Restaurant owners should regularly clean grease traps to avoid foul odors, expensive pipe clogs, pest infestations, and sanitation violations that lead to failed health inspections and temporary closures. A structured grease trap maintenance plan prevents emergencies and costly repairs, while extending the lifespan of kitchen plumbing.
Manual systems re-heat and skim FOG on a programmed schedule while automatic systems liquefy the grease before it goes down the drain. Both have their own benefits and drawbacks. Read on Grease Trap Perth for more information.
Grease traps are a standard requirement by health and safety codes for restaurants. They filter residual fats, oils and greases (FOG) from kitchen wastewater before it enters a sewer line or the city sewage system. They help to prevent blockages, clogs and overflows that can damage plumbing systems, kitchen equipment and the public sewer system.
A traditional grease trap/grease interceptor consists of an inlet pipe, baffles and a tank. As the wastewater passes through, FOG floats to the top and solids sink to the bottom of the trap. The tank is designed with a standpipe and internal baffling that helps to slow down the flow of water and allows the grease to separate. The trap should be emptied when the sludge level reaches 25% of the tank volume. This can be done by hand or by a professional.
The inlet pipes are usually made from stainless steel with corrosion-resistant coatings. They are threaded and have a male adapter on one end and a female adapter on the other for easy installation. The female adapter has a built-in flow diffusing baffle that slows the flow of wastewater, which gives the grease more time to separate from the rest of the wastewater.
Once the grease has separated from the wastewater, it flows through a crossover opening in the baffle structure and into a secondary compartment of the trap. The water then passes out of the outlet pipe and into the restaurant’s drainage system or the public sewer system en route to the municipal wastewater treatment plant.
When properly sized and maintained, a passive grease trap can provide years of service. However, the inlet and outlet pipes can become clogged with FOG over time, so these traps must be cleaned/pumped out on a regular basis. The frequency of pump-outs is related to the size of the trap and the volume of food waste washed down the drains.
Some establishments prefer to use chemicals to maintain their grease traps rather than cleaning them manually. These chemical products can be either bacterial or emulsifying. Bacterial products work by building a colony that digests the FOG into water and air, while emulsifying products liquefy the grease so it can pass easily through the drain. However, some municipalities have restrictions on the use of emulsifying products in their drainage systems due to concerns that they can resolidify further down the line and contaminate the sewer system.
Crossover Pipe
The grease trap’s inlet pipe routes wastewater from kitchen sinks, dishwashers and floor drains into the first or primary tank. Here, the FOG in the waste separates from the water, with the lighter-than-water grease and oil floating to the top and heavier food debris sinking to the bottom of the tank. This process is aided by baffle walls that slow the flow of the water to allow time for the FOG to separate. A special component called a crossover pipe then sends the separated water from the primary tank to the secondary tank, which connects directly to your restaurant’s sewer line.
Once the water has passed through the secondary tank, any remaining grease and oil is sent to the outlet pipe in your restaurant’s sanitary sewer system. The outlet pipe must have a cap to prevent any grease from leaving the trap and entering the city sewer line where it can cause blockages. The outlet pipe should also have a fitting that can be sealed to prevent rodents from accessing the grease trap.
A clog in the outgoing line can cause both chambers of your grease trap to overflow, leading to greasy water spewing out from the manhole cover. This can be caused by a clog in the grease trap itself or by a blockage further downstream in your restaurant’s plumbing, or in the city sewer main. Always dispose of your grease interceptor waste on cycle to help avoid this problem.
Grease Traps and interceptors must be regularly inspected by the Austin City Sewer Department to ensure they are operating and being maintained properly. The inspection includes measuring the depth of the top FOG layer and the settled sludge layer to ensure they are not taking up more than 25 percent of your trap’s capacity. Your inspector will also look at your cleaning logs (which Southern Green Industries provides in multiple formats to every client) and your grease trap disposal manifests to confirm that you are meeting the mandatory scheduling requirements.
