Hospital
February 2021

Hospital Remedies Grease Affliction

A hospital waiting area can sometimes be an intimidating place. It should be as non-threatening a place as possible. But what happens when the placid solitude of the lobby is interrupted by teams of maintenance employees cleaning and sanitising the floor after a wastewater backup?

The Cost

This was a scene at Lawrence & Memorial Hospital, None of these preventative measures had any effect on the constant backups plaguing the hospital’s collection system. “I estimate we were spending in the neighbourhood of $50,000 a year dealing with these problems.

The Time

This included cleaning and sanitising the area around the mechanical room, servicing our trap, and jetting out the sewer lines. We had to jet the lines every month at a cost of up to $2,600. In some cases, we had to replace the lines. It also took our staff about eight to ten hours of work to clean and sanitise the area every time we had a flood.”

Result 1

0
Grease Blockage

Result 2

100%
Compliance

A solution was needed.

In June of 1998, a Big Dipper W-1000-AST was installed at the hospital. As part of the project, the fixtures that Davis observed to be the major contributors of greasy effluent were re-plumbed through the Big Dipper system. “We haven’t had any backups related to kitchen grease since we installed the unit. We’re pulling out about 25 gallons of grease per week. We’re now in complete control of the grease coming from the kitchens, removing it before it has a chance to get into our sewer lines.” a modern 250-bed facility in New London, The hospital had experienced backups in its mechanical room on average of twice a month for many years. When one of these backups spilled over into the adjacent main lobby of the facility, the maintenance department knew it was time to act.

The Feedback

According to Bill Davis, Maintenance Manager for the hospital, the cause of these frequent backups was greasy effluent from the 1,500 meals prepared each day by the kitchen. “The kitchen was being serviced by a 40 gallon per minute manual trap which was cleaned once every shift. This unit was simply too small and inefficient to handle the kitchen flows no matter how well we took care of it. The kitchen also introduced enzymes into the pipes to try and help alleviate the problem.”

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