Fatbergs have become an all-too-familiar problem beneath towns and cities around the world. Made up of fats, oils and grease (FOG) combined with wipes and other waste, these solid masses can restrict sewer capacity, cause blockages and create significant problems for wastewater networks.
Earlier this year, BBC Future examined how scientists are fighting back against fatbergs, looking at the research being carried out to better understand how they form and how they might be tackled.
It is fascinating work, and another indication of just how serious the fatberg problem has become.
But while scientists and wastewater operators look for better ways to deal with fatbergs underground, there is another important question:
What if we can prevent one of their main ingredients from entering the sewer in the first place?
How Do Fatbergs Form?
Fats, oils and grease are an unavoidable by-product of cooking and food preparation.
In commercial kitchens, wastewater from sinks, dishwashers, combi ovens and other catering equipment can contain significant amounts of FOG.
When grease enters drainage systems, it can cool and solidify. Once in the sewer network, it can combine with wipes, sanitary products and other materials to create increasingly large and stubborn deposits.
Over time, the result can be a fatberg.
Clearing these blockages requires time, specialist equipment and considerable resources. There is also the wider risk of blocked drains, sewer flooding and pollution.
Much of the attention understandably focuses on removing fatbergs once they have formed.
At EPAS, we believe prevention needs to be part of the conversation too.
The Commercial Kitchen Has an Important Role to Play
Restaurants, hotels, hospitals, schools, food production facilities and other commercial kitchens all have a responsibility to manage their wastewater effectively.
Simply allowing FOG to travel down the drain transfers the problem somewhere else.
Effective grease management tackles it at source.
By separating fats, oils and grease from kitchen wastewater before it enters downstream drainage, businesses can significantly reduce the amount of FOG reaching the sewer network.
That is the principle behind GreaseShield®.
Capturing FOG Before It Becomes a Problem
GreaseShield® is a proactive mechanical grease trap designed to operate in real time, separating and recovering fats, oils and grease from commercial kitchen wastewater.
Rather than waiting for grease to accumulate in drainage infrastructure, GreaseShield® removes FOG before it has the opportunity to solidify downstream.
The system also separates food solids from wastewater and uses waste thermal energy already present in commercial kitchen effluent as part of the grease separation process.
For commercial kitchens, effective FOG management can help to:
- Reduce grease-related drain blockages
- Reduce reactive drainage maintenance
- Protect downstream pumping and wastewater infrastructure
- Improve the management of kitchen wastewater
- Recover FOG rather than allowing it to become a waste problem
- Support more sustainable kitchen operations
Most importantly in the fight against fatbergs, it tackles the issue before FOG reaches the sewer.
From Waste Problem to Recoverable Resource
There is another reason why capturing FOG at source makes sense.
Fats, oils and grease do not necessarily have to be treated simply as waste.
When they are properly separated and recovered, FOG can potentially become a resource for recycling and renewable energy applications, including biodiesel production.
Instead of allowing grease to enter a sewer where it can contribute to a costly blockage, effective grease management creates an opportunity to recover that material.
It is a much more circular approach to the problem.
Fighting Fatbergs Above and Below Ground
The research highlighted by BBC Future demonstrates that tackling fatbergs is a complex challenge.
Scientists, engineers and water companies will continue developing new ways to understand, locate and remove these enormous sewer obstructions.
That work is important.
But the foodservice industry also has an opportunity to fight fatbergs much further upstream.
Every kilogram of FOG captured before it enters a drain is material that cannot contribute to a fatberg further down the network.
Technology below ground may help us deal with the fatbergs that already exist.
Technology above ground can help prevent the next ones from forming.
Stop FOG at Source with GreaseShield®
Developed by Environmental Products & Services Ltd (EPAS), GreaseShield® provides commercial kitchens with an effective solution for separating and recovering fats, oils and grease from wastewater at source.
From restaurants and hotels to hospitals, schools and food production facilities, the GreaseShield® range is designed to meet the grease management requirements of different commercial kitchen environments.
Want to reduce FOG entering your drainage system?
Discover the GreaseShield® range or contact EPAS to discuss the most appropriate grease management solution for your operation.
