Greasezilla in the News:
Environmental Science & Engineering features Brian Levine, Downey Ridge EVP, in their June/July issue, highlighting the Greasezilla system as a solution to collection and food production sites.
Grease is not a new challenge for the municipal wastewater industry, but
it is becoming increasingly problematic. Annually, there are thousands of sanitary sewer overflows, with fats, oils and grease (FOG) often being a
FOG is the byproduct of cooking with animal fats and vegetable oils. The largest source of grease comes from restaurants, commercial kitchens and industrial food processing facilities. Although food service and food processing establishments are expected to follow strict guidelines for grease trap waste disposal, grease traps can be quickly overwhelmed if not regularly maintained. This allows FOG to enter sewer lines where it cools and solidifies. Over time, the accumulated FOG can block pipes completely, causing backups.