20 years of experience serving Louisville’s food industry with our top-of-the-line PROVac machine, and are proud to offer a cleaning service where dragging big hoses or heavy equipment through your restaurant isn’t required! Ready to get started? Visit our website and to fill out a contact form and get your free estimate, or give us a call at 502-776-2199. We look forward to working with you!

Ghost Kitchens are a New Restaurant Model

What Are Ghost Kitchens? Inside The Revolutionary Food Industry Trend

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Ever heard of “ghost kitchens”? Also known as virtual kitchens, shadow kitchens, and cloud kitchens, this new restaurant model offers delivery-only and pickup-only food offerings. That means there’s nowhere to sit and no definable storefront. Customers must place orders online, call, use third party apps, or use drive-throughs to get their food. 

While similar “kitchen-only” food preparation and processing facilities have existed for decades, “ghost kitchens” are unique in that they are technically restaurants, just without seating. In doing so, they lower overhead and operational costs, free up parking, and are able to produce much more food at faster rates. 

Ghost kitchens have grown in recent years for several reasons. For one, the rise of food delivery apps such as Grubhub, Uber Eats, and DoorDash has opened up a huge market for food delivery. This trend has only continued to increase during the pandemic, as physical storefronts were forced to close down and people stayed at home to stay safe. Now, as we face unprecedented supply chain and food industry issues, costs of food production are higher than ever. Many restaurants and chefs have turned to ghost kitchens as a way to save money and stay in business. 

Inside Louisville’s Newest Ghost Kitchen

This March, Chicago’s Jerk Tacos opened up in West Louisville. Located on South 30th Street, this Caribbean-style restaurant offers jerk pizza, jerk tacos, and more, all with no physical seating. Customers must place an order online or by calling. 

According to owner and executive chef Aaron Williams, this business model helps cut overhead costs, allowing them to provide high quality food at lower prices. In coming months, we’ll likely see more and more restaurants turning to this business model or similar endeavors.

Grease Trap Cleaning in Louisville, Kentucky

Whether you run a traditional restaurant or a ghost kitchen, you’re gonna have grease! As a locally-owned full-service company with over 30 years of experience, Moon Grease Trap Cleaning offers restaurants and food-industry organizations a variety of services, including routine grease trap cleaning and grease interceptor cleaning. We are passionate about disposing of waste in an environmentally-friendly manner and maintain complete records to make sure your grease trap is one less thing you have to worry about.

Our team of experts can manage and schedule your restaurant grease trap service on a timely basis, ensuring that you meet all required regulations. Setting up a regular service schedule is recommended in order to avoid issues that can arise from clogged or congested pipelines leading to the main sewer line. 

Ready to get started? Visit our website for a free estimate, or give us a call at 502-776-2199. We look forward to working with you! 

The history of grease traps and how they came to be

History of the Grease Trap

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Grease traps play a key role in properly capturing and disposing of grease in food-related establishments today. Both grease traps and grease interceptors are a standard and required feature in many businesses. How did this come to be such a staple of modern life? Today on the blog, we’re taking a look at the history of the grease trap. 

History of the Grease Trap: 19th Century

As long as there have been sewage systems, there has been a need to deal with the fats, oils, and greases (FOG)  humans have put into them. FOG can be a major issue on sewage systems, causing backups that severely damage a community’s ability to properly manage waste and wastewater. The first official patent for a grease trap system was filed in the late 19th century by Nathaniel Whiting, an American inventor. This first design has the same core elements we see in modern day grease traps. An interceptor box is connected to the source of FOG (a kitchen sink, for example) and removes unwanted material before wastewater is put into the sewage system. The box holds the FOG for later removal. 

History of the Grease Trap: 20th Century and Today

While that core design is still at the root of grease traps today, there are several improvements that have been made over time. For example, in the 1930’s a gravity grease trap was developed, which used more water than previously to slow the flow through the grease trap. This allowed for a greater removal of FOG from kitchen wastewater. 

Since then, some other common types of grease trap have emerged. The modern hydro-mechanical grease trap is one such innovation. It utilizes heat, water, and gravity within a steel or carbon trap to more efficiently remove and store FOG. Another modern innovation is the automatic grease trap. This leverages electrical and mechanical features to remove a high percentage of FOG.  

Scheduling Grease Trap Servicing

If you own an establishment with a grease trap or interceptor, quality servicing is important for your business. Professionals like Moon Grease Trap Cleaning can thoroughly pump out, clean and dispose of all grease, wastewater, and solid material from your grease trap system. It’s important to regularly schedule cleaning. Properly functioning systems prevent a negative environmental impact from sewage overflow or blockage. Plus, it can save time and money by preventing a backed up system that can shut down business.

Moon can help keep track of your maintenance schedule and adherence to regulations. This is important- for any business that prepares food, it is mandatory by law to have a grease trap installed and cleaned regularly. As a Kentucky Restaurant Association Member, Moon stays up to date with regulations and follows best practices.

No service request is too big or too small for Moon Grease Trap Cleaning. We provide quality service in a prompt manner. Schedule your next grease service by contacting Moon at 502-776-2199. Or, visit our website for a quote! We are happy to answer any and all questions you may have. 

 

How grease traps can contribute to restaurant pests

Kitchen Pests: Maintaining Your Grease Traps

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Grease traps are a crucial element of any commercial kitchen or business that serves food. Unfortunately, improperly maintained grease traps can attract all sorts of nasty pests if you aren’t careful. Not to fear! Here are our top tips for avoiding pests in your commercial kitchen.

FOG Build-up Attracts Kitchen Pests

First, you should know why this is so important. When you do not properly keep a grease trap maintained, FOGs can build up and lead to several issues like clogged pipes, damage, and inefficient draining (learn more about FOGs from our previous blog on the topic). Additionally, it can attract pests to your establishment. Pests love to feed off of organic matter like FOG. This can be both unsightly and unsanitary- bugs and mice can carry disease around the food you serve customers. Plus, FOG build-up tends to produce a distinctly stinky smell. This is pretty noticeable too, and is a huge issue both for pest control and customer satisfaction.

Look Out for Drain Flies

One common pest you may find in your kitchen is the drain fly. These tiny flies often congregate around drains or other areas that harbor food waste or grease. They like standing water and leftover organic matter- they lay eggs in these areas, and their larvae feed upon the organic matter. Even if a drain appears clean from the outside, the pipes below may be caked with a layer of grease. To prevent this from happening and attracting drain flies, always be careful about what goes down drains. Do not put solids down your drains. Also, you should make sure your grease traps are maintained properly to help reduce the amount of FOGS that make it into your pipes. You can also pour hot water down drains on a weekly basis to help break down any buildup.

Clean Grease Traps Are The Answer

A clean grease trap means fewer pests, less risk of disease spread, more passed inspections, and better business. Professionals like Moon Grease Trap Cleaning can get you on a schedule for grease trap cleaning. You’ll meet all necessary regulations and you’ll have access to an expert who can help get to the root cause of any pest issues. Our technicians remove all FOGs from your traps and interceptors, clean your systems, and properly dispose of FOGs. You’ll also be less likely to have untimely and expensive system failures like sewer backups. Plus, we service grease traps and interceptors of all capacities. So, your business will benefit from our work whether you have a small establishment or an enormous one.

All of this means your business will be able to run smoothly, avoid costly problems, and focus more on what matters: the food and service you provide to your customers.

Are you ready for pest problems to be a thing of the past? Look no further! Moon is the one-stop shop for your grease trap needs. Schedule your next grease service by contacting Moon Grease Trap Cleaning at 502-776-2199. We are happy to answer any and all questions you may have!

Fats oils grease FOG restrictions violations and regulations

10 FOG Guidelines in Louisville, Kentucky

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Fats, oil, and grease (FOG) can clog up the sewer system like nothing else. As FOG escapes from kitchens and into the sewer lines and pump stations, grease coats pipes and systems. These blockages eventually can cause sewer overflows into homes and businesses, degrade the quality of water sources, and corrode pipes.  That’s why cities implement best practices for grease traps and FOG rules. In Louisville, Kentucky, there are several Fats, Oils & Grease (FOG) Management Guidelines that all commercial kitchens must follow.

