Grease that is not removed from a trap will work its way into the city sewer system, causing blockages and costly repairs. This is why it is important to have your grease trap pumped on a regular basis.

A service provider can pump your trap and return the gray water to your tank or simply remove the fats, oils and greases (FOG) and haul it away for recycling into animal feed or energy production. Contact Grease Trap Perth now!

A grease trap is a receptacle that kitchen wastewater flows through before entering the sewer waste system. Technically called a grease interceptor, it prevents FOG waste from clogging drains in sinks, food preparation and dishwashing areas, or the entire municipal sewer waste system.

Grease clogs in the plumbing system are a problem for restaurants, but if FOG (fats, oils and grease) make it to the city’s sewer lines, they can create blockages and sanitary sewer overflows (SSOs). A FOG overload in a municipal sewage system can cause flooding in manholes and sewer outlets, as well as backups into kitchen sink drains and other household and business drains.

To avoid these problems, restaurant owners must maintain their grease traps. One way to do this is to use a specialized flow rate controller that slows the water flowing into a trap and allows the solids and FOG to separate from the wastewater. Other ways to keep a grease trap functioning correctly include using a baffle system in the tank, adding water to cool the wastewater and separate solids from grease, and having a trained service provider regularly inspect the inlet and outlet pipes of the trap to ensure they are not clogged or full of FOG.

If a commercial kitchen owner fails to properly maintain their grease trap, they could be subject to fines by the municipality. These fines are typically based on a variety of factors, including whether the establishment has been issued an SSO in the past, whether FOG samples taken from the restaurant have exceeded local regulations for FOG levels, and whether the restaurant has regular grease trap maintenance.

Restaurants, grocery stores and other foodservice facilities should invest in a UL-listed grease trap that meets the size requirements set by their municipality or county. It’s also important that a business consult with a licensed professional to ensure the grease trap is installed in accordance with local plumbing codes and a trained service provider regularly inspects and services the grease trap to meet city regulations. The frequency of pumping and cleaning a grease trap depends on the number and type of fryers used at the establishment, so be sure to discuss these needs with your service provider.

Fats, oils and grease (FOG) are byproducts of cooking that can cause problems when poured down drains. If not properly handled, FOG can cause blockages and sewer backups that are costly to fix. A grease trap helps to prevent these problems by catching and containing excess FOG before it can reach the sewer system. A quality grease trap can be the difference between a kitchen that operates smoothly and one that experiences constant disruptions.

A commercial kitchen produces a lot of FOG, and it is important to keep this waste out of the sewer system for both environmental and safety reasons. A grease trap is an essential piece of equipment for restaurants, schools, cafeterias and bars. In addition to preventing kitchen wastewater from entering the sewer system, a grease trap can help reduce the risk of fires by keeping dangerous flammable fatty acids out of the plumbing.

FOG is a key contributor to thousands of sanitary sewer overflows each year in cities around the country. These overflows can have a negative impact on the environment and public health, and they are often caused by improperly maintained grease traps or interceptors. A grease trap or interceptor can be a cost-effective solution to prevent this issue.

The most important thing to remember when it comes to grease traps is that they must be cleaned regularly. A dirty trap can result in clogs, flooding and backups that are detrimental to your business. The best way to prevent this from happening is by working with a company that offers grease trap cleaning services. They will be able to develop a service schedule that is compliant with your local regulations and ensure your trap is cleaned efficiently.

There are many different sizes of grease traps available on the market, so be sure to select a system that is suitable for your restaurant’s volume of cooking oil and food waste. You can also minimize the need for your grease trap to be emptied by educating employees on proper food waste handling. This includes not pouring grease down the drain, using sink drain covers to capture waste and scraping dishes into the trash before rinsing them.

Many local governments require that restaurants and food service businesses install a grease trap. The purpose of the trap is to keep fatty acids, oils and grease (FOG) from entering sewer waste lines, where it can cause blockages and backups, called sanitary sewer overflows (SSOs). Because of the health risks associated with SSOs, local governments often fine establishments that do not abide by FOG management principles.

In addition to preventing the buildup of toxic hydrogen sulfide gases, which are known to kill, a properly functioning grease trap can also save your business money by keeping your kitchen drains running smoothly. However, installing a grease trap is not a job for the average restaurant owner or commercial kitchen operator. It is best to leave the installation of a grease trap to a professional plumber.

The first step to installing a grease trap is obtaining the necessary permits. This process varies by jurisdiction, but usually involves paying a small fee and providing your permit number to the city inspector.

Once your permit is in hand, it’s time to start the actual installation. It’s important to note that the grease trap should be located close to the sink drain that it will serve. This allows for faster, more accurate sizing and installation.

There are two main options for determining the size of a grease trap: sizing by fixture capacity and sizing by gravity flow rate. The former is typically used if the fixture dimensions within your restaurant are well known. The latter is based on the fact that there is a direct correlation between a trap’s maximum flow rate and the volume of fixtures draining into it.

To calculate a trap’s flow rate, simply divide its volume by the number of fixtures that will be draining into it. Then multiply this figure by 231 to convert it into gallons per minute (GPM). This will help you determine the right grease trap size for your establishment. Once you have determined the size of your trap, it’s important to educate your staff on proper FOG handling techniques. This can include things like using drain covers and scraping food into garbage cans rather than washing it down the drain. It is also a good idea to have your trap professionally serviced on a regular basis. A reputable company can work with you to develop a service schedule that meets your needs and the requirements of your local government.

Grease traps must be cleaned regularly to prevent odors, blockages and even overflow. The process is not difficult, but it must be done correctly in order to avoid costly drain repairs and other unfortunate consequences.

Before beginning the grease trap cleaning process, it’s important to put on rubber gloves, a face mask and protective goggles to protect yourself against potentially dangerous bacteria. It’s also important to have a utility sink close by for washing your hands.

Start by running cool water through the grease trap system for about 10 minutes. This will help congeal fats, oils and grease (FOG), making them easier to remove during subsequent steps. Next, carefully detach the grease trap lid. Some lids require a crowbar or wrench, while others can be removed with just your fingers. Once the lid is off, carefully inspect the inside of your grease trap for signs of damage or general wear and tear. If possible, take a picture of the inside of your grease trap or draw a diagram to help you remember where each part belongs during the re-installation process.

Using the bucket, scoop up the FOG layer from the grease trap and place it in the plastic bag. Use a scraper to remove any other solids from the grease interceptor’s walls and baffles. If these solids aren’t removed, they will slowly eat into the baffle walls and grease outlet pipe, causing them to clog or overflow.

After the grease trap sludge is collected, dispose of it in a double-lined garbage bag. Alternatively, you can hire a professional grease trap cleaning service. These companies will provide expert cleaning and maintenance services, as well as offer full inspections and history reports to ensure your facility is complying with sanitation laws.