FOG is a common designation for Fats, Oils and Grease. Fats, oils and grease are organic polar or non-polar substances derived from animals and even from some plants. They are called compounds.

 

They have very slight differences from one to the other in the atoms that make up their molecules. These compounds, which are a common part of animal and selected plant life systems, are often removed or left over in a variety of forms from various common cooking procedures.

 

For example, when meat is cooked (i.e. animal) grease is left behind. 
The result is these removed compounds ultimately find themselves among
the primary concerns of waste disposal management.

 

They have in fact become all too common enemies that disrupt restaurant, commercial kitchen, and municipal disposal system operations.

 

Understanding the fundamental chemical properties of grease provides valuable insight into why grease ends up floating on water causing it to come in contact with and cling to the tops of pipes.  

 

Most liquids flowing through disposal systems possess atomic polar qualities that lack the chemical ability to breakdown grease as a compound. Over time, layer upon layer of grease builds from the top of pipes downward until a massive clog forms and disposal system flow is blocked. Other components such as sugars, starches, and heavier debris may then collect at the bottom of pipes, further restricting flow through the devoted pipes lines.

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Fats are lipidic (fatty) substances that convert to solids at room temperature. Products such as butter, adipose (fat) tissue in meats and component parts of dairy products are examples of common compound fat sources. Fats are composed of triglycerides which are fatty acids that come from unused calories in animals. Fats easily bond together in a single large molecule.  Therefore, when thrown out they can quickly pile up in a variety of storage locations including drain pipes and waste lines.

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Oils are also classified as a type of fat.  Oils can be any one of variety of thick, viscous, often flammable liquids.  They are composed of very short or unsaturated fatty acid molecule chains that cause them to exist in liquid form whenever they are at room temperature.

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Grease is the most frequently used reference in the waste disposal industry when dealing with FOG. The distinction comes from its tendency to cause the greatest disposal problems. Grease is fat that has been converted to liquid during the cooking process. However, grease solidifies when it is cooled. Fat that has been cooked is turned into grease. Grease is fat that has been converted from a solid to a liquid state by some form of heating