Keeping your grease trap clean and in compliance with the city’s regulations is essential to avoiding costly problems down the line. Typically, your grease trap should be cleaned every 2-4 weeks depending on the size of your restaurant and the size of your grease trap. A bacterial product can help extend this time period by building a colony in your drain that controls FOG buildup, while an emulsifier can break down and liquefy the grease so it can pass easily through your plumbing system.
Outlet Pipe
The outlet pipe routes wastewater out of the grease trap into your restaurant’s plumbing system. The water then enters your local sewage line, where it goes to the municipal wastewater treatment plant. Without this specialized plumbing device, FOG would quickly accumulate in sewer lines, causing costly repairs and foul odors.
A grease trap’s ability to separate FOG from wastewater is based on simple physics principles. As water cools in the trap, animal fats and vegetable oils float to the top because of their lower density than water. Heavier food solids sink to the bottom of the trap, where they form a layer of sediment. The middle layer contains relatively clean water that passes through a set of baffles before exiting the trap’s outlet pipe.
Grease traps are designed to filter residual FOG from wastewater before it leaves your restaurant. This process keeps fats, oil and grease from building up in drain lines and causing blockages and clogs that can damage your kitchen’s plumbing, as well as the city’s public water supply infrastructure.
However, just like any other part of your restaurant’s plumbing system, a grease trap requires regular cleaning and maintenance. It is recommended that a professional grease trap service company perform this work.
An unclean grease trap can be the source of strong odors in your commercial kitchen. Moreover, it can cause wastewater to back up into your scullery and other drains, causing expensive plumbing problems.
If you have a grease trap that is overflowing, it’s important to contact a professional immediately. They will use hydrojetting to correctly empty the trap and address any issues that may be causing it to overflow. It’s also important to follow the trap cleaning schedule recommended by your service provider. A common rule is to clean the trap when it reaches a quarter of its capacity.
Keeping your grease traps clean is essential to preventing FOG overflow and other plumbing problems in your restaurant. Be sure to train your staff on proper food waste disposal and how to properly use the grease traps. You should also make sure that your kitchen staff is always scraping plates into the correct trash containers before washing them. This will help prevent employees from forcing food waste down your drains or overloading the grease traps.
Maintenance
Keeping up with grease trap maintenance on a consistent schedule helps prevent issues like clogs, foul odors, and even backups in facility plumbing systems. It also keeps kitchens and facilities in compliance with local health and environmental regulations.
One way to optimize grease trap cleaning schedules is to create a calendar that prioritizes them alongside other regular facility tasks. Another is to collaborate with professional services that offer insights into more effective cleaning techniques and schedules. Working with these experts can also help facilities improve trap functionality and longevity, which can cut overall costs by reducing wear and tear.
The frequency of grease trap cleaning depends on the volume and type of wastewater produced in your facility. Higher-volume kitchens, for instance, typically require more frequent cleaning. However, it’s important to recognize signs that indicate your grease trap is full or nearing capacity. Recognizing these indicators early can minimize disruptions and avoid costly consequences.
Foul odors are often the first sign that your grease trap needs to be cleaned. These odors are caused by food particles and grease that decompose, releasing gases that can irritate employees and customers. Regular cleaning prevents the buildup of these materials, creating a more pleasant environment for everyone.
A dirty grease trap is a breeding ground for bacteria and other unwanted organisms. These contaminants can wreak havoc on pipes and drainage systems, causing blockages that are costly to repair and resolve. A clean grease trap protects your pipes and other drainage equipment, extending their lifespan and helping them perform more efficiently.
Whether you choose to maintain your grease trap with bacteria or chemicals, it’s essential that you understand how each process works. For example, if you’re using bacterial products to maintain your grease traps, it takes time for them to establish a colony that can break down FOGs and separate them from wastewater. This means you may not see significant changes in your traps until three months have passed, depending on the product you’re using.