Restaurants and other food-based facilities are required by municipal codes to install grease traps to capture fatty waste before it enters the sewage system, leading to costly sewer overflows.
Typically having a box design, grease traps separate FOG from wastewater and allow clean water to pass into drainage pipes. Maintaining a proper grease trap reduces operational disruptions and environmental hazards while promoting sustainable business practices. Contact Grease Trap Perth now!
Grease traps and interceptors prevent fatty acids, fat-soluble waste, and grease from entering wastewater treatment plants, septic tanks, and plumbing systems. This protects the environment and helps to avoid costly sewer backups. These devices are important for any commercial kitchen, but selecting the right size is key. The wrong size can lead to overflows and messy back-ups. Fortunately, there are a number of easy ways to determine the proper grease trap size for your establishment.
The first step is to calculate the maximum peak flow for each fixture. This involves estimating the total volume of all drains connected to your grease trap. Then, divide that number by the number of fixtures in your kitchen. This will give you the number of cubic inches needed per fixture. Next, divide that number by 231 to find the number of gallons per minute.
This will help you determine the maximum flow rate for your sinks and find the right grease trap size for your kitchen. The best way to do this is to use a grease trap calculator, which will take the sink measurements and other details into account to calculate your kitchen’s flow rate.
Many municipalities regulate the size and type of grease trap required for restaurants. If your city has regulations, consult with a plumber or grease trap manufacturer to learn what specifications are necessary. This will also ensure that your grease trap meets all local health and safety standards.
Using a sizing method based on the incoming flow rate is another option for finding the proper grease trap size. The incoming flow rate is measured in gallons per minute (gpm). This method uses formulas and charts to calculate the proper grease trap size.
If you are replacing an existing grease trap, you should check with your municipality to find out what requirements are in place. Generally, the old grease trap must be of a certain size to discharge into the CWS system.
If you are installing a new grease trap, you should follow the same procedure as above to determine the maximum peak flow for each fixture. This will help you choose the right-sized grease trap for your restaurant. If you don’t have the space for a large outside in-ground grease interceptor, consider using a high capacity high-efficiency (HCE) model. These units are smaller and take up less space than traditional grease traps, and they can be installed in a more discreet location in your kitchen.
Installation
Grease traps and interceptors are a must for any restaurant or food-based establishment. They prevent FOG from getting into the sewer system, helping to preserve water quality and reducing costly disruptions to business operations. However, they must be properly installed and maintained in order to work effectively.
The best place to install a grease trap is as close to the source of the FOG as possible, typically underneath sinks. This will make it easier to drain the FOG and food wastes into the trap. The inlet and outlet pipes should be carefully positioned as well. It’s also important to consider the size of the trap when installing it, as a hydro-mechanical interceptor can handle only a certain number of gallons of wastewater per minute.
While there are a variety of different grease traps on the market, most follow the same basic operating design. They consist of a chamber or tank where FOG and food wastes are deposited and cooled before draining into the sewer system. The hydro-mechanical device then separates the grease from the solid waste, leaving a heavier liquid scum layer that is disposed of in a conventional sewage disposal system.
Most jurisdictions require restaurants to have FOG management systems in place. These include a passive hydromechanical grease trap, a high-efficiency grease trap/interceptor, or an in-ground or aboveground grease interceptor. Each has its own unique set of advantages and disadvantages. Passive hydromechanical grease traps are usually the most popular choice because they are inexpensive, easy to install, and meet most jurisdiction requirements. However, they aren’t able to accommodate high volume flows of wastewater and may require frequent pumping.
Grease interceptors are designed to handle higher volumes of wastewater, but they require more maintenance than traditional passive hydromechanical grease traps. They’re often installed in a corner or underneath sinks and can be operated automatically or manually. They also come in a range of sizes, allowing them to be used in small or large establishments. However, they can be more expensive than passive hydromechanical grease traps.
