Cleaning basically involves opening the lid, inspecting and measuring wastes, and removing grease and solids.\u00a0 Additional grease trap repair and maintenance\u00a0typically involve replacing gaskets and screens.<\/p>\n
A commercial grease trap doesn’t work by magic — it needs regular cleaning and maintenance.\u00a0 All too often they’re not given the full attention they deserve until there’s a problem such as a disruptive drain backup or a failed inspection and fine.<\/p>\n
Too much FOG\u00a0(fats, oils and grease) going down the drain sooner or later causes more problems than just back-ups and clogs.\u00a0 They can foul your septic tank, clog city sewer lines, overload treatment plants, and pollute the environment.\u00a0 So a grease trap or grease interceptor is required for most businesses involved in preparing or serving food.\u00a0 Some homeowners even opt for a grease trap or interceptor to solve ongoing drain problems.<\/p>\n
At their most basic these devices are tanks with inlet and outlet pipes along with\u00a0baffles in between to slow the flow.\u00a0 Food solids sink (filling from bottom towards the top), FOG rises and hardens (filling from top towards the bottom), and waste water flows on through.\u00a0 They range in size from a few gallons to 10,000 gallons and more, and can be made of cast iron, concrete, fiberglass, plastic, or stainless steel. Polyethylene is generally preferred for smaller traps as it neither corrodes nor becomes brittle over time.\u00a0 Smaller units are often placed right at the source of food waste, such as underneath a 3-compartment sink in commercial kitchens. Commercial grease\u00a0traps of 1,000 gallons or more are all but universally placed underground and require a special foundation to handle the weight.<\/p>\n
A full trap no longer serves its purpose and lets harmful fats, oils and grease flow into the sewer system.\u00a0 They also pose serious health issues, indoors and out.\u00a0 So laws, codes, and ordinances require that\u00a0a commercial grease trap or interceptor be cleaned at least every three months.\u00a0 To meet EPA requirements<\/a> grease trap maintenance includes measuring and recording the amount of grease and sludge present before cleaning.<\/p>\n Cleaning basically involves opening the lid, inspecting and measuring wastes, and removing grease and solids.\u00a0 Additional grease trap repair and maintenance\u00a0typically involve replacing gaskets and screens.<\/p>\n
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