Commercial Grease Traps are No longer an option, its a Must!
Fats, oil and grease (FOG) can negatively impact wastewater collection and treatment systems. Most blockages that occur in these systems can be traced to FOG. They have pretty serious consequences, causing sewage spills, manhole overflows, or sewage backups in residential and commercial facilities. The seepage of FOG to the sewer system is illegal. That’s why every business requires grease trap/interceptor installation. In order to avoid enforcement actions and sues against your business, you need to make sure that the grease trap/grease interceptor is properly installed and maintained in the future. Grease traps allow business managers and restaurant owners to successfully prevent FOG buildup and problems associated with it.
Grease Trap Inspection, Cleaning and Maintenance
It is well-known that the grease trap efficiency weakens as the trap fills with FOG, and when it is filled to capacity, it stops separating any FOG from water. However, it will continue to receive water even after it fills, sending the unfiltered FOG straight into the sewer system. The operator may not suspect that the grease trap is full. Cleaning grease traps, especially large ones, is an unpleasant task that may need to temporarily stop restaurant operations. That’s why many restaurant owners might neglect this important maintenance task and sometimes in the midst of the fuss of a restaurant busy life, the need for cleaning the grease trap is simply forgotten.
The standards in plumbing industry require for grease traps to be inspected every three months (at least) and cleaned when 25% of the volume is filled with grease (and 75% with water). In spite of these standards grease traps may need to be cleaned before hitting this mark of 25%, so it is important that the operator regularly monitors the trap, especially grease buildup on the outlet baffle, to set an appropriate cleaning schedule for the commercial facility.
It is clear that sooner or later the grease trap in a restaurant should be inspected and cleaned but in order to keep the grease trap in a great working condition, leftover food and remaining fats, cooking oil and grease in pots and pans should be wiped or scraped out and put into the trash before wet-washing. Such a simple technique can considerably reduce FOG discharged into the grease trap and prevent the release of foul sulfur gases into the business facility.
Grease traps and grease interceptors are plumbing devices that are essential in food service establishments to prevent fats, oils and grease from getting into the public sewer system. Plumbing inspectors and business operators should know how these devices function and how they are inspected, cleaned and maintained.
Pomona Valley Plumbing Heating & Air Conditioning provides restaurant owners and food service related facilities with information about FOG pollution and preventative measures. They facilitate in both reducing maintenance costs for commercial owners, and preventing FOG discharges into the sewer system.