Grease Trap Perth reduces fats, oils, and grease (FOG) from entering the sewer system by intercepting them before they reach drain pipes. Without regular cleaning, the trapped waste builds up and can cause clogs and overflows.
Businesses that produce high volumes of FOG must install a grease trap or interceptor. Regular maintenance and cleaning are essential to comply with regulations and protect staff and customers from environmental contamination.
A grease trap is a plumbing device that filters fats, oils, and grease (FOG) from wastewater before it enters the main sewer system. Located outside or in the basement of commercial kitchens, these devices prevent FOG from traveling into sewer pipes and creating clogs. Local governments often mandate their use and inspect them regularly to ensure businesses are maintaining them properly.
Several types of grease traps are available, including traditional passive systems, hydro-mechanical units and interceptors. Each type works slightly differently, but all serve the same basic purpose.
The traditional grease trap is a large metal container that can be placed beneath sinks or in the basement of a restaurant. It has an inlet pipe that connects to the sink drain and an outlet pipe that vents to the outside. The wastewater that drains from the sink into the trap is cooled by baffles inside the trap, which allows the grease to separate from the water. The grease and oil float to the top, while the solid food particles sink to the bottom of the trap. The clear wastewater exits through an outlet pipe.
As the solids accumulate in the trap, they can block the inlet and outlet pipes, causing wastewater to back up into restaurants and kitchens. The trap must be cleaned / pumped out on a regular basis to remove the build-up.
Another type of grease trap is the hydro-mechanical grease interceptor, which uses a different system to filter wastewater. It has a series of pumps, motors and other components to process wastewater. These devices are more expensive than traditional grease traps, but they require less maintenance and can last up to 20 years.
Grease interceptors are also made of durable materials like steel, fiberglass and cement, which allow them to withstand the elements. They can be installed outside or in a basement, and they have a much higher capacity than traditional grease traps.
Both types of grease traps have their benefits and drawbacks, but they all help to reduce the amount of FOG that enters the sewer system. While it is essential for all restaurants to have a grease trap or interceptor, the type you choose will depend on your kitchen’s size and production rate.
Why Install a Grease Trap?
Fats, oils and grease (FOG) are one of the leading causes of sanitary sewer overflows in cities across the country. These overflows spill raw sewage on to city streets and sidewalks, into surrounding property and into the environment. By installing a grease trap, you can help to protect your business and the local community.
Generally found in kitchens or near drains, a grease interceptor is designed to capture FOG before it can enter your drainage system or the sewer system. When wastewater makes its way into the interceptor, it is slowed down to give FOG more time to separate from the water. This allows the oil to cool and solidify while the water passes through into a separate compartment where it is caught under baffles. Clear water then escapes through the outlet port.
FOG can clog and block your pipes, causing expensive repairs to your plumbing and disrupting your operations. In addition, a blocked sewage system emits foul odors and can attract pests like rats and cockroaches. By regularly cleaning and maintaining your grease trap, you can mitigate these issues.
A grease trap is an essential part of any restaurant, commercial kitchen or food service business that handles large quantities of cooking oil and grease. They prevent clogs, blockages and overflows and protect the health and safety of staff and customers, as well as limiting the impact on the environment and the local sewer system.
Another benefit of a grease trap is that it can reduce the cost of sewer fees by lowering the amount of wastewater that enters your sewer system. This is because a properly maintained and cleaned grease trap limits the amount of FOG that enters the wastewater system, which helps to keep it flowing smoothly.
A grease trap also helps to make your septic system more efficient, as certain types of grease will harden and can block pipes, which can be costly for you in terms of repair costs and time lost. Grease interceptors are designed to deal with these issues, allowing you to cook and clean as you please without fear of clogs or blockages that can damage your pipes and the surrounding environment.
How Does a Grease Trap Work?
The basic grease trap equipment works by intercepting and separating FOG from wastewater, allowing cleaner water to pass through drainage pipes. This prevents blockages in the internal plumbing system, which can cause costly repairs and downtime for a business. It also protects the local environment and community by preventing the release of FOG into surrounding waterways.
Grease traps typically have a box design, with inner compartments and mechanisms to filter out contaminants. As wastewater enters the trap it slows down, which allows it to cool and separate into 3 layers. The fats and oils, which are less dense than water, rise to the top of the grease trap while the solids settle at the bottom. A series of baffles in the trap help to further slow down the flow and facilitate separation. The separated clear water then escapes through the outlet baffle.
As the trap fills up with cooling grease and solids, it becomes increasingly difficult for wastewater to pass through. This can lead to the build-up of thick layers that can eventually overflow the trap, which is a serious health and safety risk. Eventually, the trap will reach capacity, and the accumulated waste must be removed.
This can be achieved by regularly cleaning and pumping out the trap. The frequency of cleaning will vary depending on the amount of wastewater produced and the size of the trap, but it is recommended that it be cleaned every 2-4 weeks. A biological grease treatment fluid can be added to a trap at the cleaning/pump-out stage to further aid the process by combining non-pathogenic bacteria with nutrients and enzymes to break down FOG, which helps to maintain trap efficiency.
While investing in a suitable grease trap and adhering to best practices for FOG management is a good first step, it is essential that businesses also prioritise regular maintenance and cleaning of the system. Failure to do so can result in costly blockages, negative impacts for the local community and environment, as well as fines for non-compliance with regulations. With proper grease management, however, businesses can minimise these risks and continue to operate efficiently.
How to Maintain a Grease Trap
Located out of sight beneath sinks, the unsung hero that is the grease trap does one of the most important jobs in any commercial kitchen. It keeps harmful substances from clogging sewer lines and prevents costly damage to drains, but it must be properly cleaned to do its job. If not, the resulting sewer backups and fines are no fun for anyone involved.
Properly cleaning a grease trap isn’t difficult, but it does require regular attention. Keeping up with this task will prevent problems like FOG sludge buildup and foul odors, and it also helps keep the drain line running smoothly.
The first step in cleaning a grease trap is to run cool water through the system. This will help control the fats, oils, and grease (FOG) in the trap, making them easier to remove. Next, you’ll need to carefully remove the trap’s lid. This may require a pry bar, wrench or other tool depending on the design of your trap.
Once the trap is open, use a small bucket to remove any standing water from the grease interceptor tank. Then, scoop the waste into a watertight container such as a trash can or heavy-duty plastic bag. Be sure to dispose of the waste properly in compliance with local regulations.
Finally, use a steel pot scrubber and dish soap to clean the inside of the trap. Scrub the walls, baffles, and lid thoroughly to remove any adhered grease. Be careful not to damage the tank or the gasket, as this could cause leaks and/or require replacement parts. Rinse the tank and scrubber with clean water after each use.
While it is possible for restaurants to maintain their own grease traps, it’s usually more effective and cost-efficient to hire professional services. A licensed, reputable company will have the training and tools needed to clean a grease trap correctly and thoroughly. Plus, they’ll be up to date on all local grease trap cleaning laws and regulations. That way, you can be sure your trap is always in compliance and working well.