Generally, made of cast iron, concrete, and stainless steel, grease traps are found in an inexpensive range of capacities. Since they accumulate a large volume of grease and fats, regular restaurant grease trap cleaning ( http//draneranger/restaurant-grease-trap-cleaning ) has been a mandatory job in a food business. And thereby, the facility owner should ensure that they are cleaned according to the schedules by professions.
How Does a Grease Trap Work?
As stated earlier, a grease trap is a constructive solution to prevent the FOGs (fats, oils, and greases) from entering into the main sewers. Due to heaviness, solid food wastes sink at the base of the interceptor. The wastewater mixed with grease and oils in the trap cools and gets hardened which float to the top of the system while displacing the liquid substance in the middle of the trapper.
Grease traps are designed with necessity pipeline fittings that ensure the remaining wastewater to flow down towards the exit drainage system. Being a food business owner, you should carry out regular professional grease trap cleaning and pumping services to ensure that the entire plumbing system continues to function at their optimal levels.
Nonetheless, having professional cleaning services is not the end of the story while the entire staff of your commercial kitchen must be aware of the ‘best practices’ and implement them according to the necessity. Among the best practice procedures 3 do’s and don’ts are stated as below:
Have restaurant grease trap cleaning regularly
Irrespective of the capacity of your grease trap, they are having a certain capacity to trap the amount of fats, oils, and grease. Which is why, to let them function optimally, having your device cleaned regularly to prevent issues like sewage clogs is important. Accordingly, make a schedule of cleaning the trap once ¼th part of the grease trap is filled with FOGs, which is a standard rule.
Always go for professional cleaning
While you could be tempted to clean your grease trap on yourself or by the staff of your kitchen, carefully note the job is incredibly complex for anyone without having proper training and mechanisms. Hiring a professional team helps you carry out the job faster, efficiently and according to the standard rules, avoidance of which may attract huge penalties and fines.
Train your restaurant staff by professionals
The entire staff of your commercial kitchen involved in cooking, dishwashing, bartenders and customer services should be educated by the professionals about the essentiality of a grease trap ( http://draneranger.com/services/ ) and implement best practices throughout the facility for complying with the ethical and legal requirements.
Use enzymes or solvents
The use of chemical compounds like caustic solves or bleach in the drainage system is likely to kill the useful bacteria which helps in breaking down FOG contains and causes malfunction of the plumbing system.
Wipe food remains in sinks
Those who clean the food dishes must not wipe the food remains included with fatty substances in the sinks. These solids and grease should go into the garbage instead of sinks.
Pour hot water in sinks
Pouring hot waters into kitchen sink result in liquefying the grease buildup in the interceptor. Once liquefied, they can pass through the drainage system freely and cause pipeline clogging.