Oil Removal Solutions Blog

In the food processing industry, companies strive to deliver high-quality products, efficiently, and to ensure their production methods are environmentally friendly as possible.

Keep reading to learn more about:

• How smart food producers are investing in equipment that lowers costs, while enabling the manufacturing of high-quality products through efficient processes.
• How oil skimming equipment can effectively remove oil from the surface of other liquids (usually separating used cooking oil from wastewater for food producers).
• How food manufacturers have used tube-type oil skimmers to reduce costs for energy, waste treatment and waste removal—all while maximizing efficiencies. 

There is a universal problem facing the food and beverage industry: removing fat, oil and grease (FOG) from water.

Without an effective oil removal solution, food and beverage companies can face increased costs for water treatment and discharge, maintenance concerns, and also miss out on the opportunity for a new revenue source.

To identify a proper solution, you must first pinpoint the source of the problem. View the infographic below to see how FOG originates across eight food industry segments, including:

1. Farm equipment, from lubricants and hydraulic oil
2. Oil extraction, from plant, seeds and nuts
3. Oil transport, from edible oils carried in tank trucks
4. Oil used for cooking as an ingredient
5. Fat, oil and grease from meat and fish
6. Oil from manufacturing food packaging
7. Seamer machine lubricant from canning foods and beverages
8. Fat, oil and grease from cooking food for consumption

Check out the infographic below for details.

If you work in the food and beverage industry, you are likely familiar with the challenges that fat, oil and grease (FOG) buildup presents and the potential costly impact on your wastewater treatment processes and your bottom line.

Removing FOG from water is an important problem to address in all segments of the industry. Oil ends up in wash water and wastewater in each of these applications:

• Farm Equipment - From washdown of machinery and facilities
• Oil extraction - Natural byproduct of the process
• Oil transport - Washing tank trucks
• Oil used for cooking or as an ingredient - Washdown of equipment and facilities
• Fat, oil and grease from meat and fish - Natural byproduct from processing
• Oil from manufacturing containers - Hydraulic oil from machinery
• Canning foods and beverages - Oil from can seamers
• Fat, oil and grease from cooking food for consumption - FOG builds up in grease traps

Learn more about the source of FOG in each of these situations by downloading our free resource, The Complete Guide: Oil Removal Challenges (and Solutions) in the Food Industry.

In the food industry, the question is likely not if you have oil in water, but where and to what extent the problem exists. Read on to learn about the kind of information our oil removal experts seek in order to assess oil-in-water applications and determine proper solutions.

Whether you are washing down farm equipment, transporting edible oils, cooking meat, or manufacturing food packaging, in each segment of the vast food and beverage industry there is a universal problem: fat, oil and grease (FOG) in wastewater.

Without effective and efficient oil removal solutions in place, food and beverage companies can face increased costs for water treatment and discharge, maintenance concerns, and environmental compliance issues, among other problems.

Does fat, oil or grease end up in the wash water or wastewater in your application? Are you aware of the oil removal solutions available?

The following are eight sources of FOG that you can manage to decrease costs and unlock greater profits. Read on to see if any of these might apply to your operations. And, download the eBook to take action and determine the right solution.

Oil skimmer reduces cost, increases performance and decreases material waste

Food manufacturers are tasked with managing oil in the wastewater from their manufacturing processes on an ongoing basis. 

Recently, a privately-held snack food manufacturer that produces potato chips established a goal to increase chip production by 20 percent. However, increasing production also meant increasing the amount of cooking oil discharged into the wastewater from washing the fryers used to cook the chips. As one of the largest water consumers within its municipality—discharging an average of 180,000 gallons per day—the potato chip plant needed to cost-effectively and efficiently remove the cooking oil from its wastewater to remain compliant with the municipality’s wastewater regulations.