Environment Engineering Monitoring and Auditing Laboratory Services Occupational Health and Safety
CHEMSAIN KONSULTANT SDN BHD
DANIDA-SARAWAK GOVERNMENT
Urban Environmental Management
System Project
ESTABLISHING AN OVERVIEW OF THE
CURRENT MANAGEMENT OF OIL AND
GREASE IN FOOD OUTLETS IN KUCHING
Date February, 2004
Ref CK/0113/012/03
FINAL DRAFT REPORT
DANIDA-SARAWAK GOVERNMENT
Urban Environmental Management System
Project
ESTABLISHING AN OVERVIEW OF THE
CURRENT MANAGEMENT OF OIL AND
GREASE IN FOOD OUTLETS IN KUCHING
Date February 2004
Report No.
Issue No.
Date of Issue
Prepared Chemsain Konsultant Sdn Bhd
Checked
Approved
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Table of Contents
1 Background 4
2 Objectives 5
3 Scope of Work 6
4 Methodology 7
4.1 Study Boundary 7
4.2 Identification of FOs 8
4.3 Definitions of Food Outlets 9
4.4 Jurisdiction 9
4.5 Type of Oil & Grease Trap 9
4.6 Licensing Conditions 10
4.7 Location and Accessibility of Oil and Grease Traps 10
4.8 Performance of Oil and Grease Traps 10
4.9 Current Management of Solids and Oil and Grease 11
5 Findings 12
5.1 Food outlets’ licensing conditions 12
5.2 Food Outlets Surveyed 13
5.3 Coverage of Oil and Grease Traps 15
5.4 Types of Oil and Grease Traps used and Performance 16
5.5 Location and Accessibility of the Traps 24
5.6 Present collection and removal of solids and oil and grease 25
6 Conclusion 26
7 Recommendations 27
7.1 Establishment of Standard for Oil and Grease Sizing 27
7.2 Collection of Oil and Grease 28
7.3 Pilot Study 29
List of Figures
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Figure 1: Food Outlets Breakdown by Councils
Figure 2: Locations of Food Outlets Surveyed
Figure 3: Typical Cross Section of Oil and Grease Trap (DBKU)
Figure 4: Typical Cross Section of Oil and Grease Trap (MBKS)
Figure 5: Breakdown of the Surveyed Food Outlets by Councils and Unsur-
veyed FOs
Figure 6: Coverage of Oil and Grease Traps by Councils
Figure 7: Breakdown of Types of Oil and Used in MBKS Jurisdiction
Figure 8: Breakdown of Types of Oil and Grease Used in DBKU Jurisdiction
Figure 9: Performance of Oil and Grease Traps Used in MBKS Jurisdiction
Figure 10: Performance of Oil and Grease Traps Used in DBKU Jurisdiction
Figure 11: Performance of Oil and Grease Traps Used in MPP Jurisdiction
Figure 12: Typical O & G Trap Schematic Diagram
Figure 13: Sg. Bintangor Catchment Boundary
List of Appendix
Appendix A Sample of Survey Form for the Oil and Grease Survey
Appendix B Results of Oil and Grease Survey
Appendix C Licensing Conditions of the Local Councils
Appendix D Catalogues for Oil and Grease Trap
Appendix E Calculations for Comparison of Oil and Grease Traps
Appendix F Recommended Sizing and Calculations of Oil and Grease Trap
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List of Abbreviations
DBKU Kuching North City Hall (Dewan Bandaraya Kuching Utara)
MBKS Kuching City South Council (Majlis Bandaraya Kuching Selatan)
MPP Padawan Municipal Council (Majlis Perbandaran Padawan)
O & G Oil and grease
FO Food outlet
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1 Background
From the Environment of Sungai Sarawak – Relationships Between City and
River Study, SUD Project (2001), food outlets (FOs) in Kuching’s central busi-
ness district might have been responsible for more than 70% of the oil and
grease discharge in the municipals’ drains. Although oil and grease trap is a
mandatory installation specified in food outlets’ license, the performance and
management of the traps have not been assessed.
Due to certain neglectful practices such as dumping accumulated oil and grease
downstream all these wastes (oil, grease and solids) have caused major over-
loads in the councils’ drainage and wastewater treatment facilities. Due to the
non-existence of treatment facilities for the accumulated oil and grease, they are
collected and dumped into solid waste bins, resulting in increase of collection
charges.
Instead of resorting to the above ways of disposing the oil and grease which
either pollute the surface water or increase to the load of waste to the municipal
solid wastes facilities, a way to treat or utilise the collected oil and grease has to
be devised. In fact, the State Government’s plan to implement a biogas plant at
the existing Matang Septic Sludge Treatment Plant will enable the oil and
grease to be included as one of the feed material that could be fed into the plant
for treatment and conversion into fertilisers.
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2 Objectives
The Ministry of Environment and Public Health and NREB have planned the
implementation of a pilot scheme aiming to assess the potential improvement of
the oil and grease waste management through the institution of a combined
trapping, collection and treatment system. In lieu of optimising this pilot
scheme, surveys on current food outlets’ oil and grease management are war-
ranted.
