Grease Trap Perth and interceptors are unsung heroes in restaurant kitchens, helping to prevent FOG from reaching the wastewater system – causing costly clogs, backups, and pollution. But they need to be regularly cleaned or else they will fill with grease, which will harden and create a blockage.
An improperly maintained grease trap can result in plumbing issues that lead to fines, downtime while a restaurant is under repair, and other problems.
The primary purpose of a grease trap is to prevent fats, oils and greases (FOG) from entering the sewer system. FOG is one of the leading causes of sanitary sewer overflows that require specialized equipment, time and labor to clear. Local governments have regulations in place to prevent clogs and overflows by requiring restaurants to install and maintain grease traps.
A grease trap is a plumbing fixture that kitchen wastewater flows through before entering the public sewer system. It is also known as a grease interceptor and works by separating the grease from the wastewater. The wastewater cools and separates into 3 layers: the grease rises to the top, solids settle in the middle and the clean water escapes through an outlet baffle at the bottom of the trap.
As the wastewater cools and separates, the grease solidifies into a thicker form. This thicker form is known as yellow grease. The thicker grease is heavier than the wastewater and therefore sinks to the bottom of the trap. This forms a layer of yellow grease on the bottom of the trap. The liquid portion of the wastewater continues to flow through the trap, leaving the cooled and separated grease at the top of the trap.
If the grease trap is not cleaned on a regular basis, the accumulated yellow grease will eventually fill the entire device. At this point, the device becomes ineffective and needs to be pumped out.
A restaurant’s grease trap is usually sized to accommodate its estimated volume of FOG waste per day. A smaller trap is suitable for a convenience store, delicatessen or snack bar and a larger one is needed for cafeterias, diners and family restaurants.
A restaurant’s grease trap is required to be inspected by the Sewer Department on an annual basis or more often as needed. The inspection requires that the manager of the establishment be on site to meet with the inspector and show them proof of the grease trap maintenance and cleaning schedule. If the inspection is missed, the facility could be subject to fines and loss of revenue while the grease trap is out of service for repair or disposal.
Why Do I Need a Grease Trap?
Grease traps work to reduce the amount of fats, oils and grease that enter sewer lines. FOGs can clog sewer pipes, creating backups and leading to sanitary sewer overflows (SSOs). These are costly, unsightly and hazardous to the public. In order to prevent these problems, most cities require restaurants and other foodservice businesses to install a grease trap or interceptor on site.
Every kitchen drain that runs into a grease trap must be properly sized and maintained in order to ensure that it is capturing the maximum amount of FOG. A commercial plumber can help you choose the right size grease trap for your needs. In addition, a licensed plumber can perform installation and cleaning services.
FOGs cool and solidify at normal temperatures inside the pipes, which can cause blockages and create a buildup of solid waste. A passive or hydromechanical grease trap captures these FOGs before they can escape into the sewage system. These types of traps are generally smaller in size and must be emptied and cleaned on a regular basis, typically once they have reached 25% capacity.
A larger, more efficient alternative to passive and hydromechanical grease traps is a rotary drum type trap. These traps utilize a rotating drum with baffles that agitate and filter the wastewater as it passes through. This process increases the separation of FOGs from effluents and allows for greater flow rates. In addition, rotary drum types trap debris and sludge at the bottom of the trap, preventing these items from entering the sanitary sewer system.
Another option is a biological grease treatment solution. These solutions combine non-pathogenic bacteria with nutrients and enzymes to break down FOG and reduce the amount of grease that accumulates in a trap. They are often combined with an active hydromechanical or passive grease trap to further improve performance and minimize the frequency of trap pumping and cleaning.
Regardless of the type of grease trap you use, it must be emptied and cleaned regularly by a licensed professional. FOGs that are not removed on a timely basis can lead to blockages and backups in kitchen drains as well as the sanitary sewer line. In addition, a lack of regular maintenance may result in fines from your city or municipality.
Grease Trap Installation
Grease trap installation can be a tricky job for someone who has never done it before. Typically, it requires a professional plumber to make sure that the trap is properly installed and meets all local codes and regulations. Before the installation can begin, it is also important to obtain the proper permits and to choose a location for the trap that is suitable for its size and purpose. The grease trap should be located as close to the source of FOG as possible, to minimize the distance that the waste must travel through pipes.
Ideally, the trap should be installed underground in an area that is easily accessible for maintenance and cleaning. However, this type of installation isn’t feasible in all situations. For example, it would be extremely difficult to install a large underground grease interceptor in a parking lot where the sewer system runs. In this case, a smaller indoor trap may be necessary.
In order for the grease trap to work effectively, it must be cleaned regularly. Depending on the size of the trap and the flow rate of the kitchen, this may need to be done as frequently as once per day. It is important to keep in mind that the longer you wait between grease trap pumpings, the more likely the FOG will harden. This can make the removal process much more difficult and costly.
During the grease trap installation process, it is essential to ensure that all connections and seals are tight and air-tight. It is also important to inspect the trap for signs of leaking or damage on a regular basis. In the event that the grease trap is leaking, it must be repaired immediately to prevent any potential problems with the wastewater system.
It is also crucial to educate the kitchen staff on the importance of proper food waste disposal. This can help reduce the amount of FOG that is disposed of through kitchen drains. Ideally, kitchen staff should avoid pouring fats, oils and greases down the drains by scraping them into garbage bags or placing them in a container for proper disposal.
Grease Trap Maintenance
Cleaning and maintaining your grease trap is an important task for restaurants and commercial kitchens. Failing to clean your grease trap can lead to foul odors, sewer backups and even fines from local authorities. Proper maintenance will keep your restaurant running smoothly and ensure that it complies with city ordinances.
It’s a good idea to wear a mask when cleaning your grease trap. This will help protect your respiratory system from the rancid odors that can be produced during the process. Using a steel pot scrubber, dish soap and tepid water, rinse away the grease and debris that has built up in the tank. A thorough cleaning should be performed at a minimum of every 90 days to keep your establishment operating at its peak.
When determining how often your grease trap should be cleaned, you must consider the volume of food prepared in your establishment and the type of cooking that takes place. For example, restaurants that serve fried foods may require more frequent grease trap cleaning than those that prepare meals that are baked or grilled. Consult with SouthWaste Disposal to learn more about the best grease trap cleaning frequency for your establishment.
As a general rule of thumb, you should clean your grease trap when it’s around 25% full of FOG (fatty acids, oils and grease) materials. This prevents the grease from flowing down the drain and into the wastewater system where it could clog plumbing and cause expensive damages.
It’s highly recommended that you hire professionals to perform your grease trap cleaning and disposal services. They are trained and equipped to safely remove and dispose of your restaurant’s waste while ensuring that all local ordinances are adhered to. Additionally, they’ll take the hassle of completing documentation and reporting requirements off of your hands.
It’s also worth noting that you should avoid adding chemical products, solvents or enzymes to your grease trap. These substances don’t actually break down the fats, oils and grease; they just separate them from water. Many of these products can be harmful to your staff and the environment, not to mention they often fail in their claimed ability to degrease a trap.