Any business that produces large amounts of fats, oils, and greases must have a grease trap or interceptor. These devices help keep these substances out of the wastewater system, reducing plumbing costs and preventing sanitary sewer overflows.
Grease Trap Perth contains baffle walls that help separate the wastewater. Solid food waste sinks to the bottom, and lighter oil and grease float on the surface. These must be periodically removed in a process similar to septic tank pumping.
Fats, oils, and grease are major sources of blockages in sewer systems. They can also lead to raw sewage overflowing into homes, which can be expensive for homeowners to clean up and may result in additional costs for the local sewer department. Grease traps are designed to reduce the amount of FOG that enters the sewer system by separating grease and solids from wastewater. However, performing periodic maintenance on the traps is important to ensure they function properly.
Grease traps are small boxes placed within the drain run between sinks in a kitchen. They can be made of stainless steel, concrete, or cast iron and are usually located outside a restaurant or food service establishment (FSE). The wastewater flows into the trap, where it cools, causing fats, oils, and grease to separate from water by gravity and buoyancy. The separated grease moves to the top of the trap where it forms sludge, while the remaining wastewater flows out through a manhole or into the sewer system.
A common problem with grease traps is when the sludge becomes too dense and stops the wastewater flow through the trap. This can result in backups and odors in the kitchen, which can be a sign that the trap needs to be cleaned or has failed to perform as intended. Periodic maintenance of the trap includes removal of brown grease from the top of the trap and settleable solids from the bottom, inspection of the sanitary tees, spreaders and baffle walls, and periodic cleaning of the sludge.
The samples from the middle and top layers of the grease traps were characterized for the physicochemical properties such as pH, temperature, electrical conductivity, total and volatile solids, chemical oxygen demand, types of free fatty acids (FFA), and surface characteristics. The results show that the sludge samples had about 1.5 times higher TS than the scum samples, indicating that sludge amount affected the grease trap capacity more significantly. Saturated FFAs, mainly palmitic acid, dominate the FFA composition of sludge and scum samples.
Adding chemicals or degreaser cleaners to a grease trap is generally a bad idea because it can kill the natural bacteria that help to break down FOG and can cause the FOG to bypass the trap and contribute to blockages downstream. Additionally, these substances can damage or clog the internal components of the trap.
Cleanliness
Grease trap cleaning is a vital part of keeping your restaurant kitchen clean and functioning properly. Without it, your grease trap can develop a clog that will both slow wastewater drainage and produce an unpleasant odor. It is important to hire professionals with experience cleaning and servicing a variety of different types of commercial food traps. They will know all the regulations, have the equipment to get the job done quickly and effectively, and can help you set up a regular schedule for grease trap cleaning.
One of the most common signs that a commercial kitchen’s grease trap is in need of cleaning is if there are unexplained smells lingering in the air. This is caused by a buildup of fats, oils, and food waste in the grease trap that has been neglected for too long.
Commercial grease traps need to be cleaned often, typically every four to six weeks. A professional can help you decide how often to schedule your grease trap cleaning service based on the volume of your business and how much oil and FOG it generates each day. A professional can also advise you on how to lessen your maintenance costs by using a bacteria additive that organically breaks down FOG and helps to deodorize the trap.
A rotten-smelling grease trap is not only a health and safety hazard for your employees, but it can cause plumbing mishaps that can be costly and ruin your business’ reputation. During an overflow, some of the grease will escape into your sewer lines and end up in major waterways and infiltration fields where it can damage the environment and pose a health hazard to people in the area.
Another sign that it is time for a grease trap cleaning is if your drains become clogged or if the grease trap has started to overflow. If you notice this happening, it is essential to schedule a grease trap cleaning right away. The longer you wait, the more a clog will form and the more likely it will be that grease will escape into your drains and into the sewer system where it can contribute to major city-wide issues such as blockages and standing gray water in your sinks.
Regulations
Grease traps are small boxes that sit within the drain run in kitchens to reduce the amount of fats, oils, and grease (FOG) that enters the sewer system. FOG in the drain lines can cause sanitary sewer overflows, which pose a serious health risk for everyone. Overflows are hard to detect, and they require specialized equipment to clear. To prevent this, most cities and states require restaurants to install and regularly maintain grease interceptors or traps.
Depending on the jurisdiction, there are several regulations that need to be considered for proper installation and maintenance of grease traps. Some of the most important factors include sizing, cleaning frequency, and disposal methods. The size of the trap is determined by the amount of wastewater that the establishment generates and its expected FOG flow rate. A hydro-mechanical interceptor can handle higher FOG flows than a traditional grease trap, but the size should be carefully matched to the needs of the establishment.
Regular cleaning of the trap is required to remove the accumulated grease and debris that builds up over time. The best approach is to hire a professional service provider with the right equipment for the job. The service provider should use a high-pressure water jet to clean the trap walls and baffles. This method helps to ensure that all traces of grease are removed, and it also eliminates the need for harsh chemicals.
The EPA mandates that food establishments have covers on their grease interceptors to prevent inadvertent access by children and other unwitting individuals. The covers must be designed to withstand anticipated loads and thwart unauthorized access.
It is also vital to keep detailed records of all maintenance and cleaning activities, including dates and service provider information, for regulatory compliance. This information should be readily available to inspectors when they arrive for inspections.
In addition to ensuring compliance with regulations, regular maintenance and cleaning of the grease trap can save money in the long run by reducing the frequency of expensive plumbing repairs. The costs associated with maintaining a properly working grease trap are significantly lower than the cost of a sanitary sewer overflow, which can be tens of thousands of dollars or more for large-scale cleanup and repairs.
Maintenance
A properly functioning grease trap is essential to a restaurant’s business. It filters fats, oils and grease from passing through the drain and into public sewer lines. But the trap must be emptied and cleaned regularly to avoid blockages in the kitchen and other problems, including rancid odors, wastewater backups and clogged sinks.
A restaurant’s drain system can be easily clogged by cooking grease that has solidified and formed a thick layer over the surface of the drain line. If this layer is allowed to build up, it can interfere with sink drainage and lead to overflows that must be addressed with expensive plumbing repairs.
The best way to prevent clogs and other problems is to have a reliable service provider schedule regular grease trap cleanings. The frequency of cleaning will depend on your establishment’s food production and usage, but a typical schedule is every 1-3 months.
Grease traps have baffle walls that separate the waste into different layers. The FOGs rise to the top, while other debris falls to the bottom of the trap. The clean water in the middle of the trap is discharged into the sanitary sewer line. During a maintenance visit, the service technician will empty the trap using a pump and scrape away the sides to remove any accumulated FOG. They will also measure the contents to determine how much accumulation has built up since your last cleaning.
If you skip a cleaning, the FOGs will begin to decompose and release pungent odors in the kitchen. They can also clog your drain lines and sewer lines, leading to costly plumbing repair. FOG overloads can even put a strain on wastewater treatment plants, which may result in hefty fines for your restaurant.
In addition, skipping a grease trap cleaning can damage the trap itself. The sludge layer can erode and crack the trap, which can lead to a leak that needs to be repaired quickly. In some cases, the trapped waste can even reach the sanitary sewer line, resulting in a dangerous and messy sewer overflow.
Tyrell Robertson