GREASE TRAP MAINTENANCE

Grease traps are devices connected directly to the outgoing drains of sinks inside the restaurant. Grease traps are designed to retain fats, oils or grease (FOG) usually from one fixture.

If not properly cleaned and operated, FOG will pass through the trap and into the sewer system, clogging the sewer pipes and creating blockages. The results can be raw sewage overflowing into the kitchen and bathroom areas creating an expensive and unpleasant cleanup.

When fats, oils or grease (FOG) enter the sewer lines, it cools, solidifies and sticks to the insides of the pipes, trapping food particles and other debris. Over time, this solid mass continues to grow until it obstructs the flow of waste water and causes sewage to back up. The easiest way to solve this problem is to prevent FOG from entering the sewer system.

Grease traps can be effective in controlling FOG. Proper size, installation, use, and maintenance of a grease trap will ensure separation and retention of FOG from waste water before it enters the sewer system.

MINIMUM STANDARDS:

– Ensure the grease trap is easily accessible for maintenance & inspection.

– Do not connect a dishwasher to a grease trap. Hot water will liquefy the grease and carry it through the trap and into the sewer system, possibly clogging the pipes.

– Do not discharge waste from a food waste disposal unit to any grease trap.

– Do not make alterations or changes that interfere with normal grease trap functions and operations.

– Grease traps must be properly cleaned and maintained. Cleaning may be performed by your staff or by a licensed grease hauler. Using a licensed grease hauler (like Four Star Plumbing & A/C). Using a licensed grease hauler is the most reliable and preferred option.

– Grease traps shall be cleaned according to the manufacturer’s recommended frequency (e.g. weekly, monthly) in addition it shall be pumped by a licensed permitted waster hauler at a minimum of every 90 days.

– Inspect grease trap to determine that all operational parts inside the trap are in good condition and installed properly. You are responsible to adequately maintain and repair your grase trap to assure the trap will operate as designated at all times.

– The direct addition of any enzymes, chemicals and bacteria treatment to a grease trap is prohibited.

GOOD MANAGEMENT PRACTICES for Commercial Food & Restaurant Facilities to consider:

– Post “No Grease” signs above sinks and on the front of dishwashers.

– “Dry wipe” pots, pans and dishware prior to dish washing.

– Dispose of food waste by recycling and/or solid waste removal

– Recycle waste cooking oil.

– Cover outdoor grease and oil storage containers.

– Routinely clean kitchen exhaust system filters.

– Do not pour grease down sinks or into toilets.

– Avoid or limit the use of garbage disposals

– Clean interceptors with a capacity of 100 gallons or less weekly or more frequently if needed.

– Use a three-sink compartment dish washing system, including sinks for washing, rinsing, and sanitizing.

IF YOU OR YOUR BUSINESS NEED:

– Grease Trap Pumping

– Grease Trap Maintenance Program

CALL US TODAY AT 843-314-4424

 

 

(SAWS Reduction Program & www.centralsan.org)