FOG Guidelines in Louisville

The Louisville/Jefferson County Metropolitan Sewer District (MSD) is a regional non-profit agency that monitors and maintains the wastewater treatment system in the metropolitan area. MSD has a significant amount of guidance and sets of rules related to FOG disposal. Food service establishments (FSEs) need to be in compliance with the FOG management guidelines MSD sets. These guidelines, which outline 17 points (excluding subpoints) can be found in a PDF available on the MSD website. However, for ease of access, we will be outlining 10 of the most important points here.

1. FSEs must use certified plumbers/haulers to manage FOG.

Grease traps and interceptors require specific cleaning. MSD requires FSEs to have certified plumbers/haulers perform cleaning and removal procedures. Moon Grease Trap Cleaning is one of the certified haulers for Louisville, KY and Lexington, KY. Certified plumbers/haulers go through MSD-led training to stay up to date with procedures. This is a safeguard and a seal of approval from the government that says we know how to correctly pump grease traps and interceptors, as well as how to safely dispose of the waste. These professionals are the people you should work closely with for your regular trap and interceptor maintenance and certification. MSD requires documentation of all cleanings and inspections too. Working with these professionals ensures that you will be up to code and have all of the paperwork you need in an organized fashion.

2. Grease Trap Cleaning and Maintenance Requirements

The frequency of grease trap cleanings in Louisville, KY should be consistent with the following requirements:

  1. Grease traps shall be cleaned of complete fats, oils, and grease and food solids by an approved MSD Certified Grease Waste Hauler monthly (minimum) OR
  2. If the FOG and food solids content of the grease trap is greater than 25% of the water depth capacity of the grease trap.
    1. If this the case, then the grease trap needs to be cleaned weekly or as frequently as needed to prevent surpassing 25%.

3.  Grease Interceptor Cleaning and Maintenance Requirements

The frequency of grease interceptor cleanings in Louisville, KY should be consistent with the following requirements:

  1. Grease interceptors must be pumped-in-full by an approved MSD Certified Grease Waste Hauler when the total accumulations of surface FOG (including floating solids) and settled solids reaches twenty-five percent (25%) of the grease interceptor’s overall liquid depth.
    1. This is known as the 25% rule.
  2. At no time, shall the cleaning frequency of the grease interceptor exceed 90 days, unless approved by MSD.
  3. Some existing FSEs in Class 2 through 5 will need to consider a 30 day pumping frequency or a 60 day pumping frequency to meet the 25 Percent Rule requirement.
  4. Partial pump of interceptor contents or on-site pump & treatment of GI contents will not be allowed due to reintroduction of fats, oils and grease to the interceptor and pursuant.

4. Food establishments are classified by size and need to satisfy the grease trap size requirements of their class.

Depending on the type of establishment you run, MSD assigned a different FSE class. There are 5 classes with different minimum acceptable sizes of GCE:

  1. Class 1: 25 gallons per minute/50 pound grease trap if an exemption has not been granted by MSD.
    1. Delis
    2. Daycare Facilities
    3. Frozen Yogurt Ships
    4. Ice Cream Shops
    5. Beverage Bars
    6. Coffee Shops
    7. Mobile Food Vendors
  2. Class 2: 1,000 gallon grease trap or equivalent device which has been approved by the Kentucky Division of Plumbing and MSD.
    1. Limited-Service Restaurants
    2. Fast Food Facilities
    3. Catering Restaurants
    4. Grocery/Food Marts
  3. Class 3: 1,000 gallon Grease Interceptor or equivalent device which has been approved by the Kentucky Division of Plumbing and MSD.
    1. Full-Service Restaurants
  4. Class 4: 1,500 gallon Grease Interceptor or equivalent device which has been approved by the Kentucky Division of Plumbing and MSD.
    1. Buffets
    2. Cafeteria Facilities

Class 5: 2,000 gallon grease interceptor or two 1000 gallon grease interceptors installed in series or equivalent devices which has been approved by the Kentucky Division of Plumbing and MSD.

