Grease Traps

Grease Trap Perth is essential to functional drains in high FOG environments. These receptacles — technically, interceptors — collect and contain FOG that kitchen wastewater flows through before entering the sewer waste system.

They prevent soiled water from damaging local pipes and causing messy sewage backups. But ensuring they’re clean and properly maintained is key to keeping them working efficiently.

Sizing

The proper sizing of a grease trap is vital for keeping FOG (Fats, Oils & Grease) from reaching wastewater treatment plants and sanitary sewer systems where it can cause blockages. These blockages result in thousands of sanitary sewer overflows each year.

To properly determine the size of a grease interceptor or trap, one must first figure out how much waste will be draining into it on an average day. This can be done by measuring each fixture’s sink(s) capacity in cubic inches, and then multiplying these measurements together to get the total volume of all the fixtures. Then, the number of these units should be divided by a minute drainage period to find the amount of wastewater (in gallons per minute) that will be flowing into the grease trap design for restaurants on an average day.

From here, the loading factor can be determined by dividing the fixture’s maximum drainage capacity by the sizing factor. Then, that figure should be multiplied by the fixture’s maximum daily use to find out how many gallons of waste will flow into the grease trap.

Next, the drains of all of the fixtures in your kitchen should be surveyed to see what their real peak flow is. This should be done on a regular basis, with a timer, to ensure that you are not overflowing the grease trap or interceptor at any point. Once you know the real peak flow of your kitchen, you can then compare that to the sizing factors in your local regulations or the recommendations from grease trap manufacturers such as Trapzilla and Big Dipper.

Once you have figured out the sizing of your grease trap, you can then estimate the amount of maintenance costs that will be needed on a regular basis. This will allow you to compare different maintenance options when shopping for service providers.

If you are looking for a high-quality grease trap that will not require as much maintenance, you may want to consider a High-Capacity Grease Interceptor. These are often made out of fiberglass or durable plastic, and they take up less space than a concrete grease trap. They also last much longer, and are usually 3rd party certified to meet efficiency standards.

Installation

Grease traps are an essential part of any commercial kitchen, protecting drains and sewer lines from blockages caused by FOG. They also reduce the amount of fats, oils and greases that enter the sewer system, preventing it from building up and creating sewage overflows. However, they can become clogged and must be cleaned or pumped on a regular basis to keep them functioning properly. A blocked grease trap can result in a restaurant shutting down and costing you thousands of dollars.

To size a grease trap, you’ll need to determine the capacity of the fixtures that drain into it. This can be done by measuring the width, depth and length of the fixture in inches, then multiplying those values to find the volume of the fixture’s waste. Next, that figure must be converted to gallons, using the simple conversion rule of 1 gallon = 231 cubic inches. You can use this method to calculate the size of a trap for a new installation, or you can use it to estimate the capacity of a trap that has already been installed.

Once the grease trap is sized, it can be installed in your restaurant’s kitchen. It should be located in a space that is dedicated to kitchen drains, not trash or janitorial storage. The installation process includes connecting the inlet and outlet pipes, adding a vent pipe to prevent build-up of gases inside the trap and sealing all connections. A professional plumber should perform this installation to ensure proper sealing and no leaks.

A trap should have an inlet pipe that carries wastewater into it, and an outlet pipe that carries treated water to the sewer system. It should also have baffles to retain the grease toward the upstream end of the trap, where it can be removed during routine maintenance. It should also have air relief to maintain proper flow and prevent it from becoming a backflow device.

You can help minimize the amount of FOG that goes down your drains by teaching staff what is and is not allowed to be poured down sinks, providing grease disposal containers for unsafe items and scheduling routine maintenance of your trap. This can include cleaning and sizing your trap, as well as installing a backup device in case of a clog or blockage.

Maintenance

A grease trap is an essential component of your kitchen’s plumbing system in high-FOG environments. The trap’s job is to primarily catch and separate fatty oils and greases from the waste water that flows down your drain lines into the sewer. When properly maintained, this system can save you from costly plumbing issues, sewer blockages, and smelly kitchens.

Performing regular maintenance of your grease trap is easy. First, remove the lid and check for any debris that may have collected. It is also a good idea to take a picture or draw a diagram of the contents and layout of your grease trap. This way, you can remember where everything goes when it comes time to clean.

If you notice a buildup of fatty oil and grease, use a stainless steel pot scrubber to loosen and break up the grease waste. Once you’ve done this, use a shop vac to suck up any solidified grease waste that remains in the trap. This step is crucial, as it will prevent the grease from hardening and clogging your drain lines.

Another simple way to maintain your grease trap is by regularly flushing your kitchen drains with hot water. This will help to keep congealed waste moving down the pipes and into the grease trap, where it can be easily broken down. It’s also important to educate your kitchen staff about proper waste disposal techniques, including scraping dishes and utensils into a bin before washing and using strainers to eliminate larger food particles from entering the drains.

As a general rule, you should clean your grease trap whenever it reaches 25% capacity. However, if you find that your trap is filling up more frequently than this or it has stopped functioning effectively, you should consider pumping it out sooner.

When it’s time to clean your grease trap, follow the instructions provided by the manufacturer for the best results. After cleaning, make sure to dispose of the grease in accordance with your local regulations. If you are unsure how to clean or pump your grease trap correctly, contact Southwaste Disposal for professional assistance. We offer 24/7 emergency services, so you can rest assured that we will be there when you need us most.

Disposal

Grease traps and interceptors are vital for foodservice businesses, preventing fats, oils and grease (FOG) from leaving kitchen sinks and entering the sewer system. FOG can stick to the inside of sewer pipes, causing blockages and clogs, and ultimately impacting the surrounding ecosystems and nearby residents. Using a properly-sized grease trap and regularly cleaning it are the best ways to protect local water sources and avoid fines and other penalties from health inspectors and city officials.

As waste water moves through the trap, the solids and grease rise to the surface and are trapped by a series of baffle walls. The clean water at the bottom of the receptacle is then allowed to flow into the sanitary sewer system. A grease trap should be located close to a kitchen drain and outside of the building so that it can be easily accessed when it needs to be cleaned or pumped out.

Traps can be made of a variety of materials, including concrete, stainless steel and plastics. The size and capacity of the traps can vary, as well. It’s important to consult with a professional to determine which type and size of trap is right for your business.

A well-maintained grease trap should last 20 years or more, depending on the frequency of cleaning. When a trap is not cleaned regularly, it can become clogged or overflow, leading to costly repairs and downtime for your restaurant. Regular cleanings by a certified and licensed plumber will ensure the grease trap is working at its maximum efficiency and keeping your kitchen running smoothly.

One of the most effective ways to reduce the need for frequent grease trap pumping is to decrease the amount of FOG that enters the drains in the first place. For example, educating employees on what can and cannot be dumped down the drains, providing grease disposal containers for fryer oil and encouraging staff to scrape plates into the trash rather than washing them in the sinks will all help to reduce the amount of FOG that makes its way to your grease trap.