Grease traps are also called grease interceptors, and they are indispensable tools in commercial cooking places and restaurants. In fact, it is a requirement to install one and if you do not have it, your business is not compliant.
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But even before you can contract a grease trap company to install one, first, it is good to know what this is. Secondly, it is good to know how it works. That way, you have an idea how everything in the restaurant works.
A grease trap is a FOG (Fats, Oils, Greases) catcher. Its work is to arrest the grease from the kitchen sinks before it enters the wastewater disposal system.
The grease interceptors are usually installed in commercial kitchens, restaurants, schools, hospitals, and other eating places where lots of oils and greases are produced. Depending on the size, some traps can be installed indoors and others outdoors.
If you have a small food business, you will probably use an indoor grease interceptor, installed under the kitchen sinks. If you are a big, fast food joint, you will need one installed outside your kitchen.
The FOG traps assist in the reduction of blockages, overflows, and pollution of the environment by FOGs from entering into the sewer lines.
As a restaurant manager, it is vital to understand how grease traps work.That way, you can know when they are functioning efficiently or otherwise.
These traps function on the principle of gravity separation. When wastewater from kitchen sinks, dishwashers, and other fixtures enters the trap, it slows down and cools.
That enables the less dense FOGs to float to the surface while the food particles and debris denser than water sink to the tank base.
The now grease-free water in the middle layer then drains out of the trap and into the sewerage system.
If you realize that grease is leaking from the trap to the sewerage system, something is wrong, and it should be repaired immediately.
Generally, the FOG interceptor prevents grease from getting into the sewerage system.
The grease trap is not just a tank, but it is a complex device that separates the grease from the water. For this to happen, all the parts have to be working correctly, all the time. Here are the main parts of the FOG tank:
Inlet pipe: It is the pipe that brings the wastewater into the grease trap. This can be cold, hot or lukewarm water from the kitchen sinks, which is mixed with grease and food material.
Flow control device: This device controls the rate of flow of water and allows the water to drip at a slow rate so that there can be maximum separation.
Baffles: These are internal barriers in the grease trap that assist in halting the speed of water flow and assist in the general separation of grease and water in the trap.
Outlet pipe: This is a pipe through which the now &#;treated&#; water passes to be discharged from the trap and into the sewage system.
Grease collection area: Every grease trap has a collection area where FOGs settle, awaiting pumping from the grease collection company.
Solids collection area: The part of the grease trap system that holds the denser and heavier debris and food particles.
Not every type of FOG tank in the market is good for you. Some are best for small restaurants, and some for the big ones.
Generally, there are three main types of kitchen grease traps &#; automatic grease-removing units (AGRUs) and fixed-capacity grease traps.
Automatic grease removal units (AGRUs): These are more advanced systems that have mechanical parts that help to discharge the build-up greases. AGRUs are easier to maintain, and one does not have to often clean the tanks physically.
Passive grease traps: These are the most popular traps and are normally fitted below the wash stands or in floor gullies.
They use gravity separation and require constant cleaning, which has to be done by hand. These traps are best for the small restaurants because of their limited capacity and they require to be cleaned more often than the bigger ones.
Grease interceptors &#; These are big, and they are installed outside the kitchen premises. They are best suited to big restaurants. They require regular pumping to remove the accumulated grease.
There is compliance, economical, ecological and other reasons for installing the FOG tank. Here are more details regarding this:
If allowed to form and grow, FOGs will become thick and coagulate at the base of sewer pipes, blocking them.
Such blockages can create backups, overflows, and serious troubles for the plumbing systems. Thus, FOG traps perform the act of preventing these many inconveniences that emanate from the interference of grease within the sewer lines.
When grease finds its way into the sewage system, it is likely to be discharged into natural water sources. It causes direct pollution to the water, creates a barrier that prevents oxygen from getting in, and this affects marine life.
Grease is best disposed of through the grease traps. So, these traps play a crucial role in preventing the adverse impact of FOGs on the environment.
There are local, state and federal laws that require the installation and operation of grease traps in the kitchens of commercial buildings and food businesses.
