Grease interceptors, also known as Grease Trap Perth is essential for restaurants and other food service establishments. They remove fats, oils, and grease (FOG) from wastewater before it enters the sewer system, preventing blockages and sewage backups.
Regular maintenance is key to a functioning grease trap. That includes working with your service provider to determine the correct cleaning schedule, ensuring the correct size for your establishment, and keeping it free of debris.
Grease traps (also called interceptors) prevent fats, oils, and grease (FOG) from leaving a commercial kitchen and entering the sewage system. FOG can solidify in sewer pipes, leading to blockages and expensive repairs. Local health and sanitation codes require that restaurants and other locations that prepare food use grease traps to help minimize the risk of sanitary sewer overflows (SSOs).
Most grease traps work by slowing down warm or hot greasy wastewater and allowing it to cool. This process allows the layers of wastes to separate, with the lighter FOG rising to the surface while the cooler water – minus the grease – continues to drain down the pipe to the sewer.
The flow of wastewater into a grease trap is typically regulated by a flow rate controller and a series of baffles. The baffles help the wastewater to cool down and float the FOG, while denser foods sink to the bottom of the trap. The cleaned wastewater then exits the trap through an outlet pipe to the sewage system.
While passive hydromechanical systems are still the most popular type of grease trap, automatic systems also are available. These systems re-heat the FOG and skim it off the top on a programmed schedule, making them more efficient than traditional passive traps. They are more expensive than passive systems, but they can save time and money in the long run by reducing grease removal frequency.
The most important thing to remember about grease traps is that they only work if they are pumped out regularly. Without regular pumping, waste will build up and clog your drainage lines. Health inspectors will typically inspect your facility to make sure you are keeping up with the required pumping frequency.
The most effective way to reduce the need for grease trap pumping is to encourage your staff to practice good drain cleaning habits. This includes scraping dishes before washing them, using a sink strainer to catch solids, and disposing of fryer oil in the proper recycling bins. Ideally, you should also be taking used cooking oil to a processing plant so that it can be recycled into animal feed, food-safe lubricants, or renewable biofuel.
Installation
Grease traps are essential for any environment where FOG is present. They protect plumbing systems from clogs and reduce the amount of FOG that enters wastewater treatment systems. Proper installation and adherence to local regulations will ensure that your grease trap is operating properly and effectively.
The first step in installing a grease trap is to determine the size of the trap that you need. Once you have this information, you can begin the installation process. This can be a fairly simple job if you have the right tools and experience, but it’s best to leave the job to a professional plumber.
Once the grease trap is in place, you’ll need to connect it to the inlet and outlet pipes. You’ll also want to make sure that it is sealed properly so that no water can escape. Once everything is in place, you can test the trap to make sure that it is functioning properly.
A properly installed and maintained grease trap will help you avoid costly clogs and sewer backups. In addition, it will help prevent FOG from entering the wastewater system and causing environmental damage. To keep your grease trap in top condition, it’s important to clean it regularly and dispose of the collected grease properly.
Many people are unaware that it’s against the law to wash grease down the drain. This can cause clogs and blockages in your kitchen plumbing, and it may even damage your septic system. If you’re not sure how to dispose of your grease, contact your local waste management company for more information.
A grease interceptor or trap is a box within the drain run that separates kitchen wastewater from the sewer system. These units are designed to hold and collect fats, oils, and grease from sinks and dishwashers in commercial kitchens. They are installed in a drain line between the kitchen sinks and have a special inlet pipe that allows only kitchen wastewater to flow through. These units are available in a variety of sizes and can be located above ground, below ground, inside the kitchen, or outside the building.
Maintenance
Grease traps are designed to decrease the amount of fats, oils and greases (FOG) that enter sewer lines and cause blockages. They are a crucial part of any commercial kitchen and should be cleaned / pumped out on a regular basis to avoid serious issues. Without a functional grease trap, your restaurant can experience costly drain line clogs, sewer backups and foul odors.
To prevent grease from overflowing and causing costly repairs to your facility, drain lines, and sewer system, you should clean your grease trap at least once every 90 days. A professional cleaning service will minimize foul odors, keep your food preparation area free of clogs and backups, and ensure that your grease trap is functioning properly.
A professional grease trap company will clean your trap with hot water, soap, and a steel pot scrubber. They will scrape the baffles, sides and lid of the trap to remove any solidified grease and place it in a garbage bag. Once the trap is empty, they will use a shop vacuum to suck out any remaining grease. They will then rinse the trap with hot water and scrub it again with soap, to eliminate odors and keep it looking shiny and new.
During the cleaning process, it is important to be careful not to break any of the internal baffles or seals that keep the grease inside the trap. It is also a good idea to remove the lid of the trap slowly and carefully, to protect the gaskets. Once the trap is empty, it is a good idea to take a picture of its contents or draw a diagram so that you know where each piece goes when it is time to reinstall them. It is also a good idea to have a ruler handy to mark the dowel so that you know how much grease is in the trap when it comes time for inspection. Keeping track of this information will help you stay in compliance with local regulations and save you money on costly repairs down the road.
Replacement
Grease traps are a vital component of most commercial kitchens. They are installed between the kitchen sink and the sewer pipes to intercept wastewater flow. These devices filter and collect FOGS (elaborately – animal fats, vegetable oils, grease, food solids) and store them in one of their components called the sludge tank. They also prevent these organic wastes from entering the sewer system where they can clog and block plumbing. If your restaurant experiences frequent issues with a faulty grease trap, it may be time to call in the experts for a replacement.
Besides being unsightly, an overflowing grease trap can be dangerous to workers and visitors. It can lead to clogged pipes, slippery work surfaces, and even fire hazards. To keep your customers safe and your business in compliance with local regulations, it’s important to have an up-to-date and well-maintained grease trap.
Aside from being costly, an overflowing grease trap can also tarnish your brand image. Today’s consumers are particular about the eco-friendliness of establishments, and they would likely avoid dining in restaurants that don’t regularly clean their grease traps.
Regular grease trap cleaning prevents FOG from flowing downstream where it can clog pipes and cause expensive unfortunate charges for the wastewater treatment company. It also helps to ward off the occurrence of “fatbergs” that can completely block entire sewer lines.
The most common type of grease trap is a metal one. However, it corrodes and rusts over time, making it prone to failure. If your restaurant is relying on a metal grease trap, it’s time to consider upgrading to a plastic one. These units are more durable and can last up to seven years without needing to be replaced.