Proper grease trap maintenance is essential for any commercial kitchen to stay compliant with regulations, prevent plumbing disasters, and maintain a clean work environment. Neglected grease traps can lead to major issues like drain clogs, rancid odours, and potential health hazards for staff and customers.
This comprehensive guide will provide restaurants and commercial kitchens with everything needed to maintain grease traps and effectively uphold safety standards. Proper cleaning, inspection, and best practices will optimise grease trap operation, reduce FOG (fats, oils, and grease) build-up, and prevent expensive plumbing repairs.
Ready to learn how to maintain grease traps? Let’s get started!
A grease trap is a plumbing device designed to intercept fats, oils, and grease (FOG) waste from the kitchen before entering the main sewer system. Grease traps separate and contain grease and solid food particles while allowing wastewater to flow through. Proper grease trap sizing and installation are essential based on the kitchen’s volume and configuration.
Commercial kitchens typically have large, automatic grease trap tanks outdoors, compared to smaller traps in residential kitchen sinks. Regular grease trap cleaning prevents blockages from FOG build-up that can clog drains and damage pipes. Local regulations often dictate grease trap requirements to protect municipal sewer systems.
It uses gravity to separate and collect waste FOG in a tank. Requires frequent manual cleaning.
Removes FOG using a skimmer, pump, and control timer for more practical maintenance.
One tank compartment cools wastewater, separating grease that floats to the top.
Two or more chambers provide enhanced grease separation for high-volume kitchens.
Assess kitchen usage and local regulations to establish proper cleaning frequency, typically every 2-4 weeks. This prevents excessive grease build-up.
Using a vacuum truck, pump all wastewater and grease contents from the trap into suitable drums for proper disposal later.
Using scrapers, hot water, and scrubbers, thoroughly remove all thick grease, fats, oils, food waste, and sediment from the trap walls and floor.
Closely inspect baffles, air relief valves, piping, and other internal parts. Look for any damage or issues needing replacement.
Replace any worn or damaged internal trap components to ensure proper ongoing operation.
After cleaning, refill the empty grease trap with fresh water to the proper level before putting it back into service.
Never dump evacuated grease and solids down drains or sewers. Arrange proper disposal following local regulatory requirements.
In addition to cleaning, regularly inspect the exterior and interior of the trap for any leaks, cracks, or other maintenance needs.
Keep detailed logs of each cleaning and inspection: track grease volumes, issues, repairs, and disposal.
Maintain cleaning frequency consistently to prevent grease-related plumbing emergencies.
In addition to regular maintenance, grease traps should be inspected routinely to identify issues early. Floating grease or solids in the outlet means the trap is faulty and letting fats, oils, and grease (FOG) through.
Foul odours indicate excess grease from inadequate cleaning. Slow drains or water pooling points to blockages from trap leaks. Visible grease in fixtures shows the trap is not functioning correctly. Leaks around pipes or lids need sealing.
Thorough, regular inspections and prompt maintenance keep traps working effectively. Comprehensive cleanings and repairs can resolve minor issues. However, recurring or major problems likely need professional plumbers.
Catching problems quickly saves restaurants money and headaches. Consistent inspection and scheduled cleaning provide the best protection against grease-related plumbing disasters.
Install sink strainers, thoroughly scrape plates, and remove remaining grease and food residue before washing to prevent excessive FOG from entering the system. Allow hot grease to cool and solidify before disposal to avoid pipe damage. Post clear signage reminding staff not to pour oils, fats, or grease down drains.
Use a commercial dishwasher’s highest heat settings to dissolve more grease. Let degreasing soap soak heavily soiled pans before washing. Wipe away as much grease residue as possible into a container for proper disposal before hand washing cookware. Collect unused cooking oils, trimmings, and drippings in grease bins, not down drains.
Proper training is critical to changing disposal habits. Ensure staff understand the costly damage of letting FOG flow down drains. Implement protocols and training on grease disposal and trap maintenance compliance. Bring in professional services for kitchens with high grease volumes. Licensed experts follow environmental practices for grease evacuation and disposal.
Effective grease trap maintenance requires staying vigilant with thorough cleaning, routine inspections, implementing best practices that minimise grease discharge, and addressing any issues promptly. Well-serviced traps keep commercial kitchens in compliance, optimise drainage systems, and prevent expensive plumbing emergencies from arising.
Don’t wait until significant clogs or backups happen - be preventative. Contact the experts at WP Plumbing in Melbourne to set up a customised grease trap maintenance plan tailored to your specific kitchen needs and compliance requirements. Our experienced team specialises in professional trap services, repairs, and installations and has the proper equipment and training for safe, efficient grease removal.
Call today to schedule an inspection and discuss grease trap solutions that keep your establishment running smoothly.
Preventative grease trap maintenance involves regular inspection and cleaning to remove accumulated grease and solids, ensuring optimal performance and preventing clogs and backups.
The frequency of grease trap maintenance depends on factors such as the size of the trap, the volume of grease generated, and local regulations. Generally, grease traps should be maintained at least once every three months, but more frequent maintenance may be necessary for high-volume kitchens.
A home grease trap should be cleaned regularly every three to six months. However, the cleaning frequency may vary depending on the grease generated and the kitchen’s usage patterns.
To treat a grease trap, remove any solid debris using a steel pot scrubber or filter to prevent clogs. Then, using an environmentally friendly grease trap cleaning product, pour it into the trap and let it sit for a recommended amount of time. Afterwards, flush the trap at room temperature and boil the water to help dissolve and remove the grease. Regular inspection, cleaning, and proper grease disposal are essential for effective grease trap maintenance.
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