This also means that the FOG traps have to meet certain standards. Since you cannot possibly know all these, just contract a grease trap company.The professionals will ensure that your business stays compliant.
Failure to adhere to the local requirements leads to penalties, fines, and in extreme cases, your business can face closure.
Having a running FOG tank makes your business more efficient, cleaner and easier to maintain.
Cleaning the grease trap helps avoid blockage of the commercial kitchen&#;s plumbing system and for the proper flow of grease, oil, and fat.
This means that there is a free flow of service without many interruptions thus cutting the cost of frequent maintenance. Reduced downtime and maintenance costs go a long way in ensuring the customers are satisfied.
Remember, installing the best grease tank is just the beginning. You also need to ensure that it is pumped and cleaned in time.
The local authorities require that the FOG tank be maintained in good time, which is usually once in every 90 days.
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Grease traps should be well maintained to enable them to perform the intended function and efficiently. If taken good care of, they will serve their intended purpose for a long time.
Here are some things that you need to do to make sure everything runs well:
FOGs and solids should not accumulate in grease traps. They should be cleaned out in good time. How often the trap is cleaned will depend on the size and the amount of grease likely to collect in it. A typical cleaning schedule ranges from weekly (for small traps) to monthly, to once in 90 days.
The accumulated grease and solids should be disposed of properly. Choose a good company that puts environmental responsibility at the core of its business. You can ask questions regarding how they recycle and dump grease.
Regular checks help to detect any problems with the grease trap. Common problems include clogs or damage to some, or all of the components.
Supervising the efficiency of the trap can also reveal whether the frequency at which the trap is cleaned requires changing.
Ensure that members of staff who work in the kitchen are well informed about the need to maintain the kitchen's grease trap. They should also know a few ways of preventing FOGs from entering the sewer system.
This includes good practices such as scraping plates with paper towels before washing them, using steel screens/strainers, and preventing the pouring down of grease in the drains.
Ensure that you keep good grease trap pumping records. These logs should include the cleaning schedule, amount of grease scraped off, any mechanical checks carried out or any mechanical work done.
This documentation can be used to meet specific requirements of the regulatory bodies and to resolve various problems. Keep these records handy as the local authority&#;s inspectors might need to see them from time to time.
You need to partner with a reputable company to offer you a reliable grease trap service regularly.
Don&#;t look any further. We are standing by to assist you, do the dirty work for you so that you can concentrate on your core business &#; that of feeding your customers.
Must Read: 5 Ways to Save Money With a Professional Grease Trap Cleaning
Grease trap noun &#; def. &#;: a trap in a drain or waste pipe to prevent grease from passing into a sewer system&#; Source: Merriam-Webster.com
Having recently become somewhat of a buzz word in the commercial foodservice industry and often associated with the terms fatberg and FOG (fats, oil and grease), grease traps are not a new thing. Surprisingly, the idea of a grease trap specifically designed to prevent fats, oils and grease from entering the sewer system, has been around since the Victorian era (late 19th Century) where it seems that troublesome drain blockages also appear to have caused issues. These first primitive boxes are what all grease traps today are based on.
UK Water Industry Act section 111
&#;&#;no person shall throw, empty&#;into any public sewer or into any drain&#;communicating with a public sewer, any matter likely to injure the sewer or drain, to interfere with the free flow of its contents&#;&#; Source: https://www.legislation.gov.uk/ukpga//56/section/111
All businesses must work within the law. Installing an appropriate grease trap is essential to ensuring every commercial kitchen complies with regulations. Click for a more in depth look at FOG, Grease Traps & the Law.
In the simplest possible form, a grease trap is a box with an inlet and outlet which attach to sink pipes and the main drain. They are available in a choice of sizes and capacities to meet the demands of all businesses. A secure lid allows traps to be easily cleaned when necessary. Grease traps, sometimes known as separators or interceptors; prevent fats, oils and grease produced by commercial kitchens from entering the drainage system and causing blockages. They act as a filter between sinks and the main sewer system.
The primary feature of a grease trap is to prevent any untoward kitchen matter (anything other than water) from entering the sewer system; this includes FOGS and food debris etc.
