Case
Study Five
Septic and Grease Trap TSS and BOD Reduction - Restaurant Application
Problem:
The owner of a seafood restaurant located outside the city limits was
faced with a septic system that was malfunctioning. The restaurant had
two 1000-gallon septic tanks. The drain fields for both tanks were blocked
and damaged to the point that neither was functioning properly. The owner
had a major decision to make. The city had plans to extend the municipal
sewer service to his area within the next 18 months. If he chose to repair
the drain fields, he would be facing a large expense and the potential
loss of revenue because the drain fields were located beneath his parking
lot and, with the parking lot disrupted, his business would certainly
suffer. As a temporary solution to the problem, the owner was being forced
to pump the tanks every two weeks at a cost of $250.00. The owner needed
an alternative to repairing a system that he would have no use for in
18 months, and a more cost effective short-term solution than the pumping
alternative.
Solution:
The restaurant began using the Histosol OP-Bio product, with the expectation
that the product would reduce the frequency of "pump-outs" needed.
The septic system was shocked with 2.5 gallons of Histosol OP-Bio on the
first day of treatment. The restaurant owner called the OPC office the
day after treatment began to comment on the noticeable reduction of odors
being emitted from the floor and sink drains in the restaurant. Histosol
OP-Bio was added to the system at rate of one-half gallon every third
day. The product was applied at the close of business on the third day
to prevent any potential washout and give the product more time to work
in the grease traps.
Conclusion:
Treatment over the first five months resulted in a significant reduction
in pump-outs needed. Prior to treatment, pump-outs were needed every 2
weeks. Following the introduction of Histosol OP-Bio into the system,
the frequency of required pump-outs has been extended to approximately
7 weeks. Over the five-month period, the restaurant has saved nearly $2,000
in costly pump-outs.
|