More About Grease Trap Waste
Grease trap waste is the organic waste produced everyday by restaurants and fast food outlets, hospitals, schools/universities, etc. as a result of food preparation. Some industrial and commercial factories also produce grease trap waste.
The traditional method of handling grease trap waste is to add it to sewage at a Municipal wastewater treatment plant or separate the fat and solids from the water component using de-watering equipment, mixing the fat and solids with lime and disposing of this mixture to a landfill. The 90% water component of the waste is "oxidized" using traditional aeration using bacteria. The aerated water is then disposed of to sewer.
This approach is finding resistance from Municipalities, some of which are already refusing to take grease trap waste for treatment because of its detrimental effect on their waste water treatment plants and resultant high maintenance costs.
Also, mixing the de-watered fats and solids with lime increases the volume of material to be landfilled three fold, resulting in high disposal transport costs and landfill fees.
The Bacter process treats the ENTIRE waste stream direct from the pumper truck and only separates the small amount of indigestible solids from the waste stream after treatment.
The Bacter process reduces the volume of solids requiring disposal by over 90% and produces a liquid suitable for delivery to the sewer system, or possible re-use for industrial and grass irrigation applications.
The patented Bacter process can also be applied to wastes produced by the following industries:
- Municipal Water Treatment Facilities-Sewage Sludge
- Food Processors
- Beverage Makers
- Dairy Operations
- Poultry/Hog Farms