FOG can become a drain and sewer problem.
Fats, oils and grease — often shortened to FOG — can enter drainage systems from food preparation and cleanup. As material accumulates inside piping, it can reduce the usable opening and catch other debris. EPA guidance identifies FOG from restaurants and other food-service operations as a major contributor to sewer blockages and overflows.
A garbage disposal does not make grease disappear. Good source control, properly maintained grease-management equipment where required, and attention to recurring drain symptoms all matter. Requirements for grease interceptors and maintenance vary by local authority, so businesses should follow the rules that apply to their property.
Keep cooking grease and food solids out of drains, use strainers where appropriate, follow the property's grease-interceptor or trap procedures, and document recurring drainage problems instead of treating every stoppage as unrelated.
When to bring in a drain professional
If the symptom is recurring, several fixtures are involved, wastewater is backing up, or the cause is unclear, professional evaluation can help determine the appropriate next step. The visible symptom does not always identify the location or condition causing it.