Whether it be a
restaurant, a supermarket or a factory, there are many reasons to carry out effective grease trap cleaning. From keeping the pipes clean to making sure productivity is maintained at the highest
level, all in all, grease trap cleaning equals out to enhanced profit levels. When it comes to this type of cleaning, there are 5 tips for effective grease trap cleaning that should be kept in mind
to make sure the cleaning is completed in the safest way possible.
Even though some business owners think grease trap cleaning only needs to take place twice a year, in all actuality, it needs to take place at least once every 90 days. In doing this, a business entity will reap many benefits, including a minimization of foul odors. Cleaning the trap every 90 days also helps to ensure the job gets done more thoroughly because there will be less build in between cleanings than there would be if the trap was cleaned only twice a year.
It is important to let a professional grease trap cleaning services provider perform the cleanings because they will be able to properly dispose of the waste.
Be sure to train your employees to follow simple advice that extends the life of your grease trap system. This includes using less water and using as many natural cleaning products as possible.
Using a Gasket will help prevent odors. Not only does routine service help maintain odors but installing a rubber or silicone gasket around the drain to create a seal will also do the trick. Do not use any liquid sealant unless instructed to do so by the grease trap professional.
Make sure the grease trap technician fills out the proper paper work and gives you a copy for your records. It’s important to keep track of your grease trap services because it will be helpful to you in making sure your trap is getting serviced at the correct frequency. Also the state regulations say to have the grease trap cleaned every 90 days so this paper work will help provide you that proof to the board of health.
Maintaining Grease Traps
A grease trap should be checked and maintained to ensure it is working properly. Backups, odors
and drainage problems are signs that the grease trap is not functioning as it should.
By far, the greatest factors affecting the amount of spent FOG released to the waste stream in any
food service establishment are the cleaning and maintenance techniques of the kitchen staff. The
care taken by staff to dry scrape leftover food and spent FOG from cooking utensils, food
preparation equipment and dishes prior to using water is key to reducing the loading of grease traps.
Also, the disposing of wastes such as leftover milk and other beverages can have a major effect on
the waste stream.
Best Practices regarding cleaning and maintaining grease traps include:
Dry Cleanup – don’t use the hose as a broom!
Prevent spills – this reduces waste and the need for cleanup.
Train all staff on the location, purpose and function and proper maintenance of grease trap
and interceptors on a frequent basis.
Assure that maintenance is conducted on a regular schedule and is written into policies and
procedures for facility.
The most important management procedure for grease traps is that a company
representative be present during any cleaning, pumping or skimming performed by a
contractor. This safeguard permits management to respond appropriately to any questions
about the services performed.
Pump out schedules should be properly established and strictly followed. It is important
that these pump outs are complete; i.e., the grease caps removed, the sides scraped or hosed
down and the trap refilled with water. The contractor should indicate whether the trap is
refilled with clean water or water from the trap.
Never “hot flush” (continuously run hot water) the grease trap as the heated, liquefied
grease will be flushed down the sewer. While hot flushing may divert the need for pumping,
the facility is liable for any costs associated with clogs caused by the flushing.\ 4 | Page
Transforming Today’s Wastes Into Tomorrow’s Resources™
Many people assume that the amount of spent FOG generated at a particular site is directly
related to the type of food being prepared, but this is often not the case. The importance of
maintaining a clean and properly operating grease trap is often unknown or overlooked by food
service operators. Because spent FOG fills a grease trap from the top down, it is hard to
measure the depth of ‘fullness’ of a grease trap on a visual inspection. The most important
aspect to remember is that as more spent FOG is retained in a grease trap, the more the
separation efficiency diminishes.
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