Commercial kitchens flush fats, oils, and grease (FOG) down their drains. A grease interceptor traps the FOG as wastewater flows into it. The FOG floats to the top, and the clear water exits down the sewer line.
Grease traps require regular maintenance to avoid clogs and backups. A service provider will craft a schedule for cleaning your grease trap based on size, flow, and use. Contact Grease Trap Perth now!
Whether you’re a restaurant owner, food service worker or homeowner, you can help reduce FOG from reaching your municipal sewer system by having your grease trap properly installed and regularly cleaned. Grease traps, which are located in the drain run that connects kitchen sinks to the sewage system, are designed to slow down wastewater and separate solids from liquids and gases. FOG is less dense than water, so it floats to the top of the trap. Because it is a health and safety issue, most municipalities require food service establishments to install grease traps, with fines levied against those that don’t comply.
The first step in installing a grease trap is deciding where to place it. This will depend on space requirements, and should be as close to your kitchen sinks as possible. The next step is connecting the inlet and outlet pipes. This will typically involve cutting a hole in the floor and running a pipe from the sink to the trap, as well as from the trap to the sewer line. It is important that the inlet and outlet pipes are not blocked, as this could cause the FOG to back up into the sink.
As time goes by, the solids and grease will build up inside the trap until it reaches capacity. This can happen for a number of reasons, including blockages in the inlet or outlet pipe, or if the trap is overflowing. Eventually the grease will reach its boiling point and begin to escape from the trap through the outlet tee. If this happens, it’s important to contact a professional for immediate assistance.
The best way to prevent these problems is by educating your staff on proper kitchen sanitation. Encourage your team to use drain covers in the sinks and never pour grease down the drain. Have them scrape food off plates into trash bags before rinsing and to wash their hands after handling greasy foods and after using the restroom to avoid contaminating the drain lines leading to the grease trap. Regularly flushing your kitchen drains with hot water can also help to loosen and break down the grease that has built up.
Maintenance
The grease trap needs to be cleaned regularly to prevent the buildup of FOG which could eventually seep into the sewer system, leading to costly repairs and fines. A restaurant’s staff must know the signs that the trap is getting dirty, as well as how to clean it properly and on a regular schedule.
A FOG (fats, oil and grease) trap is a device installed in the plumbing system of a commercial kitchen that intercepts waste water before it enters the sanitary sewer system. The FOG is separated from the waste water through a series of baffles, with the grease and fats rising to the top of the receptacle while the clean wastewater flows through to the sanitary sewer line.
While there are different types of grease traps, all work the same way. Most are located in the basement of a restaurant, with some being built buried in a backyard. The larger units, called GGIs or gravity grease interceptors, are 500-gallon concrete vessels requiring a pump truck and specialized equipment to be pumped out every 90 days.
To ensure your grease trap is working correctly, it is best to have it serviced by a licensed and insured professional service provider like DAR PRO Solutions. Regular maintenance will keep the trap running smoothly, make sure you are in compliance with record-keeping and disposal requirements, and alert you to any visible damage that may require attention by a plumber.
Cleaning a grease trap starts with emptying the tank of any standing water, usually with a large bucket or heavy-duty trash bag. Next, use a steel pot scrubber and dish soap to thoroughly wash the baffles, sides and lid. You can also use a shop vacuum to suction out any remaining sludge in the tank, or in hard-to-reach areas of the tank.
Finally, drain a gallon of clean water into the grease trap to verify that it is clean and blockage-free. If you notice any problems, such as a broken gasket or missing float, it is important to contact a commercial plumber right away. A clogged grease trap is one of the main causes of sanitary sewer overflows, which can cost restaurants thousands of dollars in repairs and lost revenue.
Troubleshooting
The grease trap is an important part of a commercial kitchen’s wastewater system. It separates fats, oils, and grease from water before it enters the sewer system. When it doesn’t function properly, it can lead to clogs and backups in the restaurant. This can result in health code violations and unsanitary kitchen conditions. To prevent these problems, it is important to troubleshoot common grease trap issues.
The most common problem with a grease trap is that it becomes full. When this occurs, the grease will spill over into the secondary compartment and clog the crossover, incoming, and outgoing lines. A full trap is a sign that it’s time for a grease trap cleaning.
Another common problem is that the grease trap does not drain correctly. When this happens, the grease and food debris will become lodged in the pipes leading to and from the trap. This can lead to a blocked kitchen sink and even a sewer line clog. To avoid this, it is important to always dispose of your used cooking oil in a proper waste management container.
If the trap is clean, but you’re experiencing drainage issues, then the problem may be with the inlet or outlet pipe or the flow restrictor. These components often become coated with FOG and prevent effective drainage. If this is the case, then it’s a good idea to call a plumber in addition to your grease service provider to help resolve the issue.
Finally, if you’re noticing foul odors in your kitchen or outside near the grease trap, then it’s likely that you are overdue for a grease trap cleaning. These odors are caused by a buildup of FOGs in the trap that has contaminated the surrounding area. If you’re unable to fix the problem with a cleaning, then you may need to replace your grease trap.
Cleaning
Keeping a grease trap clean is an important part of maintaining your restaurant. Food grease can build up in a drain line and lead to sewage backups that could cost you thousands of dollars. That’s why restaurants are required by most cities to install grease traps and have them regularly cleaned.
Grease traps and interceptors are large devices that help prevent FOG from entering the sewage system from kitchen drains. These traps can be installed underneath sinks, dishwashers, or other drains where fat, oil and grease are deposited. They are also installed at the point where the restaurant’s plumbing meets the sewer line, allowing the FOG to be separated from wastewater before it goes into the public system.
When a waste water outflow enters a grease trap, solid food particles sink to the bottom and lighter oils and grease float to the top. The relatively grease-free water then flows out of the trap into the sanitary sewer or septic system. The trap must be large enough to accommodate the amount of grease and FOG being produced in a restaurant kitchen.
Passive traps and interceptors require regular cleaning and are usually emptied when 25% full. An automatic system that uses a pump truck to remove the FOG can be emptied on a programmed schedule, but the cost can add up quickly and still requires regular maintenance and inspections.
A knowledgeable service provider can work with your business to develop a service schedule that meets FOG regulations in your city. They should also be able to advise you on preventing the need for expensive backups and overflows by educating your staff in proper grease handling practices. That means using drain covers, scraping food into garbage before rinsing and making sure to empty trash cans frequently.
Grease traps are designed to get dirty, so they must be cleaned on a regular basis to keep them working properly. Regular service ensures that a thick layer of grease doesn’t form, which will cause the trap to back up. It also allows technicians to check for signs of damage or wear that may need repair by a plumber.