  • Institutions
  • Schools
  • Hospitals
  • Prisons

IMPORTANT NOTES:

  1. Grease interceptor capacity should not exceed 2,000 gallons for each interceptor tank. In the event that the grease interceptor calculated capacity needs to exceed 2,000 gallons, the FSE shall install an additional interceptor of the appropriate size.
  2. If FSEs need more than one interceptors, then they need to be installed in such a manner to ensure positive flow between the tanks at all times. Therefore, tanks shall be installed so that the inlet invert of each successive tank shall be a minimum of 2 inches below the outlet invert of the preceding tank.
  3. Grease interceptors that are installed in series shall include adaptors, gaskets or flexible transition couplings of minimum of schedule 40 PVC pipe.

5. Pipes and sewer lines need to be separate from each other.

Kitchen process lines and sanitary lines may combine prior to entering the public sewer ONLY AFTER passing through the grease control equipment.

Sanitary wastewater, or black water, cannot be connected to grease control equipment.

6. Coffee shops have additional regulations.

Coffee shops do not get exemptions due to the pH of wastewater. They will also be required to install polyethylene, plastic or fiberglass under 25 gallon per minute/50 lb capacity sink grease traps on 3-compartment sinks.

7. Compliance deadlines have a 6-month or less timestamp.

FSEs with existing substandard or undersized grease control equipment will get a written notice of deficiency from MSD. Compliance deadlines will not exceed more than 6 months.

8. There are several important prohibitions.

Prohibited actions by FSEs to avoid contributing to the MSD collection system include:

  1. Running hot water continuously through grease control equipment
  2. Discharge concentrated alkaline or acidic solutions into grease control equipment
  3. Discharge of concentrated detergents into grease control equipment
  4. Use additives for grease management
    1. Additives are any products that contain solvents, acids, bacteria, enzymes, emulsifiers, and other similar ingredients. They have the potential to contribute to FOG buildup and interference with MSD systems. This is especially problematic if you use them right before liquids go into grease traps or interceptors.

There are a few exceptions here. You can use additives to clean drain lines, but only in amounts and ways such that FOGs won’t be put into the sewer system or that FOGs will be temporarily broken down and allowed to pass through grease traps and interceptors. Additionally, 100% bacteria additives are allowed to be used, but you need to get MSD approval first. Always check with MSD before using any additives you think may be allowable.

9. FSEs shall observe Best Management Practices (BMPs) for controlling the discharge of FOG from their facility.

The Best Management Practices include:

  • Keep Grease out of kitchen drains by collecting and rendering yellow grease in a recycling bin that a permitted waste hauler can accept.
  • Scrape grease and food solids from plates and cookware before washing.
  • Use strainers in the sink and floor drains to prevent large food particles from entering internal plumbing and public sewers.
  • Never pour grease, dairy products, syrups, icings, batters, or gravies into floor drains or mop sinks.
  • Wipe up grease spills with paper towels or absorbents before using water.
  • Have your Grease Control Equipment cleaned on the proper frequency by a Certified Hauler.
  • Educate and train employees on all kitchen Best Management Practices.

10. MSD has the right of entry for inspection and monitoring of grease control equipment.

MSD retains the right to enter the premises of restaurants and kitchens to determine whether the FSE is complying with MSD policy. FSEs must allow MSD personnel full access to all parts of the premises for the purpose of inspection, monitoring, and/or records examination after presenting their credentials. Furthermore, unreasonable delays in allowing MSD personnel access to the FSE premises will result in a violation of the Wastewater/Stormwater Discharge Regulations and FOG Guidelines.

Keep Up to Date With MSD Guidelines in Louisville, KY with Moon Grease Trap Cleaning

There are plenty of other requirements a restaurant and a certified grease hauler need to satisfy in Louisville, KY. Since we need to know the best practices and certification needs, Moon Grease Trap Cleaning has knowledgeable experts who will make sure your FSE is up to code. Schedule your next grease service by contacting Moon Grease Trap Cleaning at 502-776-2199!  We are happy to answer any and all questions you may have!

