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Greasy Street

Film taken yesterday of greasy water overflowing from a sewer on River Ave. near Klein’s. Click on the image to play the video.


That white residue you saw all over the street is grease that settled out of the water.  My understanding is that the sewer line there has to be constantly cleaned by the Borough.

Isn’t this problem what Ollie Klein warned us that Salt Bar would create?


And in another story….and I’m not saying it has anything to do with Klein’s but……



  1. Anonymous wrote:

    For many years the pumped out oil from FREEDMANS was supposed to be captured by the boom in the marina next to the PIED PIPER. Maybe it’s the residual oil from the ACME parking lot? Or is it the grease trap at Ollie’s ? DEP supposedly overseeing remediation efforts at the ACME parking (or unparking lot)?

    Monday, November 14, 2016 at 8:26 am | Permalink
  2. eugene creamer wrote:

    Ollie may be violating Borough Code?

    29-9.1 Prohibiting Sewer Discharges.

    No person shall discharge or cause to be discharged any of the following described waters or wastes in any portion of the sewer system of the Borough of Belmar.


    b. Any water or waste which may contain more than one hundred (100 p.p.m.) parts per million, by weight, of fat, oil or grease.

    Monday, November 14, 2016 at 8:55 am | Permalink
  3. Anonymous wrote:

    Looked like the manhole sewer cover contents was overflowing into yet another sewer? How?

    Monday, November 14, 2016 at 9:18 am | Permalink
  4. admin wrote:

    From the sanitary sewer into the storm sewer.

    Monday, November 14, 2016 at 9:45 am | Permalink
  5. An Observation wrote:

    I notice the few times i go by Klein’s there is a septic sewer truck either pumping in or out don’t now which at the Boro sewer man hole by the train tracks. There must be a bill to the Boro if it is a cleanout, or are they dumping and not paying for it.

    Monday, November 14, 2016 at 9:27 am | Permalink
  6. guest#2 wrote:

    I hope that Michael Campbell is prepared to provide a status update on this at the next council meeting. Hopefully he will be in contact with DEP.

    Monday, November 14, 2016 at 10:12 am | Permalink
  7. Anonymous wrote:

    You can put grease in the sanitary sewer? That’s probably what Brandy does in the back. The stench and debris is unsanitary. Board of health Borough or County? CAFRA violations for grease intrusion into waterways?

    Monday, November 14, 2016 at 10:23 am | Permalink
  8. Just Passing Through wrote:

    And to think that eventually can become drinking water, yuk!

    Monday, November 14, 2016 at 10:33 am | Permalink
  9. Drip drip drip wrote:

    It probably doesn’t help they wash their grease mats outside in the driveway and the grease goes right down in to the storm drains. You would have to trace it but there is a storm drain discharge that goes under the bridge into the water

    Monday, November 14, 2016 at 10:49 am | Permalink
  10. It's time wrote:

    Get a proper grease trap! Whether it’s a small, neighborhood pizza place or a large, institutional cafeteria that runs 24/7, installing the correctly sized grease trap is critical.
    Install a unit that’s too small, and you risk overflows and messy back-ups in the kitchen. Install a unit (or units) that are too large, though, and you’ll end up with a different kind of waste – money flushed down the drain.
    However, the methods used in many plumbing codes to estimate grease trap size requirements tend to overestimate peak flow, and therefore can overestimate the unit capacity needed. That’s because those codes often assume that all fixtures in a kitchen will simultaneously experience peak flow; that doesn’t happen in the real world.

    In the real world:
    – The building’s potable water supply simply can’t support all those simultaneous peak flow rates.
    – All the fixtures, therefore, can’t be used at peak rates at the same time.
    – Plus, only store-and-release fixtures, such as deep, multi-compartment sinks, ever produce peak flows.

    A sizing method based on real-world data
    With Thermaco’s experience in thousands of commercial kitchens, and real-world data collected from those facilities, we’ve developed a method to safely and accurately determine grease trap size requirements.
    – Estimate the real peak flow from fixtures that need a grease trap or grease interceptor.
    – Install the next larger size based on the real peak.
    There are two scenarios we typically see. Either a grease interceptor is plumbed to a single unit (usually in smaller kitchens), or a grease trap is plumbed in line to handle multiple fixtures (for larger facilities).

    Single-fixture plumbing
    W-250-IS Undersink 40k
    For kitchens where the grease trap only needs to intercept flows from one fixture, such as a multi-compartment sink, simply use the manufacturer’s peak flow rate to determine the grease trap capacity.
    Our Trapzilla sizing sheet contains flow rate data for common single-fixture installation scenarios. For single-fixture point-source installations, our Big Dipper sizing sheet (metric version) has common flow rates.
    In all cases, the next largest unit should be chosen based on those flow rates. Never install a grease interceptor rated for a lower rate than the peak flow rate you’ve calculated.

    Multi-fixture sizing
    Where it gets complicated are mult-fixture installations in larger commercial kitchens and food-service establishments.
    Here, the key is to account for all the fixtures that could send effluent to the grease trap, and then adjust their combined peak flow rates in a realistic fashion. Because these fixtures will never simultaneously reach peak flows, simply adding up peak flow rates results can result in oversized grease traps.
    The equation works as follows:
    Number of the particular type of fixture (ex. floor drains)
    x Manufacturer’s peak flow rate per fixture
    x Averaging multiplier
    = Peak flow for that fixture

    – See more at:

    Monday, November 14, 2016 at 11:05 am | Permalink
  11. apocalypse now wrote:

    Be sure to extinguish all lighters and matches when near that area, or there will be “smoke on the water”. The restaurant will not be the only place where fish are frying.

    Monday, November 14, 2016 at 11:09 am | Permalink
  12. Anonymous wrote:

    If the grease trap backs up it will back up into the commercial building. The stink is terrible. That’s why the DPW is a weekly visitor.?

    Monday, November 14, 2016 at 11:41 am | Permalink
  13. eugene creamer wrote:

    If it clogs-up the sanitary sewers …. imagine what it does to your arteries?

    Monday, November 14, 2016 at 1:57 pm | Permalink
  14. Guest wrote:

    After seeing this, I don’t think flushable wipes should be Mike’s biggest concern any longer

    Monday, November 14, 2016 at 3:32 pm | Permalink
  15. apocalypse now wrote:

    If Salt were up and running, they would have probably gotten the blame for the mess. Beer grease, ya know.

    Monday, November 14, 2016 at 4:19 pm | Permalink
  16. eugene creamer wrote:

    the rainbow wasn’t Belmar’s!
    The sheen appeared during the dredging project, prompting a response from agencies including the state Department of Environmental Protection, the U.S. Coast Guard and the Monmouth County Office of Emergency Management. The oil was contained.
    Divers Thursday discovered the motor and a small, sunken boat. The state Department of Transportation will have the boat removed and the dredging has resumed, Neptune OEM said.

    Monday, November 14, 2016 at 9:19 pm | Permalink
  17. Anonymous wrote:

    Gene For MAYOR.

    Tuesday, November 15, 2016 at 8:46 am | Permalink
  18. Anonymous wrote:

    Greasy like Sunday morning.

    Tuesday, November 15, 2016 at 7:57 pm | Permalink

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