The Ins and Outs of Grease Trap Cleaning Services

The most difficult task in the commercial kitchen is maintaining the FOG (Fat, Oil, and Grease) in the kitchen. For fixing this, restaurant owners install grease interceptor/grease trap for their kitchen. The work of the grease trap or interceptor is trapping the FOG from the wastewater that comes out of dishwashers, sinks, and kitchen drain, thereby allowing the wastewater to join with the sewer waters without any obstruction. Just like other appliances that are used in the kitchen, the grease trap also needs maintenance on a daily basis for doing its job efficiently and constantly. So, in this post, we will reflect on a few reasons why grease trap cleaning is important.

Bad smell

 A grease trap accumulates FOG in its time, and with time it starts decomposing and diffusing a rotting smell. If you do not treat this, the smell can be unbearable, even if the interceptor is installed underground. This can have a bad effect on the number of customers coming to the restaurant thereby disrupting the reputation of the business.

Tank replacement becomes costly

FOG and solid food waste trapped in the grease trap contains chemical compounds. If you do not clean the tank, the trapped waste breaks, releasing hydrogen sulfur gas that converts into sulphuric acid which is very toxic. This toxic acid damages the walls and the steel of the interceptor and ultimately, you need to replace it with a new tank that is quite expensive.

Difficult to clean

When the grease trap captures the FOG, the solid food particles settle at the tank bottom. If you are not removing the solid waste daily, it will turn into a thick hard mass, thereby becomes difficult for grease trap cleaning.

The drainage system gets choked

Grease interceptor works constantly to trap the grease above and solid food waste below in the tank. If you do not clean the tank daily, the waste piles up in the tank, and the extra food waste as well FOG comes out of dishwasher or kitchen sink for flowing down the sewer system. This led to clogging in the pipeline and restricts the flow of wastewater. Finally, there will be overflow and backups that cause costly damage.

Paying fine

Every municipality across the globe has some penalties for the wrong treatment of FOG in commercial kitchens. You need to pay fine for maintaining the equipment at regular intervals or grease trap is not installed. The municipalities track the highest concentration of FOG in the sewers, and your operating license can be revoked or operation can be suspended or pay hefty fines until you solve the main problem.

Loss of business

From the above points, you got an idea of why grease trap cleaning is essential, and if you miss on maintaining or installing a grease trap in your restaurant, there will be a heavy loss for your business. It will also be difficult for gaining customer confidence and stay ahead of your rivals, especially if the restaurant is located in a posh area.

How do you get to know for cleaning the grease trap?

Now you understand the importance of grease trap maintenance and installing as soon as you open a restaurant. At the same time, it is vital that you should know how often the equipment needs to be cleaned. The standard rule is to clean or empty the grease interceptors after every three months. It also depends on the grease trap capacity and the number of dishes cooked in the kitchen daily (amount of FOG produced). If the number of dishes cooked is more or the grease trap capacity is small, please the equipment 1 or 2 times every month.

The best way for checking the amount of Fog trapped in your tank is by keeping a maintenance schedule per week. With a rod, you can measure and keep a record of the depth of the grease and clean when required. Generally, empty the grease trap when one-fourth of the tank space is occupied by the grease. After the grease level goes up in the tank, the grease trap becomes difficult to operate. If you think the grease interceptor needs cleaning multiple times every month, replace it with a larger capacity unit that effectively handles the operations for a minimum of 1 month until you empty the tank.

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