As such, the survey carried out is to:
Find out the current food outlets’ licensing conditions imposed by the
councils;
Obtain information on the actual coverage of oil and grease traps;
Obtain an overview of the general location and accessibility of the traps;
Examine the present collection and removal of solids and oil and grease;
Identify the types of oil and grease traps used and gauge their performance;
and
Estimate the amount of oil and grease generated from the FOs.
The results and findings from this study will be used to identify the supplemen-
tary technical studies to further improve the performance of the various types of
existing oil and grease trap utilised in Kuching’s food establishments and also
to assist in the planning of the pilot scheme.
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3 Scope of Work
Prior to carrying out the survey on the existing management of the oil and
grease at all food outlets, the scope of work are tabled during the kick off meet-
ing. In order to achieve the objectives of this survey the following scope are
carried out.
In demarcating the boundary of the study, the line of thoughts is to survey FOs
in all areas under the jurisdiction of the three councils namely namely Majlis
Bandaraya Kuching Selatan (MBKS), Dewan Badaraya Kuching Utara
(DBKU) and Majlis Perbandaran Padawan.
From previous study, Sungai Sarawak Baseline Study (2001), it was estimated
that there are five hundred plus food outlets located within the three councils.
As such, the aim is to survey all the food outlets to provide and overview of the
oil and grease management in the three councils. The result of the survey will
provide the answers to the objectives as listed in Section 2.
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4 Methodology
The study methodology follows closely the objectives of the study. As such,
for a study to be reflective of the current situation and practical to be carried
out, a survey boundary has to be identified. In the mean time, a survey form is
created (as attached in Appendix A) to assist in the information gathering.
Three groups of surveyors are assigned to carry out the survey. One form per
FO is to be used. The relevant data to be collected based on the survey form
are as follows:
• Name;
• Types of oil and grease trap installed;
• Respective councils’ licensing requirements for oil and grease manage-
ment;
• Actual coverage of the oil and grease trap (i.e. what kind of waste is being
fed through the trap);
• Description of the location of the trap;
• Relative accessibility of the trap and degree of convenience in cleaning it;
• Performance of Oil & Grease traps.
The following section describe the reasoning for the study boundary, classifica-
tion and each question in the survey form.
4.1 Study Boundary
As stipulated in Section 3.0, the study boundary is demarcated by areas within
the three councils, MBKS, DBKU and MPP. List of food outlets from the three
respective councils were obtained. Following that, the lists are used to identify
and confirm the licensing status of the FOs. As MPP covers a large area up to
Mile 23, the survey for MPP areas is limited up to Mile 7. This is because ar-
eas more than Mile 7 are less congested in terms of FO numbers and should the
collection system be carried out, it will not be feasible economically due to the
longer distance to Matang Septic Sludge Treatment Plant. In addition to that,
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the urban areas where the density of FO is higher are identified to be of a
higher priority at the time of study.
Table 1 shows the number of the existing FO in the three councils based on the
lists obtained from the three councils. From Table 1, there are a total of li-
censed 802 food outlets within the three councils. Only MBKS has the list for
the unlicensed food outlets, thus increasing the number of FOs to 867. With
reference to the focussing on urban areas and omitting areas further than Mile
7, the total number of the FO to be surveyed is 806 (see also Figure 1). This
value is much higher than the originally estimation of 500 FOs. However, the
survey will still cover the initially agreed numbers, which is in the range of 500
FOs.
Table 1: Number of Licensed and Unlicensed Food Outlets By Council
Council Licensed Unlicensed Total
MBKS 361 65 426
MPP 174 Not Available 174
DBKU 267 Not Available 267
TOTAL 802 - 867
Figure 1: Food Outlets Breakdown By Councils
Breakdown of Food Outlets Within Study Boundary
MPP, 113,
14%
MBKS, 426,
53%
DBKU, 267,
33%
4.2 Identification of FOs
Item A of the survey form provides the identification as well as the location of
the FOs. The FOs surveyed are identified by the signboard of the shop and ad-
dress is noted. Location is also marked on the map.
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4.3 Definitions of Food Outlets
For the survey, the existing food outlets are categorised into coffee shop; food
centre; fast food restaurant; and individual restaurant. In order to differentiate
between one food outlets to another, the following definitions are used to clas-
sify the food outlets. These definitions will ease the identification of different
FO during survey. Throughout the survey, it was noted that bakery is also con-
sidered as food outlet and subsequently included in the survey. This is included
in Item B of the survey form.
Coffee shop is defined as FO with one shop lot whereby heavy cooking is car-
ried out at the back of the shop. Usually the shop may have two to four stalls in
the coffee shop.
Food centre is considered as FO with more than 4 stalls and occupies more
than one shoplots. Normally, the FO licensees sell the drinks whereas the stalls
selling food are rented out.
Fast food restaurant is referring to FO which serves fast serving food such as
fried chicken and pizzas. The common fast food restaurants found in the sur-
vey are Sugar Bun, Kentucky Fried Chicken and Pizza Hut.
Individual restaurant is FO that is operated by a single operator whereby the
drinks and food are prepared from the same kitchen. There are no food stalls
for the individual restaurant.
4.4 Jurisdiction
Item C of the survey form indicates which council the FO is located in, MBKS,
DBKU or MPP.
