Grease Trap Perth is vital to keeping restaurants clean. These devices capture FOG before it enters the sewer system, preventing clogged drain lines and costly repairs.

All businesses that produce large amounts of fats, oils, and greases (FOGS) must install a grease trap or interceptor. These traps separate kitchen wastewater, with solids on the bottom layer and FOG on the top.

The flow rate is significantly reduced when wastewater enters a grease trap or interceptor. This allows the warm greasy water to cool, which separates the different layers of waste. The heavier fats, oils and grease (FOG) rise to the top of the tank, while the cooled wastewater and other solid waste sinks to the bottom. The clear, separate water then drains into the sanitary sewer system.

Grease traps are a key component of many commercial kitchens to prevent FOG from entering the sewage system and causing blockages. However, if not properly maintained, a grease trap can become full of clogged, foul-smelling, flammable waste that can be difficult and expensive to remove. This waste can also contaminate the environment and harm wildlife.

To prevent this, the QLD Trade Waste Guidelines recommend a minimum cleaning frequency of every 2 weeks. It is also important to have regular testing of the effluent discharged from your grease trap, which can be conducted by accredited laboratories. If your trap is tested regularly, you can be confident that it meets the requirements set by the QLD Government for your business to operate.

A clogged grease trap can lead to kitchen downtime, a foul smell and even a possible health risk for your staff and customers. A lack of proper maintenance can also result in the trap becoming damaged, which may require a replacement. The inlet and outlet pipes of the grease trap can also become blocked with a layer of solidified grease, which can cause a backup in your kitchen plumbing.

The best way to avoid these issues is by having your grease trap cleaned and pumped out on a regular basis. The length of time between cleanouts will vary depending on the size of your trap and the amount of cooking oil and wastewater that you produce, but a good guideline is every 2-4 weeks. You can speed up the process by adding a biological grease treatment fluid, which combines non-pathogenic bacteria with nutrients to break down FOG and improve your trap performance. Adding this product to your trap will also help extend its lifespan and reduce the need for pumping out or replacing the entire grease trap.

Types of Grease Traps

Fats, oils, and grease (FOG) are a major contributor to sanitary sewer overflows. Properly sized and maintained grease traps prevent unwanted FOG from entering the public sewer lines.

There are a number of different types of grease traps that can be used depending on your business’ needs and regulations. Some of the most common include:

Mechanical Grease Traps – mechanical grease traps are equipped with blades that skim the FOG off of the wastewater and deposit it into a separate grease collection tank. These are commonly used in larger restaurants and commercial kitchens that require high volume of FOG removal. Mechanical grease traps are also more durable than other grease traps.

Stainless Steel Grease Traps – these are more affordable than mechanical grease traps and can be installed in smaller commercial kitchens that don’t need as much FOG removal. Stainless steel grease traps have a larger capacity and can be installed above ground or below ground.

Non-Mechanical Grease Interceptors – these are designed to catch and remove large quantities of FOG at once by using sizable connected storage tanks that can be easily emptied. Non-mechanical grease interceptors are a great choice for restaurants and other businesses that produce a lot of FOG but don’t have the space for a larger mechanical grease trap.

Hydro-Mechanical Grease Interceptors and Separators – these are a more expensive type of grease trap that uses internal baffles to lengthen the circulation path of the wastewater in order to allow more time for the separation of FOG from the water. They can be used for both smaller and larger commercial kitchens and are often used in places where the plumbing system is restricted and space is at a premium.

Grease management is a vital aspect of keeping your commercial kitchen running smoothly and in compliance with local regulations. The best way to ensure your grease trap is effective is by investing in a regular cleaning and maintenance schedule.

A well-maintained grease trap will help you avoid costly clogs, backups, and sewage overflows while protecting the health of your staff, customers, and the environment. DAR PRO Solutions can help you determine the best grease trap for your business and maintain it with a scheduled cleaning service that meets all local and state regulations.

Maintenance

Grease traps are important for restaurants because they decrease the amount of fats, oils, and grease (FOG) that enters sewer lines. These substances can lead to clogs and sewer overflows that are a health hazard to people and animals, are expensive for the city to clean up, and damage pipes and sewer systems. Sanitary sewer overflows are a public health issue that require specialized equipment, time and manpower to clear. Restaurants that do not properly maintain their grease traps or dispose of their FOG waste risk fines, downtime and bad publicity.

A FOG problem in a kitchen can also create noxious fumes that are unpleasant for diners and staff. This odor can also spread to other areas of the building. Keeping your traps cleaned is the best way to keep them working well, reduce foul odors, and protect your kitchen and the rest of the building.

Depending on the type of trap you have, it may need to be cleaned more or less often than others. Generally, your trap will need to be cleaned when the level of FOG in it reaches about 25 percent. It is important to clean the trap before this happens so that it does not clog and overflow. You can use a dowel or other long, thin object to mark the level of FOG in the trap. Once it has reached this point, you must have your grease trap pumped out by a professional.

There are several ways to keep your grease trap clean, including using a degreaser cleaner or solvent. It is best to hire a professional for this job, as chemicals and enzymes can kill the natural bacteria that are necessary for the trap to work well. It is also important to educate your staff on proper waste disposal practices to help prevent food scraps and other items from entering the grease trap.

You should also check the trap components regularly to ensure that they are in good working order. For example, the strainer bucket should be checked and cleaned frequently to prevent items from clogging it. It is a good idea to draw a diagram of the inside of the trap so that you know where each component goes when it is disassembled for cleaning and repair.

Cleaning

If you’re a business owner, a well-maintained grease trap is essential to avoid foul odors and costly repairs. But cleaning a grease trap can be messy and time-consuming. It’s best to hire a professional to keep your establishment clean and compliant with local wastewater regulations.

Most local wastewater authorities require restaurants to clean their grease traps on a regular basis. This is to minimize foul odors, prevent grease from overflowing into the building or street, and ensure that the trap remains effective at capturing FOGs. However, the frequency of these cleanings varies depending on the size and usage of the trap.

A good rule of thumb is to drain and clean the grease trap after it reaches a quarter of its capacity. This will prevent odors and other issues caused by too many FOGS in the trap, such as clogs in sink lines or slow draining.

Before you begin the cleaning process, be sure to shut off all equipment that connects to the grease trap. You should also remove the lid from the trap and note how much grease is inside. It’s a good idea to wear rubber gloves and safety goggles during this step to protect yourself from any spills or chemical contact.

Once the grease trap is empty, turn on the water supply and reattach any equipment that connects to it. Next, prepare a bucket of hot water and mix in a cleaning agent. Pour this solution into the trap to flush it out and break down any remaining grease. Lastly, use a plastic scraper to remove any hardened grease and solids from the trap’s interior. Be careful not to push the waste further into the trap or drain.

Finally, rinse the trap with warm water and inspect it for any damage or leaks. You should also wipe down the surrounding area to maintain a hygienic environment. When you’re done, carefully return the collected grease and water back into the trap.

Grease traps can become clogged with fats, oils and grease, which will make them less effective at catching FOGs. In addition to causing unpleasant odors and disrupting food service, this can lead to costly repairs and fines from the local wastewater authority. Regular grease trap cleaning will keep your kitchen in compliance with local regulations and protect the health and safety of your employees and customers.