Waste grease storage

[ssn61]

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?

 

[berkshire]

Consider that it is flammable, and it can smell bad.
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

 

[317069]

check with city hall

 

[MintJulep]

Also consider that it will be an attractive leisure and dining destination for all sorts of vermin.

 

[chicopee]

Well grease is not flammable but is combustible.
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.

 

[ornerynorsk]

This is a local/regional code issue that is handled by Dept of Health, at least in the States. I run a Pub & Restaurant as a side business and we are required to store it outside in a collection dumpster. Storing indoors at ambient would be verboten, and a really bad idea as other posters mentioned.

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.

 

[SAK9]

Depends on daily grease generation rate and how often grease will be picked up the collecting company.If they come only once a week you may need to air condition the room to stop the grease from decomposing and generating foul smell especially in summer.

 

[ornerynorsk]

Grease collection can be anything from daily to every 6 months, depending on your buyer and your volume generated.

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.