Proper Grease Interceptor Maintenance
When working in commercial kitchens, proper maintenance and upkeep are essential to keep things running smoothly and ensure the space is in good condition for a long time. Grease traps are part of the plumbing that make these large spaces usable. Even if you use one every day, their place in the kitchen may leave you wondering what exactly the grease trap or grease interceptor does. Read on to find out more about the role grease traps play and how to properly care for yours.
What is a grease trap?
There are two types of grease interceptors: point-of-use grease traps, which are smaller and are used for individual devices, and larger traps used for an entire kitchen. Grease traps collect fat, oil and grease waste that is known as FOG, as well as non-floating solids. In most areas, municipalities require that large kitchens use at least one large grease trap to help limit the amount of FOG and large food solids in sewer lines.
How do grease traps work?
Grease traps are not affixed directly to the drain of the sink or appliance that they filter. Instead, there is a flow control valve at the appliance level that ensures water does not reach the grease trap too quickly. The water must cool down as it travels the distance between the drain and the grease trap. As the water cools, food debris sinks and FOG floats. The flow control keeps the debris from being washed away by faster flow. The floating oils at the top of the water are kept from passing through by making the water fill a well. There is a wall that blocks the FOG from travelling further, because it floats. This wall also blocks any larger debris that sinks, as it cannot travel upwards to reach the drain on the opposite side of the wall.
What types of businesses need grease interceptors?
Grease traps are most commonly used by restaurants, businesses, schools, hotels, hospitals. Other large institutions that use commercial sized kitchens should also use a grease interceptor.
How to care for your kitchen grease trap:
Bacteria should be introduced to your grease interceptor in order to break down the FOG. Other cleaners, such as bleach, ammonia, or enzymes, should never be added, as they will inhibit this bacteria. The bacteria will reduce odors and digest some of the FOG, helping to reduce the frequency of cleanings your grease interceptor will require. It is suggested to have grease traps cleaned once per month for smaller units and quarterly for larger units. Having your grease trap cleaned regularly is crucial to keeping it in good working condition.
Pitton Plumbing & Heating Inc. can keep your grease trap clean and operating at its best. We provide fast and reliable grease trap cleaning services for commercial kitchen plumbing in Hamilton, Burlington and surrounding areas. Schedule your appointment by calling us at 1-800-499-4184 or contact us online.