Grease Trap Perth (also known as grease interceptors) are devices that kitchen wastewater flows through before reaching the sewer. They prevent fats, oils and greases (FOG) from entering the sewer system where they can cause blockages and costly plumbing repairs.
Regular grease trap cleaning reduces foul odors, pest infestations and prolongs the lifespan of plumbing systems and kitchen equipment. Chemical preventive maintenance options include bacterial or emulsifying products.
A grease trap, also known as a grease interceptor, is a system that wastewater from food service facilities flows through before entering a sewer system. It is designed to intercept, or “trap,” fats, oils and greases (FOG) so they don’t gum up pipes and cause sewage backups and sanitary sewer overflows. The key to a functioning grease trap is proper cleaning and maintenance.
Local and state regulations require restaurants and other foodservice businesses to install grease traps or interceptors in order to protect the sewer system from FOG buildup. Restaurants, in particular, generate large amounts of FOG from their kitchen operations, and if this is not properly managed, it can contribute to sewage blockages, which in turn create unpleasant odors, sanitation problems, and costly repair costs.
The basic design of a grease trap is a metal box that sits underneath sinks in a commercial kitchen, or outside the facility under a manhole cover. Wastewater flows into the box through an inlet pipe, and baffles slow down the water’s flow, allowing FOG to separate from it. The wastewater then passes through an outlet valve into the sewage system.
Grease is less dense than water, so it floats on top of the wastewater. As the wastewater travels through the grease trap, it separates into three layers: the greasy layer, the water layer and the solids layer. FOG floats to the top and water flows through to the sewage system, while solids sink to the bottom of the trap.
Over time, the grease and solids accumulate in the trap, leaving it full of goop. If the trap isn’t pumped out regularly, it can overflow or become blocked by solids.
The most effective way to prevent this is by educating staff on what can and cannot be poured down the drain, providing proper grease disposal containers for unsafe items and keeping a close eye on how much FOG goes down the drain overall. Taking these steps helps reduce the amount of FOG that is put into the system, which in turn makes the grease trap more efficient and minimizes clogs.
Types of Grease Traps
Depending on the type of establishment, space and budget, there are several different types of grease traps that can be installed. They can be either passive hydromechanical, which uses gravity and vented flow control to separate the FOG; automatic grease traps, which re-heat and skim out the FOG on a scheduled basis; or large industrial-type, solids-separating interceptors that utilize internal baffles to lengthen the separation path, increasing the speed and efficiency of the system.
All kitchen wastewater flows through the grease trap before it reaches the sewer waste system, filtering out FOG so that it doesn’t enter the pipes and cause clogs or overflows that impact a commercial kitchen and the local city sewage system. FOG is one of the leading causes of sanitary sewer overflows that occur in restaurants and other food service establishments throughout the country each year.
As kitchen wastewater enters the grease trap, it cools, separating into 3 layers. The grease rises to the top, the solids sink to the bottom, and the clear water escapes through an outlet baffle. Solid debris must be removed from the trap regularly to keep it functioning properly, and to prevent it from becoming a breeding ground for bacteria that can result in health code violations.
The most effective way to maintain a grease trap is to create and follow a regular cleaning schedule. Keeping up with a cleaning and pumping schedule will extend the life of the grease trap, decrease the risk of costly blockages, and help you stay in compliance with state and local regulations.
Whether you are in the market for a new grease trap or need to have your existing trap cleaned and pumped, it’s important to work with a professional that is knowledgeable of the various types of traps on the market and the best methods of cleaning and maintenance to protect your investment. It’s also important to choose a company that offers both maintenance and installation services, so you can focus on your business and leave the plumbing to the pros. Contact the experts at Seacoast Construction to discuss your options and to learn more about our range of products and services for managing your commercial kitchen’s FOG waste.
Benefits of Grease Traps
Grease traps help reduce the amount of fats, oils, and grease (FOG) that enters sewer systems. Without proper installation and routine maintenance, FOG can build up and cause severe plumbing problems like clogged drains and sewage backups. Regular grease trap cleaning helps prevent these issues, saving businesses time and money.
By separating solid waste from wastewater, grease traps minimize the amount of FOG that makes its way into the pipes and sewage system. This also protects business operations from shut downs caused by plumbing failures. In addition, installing a grease trap demonstrates corporate responsibility and adherence to local environmental regulations.
Keeping the number of drain clogs and sewage backups to a minimum saves companies on expensive plumbing repairs. It also eliminates unpleasant foul odors and increases the lifespan of septic tanks, which in turn cuts down on maintenance costs. A properly maintained grease trap also improves work area hygiene, reducing the risk of food contamination and the potential for health code violations.
Regular grease trap maintenance includes chemical products that digest or liquefy the buildup of FOG in drains and traps, allowing it to pass through the system more easily. These chemicals can be bacterial or emulsifying, with bacterial options providing long-term solutions and emulsifiers offering faster results. The choice of product depends on the type of kitchen operation and available space.
When businesses don’t perform regular grease trap maintenance, the FOG buildup may clog the drains and sewage system, which can lead to expensive repair bills and lost revenue. A company can avoid this by scheduling scheduled pump-out services for their grease traps, with the frequency of service determined by local regulations, the size of the grease trap, and the business’s cooking activity.
In addition to regular pump-outs, chemical maintenance can reduce the amount of times a trap needs to be pumped out during the year. A chemical preventative maintenance program can cut down on the need for regular trap pump-outs, which in turn reduces the need to hire costly emergency plumbers and disrupts business operations. A business can further decrease the frequency of pump-outs by keeping track of grease trap performance and maintaining records of service appointments.
Maintenance of Grease Traps
A grease trap must be pumped out on a regular basis to prevent it from overflowing. Overflowing can lead to clogged sinks, unpleasant odors in the kitchen, and thousands of sanitary sewer overflows each year. During busy times, such as the holidays or rush hours, a commercial kitchen can be producing more waste, so grease traps must be pumped out at a higher frequency.
The size of the grease interceptor and the volume of wastewater being produced will determine how often it needs to be pumped out. For example, hydro-mechanical grease interceptors with a rating of 100gpm (gallon per minute) can handle up to 105 gallons of grease before they must be pumped out. Smaller hydro-mechanical systems and gravity traps can handle less.
Professional grease removal companies provide services to pump out commercial kitchens’ grease traps on a scheduled basis. They also offer other services to help prevent grease clogs and overflows, such as drain cleaning, line jetting, and biological treatment.
One way to reduce the need for frequent pump-outs is to use bacteria additives that organically break down FOG waste. However, this should be done in conjunction with an expert technician to ensure the proper amount of bacteria is added.
Another method of reducing the need for frequent pump-outs is by educating employees about what can and cannot be put down the drain. This can be done by providing staff with a list of safe and unsafe items, as well as placing clearly labeled grease disposal containers in the kitchen.
Grease traps must be pumped out before they reach a quarter of their capacity. It’s important to keep in mind that the more FOG is poured into a trap, the more difficult it is for the wastewater system to handle, which can result in blockages and slow sink drainage.
Many commercial kitchens opt to clean their grease traps themselves rather than hire a professional company. Typically, this involves using a steel pot scrubber, dish soap, and tepid water to thoroughly clean the baffles, sides, and lid of the grease trap. It’s recommended that this be done every four to six weeks. Some facilities choose to use chemicals, which can be effective in reducing grease trap cleaning frequencies.
