Grease Trap Perth and interceptors remove fats, oils and grease (FOG) from wastewater before it enters the sewer system. This prevents clogs, which can lead to costly repairs, fines and downtime while plumbing is repaired.
The key to a functional grease trap is regular cleaning and pumping. This should occur every 2-4 weeks.
The waste that is washed down drains in a commercial kitchen contains fats, oils and grease (FOG) which can cause clogs and other problems. A grease trap helps to keep this FOG from entering the sewage system by filtering it out of the wastewater before it can travel down the drains and into the sewer system.
Grease traps are essentially boxes within the drain run that separates kitchen wastewater from the rest of the building’s plumbing. The wastewater enters the trap where it cools and separates into 3 layers; grease rises to the top, solids settle in the middle and clear water exits at the bottom. A good quality grease trap will have baffles that help maximize this separation and provide the best results.
There are many different types of grease traps that can be purchased and used depending on the specific needs of the establishment. Some are passive hydromechanical, others are automatic and still more are gravity systems. The type of grease trap you require will depend largely on the volume of wastewater that is produced by your restaurant.
Passive hydromechanical systems are typically the most popular for smaller restaurants due to their low initial investment costs and easy installation. They have a simple design and operate using a series of baffles to collect the grease. These systems are typically pumped out on a scheduled basis ranging from every 2-4 weeks. This frequency can be increased by using a biological grease treatment solution in the trap which is applied during the pumping process.
The more often a grease trap is pumped the more efficient it will be and the less likely a blockage will occur in the inlet or outlet. A blocked inlet will result in the wastewater leaving the trap and entering the sewage system and a blocked outlet will cause the grease to exit the system through the floor or walls of the establishment.
Both interceptors and traps are made from materials like steel, plastics and concrete and can be situated above ground or below ground, inside or outside of the facility. Most cities and states have mandates that dictate all restaurants must have a grease trap or interceptor to avoid penalties like fines or closure of the establishment. A good quality trap will last for 20 years or more but can become damaged over time; if the grease trap is dented or the main wall becomes dislodged then it should be replaced.
How Does a Grease Trap Work?
A grease trap is a receptacle that kitchen wastewater flows through before entering the sewer waste system. It catches fats, oils and grease (FOG) that would otherwise end up in the sewer lines where it can cause blockages and other problems.
A kitchen sink’s drain is not designed to handle FOG, so a restaurant needs some sort of receptacle that can. A grease trap or grease interceptor is an inexpensive, easy-to-install solution. A professional plumber can install one for you, but it’s best to follow local laws and manufacturer instructions when installing a grease trap or interceptor.
As warm, greasy water flows into the grease trap or interceptor, it cools and the grease and oil float to the top of the container. The cooler, sanitary water — minus the grease — continues on into the drain line and sewer system.
The baffles in a grease trap help retain the grease toward the upstream end of the trap so it can be removed during routine cleaning. The baffles also help slow down the water flow rate so the grease can cool and separate from the sanitary water.
Regular maintenance is important to keep the grease trap running well and preventing it from getting too full. It’s generally recommended to clean the grease trap every three months or as needed, but you should never allow it to reach 25% capacity. A professional should be called in to clean the trap and dispose of the excess grease.
Another way to improve a grease trap’s performance is by adding a biological treatment fluid to it. This is typically a combination of non-pathogenic bacteria, nutrients and enzymes. The added chemicals help break down FOG and reduce the need for more frequent expert cleaning services.
Educating your staff on what can and cannot go down the drains, providing grease disposal containers for unsafe items and being cautious about what goes down the sink overall can greatly reduce the amount of FOG that ends up in a trap or interceptor. This can reduce the need for specialized cleaning services, keeping your kitchen running smoothly and helping you stay in compliance with government regulations.
What Are the Benefits of Having a Grease Trap?
A grease trap is an essential tool in any commercial cooking or restaurant setting. It keeps fats, oils, and grease (FOG) from entering the wastewater disposal system and causing costly plumbing problems such as clogged pipes, sewage backups, foul odors, and sales losses. A grease interceptor also helps restaurant owners remain compliant with local wastewater disposal regulations.
A properly installed and regularly pumped grease trap can help protect the health and safety of restaurant employees, customers, and the surrounding community. In addition, a properly functioning grease trap can help reduce costly drain maintenance, repair, and replacement costs.
Regular grease trap cleaning is crucial for the proper functioning of a commercial kitchen. This is especially true if the establishment is located in an area where state, county, or city regulations require businesses to have a grease trap.
If the FOG in a kitchen wastewater line is allowed to build up, it can cause the entire sewer system to clog, which is both unsanitary and a serious health hazard. This is why it is important to keep grease trap cleaning schedules and inspections on track.
Grease traps can be used in a variety of ways to minimize FOG waste, including scraping plates with paper towels before washing, using steel screens or strainers, and discarding leftover grease in receptacles. However, a professional service should be used for the more challenging tasks, such as emptying and cleaning the trap. This can be done manually or with a mechanical device that skims the grease off the bottom of the trap.
Besides preventing the buildup of FOG in the drains and sewer lines, a grease trap can be used to recycle gray water for use around the business, which is good for the environment and can reduce utility bills. Grease traps can also be used to identify problems with the sewer line and to resolve other issues in the building. Restaurants should keep records of their grease trap pumping and cleaning schedules, how much grease was removed, and any other pertinent information to meet regulatory requirements. This can also be helpful when trying to locate a company to perform these services.
What Are the Costs of Having a Grease Trap?
Having a grease trap is an essential piece of restaurant equipment that can protect your establishment from the costly consequences of failing to properly manage your FOG waste. In addition to expensive local health department fines, failing traps can also lead to nauseating odors in your kitchen and unsanitary conditions throughout the rest of your facility. Fortunately, the upfront cost of investing in a quality trap that is properly sized for your kitchen’s needs can be much less than you might expect.
Depending on the type of trap you choose and your specific cooking style, costs can vary. However, even the most basic in-kitchen unit typically starts at around $1000 for installation. The actual pumping cost can vary based on the size of your trap (which you can determine by looking at previous grease manifests or plumbing schematics), your location, and whether or not you opt to include used cooking oil collection in your service plan. Inquire about bundling services for additional price reductions.
The cost of investing in a high-quality grease trap can pay off over time, too. For instance, a trap that is designed with corrosion-resistant materials will typically last far longer than a trap made of cheap plastic or concrete. Taking care of your grease trap regularly will ensure it stays in top condition for as long as possible, which will cut down on your pumping and cleaning costs over time.
You can significantly reduce your pumping costs by scheduling regular service with a reputable grease management company. Many companies offer flat monthly or quarterly pricing, so it’s easy to budget for proper maintenance.
You can also invest in grease removal chemicals to cut down on how often you need to have your trap pumped out. The results will vary, but it’s safe to say that adding chemical solutions can save you an average of $1800 a year in pumping fees alone. This equates to more money in your pocket, and it also future-proofs your restaurant against future legislation that could be more stringent on FOG management.