4.5 Type of Oil & Grease Trap
Item D in the survey form provides information on the type of oil and grease
trap used. There are the choices of passive grease trap, precast concrete grease
trap. Passive grease trap refers to any type of oil and grease trap without any
mechanical installation, e.g. pumps. Precast concrete grease trap refers to
grease traps, which are made of concrete. Others could be local made stainless
steel trap or HDPE trap. There is also allocation to state if the grease trap is of
specific brand and also the space to specify the dimensions of the oil and grease
trap.
For the FOs with and without oil and grease traps, the strainer system (item E
of survey form) will give indication on the type of strainer used, may it be
stainless steel or plastic.
Information on what sort of food goes through the trap will also be reported as
indicated in item G of the survey form.
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4.6 Licensing Conditions
With reference to item F of the survey form, the licences displayed in the FOs
have to be examined with regards to oil and grease management, i.e. if oil and
grease trap is required. If so, is it a grease trap, oil trap or combination of oil
and grease trap.
4.7 Location and Accessibility of Oil and Grease Traps
The location of the trap is also noted as per item H of the survey form. The lo-
cation is meant by whether the trap is in the shop or outside, below sink, etc.
Item I) will provide a more detail information on whether the trap is easily ac-
cessible for the cleaning and maintenance. In addition to that, information of
the distance from the trap to the nearest exit and the ease of accessibility is also
recorded. This information will provide an overview on how easily accessible
the oil and grease trap will be for collection.
4.8 Performance of Oil and Grease Traps
In order to assess the performance of the oil and grease trap, two assessment
techniques will be adopted. One is by visual inspection (item J) of survey
form) and another is by the 25% Rule of Oil & Grease Trap Efficiency Test
(item L) of survey form).
4.8.1 Visual Inspection
Visual inspection is carried out by looking at the effluent of the oil and grease
trap and should any of the following criteria is matched: clear & smooth
effluent/no apparent release of O&G from trap/no by-pass of incoming flow
occurs, then, the performance of the oil and grease trap is considered as good.
However, should the effluent match any of the following criteria: murky &
obstructed effluent/O&G overflowing the trap /incoming flow diverted through
modified plumbing, then the trap is considered be bad and not performing.
The visual inspection will be carried out on all the surveyed FOs.
4.8.2 25% Rule of Oil & Grease Trap Efficiency Test
This 25% Rule of Oil & Grease Trap Efficiency Test will only be carried out on
selected outlets. Three establishments from each food outlet category in each
council will be carried out. As such, a total of 36 food outlets will be carried
out. The 25% trap’s efficiency test involves measuring thickness of grease
layer in the trap twice (i.e. before and after peak hours) according to the condi-
tions stated in the attached survey form (Item L of Appendix A). The peak
hours is noted to occur twice, i.e. 9 am to 10 a.m. and 12 p.m. to 1.30 p.m.
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The 25% test is based on the rule of thumb which states that if the grease layer
or the sediments in the oil and grease trap is more than 25% of the total effec-
tive depth of the oil and grease, then, the trap is not efficient anymore.
The rationale behind this is that the liquid retention time in the trap is reduced
by more than 25% hence warrant the trap unable to remove oil and grease ef-
fectively.
4.9 Current Management of Solids and Oil and Grease
Item K of the survey forms will give information on the existing conditions of
collection and removal of solid, oil and grease, the frequency and amount of oil
and grease removed, based on interview with the FO operator.
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5 Findings
This section will describe and summarise the findings from the oil and grease
survey carried out in the months of August to early October 2003. The details
of the survey are attached in Appendix B. The locations of the food outlets
surveyed are also enclosed in Figure 2 (see Appendix B for detailed FOs loca-
tion).
5.1 Food outlets’ licensing conditions
Based on the information gathered from the officers at the three councils,
MBKS, DBKU and MPP, it was found that the oil and grease trap is a require-
ment for two councils, namely MBKS and DBKU. It is one of the minimum
application requirements that the councils look into when new FO operators
apply for licence. In fact, DBKU has published a booklet titled Standard Min-
ima Premis Makanan. This booklet mentioned on the requirement of oil and
grease trap with the illustration as shown in Figure 3 below.
Figure 3: Typical Cross Section of Oil and Grease Trap (DBKU)
MBKS on the other hand, also have the minimum standard requirement. It is
stipulated in their “Application for Approval in Principle for Establishment of
Entertainment & Food Premises and Issue of Licences” form (Source: Data
Management of Public Complaints and Licences in Kuching Government
Agencies, April 2002) that oil and grease trap is required for kitchen with heavy
cooking but there is no guideline on the sizing. The following figure, Figure 4
shows the typical layout provided by the council to new FO operators applying
for license.
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Figure 4: Typical Cross Section of Oil and Grease Trap (MBKS)
When checked against the licensing requirements, it was found that the oil and
grease trap requirement is not in the license conditions enclosed at the back of
the FO license displayed on the wall for both MBKS and DBKU. The licensing
conditions displayed stresses more on hygiene, cleanliness and disposal of solid
wastes (see Appendix C). Based on verbal conversation with the officer s in
the Councils, the oil and grease trap usage will be checked every year prior to
renewal of licensing conditions.
For MPP, the installation of oil and grease trap is not a requirement in the ap-
plication conditions, nor is it in the licensing conditions. Similar to MBKS and
DBKU, the licensing conditions of MPP concentrates on hygiene, cleanliness
and disposal on solid wastes (Appendix C).
