Deep Fat Fryers in restaurantRestaurant Grease

Grease is a natural byproduct of the restaurant business. If it's not properly managed, excess grease can be harmful to the environment.

Businesses operating within the Johnson County Wastewater Department area are required to follow the department's grease management program, which requires installation of a grease interceptor.

To help reduce the amount of grease that enters the plumbing system, try adopting some of these management strategies:

  • Remove food waste by scraping, wiping or sweeping before adding water to the mix
  • Do not pour grease, fats or oils from cooking down the drain
  • Avoid grease spills by emptying containers before they get full and using the proper containers to transport materials
  • Make sure equipment used to store fats, oils and grease is regularly maintained and properly cleaned
  • Collect fryer oil in an oil-rendering tank for disposal
  • Skim fryer grease daily and regularly change fryer oil when necessary
  • Keep the area around your grease dumpster clean

Restaurant Trash

By reducing trash in the kitchen and in the dining area, restaurants can operate more efficiently, cut costs, and protect the environment. To reduce trash in your restaurant:

  • Ask suppliers to take back and reuse packing equipment and boxes
  • Use cloth rags instead of paper products
  • Recycle glass through local programs such as Ripple Glass
  • Recycle plastic, cardboard and other paper goods by placing a recycling bin in the dining area for customers and another in the kitchen for staff
  • Donate edible food to area charities
  • Make sure grease traps are properly maintained
  • Arrange perishable food items so that the oldest produce is used first to consistently use date marking and practice "first in, first out"
  • Compost food scraps