Grease Trap Perth is a large concrete vessel buried outdoors where fats, oils, and greases float to the top while wastewater flows through your city’s sewer system. Grease interceptors help reduce clogs and overflows that cause costly plumbing repairs for food service establishments.
A grease trap must be chemically maintained through consistent dosing of a bacterial-based product. Chemicals can be bought on an ad hoc basis or on a contract.
Almost all municipalities require restaurants and other locations that prepare food to have grease traps (also known as interceptors) to ensure that fats, oils and grease don’t block sewer lines. This prevents sanitary sewer overflows and allows the plumbing system to work normally.
FOG (fats, oils and grease) can cause massive blockages that are costly to clear and repair. In addition, the odors generated by these blockages can be unpleasant for customers and employees.
Commercial kitchens generate a lot of FOG materials which clog drains and sewer pipes over time. FOG can also be a fire hazard if it solidifies or enters the water supply. Grease traps help to avoid these problems by removing most of the FOG from wastewater before it enters the sewer system.
The typical grease trap consists of two chambers. The FOG and other debris in the first chamber falls to the bottom while the lighter wastewater floats to the top of the second chamber. The FOG material is removed from the trap periodically for disposal.
Most municipalities require a grease trap or interceptor to be cleaned regularly to remove the accumulation of FOG. If the grease trap is not properly maintained, it can become overflowing and can cause blockages in the plumbing system. This can lead to sewage backups, flooding and lost productivity for the business. Regular maintenance includes periodic trap pumping and inspection.
How They Work
Whether it’s an outdoor or indoor grease trap, the goal is to remove fats, oils and grease (FOG) from wastewater before it enters sewer lines. FOG cools and solidifies as it travels through pipes, which creates blockages that cause sanitary sewer overflows. Those overflows require costly cleanup, equipment and manpower to clear. A grease trap eliminates these overflows by preventing FOG from reaching the municipal sewer system.
As you might recall from year 9 science classes, water and oil don’t mix. Using simple physics, the grease interceptor or trap slows warm/hot greasy water and allows it to cool. This causes the FOG to separate from the rest of the water and float to the top. The cooler water – minus the FOG – continues draining into the sewer system.
If you’re a food service business, your city probably requires grease traps or interceptors to prevent FOG from entering municipal sewer systems, which is responsible for thousands of sanitary sewer overflows in the US each year. Regularly scheduled grease trap cleanings keep your restaurant compliant with local FOG regulations. There are several types of grease trap pumping services, including pump and return and dry pump. It’s important to find a provider who understands your city’s regulations and can work with you to develop a schedule for grease trap pumping that meets requirements.
Maintenance
The grease trap is a critical piece of your restaurant’s kitchen, keeping fats, oils and grease (FOG) out of the sewer lines. Without one, clogs, overflows and backups can occur. Regular cleaning is necessary to ensure it’s working as it should.
A reputable service technician will come to your restaurant and empty the contents of the trap, using a pump to remove the FOG and scrape the sides. He or she will then use a tool to measure the contents and determine how much has accumulated since the last cleaning. If you have a large volume of accumulation, your technician may recommend increasing the frequency of your service.
As an owner or manager, you can reduce the amount of waste that goes into your trap by educating your staff on proper sink and drain usage. Encourage them to always use drain covers in the sinks and never pour solid food waste down the drain. Also, it’s a good idea to have your team scrape plates into the trash before rinsing them and to avoid pouring leftover food into the grease trap.
Chemical Treatment
As you may remember from grade 9 science, water and grease don’t mix. Animal fats and vegetable oils are significantly less dense than water, so they float to the top of wastewater streams. Grease traps are designed to capture these FOGs and separate them from wastewater before it enters the sewer system. FOG blockages in sewer lines are a major cause of raw sewage overflows that spill onto city streets, sidewalks and property and into the Bay.
The most effective way to reduce odors and extend the time between grease trap cleaning and pump out is through regular preventative chemical treatment. The chemicals are dispensed into the trap using a specialized pump for consistent dosing. The process of dispensing chemicals into the trap also stimulates a healthy colony of bacteria that digests the FOGs in the trap.
This helps to reduce odors, extend the time between grease trap cleaning / pump out and promotes overall cleanliness of the kitchen. Adding chemicals to the grease trap also prevents hydrogen sulfide (H2S) from building up in large quantities which can corrode pumps and equipment in the grease trap. Depending on the frequency of treatment, the addition of chemicals can reduce the number of times per year you have to clean or pump out your grease trap and can even shift the schedule from monthly to quarterly.