The more water you use, the more waste goes down the drain. Watch for waste buildup in your area. Tell your supervisor about these areas so steps can be taken to prevent any unnecessary waste. Control the flow of water into the fryer tunnels. If too much goes in, a mixture of oil and water, along with detergent suds from the fryer, will go onto the floors and into the drains.
Prevention is the best policy.
The oil and detergent is a major source of BOD and water pollution. Scrape or squeegee up any grease blobs that coat the floor of the fryer section before hosing down the floor. Pick up any inedible material before you turn the hoses on. Make sure that the trays are in good shape and that they are catching the waste as they're supposed to. Scrape out all inedible material from the trays before hosing them down.