5.2 Food Outlets Surveyed
Of the 806 FOs in the three Councils, a total of 649 FOs had been surveyed.
This works out to be 80% of the total known number of FO (from councils)
(see Figure 5). The breakdown of the FOs by licensed and unlicensed catego-
ries is tabulated in Table 2.
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Figure 5: Breakdown of the Surveyed Food Outlets by Councils and Un-
surveyed FOs
Breakdown of Surveyed and
Unsurveyed Food Outlets by Councils
DBKU, 226
(28%)
M PP, 87
(11%)
Unsurveyed,
157
(19%)
M BKS, 336
(42%)
Table 2: Breakdown of FO Surveyed
Food Outlets Surveyed (10 October 2003)
Council MBKS MPP DBKU
L U L U L U
Total FO
Surveyed with /
without Licence
218 118 87 - 226 -
Total FO
Surveyed –
breakdown by
councils
336 87 226
% FO Surveyed
– breakdown by
councils
(336/426 x 100) =
79
(87/113 x 100) =
77
(226/267 x 100) =
85
TOTAL FO
SURVEYED
649
% TOTAL FO
SURVEYED
80
Note:
L – Licensed
U - Unlicensed
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5.3 Coverage of Oil and Grease Traps
Based on the results of the survey, it is concluded that DBKU has higher per-
centage of oil and grease traps installed at the FOs compared to MBKS and
MPP (see Table 3 and Figure 6 for illustration of FOs with and without O & G
trap).
Even though the application for FO license requires the need for O & G traps,
they are not always installed. The reasons could be due to the FOs abandoning
the use of O & G trap as maintenance is too much of a hassle, lack of
understanding of the fuction of O & G trap and possibly due to no follow up or
lack of enforcement from the Councils. There are also cases of O & G trap
being used for a while and later abandoned as experienced by the surveyors
when they go back to the FOs for double-checking on the performance. As
such, Council’s enforcement or checking during the yearly licence renewal may
not be sufficient. Lower percentage of o & g traps installed in the MBKS areas
could also be due to the licensing requirement which states that grease trap to
be provided for heavy cooking kitchens. ”Heavy cooking kitchen” refers to
kitchens which involve usage of substantial amount of oil for cooking of food,
i.e. frying and deep frying activities. As such, FOs operator could argue on the
point that their FOs do not involve heavy cooking.
As MPP do not require the FO to be installed with oil and grease traps, the FO
licensee only require to install strainers. As such, most outlets in MPP areas
only have plastic strainers installed. Among the FO surveyed in MPP area,
there are six FO installed with oil and grease traps.
Figure 6: Coverage of Oil and Grease Traps by Councils
Number of FOs Surveyed
336
226
8762
165
6
274
6181
0
50
100
150
200
250
300
350
MBKS DBKU MPPLocal Councils
Nu
mb
er
of
Fo
od
Ou
tlets
Total Surveyed
O & G
w/o O & G
Note: O &G – Oil and Grease Trap, w/o – without,
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Table 3: Breakdown of Results of Oil and Grease Trap (O&G Trap) Usage in the FO
Surveyed
Food Outlets Surveyed (10 October 2003)
Council MBKS MPP DBKU
Usage of O & G
Trap
W WO W WO W WO
FO With or
without
Licence
L U L U L U L U L U L U
Breakdown 35 27 183 91 6 0 81 0 165 - 61 -
Total Of FO with
/ without O & G
Trap
62 274 6 81 165 61
% FO with O &
G Trap
18 7 73
Note:
W - With Oil and Grease Trap
WO – Without Oil and Grease Trap
L – Licensed
U - Unlicensed
5.4 Types of Oil and Grease Traps used and Performance
5.4.1 Types
There are three main types of oil and grease traps used. They are local made
stainless steel (SS) o & g traps, precast concrete o & g trap (round and rectan-
gular) and high density polyethylene (HDPE) made o & g traps. Plate 1 –
Plate 4 show the different type of oil and grease traps in use at FOs.
Plate 1: Typical stainless steel o &
g trap with SS strainer.
Plate 2: Plan view of rectangular
precast concrete o & g trap.
Inlet
Outlet
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Plate 3: Circular precast concrete o
& g trap found at the Kuching Civic
Centre.
Plate 4: Typical HDPE o & g trap in
use.
Local made stainless steel o & g traps could be bought from aluminium work-
shops in Kuching such as those in Carpenter Street. HDPE made traps are
mostly supplied by Weida, a company mainly involve in manufacturing poly-
ethylene made products (see Appendix D for catalogues). The available sizes
are 50L, 100 L and 200 L capacity. Other oil and grease suppliers but products
not yet in use include Bioclear Sdn. Bhd.’s Wade Aclimatic Grease Converter
(see Appendix D) and oil and grease trap distributed by Jasa Kukuh Sdn. Bhd.
(verbally informed by DBKU officer) with the product known by the name of
SIMPAK®.
5.4.2 Sizing
Generally, the typical sizes (L x W x D) of stainless steel oil & grease trap are 2
ft x 1 ft x 1 ft and 2 ft x 1½ ft x 1½ ft. Based on the survey, it is noted that the
oil and grease trap of size 2 ft x 1 ft x 1 ft are utilised for coffee shops whereas
oil and grease trap of 2 ft x 1½ ft x 1½ ft are mostly utilised at food centres.
