Grease Trap Perth slows the flow of wastewater, allowing it to cool and segregate. Fats and oils float to the top, solids sink to the bottom, and cleared water exits through an outlet baffle.
Regularly cleaning grease traps reduces the likelihood of costly plumbing problems and avoids unpleasant odors. It also reduces FOG (Fats, Oils and Grease) from reaching the sewer system, which can cause blockages.
Typically located underground in an accessible outdoor area, a grease trap is designed to reduce the amount of fats, oils and grease (FOG) that enters municipal sewer systems. The device consists of a box within the drain run that separates kitchen wastewater from other drains in the restaurant such as sinks and floor drains. The grease trap allows the solid food particles to fall and the oil and grease to float, which prevents the waste from entering city sewer lines where it can cause blockages, overflows and damages.
A proper installation of a grease trap is critical for any commercial kitchen. The first step is determining the size of the unit, which is usually based on the volume of wastewater generated by the restaurant or kitchen. Next, it is important to locate the location of the grease trap to ensure it is close enough to the source of wastewater. Finally, it is important to secure the necessary permits before beginning the installation process.
Once the grease trap is installed, it must be connected to the inlet and outlet pipes. It is important to test the grease trap to make sure it is functioning properly. It is also a good idea to have a professional plumber perform this task to ensure it is done correctly.
If a grease trap is not cleaned on a regular basis, it can become blocked with solids and debris. This can lead to plumbing problems and costly repairs. Additionally, it can result in fines from local authorities. A blocked grease trap can also create a health and safety risk for employees by releasing foul odors and creating an unclean work environment.
To avoid these issues, it is essential to have a professional install and regularly service the grease interceptor. An experienced technician will know how to determine the appropriate pumping frequency based on capacity, food type and restaurant/kitchen volume, as well as mandated ordinances. They can also clean the inlet and outlet ports to ensure the grease trap is working properly and efficiently. Depending on the size of your establishment, you may choose to install a high-capacity grease interceptor. These units are more expensive upfront but require less frequent pumping, which can save you money in the long run.
Maintenance
A grease trap is an essential piece of equipment for any commercial kitchen, but it requires regular maintenance to work properly. The grease trap prevents solidified fats, oils, and grease (FOG) from being washed down the drain and clogging plumbing. When FOG is washed down the drain, it can block sewer pipes and cause sewage to back up into the restaurant. A well-maintained grease trap can avoid this and reduce foul odors from entering the building.
A professional can perform a thorough cleaning and inspection of your grease interceptor, ensuring it is working properly and complying with local regulations. A trained professional can also help you determine when it’s time to replace your existing grease trap or install a new one. They can also provide you with information about recycling and dumping your grease waste correctly.
It’s best to perform a thorough cleaning of your grease trap every 90 days. This will minimize foul odors, prevent the grease from overflowing into your business and the streets, and it’ll keep the grease trap in good shape to continue working effectively.
Start by removing the grease trap lid and inspecting its components for damage. Then use a steel pot scrubber to remove any solidified grease waste from the lid, sides, and baffles of the trap. After you’ve scraped off as much of the grease waste as possible, use a shop vacuum to suck up any remaining grease debris.
Next, clean the internal components of your trap with soap and water to remove any dirt or food residue. It’s important to avoid using chemicals when cleaning your grease trap, as these can ruin the active enzymes inside the trap and contaminate the wastewater system.
When you’re done, flush your trap with clean water to clear out any leftover grease and debris. It’s important to remember that a properly-maintained grease trap is essential for the safety of your staff and patrons, as well as the health of the environment. The longer you wait between cleanings, the more difficult and costly it will be to remove the stuck grease.
Disposal
Grease traps and interceptors are designed to prevent fats, oils and grease (FOG) from leaving kitchen sink drains and entering the sewer system. FOG can stick to the insides of pipes, causing blockages and leading to wastewater backups and environmental issues. The best way to keep a grease trap or interceptor working properly is to regularly clean it.
Cleaning a grease trap is more than just throwing away food scraps, it’s a complex process that involves removing the FOG and separating the different components of the trap. Often, restaurants will hire a professional company to perform this service. This ensures that the process is done correctly, preventing hazardous waste from entering the environment. Depending on the size of your trap, it will need to be cleaned every 2-4 weeks. It’s also a good idea to invest in a biological grease treatment fluid. This solution combines non-pathogenic bacteria with nutrients and enzymes to break down FOG, helping the trap work more effectively.
A clogged grease trap will start to smell rancid and can lead to sanitary sewer overflows. When this happens, it’s critical to address the issue quickly before it causes more problems.
To avoid this, make sure that your commercial kitchen staff is aware of the signs of a grease trap that needs to be pumped out. This will help them identify the problem early and schedule maintenance services as needed.
Regularly scheduling scheduled pickups from a grease collection company is one of the most recommended methods for disposing of used cooking oil. This company will transform the grease through a process of heating, high-pressure steam, filtering and purification. The result is a renewable fuel that can be used in cars and other household appliances.
It’s important to remember that you should never pour grease down your drains. This can cause the FOG to solidify and enter your sewer system, resulting in costly repairs and environmental issues. The best way to avoid this is to invest in a grease trap and maintain it regularly.
Regulations
Food service establishments must have grease traps that meet the city’s sizing standards and properly capture FOG waste to prevent blockages in sewer systems and the environment. They must also have them emptied and cleaned regularly to avoid sanitary issues, costly repairs, fines, and downtime from blocked lines.
The EPA regulates how much FOG is allowed to go down drains by establishing pretreatment standards. It also regulates the disposal of FOG waste to ensure it does not harm the environment. The standards set by the EPA are in place to protect public health, water quality, and the environment by preventing fats, oils, and grease from discharging into the sewer system.
Restaurants, cafeterias, and other installations discharging grease must have an operable grease trap or interceptor to catch the waste and keep it from entering the sewer system. These devices must be properly sized and located, be constructed of impervious materials, and have easy access for cleaning and inspections.
To keep grease traps working properly, they must be pumped regularly. The frequency of pumping depends on the volume of business and the size of the trap or interceptor. For example, a large restaurant or fast-food joint with a lot of customers may need to have their traps pumped more often than a small, sit-down restaurant.
A common occurrence in commercial kitchens is for a grease trap to be full of FOG waste when it’s inspected. This can lead to clogs and overflows in the restaurant drains. To avoid this, it’s important to have your trap or interceptor pumped before it reaches 25% capacity.
The best way to keep your grease trap in top condition is to have it professionally inspected and cleaned on a regular basis by a trusted partner. Many of the largest restaurant chains rely on us for their grease management needs, as well as thousands of regional and independent businesses. Contact us today to learn how our services can help your business. We pride ourselves on delivering an unmatched level of service and expertise to each customer. Our team will be happy to discuss your specific needs and create a schedule that works for you.