Grease Trap Perth are large containers that reduce the amount of fats, oils, and greases (FOGS) that enter municipal sewer systems. They are a vital component of your restaurant’s plumbing system.
When wastewater enters a grease interceptor, it slows significantly and separates into three layers. Solids sink to the bottom, wastewater flows through the middle, and FOG floats to the top.
Grease traps and interceptors are vital components of any commercial kitchen. Designed to catch FOG waste before it enters the sewer system, they prevent blockages that require specialized equipment and considerable time and cost to clear. In addition, they help protect restaurants from costly fines levied by local water companies.
When FOG cools and solidifies in the sewer line, it can create a clog that affects all nearby establishments. These blockages may even enter the municipal wastewater system without a grease trap. In this scenario, water companies look for the source of the issue and charge building owners for cleaning costs and possible remedial works.
Whether you need a passive or automatic grease trap, an inline or gravity model, or another type of FOG management device, it’s essential that you seek expert plumber advice to ensure that your business has the right solution. A professional can recommend the best equipment based on your needs and provide you with an up-to-date maintenance schedule. During this process, the professional can also inform you of any visible signs that indicate your grease trap requires repair or attention.
How do Grease Traps Work?
Grease traps intercept wastewater from your 3-compartment sinks, ovens and warewashers before it reaches the main sewer system. They separate wastewater into 3 layers, allowing the FOG to rise to the surface and be trapped by a series of baffles, while food solids and sediment settle at the bottom and uncontaminated water flows out the top.
Greasy debris is a leading cause of thousands of sanitary sewer overflows and backups each year, and a FOG management system is a vital component of your restaurant’s plumbing system. Your grease trap works best when it’s regularly emptied, cleaned and maintained.
When you need to have your grease trap pumped, a service truck with a large liquid holding tank arrives at your restaurant. The FOG material is removed and hauled away, while the separated gray water is returned to your grease trap for reuse. Regular cleaning and pumping will prevent clogs, foul odors and expensive repair bills in the future.
Why Do I Need a Grease Trap?
When grease is poured down drains, it solidifies as it travels through the pipe, creating blockages that can result in wastewater backups and sewer system overflows. Grease traps prevent these issues by allowing food businesses to separate fats, oils and grease from their wastewater before it enters sewer lines.
Many municipalities require restaurants to install and maintain grease interceptors, which are essentially tanks that separate waste and water. These systems can range in size from a small floor trap under your sink to large exterior tanks that hold up to 1,000 gallons. Your plumber can help you determine the proper size trap for your business.
Regularly scheduled grease trap maintenance is essential for kitchen sanitation and preventing costly plumbing problems down the line. You should also have your trap examined periodically for wear and damage, especially the gasket that seals the lid. Be sure to use a licensed service provider who is familiar with the FOG regulations in your city. They can ensure that your trap is emptied and disposed of properly to avoid fines from the municipality.
How do I Treat a Grease Trap?
Despite instituting strict procedures for handling food waste and properly rinsing dishes, restaurants aren’t always able to prevent all fats, oils, and grease (FOG) materials from flowing into the sewer system. That’s where the grease trap comes in: it intercepts FOG before it can cause costly sewage backups and odors.
For this reason, it’s important to regularly clean your restaurant’s grease traps. While there are no hard-and-fast rules about how often to do this, a regular cleaning schedule will help prevent greasy disasters that require more frequent pump outs and costly repairs.
To clean your restaurant’s grease trap, you should first let the water inside the tank cool down. FOG will float to the surface, making it easier to scoop out and dispose of. Avoid using hot water or chemicals to degrease your trap as this can liquify the grease and allow it to pass into the sewer. Instead, use a multi-strain bacteria-based biological solution that can break down the FOGs in your trap. This can be added through a pump that dispenses the chemicals on a consistent basis for best results.
How do I Pump Out a Grease Trap?
The frequency with which a grease trap must be pumped depends on the size of your restaurant and your foodservice operations. A general rule is that the tank should be emptied once it reaches about a quarter of its capacity. This prevents odors from forming and reduces the risk of clogs in lines or slow sink drainage.
A service provider will drain the grease and solids from your trap with a pump and haul it away for disposal. Your service provider should also inspect the unit to make sure the gasket is intact, and that it is sealed properly.
Some services also process your trap material to use for animal feed or energy production. If this is an option available in your area, the service provider will bring a separate vehicle to collect your trap waste so that it does not mix with cooking oil or meat fats. Controlling how much FOG goes down your sinks and using chemical drain maintainers can also help you reduce the need to pump your trap as often.