Bakeries on the other hand displayed a trend of utilising SS oil and grease trap
of size 2 ft x1½ ft x 1½ ft.
For MBKS jurisdiction, SS oil and grease traps are the most commonly used
traps followed by precast concrete and HDPE. The percentage breakdown of
traps used is shown in Figure 7.
In DBKU jurisdiction, SS oil and grease is also the most commonly used traps
whrees precast concrete and HDPE have the same percentage of usage. The
breakdown is hsown in Figure 8.
Inlet
Outlet
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Figure 8: Breakdown of Types of Oil and Grease Used in
DBKU Jurisdiction
HDPE
1%
Precast Concrete
1%
Stainless Steel
98%
Precast Concrete
Stainless Steel
HDPE
5.4.3 Efficiency
As explained in Section 4.8, there are two methods of accessing the efficiency
of oil and grease traps, i.e. by visual inspection and 25% rule. The results of
the efficiency via visual inspection is summarised in Figure 9, Figure 10 and
Figure 11 for MBKS, DBKU and MPP jurisdictions respectively. For the ef-
fluent outlets which could not be seen, they are deemed not detected. The re-
sults show that the efficiency of most of the oil and grease traps are good based
on the criteria set in Section 4.8.1.
Figure 7: Breakdown of Types of Oil and Grease
Used in MBKS Jurisdiction
Precast Concrete
5% HDPE 18%
Stainless Steel 77%
Precast Concrete
Stainless Steel
HDPE
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Figure 9: Performance of Oil and Grease Traps Used in
MBKS Jurisdiction (Visual Inspection)
Bad
6%
Not Detected
5%
Good
89%
Bad
Good
Not Detected
Figure 10: Performance of Oil and Grease Traps
Used in DBKU Jurisdiction (Visual Inspection)
Not Detected
9%
Bad
22%
Good
69%
Bad
Good
Not Detected
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Figure 11: Performance of Oil and Grease Traps
Used in MPP Jurisdiction (Visual Inspection)
Bad
33%Good
67%
Bad
Good
For 25% rule efficiency test, the results are tabulated in Table 4 (see Section
4.8.2 for methodology of 25% rule efficiency test). Visually, the oil and grease
traps efficiency are mostly good whereby the effluent looks clear and flow
smoothly as well as the fact that there is no apparent release of O&G from trap.
However, the detailed survey on 12 FO per council which is carried out base on
the 25% Rule on the selected food outlets showed that the oil and grease trap
efficiency are in fact classified not efficient. This is due to several reasons:
• Accumulation of oil and grease and solids are already more than 25% of
the total effective height of the oil and grease traps in the morning (before
peak period) (see Table 4). With the 25% rule, the thickness of the oil
and grease should not be more than 25% for the oil and grease trap to be
effective, as such, should the oil and grease be more than 25%, this mean
that the oil and grease trap is deemed not efficient. The rationale behind
this is that the liquid retention time in the trap is reduced by more than
25%, hence warrant the trap unable to remove oil and grease effectively.
• Oil and grease traps are not cleaned as often as mentioned during initial
survey. If they are cleaned daily as claimed, then the grease level will be
below 25% early in the morning (assuming they clean at the end of the
day) or during the second measurement (after lunch peak period).
• For those that are cleaned daily, the results show the oil and grease traps
are not efficient. This is most probably due to the capacity of the oil and
grease trap being under sized.
• Effluent may have the characteristics of “good efficiency” visually.
However, when there is stagnant flow, a film of oil could be seen in the
drains but would not be seen when inspecting visually. This is further
confirmed by the comparison of visual inspection versus 25% rule test in
Table 4. Eventhough the visual inspection indicates the oil and grease trap
is efficient, the 25% rule showed a negative results, i.e. bad eficiency.
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Figure 12: Typical O & G Trap Schematic Diagram
•
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Table 4: Results of 25% Rule Efficiency Test
NAME A B C D (B >25% A) (C >25% D) (B >25% A) (C >25%D)
Efficiency
(25% Rule)
Effcien-
cy (Vis-
ual) O&G Types
Fre-
quency
BEFORE
PEAK
BEFORE
PEAK AFTER PEAK AFTER PEAK
DBKU Jurisdiction
SMK Star
20"
20"
V.
Thick 2" More Than 25% More Than 25% More Than 25% More Than 25% BAD BAD HDPE (24"x18"x18") Daily
I Café
17"
17"
V.
Thick 1" More Than 25% More Than 25% More Than 25% More Than 25% BAD GOOD S.S(48"x16"x17") 2x week
G . M Nur
14"
14"
V.
