Municipalities require commercial kitchens to install grease traps on the premises to prevent grease and similar substances from washing down the drain. Cooking processes in commercial kitchens often generate fats, oils, and grease (FOG), some of which inevitably end up in the kitchen drain system. Grease traps play a crucial role in intercepting FOG, preventing these materials from accumulating and clogging the city sewer system, which could lead to significant environmental and operational issues.
Restaurants, delicatessens, and other food establishments must maintain these grease traps diligently. Failure to effectively clean and maintain grease traps leads to blockages in municipal sewer lines, which can contaminate the natural environment and require costly repairs. Businesses that do not clean and maintain their grease traps may also be subject to fines for violating local codes. Regular cleaning and inspection of grease traps are essential for compliance with regulations and for the smooth operation of commercial kitchens.
The following FAQs can help you learn more about how grease traps work and what you can do to effectively clean and maintain the traps.
How does a grease trap work?
A grease trap is just that—an entrapment for grease. When residual FOG is emptied into the commercial kitchen sink, the grease trap allows the water to sink to the bottom and drain into the city’s water supply. The floating grease remains at the top, where it can be accessed and removed. For a more detailed explanation of how grease trap works – click here.
Why are grease traps mandated?
Environmental regulations mandate that a grease trap be installed in food establishments to prevent grease from causing sanitary sewer backups or overflows. Municipal regulations also outline how often grease traps should be cleaned and maintained. Cities must approve of the grease trap design and its minimum size.
How often should grease traps be cleaned?
The frequency of restaurant grease trap cleanings varies with how often the kitchen produces FOG. On average, cleanings should be performed every one to three months. Restaurants, cafeterias, and other commercial kitchens are advised to set up a regular service schedule to avoid missing critical cleanings.
What is the one-fourths cleaning rule?
The one-quarter rule is an internationally recognized standard for grease trap cleaning and maintenance. If 25 percent of the grease trap is filled with FOG, the quarter-full trap requires a prompt cleaning. A grease trap that is more than a quarter full is no longer effective. At this point, grease will leak into the city sewer system, causing clogs in the sewer channels.
Why does the grease trap fill up within 30 days?
The amount of grease your kitchen affects how quickly the grease trap fills up or reaches the one-quarter level. If the grease trap fills up within a month, consider resizing the grease trap.
An appropriately sized grease trap is dependent on the type of food establishment, its water use, and the volume of FOG. Often, city regulations dictate the trap size.
Do all commercial kitchens require the same cleaning frequency?
Depending on the type of food establishment, the grease production will vary significantly—which also impacts the regularity of cleanings. A delicatessen, coffee house, and sandwich shop will produce significantly less FOG than a steak house, family restaurant, or grocery store with a fryer.
What tips can staff use to reduce FOG and cleaning?
Grease trap cleaning may be needed less often if minimal FOG enters the grease trap. These tips help minimize the amount of FOG going down the drain:
- Scrape all food waste from plates, utensils, pots, and pans before loading them into the sink for washing. Be sure to discard the food waste into a compost receptacle.
- Plan for oil spills, especially around frying/cooking stations or where the deep fryer is located. Do not allow oil splatters and spills to enter the drain.
- Be careful with what foods are discarded into the sink’s garbage disposal. While it is tempting to assume a powerful disposal will conveniently clear away the waste, oils become emulsified, and FOG solidifies, defeating the efficacy of the grease trap.
What are the best practices to maintain grease traps?
As with any functional device, grease traps should be examined regularly for wear and tear or damage. Utilize sink drain covers to reduce food particles and trash from entering the drain. Do not empty grease into the sink, as the grease will solidify while traveling down the drain and cause blockages. Kitchen employees should be informed about the best practices in handling food waste and cooking grease.
Who cleans grease traps?
Cleaning grease traps involves record keeping, proper disposal, and cleaning techniques that should follow municipal regulations. If ordinances are not followed, heavy fines are imposed. Professional services are available to clean commercial kitchen grease traps while abiding by local laws.
Service providers vary in the pumping methods they use. Gray water is the water left after greases are removed. The two processes differ in how technicians handle the gray water:
- A Dry Pump includes removing all the contents within the grease trap, including the solid FOG and the gray water. The trap is left dry and can emit foul odors until it is refilled with water.
- A Pump and Return is an alternate and preferred method; however, since this technique requires specialized trucks, it is not offered by all service providers. In the Pump and Return cleaning process, the FOG is lifted out, and the remaining gray water is left behind in the trap.
Restaurant Grease Trap Cleaning and Maintenance from Mahoney
Mahoney Environmental provides complete grease trap cleaning and maintenance services tailored to the specific requirements of your business. Whether your grease traps are located indoors or outdoors, our professionals can service your traps any time of the day to work within your schedule.
Mahoney Environmental offers a comprehensive range of grease trap maintenance services, including trap cleaning and repair. Our technicians thoroughly clean both the interior and exterior components of the trap and repair any broken parts. Rodding and jetting services are also available to effectively dislodge and remove accumulated debris with advanced equipment. Each service is accompanied by a detailed inspection report, and history reports are available for every service visit.
Our professionals are aware of grease trap cleaning ordinances and service your traps while ensuring full compliance with local regulations. We have experience cleaning and maintaining grease traps for a wide range of businesses, including school cafeterias, hotels, restaurants of all sizes, and hospitals.
For over 70 years, Mahoney Environmental has been meeting the needs of commercial kitchens. You can keep your kitchen operating at its best with our expert grease trap cleaning services. Our team is available 24/7 to handle emergency calls to clean up your kitchen and keep your grease traps in working order.
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