Restaurants: Green Kitchens

Protect your pipes, your business and local waterways.

In commercial kitchens, fats, oils and grease can create serious problems when they enter sinks, drains and sanitary sewer systems. Over time, buildup can lead to clogged pipes, sewer backups, property damage, odors and costly repairs.

Good kitchen practices help protect your business’s bottom line while keeping grease and food waste out of local sewer systems and Hampton Roads waterways.

Why FOG Matters for Restaurants

Fats, oils and grease can build up in pipes and grease control devices when they are not properly handled. For restaurants and commercial kitchens, these problems can become expensive quickly.

FOG buildup can lead to:

Costly cleanup, repairs and property damage
Blocked sewer lines and raw sewage overflows
Rancid odors
Potential contact with harmful microorganisms
Service interruptions and maintenance issues

Keep Grease Out of the Drain

Simple habits during food prep and dishwashing can reduce the amount of grease entering your plumbing and grease control devices.

Good kitchen practices:

Scrape leftover food debris into the trash before washing
Wipe greasy residue from pots, pans and dishware before rinsing
Use a spatula first, then follow with a paper towel when needed
Avoid rinsing food scraps or grease down the drain
Post “No Grease” signs in restrooms, over sinks, near floor drains and dishwashers, and anywhere else water may enter a drain
Contact your municipal FOG program manager to request “No Grease” signs, if available

Use Water Temperature Wisely

Always follow local health department regulations for water temperature. Mechanical dishwashers should use a minimum temperature of 160 degrees Fahrenheit to properly clean and sanitize dishes.

In sinks, use water that is less than 140 degrees Fahrenheit, especially in the pre-rinse sink before a mechanical dishwasher. Water that exceeds 140 degrees Fahrenheit can dissolve grease, allowing it to move farther through the plumbing system before cooling and solidifying in the sanitary sewer system.

Maintain Grease Control Devices

Proper maintenance helps grease control devices work as intended and can prevent costly sewer problems. Keep a maintenance log and all service records to document how often cleaning occurs and how much grease is recovered. Service records help verify the accuracy of the maintenance log and provide proof of maintenance.

Some smaller hydromechanical grease interceptors (HGIs) may be cleaned by a restaurant employee with approval from the local FOG program manager. Contact your FOG program manager to apply for approval before self-cleaning, and review available grease trap cleaning guidance for proper cleaning tips.

Maintenance tips:

Pump gravity grease interceptors at least once every 90 days, or more often if needed
Check with your local FOG program manager to confirm your required pump frequency
Use a hauler certified through the HR FOG Certification Program
Make sure the full contents of the grease control device are pumped
Do not allow partial pumping or decanting
Maintain a maintenance log and all service records
Contact your local FOG program manager before self-cleaning any hydromechanical grease interceptor

Properly Manage Outdoor Grease Containers

Yellow grease containers stored outdoors need to be maintained carefully to prevent spills and stormwater pollution. Uncovered bins can collect rainwater and overflow, sending grease into storm drains where it can flow to local waterways and harm aquatic life.

Outdoor grease container tips:

Keep yellow grease containers covered to prevent rainwater from collecting inside
Place absorbent materials around yellow grease bins to catch spills
Make sure grease bins are maintained and kept in proper working condition
Prevent grease from reaching storm drains or the stormwater system

Train Your Team

Staff training is one of the best ways to prevent grease-related problems before they start. Make sure kitchen staff and other employees understand best management practices for handling grease, food scraps and wastewater.

Restaurants can also have staff complete the free HR FOG Certification Program through HRFOG.com.

Get FOG Certified

Keep a Cleaner, Safer Kitchen

A green kitchen is also a safer and more efficient kitchen. Range hoods and vent filters can pose a serious fire hazard when left dirty, so they should be cleaned regularly. Make sure water used to clean range hoods drains into the proper grease control device.

By training staff, managing grease properly, maintaining service records and keeping food waste out of drains, restaurants can help prevent backups, reduce maintenance costs and protect Hampton Roads waterways.

For locality-specific FOG guidance, grease control requirements and program manager resources, visit the Community Resources page and select your city or county.

Find Community Resources

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