Thick 1" More Than 25% More Than 25% More Than 25% More Than 25% BAD BAD S.S(24"x18"x18") 3 x week
D'aliff Rest
14"
14" 0.4" 1" More Than 25% More Than 25% More Than 25% More Than 25% BAD BAD S.S(22"x14"x14") Daily
Oriental Kitchen
14"
14" 0.4" 1" More Than 25% More Than 25% More Than 25% More Than 25% BAD GOOD S.S(22"x14"x14") Daily
Denis Place
14"
14" 0.4" 1" More Than 25% More Than 25% More Than 25% More Than 25% BAD GOOD S.S(22"x14"x14") Daily
Saujana
32"
32" 4" 2" More Than 25% More Than 25% More Than 25% More Than 25% BAD GOOD RC(46"x36"x32" 2x week
H2O
14"
14" 0.4" 1" More Than 25% More Than 25% More Than 25% More Than 25% BAD BAD S.S(22"x14"x14") Daily
Wanniey F. Centre
14"
14" 2" 1" More Than 25% More Than 25% More Than 25% More Than 25% BAD GOOD S.S(22"x14"x14") Daily
Kyros Kebab
12" 0.2" 0.2" 1" Less than 25% Less than 25% Less than 25% Less than 25% Good GOOD S.S(24"x18"x12") Daily
SCR
14"
14" 0.4" 1" More Than 25% More Than 25% More Than 25% More Than 25% BAD GOOD S.S(22"x14"x14") 1 x week
Caprilla
12"
12" 0.4" 1" More Than 25% More Than 25% More Than 25% More Than 25% BAD GOOD S.S(20"x14"x12") Daily
Note:
A – Bottom of Outlet Pipe to Bottom of Tank
B – Grease layer
C – Settled Solids
D - Bottom of Outlet Tee to Bottom of Tank
Refer to Figure 12 for indication of locations for A - D
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NAME A B C D (B >25% A) (C >25% D) (B >25% A) (C >25%D)
Efficiency
(25% Rule)
Effcien-
cy (Vis-
ual) O&G Types
Fre-
quency
BEFORE
PEAK
BEFORE
PEAK AFTER PEAK AFTER PEAK
MBKS Jurisdiction
Melor Café
14" 0.2" 0.2" 1" Less than 25% Less than 25% Less than 25% More Than 25% BAD GOOD S.S(22"x14"x14") 2xweek
Kok Ming
14" 14" 1" 1" More Than 25% More Than 25% More Than 25% More Than 25% BAD GOOD HDPE(18"x10"x14") 1xweek
Chilliepeppers
14" 14" 3.5" 1" More Than 25% More Than 25% More Than 25% More Than 25% BAD GOOD S.S(22"x14"x14") 2xweek
Sichuan Caiguan
14" 0.4" 0.4" 1" Less than 25% Less than 25% Less than 25% More Than 25% BAD GOOD S.S(22"x14"x14") 1xweek
Ten Ichi Restau-
rant
24" 0.78" 0.78" 2" Less than 25% Less than 25% Less than 25% More Than 25% BAD GOOD S.S(52"x20"x24") Daily
Taiwan Taste
17"
17"
V.
Thick 1" Less than 25% Less than 25% More Than 25% More Than 25% BAD GOOD HDPE(18"x10"x14") Daily
KFC
14" 0.4" 0.4" 2" Less than 25% Less than 25% More Than 25% More Than 25% BAD BAD S.S(22"x14"x14") Daily
McDonald 14"
v.
Thick
v.
Thick 2" More Than 25% More Than 25% More Than 25% More Than 25% BAD GOOD S.S(22"x14"x14") Daily
Sugar Bun
12" 0.2" 0.4" 1" Less than 25% Less than 25% Less than 25% Less than 25% GOOD GOOD S.S(24"x18"x12") Daily
My Provide
14" 14" 3.5" 1" Less than 25% Less than 25% Less than 25% Less than 25% GOOD GOOD S.S(22"x14"x14") 1xweek
Khadijah Café
14" 14" 3.5" 1" Less than 25% Less than 25% More Than 25% More Than 25% BAD GOOD S.S (24"x 18"x18") Daily
Rest SCR
14" 14" 3.5" 1" Less than 25% Less than 25% More Than 25% More Than 25% BAD GOOD S.S (24"x 18"x18") Daily
MPP
Najmi Café
14" 14" 3.5" 1" Less than 25% Less than 25% More Than 25% More Than 25% BAD GOOD S.S(22"x14"x14") 2xweek
KFC BT. 7
14" 14" 3.5" 1" Less than 25% Less than 25% More Than 25% More Than 25% BAD BAD S.S(22"x14"x14") Daily
SUGAR BUN BT.
7
12"
12" 0.4" 1" Less than 25% Less than 25% More Than 25% More Than 25% BAD GOOD S.S(24"x18"x12") Daily
KFC MJC
14" 14" 3.5" 1" Less than 25% Less than 25% More Than 25% More Than 25% BAD BAD S.S(22"x14"x14") Daily
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In order to access the current capacity of the oil and grease trap used and com-
pared with oil and grease traps sizing with other countries, Denmark and the
United States of America (US), the following conclusions are made. For sizing
criteria, calculations and assumptions made for each method, refer to Appendix
E.
Table 5: Comparison of Oil and Grease Sizing for Different Methods (300 meals@ 4
L/s)
Local Made
Stainless Steel*
WEIDA Denmark
method
US Method
Size (L x
W x D)
(2 x 1.5 x 1.5) ft (0.64 x 0.44
x 0.45 ) m
(1.6 x 0.9 x
0.5 ) m
-
Residence
time (s)
15.5 # 25 # 180 5400
Effective
volume
62 L 100 L 720 L 1710 L
Note:
*Local Made O & G - Typical from Survey # Based on Denmark method, assume all calculations are for 300 meals, with
flow of 4 l/s.