It’s also important to find a service provider that can perform routine grease trap maintenance, including pumping and cleaning. Keeping your traps clean is the most effective way to reduce their operational costs and minimize risk. Regular maintenance by a licensed service provider like FCS will ensure that your traps are functioning efficiently, keep you in compliance with record-keeping and disposal requirements, and alert you to potential problems before they become serious and costly issues.
Maintenance
When FOG builds up, it causes clogs in sinks and in drain lines, which can lead to sewer backups. Restaurants produce large amounts of FOG and are required by law to catch it before it enters the public sewer system. But a grease trap isn’t foolproof; it requires regular cleaning to prevent odors, clogs and costly repairs.
Grease traps are designed to be installed unobtrusively in a corner or underneath a sink. They’re usually made of stainless steel or cast iron, and they have screens on the sides to keep large debris out. Some models also feature a “sponge” inside to absorb and retain larger amounts of FOG.
To clean a grease trap, you’ll need to remove the lid and use a heavy-duty scoop or scraper to scoop out the waste. Place the waste in a water-tight garbage bag for disposal later. Next, scrub the interior of your trap with a steel pot scrubber and soapy water. Make sure to scrub all surfaces of the trap, including the screens and any parts. Finally, flush the trap with water to rinse away the soap and any remaining grease.
During cleaning, it’s important to use biodegradable detergents and to avoid enzyme or chlorine products. These chemicals can kill off the beneficial bacteria that break down FOG and liquefy it, allowing it to flow down the drain and clog pipes. You should also be careful not to overfill your grease trap; this can cause odors and can even damage the unit itself.
A reputable grease trap service will provide you with a cleaning schedule based on the volume of food waste your business produces and the size of your grease trap. They’ll pump and scrape the contents of your trap, and they’ll also measure the contents to determine how much FOG has accumulated since the last cleaning. If the accumulation is more than 25 percent, they’ll ask you to reassess your service frequency.
To help reduce the frequency of grease trap maintenance, you can educate your employees on proper kitchen practices. For example, instruct them to never pour grease down the drain or throw food scraps into the trash. They should also be instructed to scrape food off plates before rinsing them. Additionally, it’s a good idea to recycle your waste cooking oil instead of throwing it away. It can be converted into biofuel, saving you money and reducing your carbon footprint.
Disposal
A grease trap is a plumbing device that separates fats, oils and grease (FOG) from wastewater. It works by gravity and buoyancy. Wastewater enters the grease trap from kitchen sinks and drains and flows to the trap where it cools down, causing fats and oils to solidify and rise to the surface. The water then exits through a valve to the sanitary sewer system.
FOG buildup is a major source of clogs, backups and overflows in commercial kitchens. It also causes wastewater treatment plants to become overwhelmed, releasing untreated sewage into the environment. Local and state laws require restaurants to install and maintain grease traps to prevent this from happening.
Most restaurant grease traps are installed inside the building under sinks or in a basement. They have a removable lid on the top surface to facilitate inspection and cleaning. When the outflow from a drain in the kitchen enters the trap, baffle walls retain it long enough for the grease to congeal and rise to the surface. This allows water and other non-greasy waste to pass to the sanitary sewer system by itself.
When a grease trap is full, it will begin to smell and can be identified by its dark, oily appearance. A restaurant owner should check the trap on a regular basis and schedule service with a company that specializes in grease removal. A reputable grease removal service will work with the restaurant to create a cleaning schedule that meets regulatory requirements and prevents overflows and odors in the kitchen.
Traditional passive grease traps have designs that date back to 1885 and are commonly found in smaller establishments due to their low initial investment cost. They are made of stainless steel or plastic and must be emptied manually on a scheduled basis. The traps must be pumped more often during busy seasons, when more food waste is washed down the drains.
In recent years, high-capacity grease interceptors have been developed to reduce the amount of grease that goes into sanitary sewer lines. These devices are typically larger and more expensive upfront, but they can reduce pumping costs by holding more grease as a percentage of their liquid capacity. These units are especially popular for restaurants that are located in nontraditional sites that don’t have space for a gravity grease trap.