Fats, Oils and Grease, also known as FOG, are byproducts of cooking items such as meats, butter, lard, baked goods, sauces and dairy products. Fats are solid at room temperature, while oils are liquid.
Grease is produced when fats are cooked. When temperatures are high, grease will be a liquid, but if allowed to cool it will start to solidify.
For example, a NY strip steak when raw will have lines of fat running through the meat, called marbling. When the raw steak is cooked, those thin lines of fat inside the meat will slowly begin to melt away into a liquid substance called grease. Once the steak is finished cooking and removed from the pan, all that liquid grease immediately begins to cool. Once cooled, it will quickly return to a solid. This factor is what makes grease such a problem for drains and the sewer system as it can easily cause blockages. Frequent grease Trap cleaning can help reduce the volume of Fats, Oils & Grease in the wastewater.
When grease sits for long period of time, it will rot and eventually produce an odor that is terribly familiar to anyone in the food service industry. A little-known fact is that a properly maintained grease trap can have little to no odors coming from it. This is due to the grease not getting enough time to decompose while in the trap and therefore create an odor.
Anyone preparing food, should understand Best Management Practices (BMP) for Fats, Oils and Grease