Based on Table 5, it could be concluded that the exisitng oil and grease traps
used currently in Kuching are small in terms of capacity when compared with
the Denmark and US method. However, for a more practical approach in
improvising the sizing of the oil and grease trap, the Denmard method will be
used as it has a lower residence time and been proven to work in Denmark. US
method is not chosen as it would give a large volume and is not very realistic to
install or provide an oil and grease trap of that size.
5.5 Location and Accessibility of the Traps
The locations of the oil and grease trap are mostly located below sinks, outside
and behind shops or adjacent to sinks. Most of these oil and grease traps are
not hindered (see Plate 5 and Plate 6).
Distance of oil and grease trap to the nearest exits ranges from 1 m - 6 m.
There are normaly no hindrance from the oil and grease traps to the exits.
Details could be checked in Appendix B.
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Plate 5: Typical location of o & g trap
is below sink.
Plate 6: Another location of o & g
trap below sink.
5.6 Present collection and removal of solids and oil and grease
From this survey, the findings show that there is no collection of oil and grease
from the O & G trap available commercially. The general procedures for oil
and grease trap maintenance carried out by the FO operators are removing of
the solids from the strainers and scooping of the oil and grease into plastic bags.
These are then disposed off at the communal or individual garbage bins. This
mode of disposal is recommended by the councils and the recommended fre-
quency is twice a week. The surveyed result shows that most of the FO opera-
tors clean their oil and grease traps daily. The frequency other operators clean
their oil and grease traps either twice a week or once a week.
5.7 Estimated Amount of Oil and Grease Collected
From the collected data, it is noted that the amount of oil and grease removed
from the trap in a FO ranges from 0.5 – 10 kg per day. From the survey result,
it is noted that lower end range of oil and grease generated (0.5 kg) correspond
to mostly to coffee shops whereas fast food restaurant and individual restaurant
generate the higher end of the range of oil and grease (10 kg). It should be
noted that this amount is very subjective and based on interview with the FO
operators. These data, however, could not be verified.
An estimation on the amount of oil and grease that can be potentially collected
from Fos in Kuching is given as follows. Based on 806 FOs (the number of FO
which are within the survey area), for a minimum 0.5 kg per day of oil and
grease, the minimum amount oil and grease which could be collected daily is
0.4 tonnes per day. For this calculation, it is assumed that all the FOs produce
the same amount of oil and grease daily. However, the mid range of 5 kg per
day, the amount of oil and grease that could be collected from the 806 outlets
are four tonnes and the maximum oil and grease that could be if the assumption
that all the FO produce 10 kg per day will be 8 tonnes per day.
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6 Conclusion
Based on the findings in Section 5, the following conclusion is deduced.
• In terms of requirement for installation of oil and grease traps in FOs, only
MBKS and DBKU have the requirements. MPP only stressed on the needs
for the solids to be separated from the sink discharge. The percentage of
FOs having oil and grease traps installed is higher in DBKU compared to
MBKS.
• The three types of oil and grease commonly found is local made stainless
steel and more sparsely used are precast concrete and HDPE made oil and
grease traps.
• Current management of the oil and grease is by scooping the oil and grease
into plastic bags and dumped into garbage bins for disposal into the mu-
nicipal dumpsite in Matang. This is the management method recom-
mended by the Councils as there is currently no facility available to treat
the oil and grease.
• The efficiency of the oil and grease trap is concluded to be not efficient.
This is due to two main reasons, namely undersized oil and grease trap;
and insufficient maintenance of oil and grease trap.
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7 Recommendations
Based on the above findings and conclusions, there are several recommenda-
tions to be carried out for short term and also long term effect of the oil and
grease management.
7.1 Establishment of Standard for Oil and Grease Sizing
Based on the findings of this survey, there is no doubt that a standard for sizing
is required for FOs operators based on the O & G loading generated at their
FOs. Not only will the standard sizing be easy to enforce by the Council side,
the FO operators will be able to allocate the appropriate space for the oil and
grease trap installations.
Based on the findings, the consultant has come up with the oil and grease
design based on the Danish local authority standard. Three different sizings are
designed and the recommended installation are as shown in Table 6 (see
Appendix F for sizing calculations).
Table 6: Sizings of Oil and Grease Traps for different FOs
No. Type of Food Outlets (Assumption) Effective Capacity
1. Food Centre (100 meals per stall ) 360 L (per stall)
2. Coffee Shop (3 stall) 720 L
3. Individual Restaurant (600 meals per day) 1440 L
The above sizing are tentative and subject to the findings of the pilot study.
In the long term, once the standards sizing are established, these knowledge
should be extended to the existing and future FOs. It is recommended that
importance of the oil and grease maintenance be conveyed to the FOs.
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7.2 Collection of Oil and Grease
Without proper collection, the oil and grease from the FOs will still end up in
the drain or the municipal dumpsite. As such, the need for proper collection
system is indeed important. There are a few ways to collect the oil and grease.
There is the option of scooping of the oil and grease by the FOs and accumulate
in a dedicated containers and be collected by a third party or be collected via a
special machine by a third party directly from the FOs. There is a machine
known as Dung Beetle which could be used to collect the oil and grease from
the individual FOs. The following picture shows the Dung Beetle. Table 7
shows the specification of the machine.
