Grease Drain
Grease Drain, is it Harmful?
“The squeaky wheel gets the oil”, that’s what they always say. Why? Because oil makes things move smoother. It’s like the oil inside car engines and electric motors. That’s true of industrial lubricants but the opposite is true for cooking grease and your plumbing pipes. This is the case due to the fact that industrial lubricants operate on moving parts that generate heat. This keeps the oil viscous. It can be a real temptation to pour leftover cooking oils down your sink drains. Many feel it will do no harm. That’s not true.
The oils and grease from food preparation is the main cause of sewage overloads and backed up plumbing. My advice to you is, get out of the habit of pouring old grease down your kitchen sink drains. The grease collects on the walls of your pipes and over time will completely block the flow. Hot water only alters where the blockage will occur.
Where does the grease drain come from?
Many of the foods we eat contain oils that become grease-like when processed and cooled. As a whole food scrap, we may even be able to send it down the garbage disposal. But once processed into a cooking oil, it’s a different matter.
Where does cooking oil come from? Most cooking oils are synthetic fat-like substances that we use to fry our chicken or bake our cakes. These are also utilized in salad dressings and dips. Within the food preparation industry, some simply call these “edible oils”.
A liquid at room temperature, vegetable oils are commonly used in most of our cooking. This would include rapeseed oil, soybean oil, corn oil, palm oil, peanut and olive oils. Using these oils as a base, they can’t be enhanced with the fragrance of herbs and chilies. There are also animal fat based grease sources like lards and butter which tend to solidify at room temperature. Some vegetable oils will also solidify at room temperature as well. Oils containing saturated fats like certain palm oils and coconut oil will be solid at room temperature.
Something to keep in mind is that these cooking oils are made up of multiple fatty acids. This design makes it easier to fry foods at a constant temperature. Oils high in monounsaturated fats work best. That means you are putting a lot of different fats down the drain. Heating oil alters its properties. Deep fryers need a blend of the correct heat tolerance.
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