Bill Batten

Pretreatment Technologies

About Grease Separator Testing Methods:  North American and European Standards

Did you know the North American and European testing standards for certifying grease separators have nothing in common literally?

One is predominately a performance standard, a batch flow test simulating kitchen sink discharge. The other is mostly a design standard, a continuous flow test simulating floor drains receiving oily water flows. 

Both tests become more difficult to pass with higher flow rates. As a manufacturer, we respect the local codes and standards.  It is why we test our products to all applicable standards.

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The Curious Case of the Smelly Blob

I’m not fond of unsolved mysteries. When a service contractor stumped us with a problem in the late 1990s, the issue nagged at me.

The contractor told us about gelatinous masses building up in a handful of grease separators. The masses smelled terrible, he said, and the separators had surprisingly low water input flows.

We tried figuring out what the gel was. We ran tests in our lab. We looked online. We consulted wastewater treatment professionals and scientists. We couldn’t come up with anything.

Whenever I thought about the gel, I kept picturing the monster from the 1958 cinematic classic, The Blob.

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The Science That Saved Septic Fields

Each state has its own unique environmental challenges and aims. You learn a lot by attending state conferences.

 

I recall a trip to the Florida Department of Health Conference in 1986 or 1987 when the buzz was about a growing set of research on extending lifespans of septic fields for rural food service establishments (restaurants, schools, other premises with commercial kitchens). This work remains vital to rural communities to this day.

 

Damann L. Anderson and his team at the University of Wisconsin in Madison were leaders in this area. In the ‘70s and ‘80s, they focused on the nutrient loading effect on septic field lifespans. Septic field failure occurs when a septic field no longer properly absorbs effluent. Instead, the water ponds at the surface, a public health hazard.

 

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Hydrogen Sulfide: The Bad Smell That’s So Much Worse For Your Business

As if running a business isn’t challenging enough in the current economic climate, an invisible fallout from the pandemic may be lurking in the pipes beneath hotels and restaurants. And it really stinks. 

That offensive rotten-egg smell signals the presence of hydrogen sulfide creeping up from the grease interceptor into your business. During the pandemic, we’ve had calls from clients asking about the smell, and their stories offer a helpful heads-up for all of us. 

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