Centralised washing is also one of the recommendations to be implemented on
new food outlets. This would ease the implementation of oil and grease trap
installation and collection.
Plate 7: Dung Beetle
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Table 7: Specifications of Dung Beetle
Type 2-wheeled universal “walking” tractor.
Engine 4 stroke 12 hp Diesel engine with recoil starter.
Transmission 4-speeds forward plus 1 reverse. Engageable differential lock.
PTO: Independently operating. Vacuum pump powered through V-belt.
Max. speed 12 km per hour.
Brakes Handle operated drum brakes on front wheels with engage able park-
ing brake. Pedal operated drum brakes on rear wheels.
Turning radius
within
kerbs/walls
3.05 metres within kerbs, 3.3 metres within walls
Body Self-supporting tank, twisting angle through pivot point limited to +
20 degrees
Overall length 3.5 metres.
Overall width 1.1 metres.
Total weight Empty ~675 kg, fully loaded including driver ~1550 kg.
Vacuum pump
capacity
4300 litres per minute.
Maximum vac-
uum in tank
- 0.8 bar.
Positive pres-
sure
0.5 bar.
Sludge tank Net operating volume approx. 800 litres.
Suction valve 3” ball valve, top mounted.
Discharge valve 3” ball valve, bottom mounted.
7.3 Pilot Study
In order to improve the current oil and grease management, a pilot scheme is
recommended to be set up. This pilot study will incorporate installation of new
and larger oil and grease traps in a “selected” study area. Means to monitor the
new installations should also follows. As such the consultant has identified Sg.
Bintangor Catchment to be the area of pilot study (see Figure 13).
The reason Sg. Bintangor is chosen in lieu of installing new oil and grease trap
in MPP areas which do not have oil and grease traps are for the ease of moni-
toring. Should other areas be chosen, then the result may not be as easy to
monitor as the discharge may be to different catchments. Another reason is due
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to the fact that Sg. Bintangor Catchment area is within DBKU jurisdiction,
which has a higher percentage of oil and grease traps being installed. As such,
the drainage systems are anticipated to be centralised to one outlet, therefore
minimise the renovation works to be carried out, thus lower cost implication as
well as minimise disturbance to the FOs operators. Last but not least, the rec-
ommendation of Sg. Bintangor Catchment is also in line with the State Gov-
ernment’s policy to improve the water quality of Sg. Bintangor. As such, Sg.
Bintangor catchment is the obvious choice as from previous Danish Coopera-
tion Environment and Development (Danced) funded project, the detailed land
uses and drainage of the Sg. Bintangor Catchment is available.
To monitor the water quality before and after improvement, a 3-Tier Monitor-
ing Program is devised.
• Tier 1: Localised – Monitoring of effluent discharge at oil and grease trap /
direct discharge outlets.
• Tier 2: Monitoring of effluent discharge downstream - drains downstream.
• Tier 3: Overall catchment - Monitoring of Sg. Bintangor.
Tier 1: Localised
This is a localised approach to monitor the effluent discharge at oil and grease
trap / direct discharge outlets (for FO without Oil and grease trap). In order to
monitor whether the new installation has shown any improvement or not, the
following procedures are recommended:
• Collect sample of 100 ml from O & G trap or discharge outlet using glass
beaker,
• Let the sample sit for 15 minutes,
• Measure oil & grease layer
• Record
The above procedures are to be carried out before and after new installation.
The frequencies of collection is recommended to be twice a day for
comparison, twice a month for two consecutive days (duplicates). The
duration of monitoring is suggested to be three months and if required, the
monitoring could be extended to 6 months or one year.
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Tier 2: Downstream Drains
This Tier 2 will provide a micro view whether there is any improvement
resulting from the new installation. The sampling locations are at the
downstream of several oil and grease traps discharges. The following
procedures are recommended to be carried out:
• Collect samples from the downstream drain and to be analysed for the
parameter oil and grease.
Similar to the Tier 1 procedures, the samples are to be collected before and
after new installation. The frequencies is recommended to be twice a day for
comparison, twice a month for two consecutive days (duplicates). The
duration of monitoring is suggested to be three months and if required, the
monitoring may extend to 6 months or one year.
Tier 3: Overall catchment
Tier 3 will provide an overall view (macro) on the effectiveness of the new
installation. This is monitored by monitoring the water quality of Sg.
Bintangor.
• Collect samples from the Sg. Bintangor and be analysed for the parameter
oil and grease.
Similar to the Tier 1 and Tier 2, the samples are to be collected before and after
new installation. The frequencies is recommended to be twice a day for
comparison, twice a month for two consecutive days (duplicates). The
duration of monitoring is suggested to be three months and if required, the
monitoring may extend to 6 months or one year.
Once the pilot scheme is sucessful, it could be extended to other areas such as
Mile 7 and Batu Kawa New Township.
7.3.1 Additional Work
Based on the survey carried out, there are ninety five FOs within the Sg.
Bintangor Catchment area. While the choice of Sg. Bintangor is a sound one,
the forseeable problem related to this new installation will be limited space
available. As such, a separate study under the pilot scheme has to be carried
out to determine where to install the oil and grease trap and the adequacy of
space for the installation.
Concurrently with the implementation of the pilot scheme, the collection
system should also be in place to ensure that the collected oil and grease could
be collected and disposed properly.