Northeast Ohio Restaurant Chain Utilizes The Eco-Drain System to Solve their Fats, Oils & Grease Challenges
The Background & Assessment
The Eco-Drain System (TEDS) representatives met with the restaurant owners and management to gain an understanding of their concerns, and to review the past efforts and challenges faced in combatting these issues. The owners take pride in their mid-western values and offering customers a tremendous assortment of healthy and hearty meal favorites. They’ve been voted as one of the best casual dining restaurants in Ohio – so their brand is incredibly important to their operation.
TEDS acknowledged areas of standing drain water, back-of-house odors and the presence of annoying drain bugs.
TEDS realizes the best way to treat any and all of the drain/water/bug issues is what they call “upstream” — beginning as far away as possible from FOG production sites and fighting FOG all the way to the end point — the grease trap.
- 20x Grease Remediator pumped directly into their 1,000 gallon grease trap, 20 oz. per day, timed for 30 day delivery.
- Bio-Block 5lb. bacteria-rich compound suspended by a nylon rope below the grease cap line, where the water is flowing.
- Eco-Gelly poured into hard to reach floor drains and restroom sinks.
- In-Sink Balls placed into back-of-house non-food and restroom sinks.
The first restaurant treated its’ 1,000 gallon trap (72″ deep, and full) cleaned on January 13, 2015. TEDS was installed on February 1. On March 27, 2015 the trap was again cleaned and the county-mandated pumper report noted only 66″ of FOG were removed!*
In addition, this location reported a significant decrease in fruit fly populations and offensive drain odors in the entire restaurant. Restaurant staff even commented on “the pleasant smell permeating from the drains,” within the first hour of installation.
Using these measurements, TEDS is saving this single location from pumpkin over 2 tons of FOG through their pipes, into landfills and into the water treatment system.**
Using these measurements, TEDS is saving this single location from pumping over 2 tons of FOG through their pipes, into landfills and into the water treatment system.
The more bacteria that are entered into the system and the trap, the stronger the bio-film will become – resulting in substantially decreased “inches” of grease and more permeable and penetrable trap contents.
The Eco-Drain System recommends:
- Continued delivery of 20x Grease Remediator directly into grease traps at full strength at 20 oz. per day, delivered through a time-release pump.
- Replacement of the BioBlock approximately every 30-45 days to continue being reactive to grease collection. As the water flows over the BioBlock, the bacteria release and will cling to any FOG and begin to the remediation process from the bottom up.
- Pouring EcoGelly down all hard-to-reach and slow water flow sinks (including restrooms), being proactive to the undesirable effects of FOG – odors, slow moving drains and pests.
- Placing InSink Balls into non-food sinks (including restrooms) to facilitate the continual release of bacterias in proactive efforts for treating FOG.
You can download the printable version of this post: Case Study-TEDS-GR.
* Contents within a grease trap are heavily dependent upon food production volume and other sources. Although exact FOG conversion cannot be measured, the restaurant owners concluded results were impactful enough to invest in expanding TEDS to all locations.
** Approximate calculations.