Commercial kitchens, restaurants, and many schools need Grease Trap Perth. They reduce plumbing costs by keeping FOG out of sewer systems and lowering emergency plumbing expenses.
When FOG cools and solidifies in pipes, it can block wastewater collection lines and cause sanitary sewer overflows. These overflows can cause odors and require expensive unfortunate charges to clear.
Grease traps (also known as grease interceptors) are receptacles that kitchen wastewater flows through before entering the sewer waste system. They separate fats, oils, and grease (FOG) substances from the rest of the wastewater so they can be disposed of separately. Local governments often require their use at establishments that prepare food items to prevent FOG from blocking sewer lines and causing sanitary sewer overflows.
Typically, they consist of an inlet pipe, baffles to keep FOG from escaping, and an outlet pipe. The inlet and outlet pipes can become clogged with FOG, requiring specialized cleaning equipment. When this happens, the FOG in the sewer system can spill out into city streets, sidewalks, parks and waterways, creating a public health hazard. Moreover, the FOG can cool and solidify in pipes and blockages can form which requires additional specialized equipment to clear out.
To avoid this from happening, it’s important to have good grease management practices in place. For instance, always scrape plates and cookware before washing them. Also, make sure that you’re using high-fat liquids sparingly and that any discarded grease is properly recycled. This way, your used cooking oil doesn’t end up in the environment and can be reused to create animal feed, food-safe lubricants or even renewable biofuel.
Whether you have a passive grease trap, gravity interceptor or a grease pumping truck, you need to empty the contents of your grease trap on a regular basis. This helps reduce odors and prevents costly backups or overflows that require expensive cleanup services. Depending on your needs, you can purchase a wide range of grease trap sizes and types to suit your establishment’s cooking operations.
When the time comes to dispose of the contents of your grease trap, always use a certified used cooking oil recycler that offers a direct-pump truck option. This allows you to sell your brown grease for recycling and reduces the environmental impact of your restaurant operations.
Install Grease Containers
Grease interceptors, traps and other FOG management systems are becoming essential kitchen necessities in many commercial food operations. They help to protect sewage systems and the environment by preventing fats, oils and grease (FOG) from entering wastewater drain lines. Most municipalities and environmental agencies have regulations regarding the correct sizing of grease traps to ensure they function properly and comply with FOG control requirements. Non-compliance can result in heavy fines.
Properly sizing a grease trap ensures that it will be able to effectively capture and contain FOG, thus preventing it from reaching and blocking sewer pipes. It is important to install the proper size of trap for a restaurant or commercial kitchen to prevent overflows and backups in the kitchen, as well as costly repairs and replacements to plumbing, drain lines and the sewer system.
Generally, the size of a grease trap is determined by its flow rate and fixture capacity. The flow rate is calculated by determining the average drainage volume of the sinks and other fixtures that feed into the grease trap. The fixture capacity is determined by measuring the length, width and depth of the fixture in inches, then multiplying these values. The resulting value is then converted to gallons.
Once the grease trap is sized, the grease container needs to be installed. The location of the container is an important consideration. It should be placed near the grease trap but away from other kitchen equipment to avoid disruption of workflow. It should also be positioned in an area that allows easy access for cleaning and maintenance. Convenient access will encourage regular maintenance to keep the grease trap working properly and to minimize the risk of backups.
It is also important to consider the location of the grease container in relation to the back door and kitchen staff. The container should be positioned in a way that streamlines kitchen operations, minimizes spills and hides unsightly grease containers from customers. If possible, ask the grease vendor to install a container that is slung lower so that it is easier for kitchen staff to pick up and dump out the grease.
Chemically Treat the Trap
A grease trap collects fats, oils, and greases (FOG) from wastewater and prevents them from entering the municipal sewer system. The FOGs build up in the trap and need to be pumped out at regular intervals. When they aren’t pumped out, the grease can overflow into the kitchen and create a stinky, messy mess. In the worst-case scenario, an untreated grease trap can even cause a sewer backup that requires specialized equipment and extensive clean-up.
Many restaurant owners struggle with keeping their grease traps pumped regularly. Clogged lines, rotten smells, and frequent pumping costs can drain your profits. Adding BioOne to your trap can help to eliminate these problems and cut down on the frequency of pumping.
BioOne is a natural product that works to break down the FOGs in your trap and interceptor, making it easier to clean. It also helps to reduce the odors associated with FOG accumulation in your trap and interceptor.
When wastewater enters a grease trap, it cools and solidifies, separating from the water. The FOGs accumulate in the trap due to their lower density than water. As the FOGs accumulate, they become a web that can be difficult to remove with cleaning brushes and hoses.
Over time, the bacteria in your grease trap can decompose the FOGs into fatty acids and carbon dioxide. This process is called biodegradation, and it is essential to the proper function of your grease trap.
The bacteria in your trap are crucial to keeping the wastewater flowing smoothly through your plumbing systems. However, the bacteria can also be overwhelmed by the volume of waste that your trap receives each day. When this occurs, the bacteria can die and lead to a clogged grease trap.
In addition to bacterial die-off, the high concentration of FOGs can cause hydrogen sulfide gas to build up in the trap. This can corrode the concrete and metal in your grease trap, leading to leaks and backups. BioOne helps to reduce the amount of hydrogen sulfide gas in your trap by decomposing the grease before it has a chance to oxidize.
Regular Cleaning
A clean grease trap keeps unpleasant odors at bay and creates a safer working environment for employees. It also helps prevent drain blockages, which may result in costly plumbing repairs. If left unattended, solidified fats can cause serious problems with the local sewer system and waterways, leading to environmental pollution and health issues for patrons of restaurants and other establishments. Regular cleaning and pumping of a restaurant’s grease trap also reduces the risk of unpleasant odors permeating the establishment and turning away customers.
Before starting a grease trap cleaning, ensure that you have all the necessary equipment. This includes protective clothing, rubber gloves, a shop vacuum, steel pot scrubber, and tepid water. Once you’ve gathered your tools, remove the lid of the grease trap using a crowbar or wrench and begin to empty it. A dry pump involves completely removing all of the fats, oils, and greases (FOG) from the trap; however, this process can be dangerous. Ideally, you should choose a Pump and Return method instead, which involves sucking out the FOG and leaving the gray water behind.
While emptying the grease trap, be sure to use a sturdy bucket and line it with a heavy-duty trash bag. It’s a good idea to have two buckets for this purpose, so you can separate the waste from the water you use to clean the trap. Also, keep in mind that you should avoid adding bleach, emulsifiers, or any other chemicals to the trap, as these substances kill the natural bacteria that help break down FOG.
When you’re finished dumping the waste, pour a gallon of water down the drain to check that it flows freely. If it does, then the grease trap is ready to be reinstalled. Once the baffles, tank, and lid are back in place, make sure to wipe down all the surfaces with dish soap and tepid water to ensure it’s free of obnoxious odors.
Grease trap cleaning should occur regularly, usually every one to three months. This can be done by a professional service or with a simple DIY solution. Keeping the trap clean can save restaurant owners from costly repairs and keep them from losing business due to foul odors.
