Pacific Biodiesel, UH partner in grease trap water recycling

By University of Hawaii | February 19, 2014

Researchers from the University of Hawaii at Manoa are working with Maui-based company Pacific Biodiesel to develop a way to make water from restaurant grease traps reusable. The collaboration is an example of a new type of partnership between local businesses and the state’s public university.

“It is kind of a novel incubator way to bridge technology from the university into industry and vice versa,” Michael Cooney a researcher with the UH Manoa Hawaii Natural Energy Institute.

“UH has brought the technology to apply to this problem that we have that has a real world economic model that’s waiting for it to be invented,” said Bob King, the founder and owner of Pacific Biodiesel Technologies LLC.

Wastewater from dishwashing and cleaning kitchens would clog sewer lines because of the oils it contains. Restaurants are required to have grease traps to prevent this from happening and pay companies like Pacific Biodiesel to remove and transport that wastewater to sewer plants. The plants charge a higher fee to dispose of it because it takes more energy to treat.

Pacific Biodiesel wants to recycle the grease trap water, which would be better for the environment, increase the company’s profit margin and reduce grease trap service fees for restaurants.

“It makes it so much harder to do the right thing if it is more expensive,” said King. “So the more we can do to make this more efficient and cost effective then the easier it is to get into the market.”

The technology UH Manoa researchers from the Hawaii Natural Energy Institute are developing may end up having a global impact on the wastewater industry.

“Most of that reuse and recycling comes into play through small businesses that start something in a local environment where they make a little bit of money out of it,” explained Cooney. “When small businesses can make it work over five or seven years, then big businesses come in and buy them up and then it becomes nationalized.”

UH developed a High Rate Anaerobic Digestion (HRAD) system that uses bio char to treat the wastewater on-site, while creating methane.

After successful lab experiments, a test-scale system was built and installed at Pacific Biodiesel’s Oahu facility. Normally, university researchers do all of their work in a lab and are not involved when it’s applied to a real world situation. Often times, the solutions don’t work because of this disconnect.

In this partnership, UH researchers and the people who will actually use the technology work together, solving problems as they come up. Cooney says that interaction creates hybrid intelligence.

“We are providing the real-world working lab that they can come try their ideas and it is a great thing for us,” added King.

“Pilot tech parks, in industry, governed under research agreements that are corporate to corporate between the university and the company that allow any faculty member to go down there,” Cooney said, “create an environment where everyone benefits—the researchers, local businesses and all of Hawaii. We really are state employees and really ought to be helping the local community.” 



4 Responses

  1. Glenn Martin



    Turning brown grease or grease trap waste into something other than landfill is a great and needed service. Grease interceptor technology has not changed in 100 years. Fats, oils, and grease (FOG) rot in the tanks for weeks and them become pretty much of no use. Many jurisdictions consider brown grease hazardous waste and charge extra tipping fees to dispose of this waste. The grease recovery device or GRD is a relatively new technology. The FOG is recovered at the source ... the drain. The recovered grease is considered "yellow grease". A restaurant would add the yellow grease to their waste vegetable oil from the deep-fryer. Yellow grease is a commodity on the stock market. Yellow grease is recycled for future bio-diesel use. for more information see

  2. Marica



    There is a wonderful little company in NYC working with restaurants in the community to help remove FOG from their kitchens. Easy to use, we were very happy with them every time. Fast, reliable, and professional.

  3. Brian Ash



    To help this grease be more useful and with more value, you'll need to keep the food solids out of the grease trap so it won't co-mingle with the grease. The Drain Strainer was invented by a former restaurant owner and it captures the food solids that normally clog your grease trap and get flushed into the sewer system. These food solids can be saved for compost. Visit for more information.

  4. Ty Stone



    Our plant in Savannah, Georgia utilizes proprietary technology to treat grease trap waste. The food solids can be removed at the restaurant but the employees usually do not put the effort in to do so. We extract the brown grease, digest the solids, and treat the water to a pretreatment permit standard and return to the sewer. Would love to close that loop and recycle the water. We eliminate 90% of what would be landfilled. the challenge on the water is we have no surcharge from the city to dispose of it.


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