Businesses that produce a lot of fats, oils and greases (FOGs) need to install a passive or automatic grease trap or interceptor. These devices slow wastewater’s flow and use baffles to separate FOGs, which solidify and float on top while clean water continues downstream.

FOGs that bypass your trap and flow down sewer lines cause sanitary sewer overflows (SSOs), which take expensive, hazardous and time-consuming cleanup work to clear. Maintaining your grease trap properly reduces the frequency of pump-outs. Contact Grease Trap Perth now!

Grease trap pumping might not be the most exciting part of commercial kitchen operations, but it is essential to keep your establishment running smoothly and stay on the right side of health regulations. Fats, oils and grease (FOG) can build up in the drain pipes over time, leading to unpleasant odors and overflows if not dealt with.

FOG can also cause blockages in sewer lines, which is costly for the business owner and the community at large. The best way to avoid these issues is by keeping the grease trap clean through regular pumping, cleaning and recycling with DAR PRO Solutions.

When it is time to have your grease trap pumped, a professional service will arrive in a truck equipped with a large container where the waste will be collected and hauled away for disposal. During this process, the tank will be opened up to remove the accumulated FOG and other substances, then scrubbed down and rinsed with tepid water before it is closed back up. The service provider will then check the inlet and outlet to make sure there are no obstructions.

The frequency of cleaning your grease trap depends on the volume of food served and the size of the trap. During busier seasons, your restaurant might need to have the grease interceptor pumped out more frequently. A busy restaurant can have as many as 50 pounds of food scraps and FOG wash poured down the drain per day, so it is important to have a reliable system in place to ensure the drainage system doesn’t become clogged and cause a costly shutdown of operations.

Once the grease trap has been pumped and cleaned, it is ready to be recycled. Using high-grade stainless steel, the grease will be separated from the other debris and collected in a tank for safe transport and reuse in your facility. The remaining wastewater will then be flushed out of the trap and into the sewer system.

To help reduce the need for frequent pumping, you can minimize the amount of food scraps and FOG that goes down the drain by educating your staff on what is and is not acceptable to put down the sink. You can also control the amount of waste by providing separate grease disposal containers for unsafe items and implementing a strict no-FOG policy to prevent the waste from entering the sewer line in the first place.

Cleaning

The grease trap is designed to prevent fats, oils, and grease (FOG) from entering sewer lines. If left unchecked, these solids will build up inside drain lines, causing slowdowns and eventual clogs that can lead to costly drain repair and waste water backups. Regularly cleaning and pumping your trap will help to ensure proper drainage in your establishment.

Keeping a clean grease trap also helps to minimize health and hygiene-related issues, such as unpleasant odors and the potential for food spills. This is why many restaurants, airports, stadiums, hotels, and other food service establishments choose to work with a professional company to manage all of their FOG disposal needs. These companies can handle everything from delivering and picking up your receptacles to handling all the paperwork involved with regulatory compliance.

Regularly cleaning your grease trap will also reduce the frequency with which you need to have it pumped. As with pumping, cleaning a trap requires a certain level of expertise and the right tools to do it correctly. First, put on rubber gloves and safety goggles to protect yourself from any splashes or chemical contact. Next, shut off the equipment connected to the grease trap and turn off the water supply leading into the sink or dishwasher that feeds into the grease trap. Using a steel pot scrubber and dish soap, scrubbing the trap’s baffles, sides, and lid will help to remove any large chunks of grease and solids. Finally, a shop vac can be used to vacuum up any remaining grease and solids.

Once the trap is clean, you’ll need to reassemble it. Before you do, make sure to inspect it for general wear and tear, as well as any signs of damage. Then, use a multi-strain bacteria-based biological cleaning solution to re-clean the interior of the trap. This product will break down and liquefy the grease, making it easier for the inlet and outlet to drain away.

Once the trap is clean, it can be reassembled and all the connections can be tightened. Then, it’s time for the final step: recycling your FOG waste. By working with a company that offers this service, you can rest assured that your grease trap waste is being sent to a facility where it will be used to produce renewable energy. This minimizes the amount of sewage blockages and waste in our waterways and provides a valuable resource for the food industry.

Maintenance

Grease traps, also known as interceptors, separate fats, oil and grease (FOG) from wastewater. They are a vital part of any commercial kitchen, as they help prevent FOGs from clogging drain lines and sewer systems and allow for the safe disposal of used cooking oil.

Restaurants, bakeries, cafeterias and schools are all required by law to have a grease trap, but even the cleanest establishments cannot fully control what goes down their drains. It is nearly impossible to avoid all FOG drainage, and while you can train staff to avoid putting unsafe items in the sinks (and provide them with proper disposal containers for these items), some waste still makes its way down the pipes. This is why having a quality, dependable grease trap service is important for restaurants and other facilities.

Keeping up with regular grease trap cleanings is the best way to keep your facility running smoothly and prevent costly drain issues. Keeping up with this maintenance also helps reduce unpleasant odors and prevents sewer backups, overflows and fines.

To clean a grease trap, first remove the lid and drain the contents of the tank. Once the grease is removed, a good cleaning involves scrubbing down the baffles and sides of the trap with a steel pot scrubber and soapy water. This will help remove any lingering odors and leave your trap with a fresh scent.

Once the trap is cleaned, a thorough inspection is performed to make sure all parts are in place and functioning properly. If you are using a chemical to maintain your grease trap, it’s essential to know how often it should be used so it can be reapplied correctly.

An automatic system, such as an AGRU, is also available that re-heats and skims the FOG from your trap on a scheduled basis to eliminate the need for pumping and manual labor. This can reduce the amount of time your grease trap is pumped out, saving you money on both labor and chemicals.

Recycling

A grease trap is a plumbing device that filters out fats, oils and greases from kitchen wastewater before it enters the sewer system. FOGs can overwhelm sewage systems, causing overflows and clogs that damage pipes. In addition, high-viscosity oils can cool and solidify, combining with other waste to block drain lines. A properly-functioning grease trap can prevent all of these problems.

The best grease traps are made of stainless steel, which is both sanitary and durable. The design includes a series of baffles that enhance the separation of waste. The wastewater making its way through the trap passes through a separating chamber where fats, oils and greases float to the surface while solids sink to the bottom of the tank. The separated grey water exits the trap through a second outlet and continues on its normal course to the city sewer system or municipal water supply.

In order to ensure that the trapped grease is properly disposed of, you need a partner with experience and resources. Choose a service provider who is familiar with the local fat, oil and grease (FOG) regulations. This will ensure that your traps are always pumped and cleaned and the trapped material is disposed of in accordance with the rules and requirements set by your municipality.

Your grease trap should never be emptied by someone who is not licensed and insured for the job. This can result in illegal dumping of the grease in a stream or other unauthorized location, which is very dangerous to the environment and is punishable by fines. The company you work with should also keep records of all grease removals, and the records should be available for municipal inspection.

When the trap is empty, your service provider will transport it to an authorized facility for disposal. The facility can process the grease into biofuel, which is used to replace fossil fuels for powering vehicles and other equipment. The process is environmentally friendly and reduces CO2 emissions by 86 percent.

The most effective way to avoid excessive grease buildup is to have your staff scrape plates and utensils before placing them in the sink, and to use the trashcan instead of the drain. Also, be sure to clean the trap regularly and stay away from chemicals that don’t break down grease, but only separate it from other waste.