Grease Trap Perth is designed to reduce the quantity of fats, oils, and grease (FOG) that enter municipal sewer systems. However, they only work if kitchen staff and professional technicians understand their importance and follow best practices.
One of the most important things is establishing an appropriate schedule for grease trap pump-outs. Often, a trap can be prevented from overflowing or clogging by following the “1/4th rule”.
Having the right grease trap in place is essential for commercial kitchens, preventing fats, oils and grease (FOG) from getting into the sewer system and causing blockages and costly repairs. It’s important to consider the specific needs of your establishment when choosing a grease trap, such as the types of food prepared and volume of wastewater produced. It’s also a good idea to consult with a plumber or grease trap specialist for expert advice.
Grease traps come in a wide variety of sizes, ranging from small units that can be installed under sinks to larger interceptors that can handle high volumes of wastewater. Choosing the right size grease trap is a crucial step that can help avoid problems down the road. A trap that’s too small might not be able to separate enough FOG, leading to frequent overflows, while a trap that’s too large can cause odor issues and slow wastewater flow.
In order to determine the proper grease trap size, you’ll need to calculate the drainage fixture unit (DFU) for each sink or appliance connected to your grease interceptor. Each drain is assigned a number based on the amount of water it can discharge in one minute. Then, the DFUs are added together to determine the total gallons per minute that the grease trap needs to be rated for.
A professional plumber should be hired to perform the installation of a grease trap, as it is a complex job that requires knowledge of plumbing codes and regulations. Installation involves excavation to dig a hole that can accommodate the grease trap, and plumbing connections must be made to the inlet and outlet pipes.
Once the grease trap is in place, it’s important to keep up with routine maintenance and inspections. Inadequate maintenance can result in clogged inlet and outlet ports, resulting in reduced flow and ultimately, failure of the system. Regular cleaning and pumping, as well as specialized disposal services that recycle or reuse FOG, can prevent these costly pitfalls.
Installation
A properly installed grease trap prevents fats, oils and grease (FOG) from entering the sewage system. This protects your plumbing, avoids costly sewer backups, and ensures health code compliance. It also helps reduce unpleasant odors in your restaurant or foodservice establishment and prevents FOG from polluting the environment. While a grease interceptor will require some upfront cost, the investment is worth it.
If you are considering installing a grease trap, it is important to work with licensed plumbers. They are familiar with local building codes and can handle the permitting process as well as offer workmanship guarantees. They will assess factors like flow rate, pipe slope, venting and location to ensure the best possible results. It is also essential to choose the right model for your kitchen. A trap that is too small could lead to overflow and inefficiency, whereas one that is too large can cause slow drainage and odors.
There are two types of grease traps: gravity and hydro-mechanical. A gravity option is an in-ground tank made of fiberglass, steel or concrete. These are usually ideal for restaurants with high-flow requirements. Hydro-mechanical grease traps have internal baffles that separate wastewater from FOG. The baffle walls are sized to prevent FOG from flowing back into the inlet pipe. Wastewater then exits the outlet pipe into the sanitary sewer.
Grease traps need to be pumped and cleaned regularly to prevent blockages, overflows and odors. A good rule of thumb is to have your trap pumped when it is about a quarter full. Keeping up with this regular maintenance will save you money in both pump-out and disposal fees.
Depending on your needs, you may opt for an automatic or manual grease trap. Automatic systems have a heating system that re-heats the FOG and skims it into a collector bin. The system is programmed to run on a specific schedule, eliminating the need to manually check and empty the grease collector bin. Manual systems, on the other hand, require frequent pump-outs and cleaning to prevent the accumulation of FOG and solids in the trap.
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Operation
Grease traps and interceptors filter wastewater to remove fats, oils and grease (FOG) before it reaches the sewer system. Ideally, they should be located under sinks and adjacent to dishwashers in restaurant kitchens so that all drain lines flow into them. However, this can present challenges for establishments with limited space. Some choose to install a remotely-located grease interceptor to help mitigate this limitation.
How a grease trap or interceptor works depends on its design. Some have an inlet pipe that slows and cools wastewater before it enters the trap, while baffles inside the tank extend to maximize separation of FOG from effluent. The tank itself should be sized appropriately to ensure that it can handle the maximum amount of waste your establishment produces on an ongoing basis.
Other important factors include minimizing wastewater temperature and installing pre-treatment devices in the drain lines leading to the grease trap/grease interceptor. This will reduce the amount of contaminants that are discharged into the trap, allowing it to function more effectively.
Whether your establishment chooses a passive or hydro-mechanical grease interceptor, it is essential that you have it properly cleaned and pumped on a regular basis. This helps prevent overflows and inefficiencies, as well as odors and health-related issues.
A common guideline is the “one-fourth rule,” which recommends that you have your grease trap/grease interceptor pumped and cleaned when it is a quarter full of accumulated waste. However, there are other factors that may affect this, including the size of your establishment, how much you cook and the frequency of cleaning.
Chemical preventative maintenance involves dispensing chemicals into the trap using a feed pump. These chemicals break down FOGs so that they can pass easily through your pipes with the water, preventing them from building up and contributing to sewer line blockages. However, chemical maintenance is not an option for all restaurants and can cause environmental harm if not used correctly.
Even with proper chemical maintenance, it is still necessary to have your grease trap/grease inceptor pumped out on a regular basis. A professional should be able to assess your establishment’s needs and recommend the appropriate pumping schedule, taking into account factors like the size of your grease trap/grease inceptor and your establishment’s daily food production.
Maintenance
A grease trap is an unsung hero that helps to protect restaurants from unpleasant odors, clogged sinks, and hefty fines. However, this key piece of kitchen equipment needs to be maintained on a regular basis to prevent sewer blockages, costly repairs, and unplanned closures.
Grease traps are designed to separate fats, oils, and grease (FOG) from wastewater to ensure that only clean water enters the sewer system. But over time, a restaurant’s trap can become full of FOG which leads to slow drainage and clogged drains and pipes. To combat this, restaurants should have their traps cleaned and pumped out regularly.
When choosing a service to clean and pump out your grease trap, look for an experienced company with a good reputation. Choose one that provides a full range of services, including used cooking oil collection, grease trap cleaning, and interceptor cleaning. This allows you to manage all your grease-related maintenance needs with a single provider, saving you time and money.
A good service should also perform a thorough inspection of your grease trap to check for signs of trouble such as leaks, corrosion, or structural damage. They should also document how much grease was removed, along with any other relevant information. They should also use the proper techniques when pumping out your grease trap to prevent future clogs and other problems. They should empty the entire contents of your grease trap to remove all visible FOG as well as solidified grease that has accumulated on the interior walls.
Some facilities opt to use chemical treatments that help to break down FOG in their grease traps, reducing the need for frequent pump-outs. But this option may not be right for your facility, as these chemicals can be harsh on your plumbing infrastructure and could actually cause more harm than good.
The best way to maintain your grease trap is to have it inspected and cleaned regularly, ideally every 2-4 weeks. You can extend this interval by using a biological treatment solution that incorporates non-pathogenic bacteria with nutrients and enzymes to break down the grease, aiding your trap performance.