When waste is poured down the sink it runs into the grease trap. Any solid matter sinks to the bottom, the water remains in the middle and any lighter FOG floats on the top. Only the filtered wastewater flows into the drainage system. All food solids and FOG are contained in the tank, increasing in volume daily as more waste is put down the sink. Grease traps can be cleaned out in-house however most businesses opt to use qualified engineers. All fats, oils and greases should be disposed of by licensed carriers.
There are different types of grease traps for commercial kitchens on the market, often being broadly broken down into two main sections - passive/manual traps or automatic separators/GRUs (grease recovery units). Whether attached to sinks, ovens, warewashers or elsewhere in the kitchen where FOG is produced, grease traps will perform the same basic function, all be it with slightly differing approaches.
The size of grease interceptor required will depend on the flow rate of fluid through the kitchen either through sinks, warewashers or equipment; low flow rate = smaller trap, high flow rate = larger trap. With a full range of sizes on offer to suit every flow rate, the basic design works in the same way whatever the dimensions. All grease traps should specify the flow rate; if you are unsure it is always best to go with a slightly larger option to guarantee that the unit can handle demand.
Capacity will also play a major role in selecting the right grease trap. All units should show a grease capacity in kilograms and a total capacity to the inlet / outlet in litres.
It is vital that businesses take responsibility with regard to the correct disposal of all FOG products. The issue of large fat bergs in drainage systems, created from build-ups of fat and grease, have begun to impact not only the free-flowing of wastewater but also the environment. For this reason, authorities are now tracing formations back to the source. If the business has no measures in place to prevent FOG products from entering drains, such as suitable grease traps, they will be on the receiving end of a hefty cleaning bill and maybe even a fine and prosecution.
Typically a durable stainless steel or epoxy coated steel box designed to trap grease until cleaned out.
FOGS and solids sit in the trap until emptied and cleaned (a task advised when the box is approximately 25% full). The stagnant waste can often lead to bad smells, increased risk of pest infestation and risk of unsanitary kitchens&#;not ideal. Passive grease trap cleaning, whether carried out manually or with a pump, isn&#;t an appealing task and it&#;s always advised to allow professionals to do the job (although this will lead to ongoing operational costs). Be aware that if passive grease interceptors are neglected for too long they will become ineffective as the tank fills with FOG.
Passive grease traps can be positioned above ground, typically where the source of FOG is or underground in an external location. Whether opting for a small indoor or large outdoor model, traps will function in the same way.
Did you know? In kitchens where FOG production is high, it may be beneficial to double up on grease management systems. While traps will remove a hefty amount of FOG from waste water, they aren&#;t 100% fool proof. To maximise effectiveness and minimise FOG ending up in the sewer, two traps can be placed side by side; any unsavoury elements escaping the first trap will be caught by the next. It&#;s always recommended to have a site survey carried out by an expert; they&#;ll let you know what you need and make sure grease management solutions are as effective as possible.
Dosing systems are sometimes used in conjunction with passive grease traps. Consisting of biological treatments made-up of enzymes and bacteria, the solution is introduced to the system prior to effluent entering the grease trap. Helping to break down FOG, dosing systems and dosing pumps are not a standalone grease-busting solution, instead designed to enhance function of the basic trap.
Automatic grease separators are often considered a more sophisticated grease removal system, solids and grease being separated from grey water into collection containers ready for daily disposal.
FOGs and solids are effectively separated into independent containers and can be easily disposed of by members of staff without needing to shut down the kitchen and experience enforced down time. A major benefit of automatic grease separators is that they continuously remove FOGs to maintain the ongoing efficiency of the trap.
The fatberg problem is an issue at a domestic and commercial level however commercial foodservice premises will often produce considerably more offending material, with takeaways typically being the biggest contributors. Often the escape of fatberg ingredients from commercial kitchens isn&#;t intentional; businesses are just unaware of how working practices are creating a problem. The education of businesses and staff (and effective grease management solutions) is key to combating the rise of the fatberg once and for all. Make sure your kitchen is prepared.