Few individuals fully understand that septic systems simply are not designed to break down fats, oils, and grease (FOGs). Because they can’t be broken down, fats oils, and grease will accumulate in your septic system over time and cause problems. That’s why it so important to never pour grease down your drain and to always make sure your grease traps are clean and functioning properly. FOGs can adversely affect both your plumbing and your septic tank.
What Makes FOGs So Bad?
Because fats, oils, and greases are less dense than water, they float to the top. For example, you are probably aware that if you fill a cup halfway with oil and halfway with water, the oil will sit on top. If you don’t do anything about this happening in your plumbing or septic system, the grease will combine to form a hard layer. In the worst case scenario, the grease may mix with with other substances in your septic system like as soap residue, and certain solids. If this happens, a very tough crust will begin to form on the surface of the water in your septic tank and throughout your plumbing system.
What Happens If My System Accumulates Too Many FOGs?
If you don’t do anything about the accumulated FOGs in time, the hard crust in your septic tank can accumulate so much that it spills into your drain field and causes backups, blockages, and overflows. As for as your plumbing goes, this crust can clog pipes and prevent grease traps from working properly which will itself further compound and accelerate the problem.
Fine, So What Can Be Done?
The first step is always prevention! Never purposely pour FOGs down your drain and always make sure your grease traps are cleaned and working properly. Unfortunately, for many of those reading this, it may already be too late for prevention. In this case, you may want to try one of our Septic Maxx enzyme products. Enzymes, when poured down your drain, will help cut through the FOGs and correct the problem before it gets worse. Contact us today for more information or purchase a product from our shop page.
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