Moon Companies
Moon Grease Trap Cleaning is a part of Moon Companies. We offer a wide variety of trade services for the citizens and businesses of Louisville, KY, Southern Indiana, and the surrounding areas.
  1. Shipping Container Rentals: For those looking to buy or rent new or used shipping containers, Moon Trailer Leasing has a large selection of one-trip Conex boxes, as well as pre-fabricated portable offices.
  2. Portapotty Rentals: Rent out restrooms, luxury bathroom trailers, commercial shower trailers, and handwashing stations from Moon Portable Restrooms for your next construction site or outdoor event.
  3. Dumpster Rentals: Moon Mini Dumpsters delivers roll-off dumpsters directly to your home or business and then hauls away your trash for you.
  4. Refrigerated Container Rentals: For refrigerated containers rentals in Louisville, KY, contact Moon Refrigeration about our ready-to-go reefer containers.
  5. Portable Storage Units: Go Minis KY is a premier storage choice that offers an onsite storage, location-to-location moving services, and secure warehouse storage
  6. Grease Trap and Interceptor Cleaning: Keep your restaurant up to regulation and schedule your restaurant’s grease trap cleanings with Moon Grease Trap Cleaning.
Call us today at 502-776-2199 to learn more or schedule your service!
What is FOG? Fats Oils Grease

What is FOG?

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FOG, or Fats, Oils, and Grease, refers to byproducts that are created during food preparation, cooking, dish cleaning, and grease cleaning. It has the potential to enter wastewater and clog up the sewer system. Let’s take a look at the science behind FOG and why it’s so important to prevent build-up.

What is FOG?

As mentioned above, FOG (Fats, Oil, and Grease) is a byproduct of cooking. Many types of food and food byproducts combine to form this byproduct in the cooking process, including meats, fish, nuts, dairy products, soups, and more. FOG is sometimes referred to as brown grease. Basically, it’s the greasy gunk that is left over after you are done cooking.

FOG is made up of fatty acids and glycerol. One example of a part of a FOG compound is triglycerides. Triglycerides are found in vegetable oils and animal fats. They can be either solid or liquid at room temperature, and are less dense than water, so they float in water. At a chemical level, this chemical compound is comprised of three fatty acids and one molecule of glycerol.

Settings where FOG can be an issue

Any setting where cooking happens can lead to a high amount of FOG. We might first think of restaurants when we think of FOG. Restaurants do create a lot of it in the process of producing their products. But, there are plenty of other sources too, like hospitals, community centers, bakeries, hotels, and more. These FOG-producing entities are collectively referred to as Food Service Establishments (FSE). As a collective, FSE are very significant contributors of FOG to sewer systems.

How it affects the sewer system

If FOG is not properly removed from wastewater, its presence can wreak havoc in sewer systems. Elements of it end up clogging sewer pipes through a series of complex chemical reactions when it enters the sewer system. Basically, it breaks down and reforms to combine with other chemicals present in sewers, leading to a buildup of soap-like compounds. These blockages reduce the flow of wastewater in sewers, and if left unaddressed can completely block outflows. This means sewers can overflow and plumbing can be blocked in commercial and residential settings.

Preventing blockages

The best way to prevent these blockages from becoming issues is to prevent FOG from entering sewer systems in the first place. This is where grease traps and grease interceptors come in handy at FSE. Grease traps and interceptors are systems that help remove FOG from wastewater before that water enters the sewer system. Check out our blog post on how these two systems work in more detail.

Grease traps and interceptors are crucial for public sewer systems, and as such there are a number of rules and regulations on their use for FSE. But, the specific regulations can vary by state and locality. Working with an experienced business like Moon Grease Trap Cleaning is a great way to stay up to date on regulations and maintain clean and safe grease traps and grease interceptors.

Schedule your next grease service by contacting Moon Grease Trap Cleaning at 502-776-2199. We are happy to answer any and all questions you may have.