Waste grease storage
Waste grease storage
(OP)
What kind of design requirements should be considered for a storage room where the grease from grease trap (in a restaurant) is stored, in small containers, for later pickup by grease collecting company?





RE: Waste grease storage
Suggest at least a 6ocfm exhaust fan and a fire suppresion system.
also a lip or sill around the room to contain spills.
B.E.
The good engineer does not need to memorize every formula; he just needs to know where he can find them when he needs them. Old professor
RE: Waste grease storage
RE: Waste grease storage
RE: Waste grease storage
City Hall may not have anything to do with the subject but the board of health may have issues.
Use a refrigerated room to freeze the grease and keep the smell to a minimum.
Large shopping centers with their rotisseries, keep a sizeable metal container outside their facilities to dispose of their unwanted grease. Later on, a contractor will suck it up for proper disposal.
If it is a sizeable quantity of grease, I would not dispose of it in the sewers as the sanitary treatment facility may have conniption fits.
RE: Waste grease storage
It is better to have enough ideas for some of them to be wrong, than to be always right by having no ideas at all.
RE: Waste grease storage
RE: Waste grease storage
Anything that comes out of a grease trap you do NOT want to store inside the building.
At a minimum, old fryer grease needs to refrigerated (about 7 days max) or frozen (indefinite storage).
Most restaurants don't have the available fridge or freezer space to store waste product, and it's generally not acceptable to co-mingle product for consumption with product for disposal. Your establishment could be written up on the spot if a health inspector found it being stored together, labeled or not.
The stuff really belongs outside of the building.
It is better to have enough ideas for some of them to be wrong, than to be always right by having no ideas at all.