How Often Should a Grease Trap be Cleaned?

A grease trap is the trap in a drain or pipe that stops grease from entering your sewer system. It is better known as a plumbing fixture that contains decaying food waste and stops it entering main sewage works. They are most commonly found in larger establishments such as restaurants, cafes, even schools and hospitals. In restaurants, however, they are used to ensure that large quantities of grease and fat do not end up clogging the sewer pipes, and causing issues such as:

  1. Foul smells which will be off putting to customers 
  2. Interruption of the piping and plumbing systems
  3. Sewage flow restriction

The grease traps are boxes inside the drain flowing from kitchen sinks and drains. But they do, just like any other type of equipment, require maintenance. Grease elements contained in sewage can block the pipe, causing them to clog. Fatty acids tend to corrode the metal and destroy the pipe that makes the sewer system unusable; so here is how you can assist it. 

Maintenance for Your Grease Trap

It is recommended that your grease trap is cleaned or emptied at least once every 90 days. Grease trap cleaning is not the most pleasant procedure, but it is much more unpleasant to clean clogged sewer pipes. The frequency of cleaning of a domestic separator can also depend on several parameters:

  1. Grease trap tank volume.
  2. Food that your restaurant is cooking and determining the composition of the drains.
  3. Temperature of the water used.

Due to these factors, the frequency of cleaning the separator can vary from several weeks to several months. Careful attention must be paid to the effluent level in the first weeks of operation. Do not:

  1. Throw exercise waste food down. 
  2. Scrape utensils of all debris and food.
  3. Do not throw too much into the disposal.
  4. Recycle where possible.

 Periodically open the lid of the grease trap and check the level of solid debris. If the lower layer of fat falls to the level of the outlet, then it can become clogged, which will lead to overfilling of the tank and flooding of the room. If it is left for more than 90 days, of course this may be worse and cause issues; therefore it is vital to stick to the maintenance. It is advisable to remove the fat mass by the time it reaches a level 4-5 cm above the lower edge of the water discharge pipe. To remove the grease, you must open the tank lid and remove the top viscous layer with gloves, a bucket, or other makeshift device.

After checking the grease trap, you can rinse it with hot water for several minutes. When the approximate period of safe operation of the grease trap has already been experimentally established, you can examine it much less frequently. However, you must ensure that it is always in good working order. You should also remember to look out for any unusual smells or anything untoward. 

It is advisable to remove the fat mass by the time it reaches a level 4-5 cm above the lower edge of the water discharge pipe. To remove the grease, you must open the tank lid and remove the top viscous layer with gloves, a bucket, or other makeshift device. Make a note of when the maintenance needs to be carried out on an interactive calendar. This way, you will have minimal to zero disruption of your restaurant and the customers will remain happy and content.

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