Must Knows For Maintaining Kitchen Grease Traps

grease trap maintenance

Maintaining it properly averts a wide range of problems, including unpleasant odors, shut-downs, and even fines. Millions of dollars are reportedly spent annually in the US on unclogging sewer systems clogged with FOG. It appears in two different ways: brown grease comprises FOG that floats or settles into solids, whereas yellow grease is the consequence of deep frying. When fryer oil disposal is done improperly, both types offer serious environmental risks. Since there is so much at stake, it is essential to maintain kitchen grease traps in top shape to assist restaurants prevent negative environmental effects and make sure they have one less thing to worry about. These are some essential details for your kitchen’s grease trap maintenance:

Being aware of grease traps

The purpose of a grease trap, also known as a grease interceptor, is to catch FOG before they enter the wastewater system. Grease traps come in two main categories.

  • Interior traps are typically found in the kitchen close to the dishwasher or sink and have a tendency to hold lesser volumes of FOG.
  • External traps are underground and positioned outside of your building. They are often significantly larger and can hold thousands of gallons. Due to the crucial role grease traps play in preventing expensive sewer problems, several cities now mandate the use of grease traps in industrial kitchens.

The Method for Cleaning Grease Traps

When a service expert comes to clean your traps, they will pump out the contents and scrape the edges to get rid of any built-up FOG. In order to calculate how much FOG has accumulated since your last cleaning, they will also measure the contents. You can be requested to reconsider how often you clean if your pile measures more than 25%. The technician should write up a FOG report detailing the details of your service after your trap has been fully drained out and give you a copy. Once the grease trap cleaning process is over, several cities need copies of FOG reports, which many providers may file on your behalf. Grease traps maintenance you can control FOG by taking crucial procedures, which are a key component of maintaining your restaurant. An workplace that is safe and productive for both your staff and consumers will be created by avoiding environmental effects, time-consuming cleaning procedures, and additional costs. Setting up a regular maintenance schedule with a qualified pumper is the best method to keep your grease trap from experiencing problems.

Requirements for grease traps

If you prepare or serve hot food, Sydney Water requires that you have a grease trap. The grease trap should receive water from all places used for food preparation, floor waste, kitchen sinks, dishwashers, and garbage disposal sites. Grease traps should be placed as close to the grease source as feasible to prevent grease buildup in the pipes connecting the kitchen to the grease trap Sydney water. You can utilize a heat trace or raise the grade if you can’t prevent having long pipe runs, like those seen in retail malls. Grease traps need to be at least 1,000 gallons in size in order to effectively captures grease. To make pump-outs and clean-outs simple, the maximum size is 5,000 liters. For more information visit our website: