As per international standard, a grease trap used in commercial kitchens or restaurants should be pumped once ¼ of its capacity to contain FOGS (Fats, Oils, Grease, and Solids) gets filled. Why 1/4th? – it’s because after crossing the volume almost all grease interceptors misplace their effectiveness to trap grease seamlessly resulting in the FOGs you are intended to keep out of the drainage pipes start escaping. Most awful issues that you face are blockage of the drainage system, overflowing sinks and sewer backup.
Have Expert’s Help to Determine Cleaning Cycle
While on average grease trap ( http://draneranger.com/services/ ) needs cleaning between 30-90 days, nonetheless it depends largely on the capacity of the interceptor you’ve, the amount of grease that your kitchen produces and undeniably the best practices followed by your staff working in the kitchen or dishwashing place, etc.
Therefore, it makes sense to get in touch with professional grease trap pumping service who comes to your place, evaluates the above factors with their long experience and accordingly facilitates you find out the frequency of your trap cleaning cycle. Accordingly, if you feel that the trapper requires to be pumped multiple times in a month, replacing the existing one with a bigger capacity can obviously lessen the cycle of pumping. But having it pumped by professionals should be in your priority list to avoid numerous messy factors that lead to business loss. Let’s us check those undesired issues.( Collapse )