jeff231

Grease Trap Cleaning – Tips to Keep Your Grease Trap Well Functional

Mostly used in restaurants, commercial kitchens, or public canteens, the function of grease traps involves accumulating FOGS (food particles, oil, grease, and solids) from the wastewater enters the system through different draining pipelines. Once the process is completed, the interceptor allows the remaining wastewater to pass through and enter the municipal sewer. In order to ensure the wastewater disposal system of your food business is functioning efficiently up to the sanitation standards imposed by the authorities, professional grease trap cleaning ( www.draneranger/grease-grit-lint-traps ) and its regular maintenance are vital.

Keep in mind that if grease traps are not cleaned and maintained properly or remain untreated, it’s hard to avoid the possible consequences beginning with pipeline clogging with grease buildup, foul-smelling, sewer backup to costly grease trap replacement, huge penalty, or even cancellation of licensing by municipal departments.

5 tips on grease trap cleaning are stated below to keep your running orderly and smoothly:

1.  Make sure throughout the floor you install strainers in the sinks, wash basins, dishwashers, and drains to stop large food particles and solids to entering into the grease interceptor. If solids pass through the pipelines and enter the grease trap, they will potentially lead to clogging the trapper and cause permanent damage. Having strainers is the safest way to catch solids and prevent them from inflowing into grease trapper.

2.  Kitchen staffs should be trained to pour all oily substances into separate metal containers instead of disposing grease down the drains. If drained directly, they partially remain in the pipelines, become hardened, and start clogging the entire drainage system of the setting including the grease trap. Keep them separate in containers which will be collected by your grease trap pumping company as when they come for pumping the trapper.

3.  Make sure that food remains from plates, bowls and other utensils are disposed only into trash bins and not directly in the drains considering that strainers are fitted. In fact, the cleaning staff of the restaurant should be responsible to keep the strainers free from all kinds of debris. Also, remove excess fat or oil left in the dishes before putting them into the dishwasher.

4.  To ascertain that the grease interceptor is efficiently maintained, make sure that you hire a professional grease trap cleaning ( http://draneranger.com/services/ ) company without fail. On consideration of the average amount of grease produces in your food business, the capacity of the interceptor you’ve, volume of sales, they help you resolve the right frequency of your grease trap pumping cycles that you need to maintain. Equally, never forget the international standard that grease trap requires cleaning and pumping once its ¼ part is found full of FOGS to let it function properly. If ignored, the inceptor mislays its capacity to seize FOGs anymore which makes them pass through the pipelines freely with wastewater and leads to clogging.

5.  Finally, it’s vital to note that the grease trap management system works efficiently only if kitchen staff and the restaurant employees are duly trained about the dos and don’ts of maintaining the system. For example, as they should not dispose of the volume of waste oil in the sinks but use separate containers, equally, they should be aware the fact that pouring of boiled hot water into the sinks can break down FOGS partially causing them to enter into the drainage systems. They must not wash the sinks with any kind of detergents of bleach because they will kill the most essential bacteria needed in the trapper and affects its functional integrity.

Comments for this post were locked by the author