What happens to the grease, oils and fats that escape grease interceptors?
The grease control problem of a single restaurant is replicated on an exponentially larger scale in wastewater treatment systems throughout North America – the last line of defense before treated water is returned to open waters. It’s an expensive mess. The Wall Street Journal reports that three-quarters of America’s sewers “are so bunged up that they work at half capacity, causing 40,000 illegal spews a year into open water. Local governments already spend $25 billion a year to keep sewers running. . . . But the blockages now are almost all wrapped in fat. The perpetrator is fried food.
