Grease Trap Perth are boxes that sit within kitchen drain runs and prevent FOG from flowing into sewer lines. They can be a variety of sizes.
Maintaining a properly functioning grease trap is essential to your business. It avoids expensive and disruptive maintenance issues, odor control, and EPA fines. A typical rule is to pump the trap out once it reaches a quarter full.
A grease trap is a vital part of the plumbing system in any restaurant or food service establishment. It filters the residual fats, oils and greases (FOG) that enter wastewater from cooking processes, preventing them from solidifying in pipes and causing clogs or overflows that can damage the plumbing system and/or your city sewer system.
The first step in installing a grease interceptor is to check local regulations and obtain any required permits for the installation. It is also necessary to shut off the water supply to the area in which the grease trap will be installed, so that any accidental spills or leaks can be quickly stopped. Then, it is necessary to excavate the area if it will be an outdoor installation and dig a hole large enough for the grease trap and the inlet and outlet pipes.
Once the trap has been installed, it must be tested to ensure that it is working properly. This can be done by pouring a few gallons of water into the trap and monitoring the wastewater to see if it contains any FOG or solids. If it does, the trap is clogged and needs to be cleaned or pumped out.
It is essential that the grease trap is the correct size for the business, so that it can handle the volume of wastewater generated by the kitchen. The best way to determine the right size for a specific establishment is by using the DFU values provided by the manufacturer to calculate the flow rate and capacity of the interceptor in gallons per minute.
Once the grease trap is installed, it must be regularly inspected and cleaned to prevent clogs or overflows. It is recommended that a professional plumber inspect and clean the trap on a routine basis, usually on a monthly or bi-monthly schedule. In addition, it is important to train your staff on proper disposal techniques to minimize the amount of FOG that makes its way into the drains. This will help to keep the trap functioning properly and reduce maintenance costs in the long run.
Maintenance
As with most things, a grease trap requires some regular maintenance to keep it working properly. This is especially true in food service establishments. If a grease trap is not properly maintained, the grease and food waste can bypass the trap, flow into the internal plumbing, clog pipes and create sewage backups. This can result in expensive repairs, lost revenue and downtime.
Grease traps should be emptied when they reach about a quarter of their capacity. This will prevent odors and the build-up of solids in the trap. It is also a requirement of most local and state sanitation codes.
It is recommended that employees are not tasked with cleaning the trap, but rather, it should be cleaned on a scheduled basis by a professional company. This is because the process of cleaning a grease trap can be dangerous and even messy. Additionally, if employees are not trained to perform the task, they may damage or disassemble parts of the system, resulting in costly repairs and loss of productivity.
Cleaning a grease trap is usually accomplished using a wet/dry vacuum, bucket and plastic scraper. Firstly, the grease trap should be drained of water. Once this is done, the wet/dry vacuum can be used to suck up any remaining grease and solids. Next, the scraper can be used to remove large pieces of food and fat from the trap sides and bottom. Finally, the bucket can be used to collect the remaining solids and place them in a trash bin for disposal.
It should be noted that the time between cleaning / pumping out the grease trap can be extended by adding a biological grease treatment fluid to the system. This solution combines non-pathogenic bacteria with enzymes and nutrients that help break down FOG, aiding grease trap performance.
Once the grease trap has been emptied and inspected, it should be refilled with clean water. During this time, it is important that the trap’s baffles, lid and other parts be thoroughly scrubbed down with soap, steel pot scrubbers and room temperature water. After this step, the grease trap should be flushed a few times with water to remove any leftover soap and debris. Lastly, the customer should keep a copy of the FOG pump out report for their records.
Cleaning
A grease trap filters FOG (fats, oils and greases) from the wastewater that leaves your restaurant kitchen. Grease that is washed down the drain causes clogs and overflows, which can damage your plumbing system and pollute natural environments and waterways. To protect the sewer system and your establishment, most local cities require restaurants to use grease traps. The best way to keep your grease trap functioning properly is to clean it regularly. The frequency of cleaning can vary depending on the amount of FOG generated in a single day, but it should be done as often as possible.
To begin, shut off the faucet and drain connected to your grease trap. You will also want to turn off any other appliances that are using the sink, such as an automatic dishwasher or 3-compartment sink. Then, run cool water through the trap for a few minutes. This will help the fats and oils to congeal, making them easier to scoop out of your trap. After this, carefully detach the grease trap’s lid. Make sure to do this carefully and slowly, as there may be gaskets under the lid that could get damaged.
Once the lid has been removed, the grease trap should be drained and emptied of all liquids and solids. A general rule of thumb is to empty the trap when it reaches about a quarter of its capacity. This prevents the build-up of obnoxious odors and helps ensure that your grease trap is working properly.
During the cleaning process, you will need to use a steel pot scrubber and dish soap to thoroughly scrub the inside of the trap. You should also scrape the grease interceptor walls and baffles to remove any adhering residue. When you are finished, rinse the trap with clean water. It is important to remember that adding bleach, emulsifiers, enzymes, or other chemicals to your grease trap can kill the bacteria that naturally break down FOG.
Once the trap has been cleaned, it should be drained again and inspected for any blockages or missing parts. Then, it should be reinstalled and the lid replaced. Be sure to follow the picture or diagram you made earlier, so you can remember where all of the various components go when you refill the trap. Finally, be sure to dispose of the collected grease and debris according to your local regulations.
Disposal
Grease trap waste contains contaminants that can pollute water bodies and harm ecosystems if not properly disposed of. This is why it is so important to have a professional waste disposal service like Solo handle the collection and disposal of grease trap waste for you. Our services follow strict protocols to prevent environmental harm and ensure compliance with regulations.
A clogged or dirty grease trap can result in wastewater overflows that lead to costly repairs and disrupt business operations. Having your grease trap regularly cleaned and pumped by a licensed professional helps to prevent the buildup of solids, reduces unpleasant odors and keeps wastewater flowing freely through your drains and into your local city sewer system.
The design of a grease trap consists of an inlet pipe, baffles and an outlet tee. The inlet pipe slows the flow of wastewater to allow FOG to separate from the water. The baffles help to further slow the wastewater so that the FOG can float to the top and be separated from the water. The FOG then flows through the outlet tee into your municipal sewer system.
Unlike other plumbing waste, fats, oils and grease (FOG) will cool and solidify as it moves through pipes. This causes blockages that result in sewer system overflows and waste water/sewage back-ups that require specialized equipment and time to clear. In fact, according to the National Pollutant Inventory, FOG is a major cause of sanitary sewer overflows.
A clean, well-maintained grease trap can help your establishment maintain a healthy food safety code compliance. The grease that is caught in the trap can be disposed of through proper channels, preventing the buildup of unwanted bacteria and toxins that may enter the environment and affect customers’ health.
You should never pour FOG down any drain, as this can lead to clogged plumbing, foul odors and environmental contamination. Besides having your grease trap/grease interceptor professionally inspected and cleaned, you should also scrape excess cooking oil into trash cans and only use sink drain covers. Alternatively, you can recycle your cooking oil by converting it into animal feed, lubricants and renewable biofuel.