Grease Traps Perth reduces the amount of fats, oils, and grease (FOG) that enter sewers. They are boxes within the drain run that separate kitchen wastewater from the rest of the building’s plumbing system.
Depending on the size of the trap, it must be pumped out once it’s one-fourth full of FOG materials. Regular cleaning helps to avoid costly blockages downstream.
Grease traps help to reduce fat, oil and grease (FOG) that is poured down drains and into city sewer systems. FOG can cause blockages and spills that disrupt the flow of wastewater and can impact the local water supply. When properly installed and maintained, grease traps reduce the risk of these problems and help to protect commercial kitchens and public sewer lines.
There are a variety of options for installing a grease trap. They range from a small floor trap under three-compartment sinks to large tanks located outdoors. The choice of grease trap will depend on the needs and budget of the restaurant.
Once the trap is in place, it is important to connect the inlet and outlet pipes to it. The inlet pipe carries the wastewater from the kitchen drains into the trap, and the outlet pipe carries treated water into the sewer system. The connections should be tightened and sealed to prevent leaks and to ensure the trap is functioning as designed.
It is also recommended to install a vent pipe to prevent the buildup of gases inside the grease trap. This vent should be connected to the outlet side of the trap. Finally, it is important to restore the water supply and test the grease trap to ensure that all connections are working properly.
Manual grease traps are the most common and cost-effective option for restaurants. These traps can be installed unobtrusively in a corner or underneath the sink and must be manually cleaned on a regular basis. They have a design that dates back to 1885 and work by volume and retention time rather than mechanical features.
Flow-Based Interceptors
Flow-based interceptors are more efficient than traditional passive traps and work by separating the grease from the wastewater. The heavier food solids and floating grease sink to the bottom of the trap while the water flows through to the kitchen drains and the sewer system. This type of trap is rated in terms of its GPM flowing capacity and requires an upstream sink tail piece flow restriction and a flow control device to function correctly.
Maintenance
Grease traps must be cleaned and pumped on a regular basis to prevent blockages and keep them working properly. This is one of the main ways to keep sanitary sewer overflows (SSOs) from occurring, which are a serious public health risk for both customers and workers in the kitchen.
The frequency of cleaning and pumping will depend on usage, but most grease traps are cleaned every 1-3 months. It is also important to regularly flush kitchen drains with hot water to help congealed solids move down the pipes and into the grease trap. Educating your staff on proper waste disposal practices can also help reduce the amount of solids that end up in your grease trap.
A good rule of thumb is to clean the trap when it reaches a quarter of its capacity. This will prevent the trap from smelling and will ensure that it is working properly. If the trap is allowed to fill up completely, it will begin to back-up into the kitchen sinks and can lead to a lot of expensive plumbing repair bills.
It is also a good idea to regularly test the trap for blockages by draining a gallon of clean water from the kitchen sink. The water should be clear and not visibly full of grease. If it is cloudy or has an unusually strong odor, it is time to call the professionals to come clean and pump out the grease trap.
In addition to regular cleaning and pumping, it is a good idea to use a biological grease treatment fluid in the trap on a weekly basis. This product combines non-pathogenic bacteria with enzymes to break down FOG and help the trap perform better. It is recommended that you stay away from chemical additives like bleach, emulsifiers or other degreaser cleaners as these products will kill the natural bacteria in the trap and simply separate the grease from the wastewater system.
For large jobs, line jetting can be used to remove the most stubborn clogs from the grease trap or plumbing downstream of the trap. This method uses a high-pressure hose to shoot water down the pipes and blast away clogs. While this is a more costly option, it is usually the only way to get rid of really big clogs without causing a sewer backup.
Cleaning
Keeping your grease trap clean is one of the most important things you can do for your restaurant. Failing to do so can result in unpleasant odors, wastewater backups and other costly issues for your business. It’s also essential for the safety of your staff and customers. Here’s how you can keep your trap clean and running properly:
Ensure that all the drains in your kitchen are closed, and empty your grease trap completely. This should take about an hour, and will help prevent the trapped solids from clogging other drains in your kitchen or sewer system.
Locate the grease trap and remove the lid without damaging the gaskets underneath. Place a bucket or trash bin beneath the drain to catch any liquids that drain out of the trap, as they may contain bacteria and should be properly disposed of. Put on a mask for protection against rancid grease odors while you do this.
Use a plastic scraper to remove as much of the solidified fats, oils and grease (FOG) layer from the top of your trap as possible. This will make it easier to pump out the trap and clean the insides. Dispose of the scraped waste in a heavy-duty garbage bag.
Check the interior of your trap for signs of wear and tear, such as cracks or holes. You should also be sure that the lid is secure and that all clips, seals and screws are tight. Once you’ve removed the grease and emptied the trap, you can rinse out the tank with clean water and a sponge.
If you have a gravity grease interceptor (GGI) or another type of large grease trap that’s buried underground, you may need to hire a service company for regular pumping and cleaning. GGIs are typically 500-gallon concrete vessels buried in a restaurant’s backyard and need to be pumped out whenever their proportion of FOG rises above 25 percent.
Smaller hydromechanical grease traps are usually found in fixtures or close to where they’re used in your restaurant and are less expensive to maintain than a GGI. However, they still require thorough cleanings every 8 to 12 weeks.
Replacement
Grease traps are essential in keeping fats, oils and greases (FOG) from building up in kitchen wastewater and blocking sewer lines. When kitchen FOGs build up, it can lead to expensive plumbing problems and even sewer overflows. This can cause a loss of revenue for restaurants and other commercial food businesses, not to mention a health risk for customers.
Without a grease trap, kitchen wastewater would flow directly into sewers, where it can cause costly and messy clogs and overflows that damage municipal sewer systems. To help prevent these problems, restaurants and other commercial food businesses must install and maintain grease traps.
The first step in choosing the best grease trap for your business is to consider your maintenance needs. For example, you should find out how often your city recommends that you get your grease trap pumped and serviced. Then, look for an option that can accommodate this schedule and has pumping services available nearby. This will ensure that you can quickly and easily get your trap emptied and serviced when necessary.
Another important factor to consider when selecting a grease trap is its capacity. You will want to choose a trap that is large enough to handle the volume of FOG that your kitchen produces on a daily basis. Otherwise, you will have to empty the trap more frequently than needed, which can be a waste of money.
Some restaurant owners have their staff members empty the grease traps themselves, assigning one employee to this task. However, this can be a time-consuming and smelly job. Often, a more effective solution is to have an external company come onsite and regularly pump out the grease traps. This eliminates the need for employees to deal with unpleasant odors and waste disposal, while also ensuring that your grease trap is always fully functional. Additionally, a professional can check the grease trap to see whether it is in good working order and identify any potential issues before they become problematic. This will save you both time and money in the long run.