SOURCE:
PAD (Pollution Prevention Assistance Division)
Managing Fats, Oils & Grease in Wastewater
Fats, oils, and grease are problems for the wastewater system. When hot oil is poured down a drain, or greasy wastewater enters the drain from a dishwasher, the oil cools and can coat the inside of drain pipes, causing slow drainage or blocked pipes. Limits are set by wastewater treatment authorities on how much fat, oil, and grease (abbreviated as FOG) wastewater generated by restaurants and food products manufacturers can contain. Building codes also require the installation of grease traps in restaurants.
The best way to avoid problems with FOG is to avoid disposal in the wastewater system. Large amounts of oil such as from fryers should never be poured down the drain.
The used oil should be collected and recycled. Used cooking oil is actually a valuable material that can be processed into products used in animal feeds, fuels, and chemicals. Accounts can be arranged with reputable FOG collectors to periodically pickup used oil. Usually, a container is placed outside of the restaurant for collection. Smaller amounts of oil, such as that poured from frying pans or skimmed from boilers, can also be placed in the waste oil recycling container. Oil should be poured from cookware before placing into a dishwasher. Oil should not be allowed to drain into a sink or floor drain.
Check the local telephone directory under Rendering Companies for companies that can accept FOG from food preparation.<SNIP> 
