Author Box
Articles Categories
All Categories
Articles Resources

The 7 Habits of a Highly Effective Grease Trap

March 29, 2012 | Comments: 0 | Views: 189

A healthy grease trap saves a business a substantial amount of money. An unhealthy grease trap can cost hundreds or even thousands of dollars to a business.

An interceptor is necessary to protect our water supply and the waters that surround us. There are different types, but all commercial kitchens are required to have one type or another. FOG (fats, oils and greases) wreaks havoc on municipal wastewater systems, which is why local governments require commercial kitchens to have a an interceptor installed.

Most municipalities have a minimum amount of FOG that is acceptable in the water leaving an establishment. IF these minimums are exceeded, fines can be imposed. There are different types and sizes and they can be located outside in the ground or inside the kitchen under the sink.

Maintaining a healthy grease trap is your responsibility and when proper procedures are followed, businesses can rely on their interceptor for years to come. Following these simple techniques will keep your grease trap a highly effective one.

1.During prep, all remains, like skins, seeds, and stems should go in the trash, not down the drain.

2. After service, scrape all plates, pots, pans, serving trays, etc. into the trash before washing. This prevents so much accumulated food, napkins, silverware, etc. from going down your drain and damaging the pipes or the trap.

3. All drains should have a screen, with holes small enough to catch most solids. What's caught belongs in the trash, not in your lines or trap.

4. If you have a garbage disposal and you're using it, you're sending too much down the drain. A garbage disposal should not even be needed, if solids are going in the trash.

5. Introduce bacteria additives to the drain system. The bacteria additive will literally digest the grease in a trap and drain lines, which will then drain off harmlessly into the wastewater pipes.

6. At the end of clean-up, run hot water down all the drains for about 5 minutes or so. This will flush the system and keep your pipes ready for the next day.

7. Schedule proper maintenance cycles for checks, pump-outs, and line jettings by professionals. Staying on a set cycle pays off in many ways. First you don't have to remember when it needs done, most companies will do that for you. Second, you stay in compliance with the wastewater authorities, and third, proper maintenance prevents expensive emergency calls to a plumber.

Jodi Kusley is the managing partner of ACES, American Cleaning & Equipment Services.

For more information on grease trap maintenance go to

Source: EzineArticles
Was this Helpful ?

Rate this Article

Article Tags:

Grease Trap




Cooking Oils


Kitchen Habits

In India, employment opportunities are set to grow by a good margin in the coming year, a phase which was started in the turn of the second decade of the 21st century. organisation, candidates with

By: Sarkariexam l Business > Careers Employment l April 01, 2013 lViews: 11713

Sometimes it is amazing to see that certain jobs can precipitate huge turnouts in the recruitment drives. It is as if thousands of people were waiting for the vacancy advertisements and the moment

By: Sarkariexam l Business > Careers Employment l December 30, 2012 lViews: 690

In recent times, jobs in healthcare segments have grown tremendously. It is anticipated that this growth curve will continue for the times to come. Various factors are responsible for this

By: Sarkariexam l Business > Career Advice l December 27, 2012 lViews: 449

Are you in a dilemma whether to choose web based CRM or not? If yes, don’t worry. You aren’t the sole person having this doubt.There are numerous firms trying to make out whether investing in a

By: Reneta Vasileva l Business > Customer Service l December 23, 2012 lViews: 410

If you think about it you will realize the fact that each business has its own set of risks that are involved in it.The trade secrets that you have and the information related to the business is what

By: brumbrum1 l Business > Risk Management l December 23, 2012 lViews: 264

As the time is changing, concierge management services are now growing despite the slowing economies of the world. The main reason of it is the need that is highly specific to the people who like to

By: willsmith10 l Business > Management l December 23, 2012 lViews: 334

When it comes to bacteria and dirt accumulation, one of the common places where these elements occur is in the kitchen. Kitchens at home or in various commercial spaces can be considered as some of

By: Elizabeth H Iral Business > Restaurant Industryl April 18, 2012 lViews: 249

Dining out is a fairly normal pastime now. Restaurants have evolved from inns and taverns which were rife in the eighteenth and nineteenth century.

By: Raymond Jamesl Business > Restaurant Industryl April 17, 2012 lViews: 174

If you are going to be opening a restaurant, it is important for you to review some of the following tips which will help to increase your odds for success. Of course, no single list of tips is going

By: Thomas Fowler Shavel Business > Restaurant Industryl April 14, 2012 lViews: 221

Sustainable practices, such as using/incorporating reclaimed wood flooring in remodeling projects, are gaining popularity in the interior design and restaurant industries. Here is further information

By: Michael W Clarkl Business > Restaurant Industryl April 10, 2012 lViews: 183

As pressure grows within the UK to segregate and collect food waste at source, it's worth taking a look at the favoured food waste treatment process and some of the issues which affect its

By: Eric Monsonl Business > Restaurant Industryl April 08, 2012 lViews: 183

Finding equipment for your new coffee shop can be very difficult. (Not to mention expensive). Here are a few tips to help you source used equipment that can often be found at greatly discounted rates.

By: Kingston Elbrickl Business > Restaurant Industryl April 07, 2012 lViews: 200

Discuss this Article

comments powered by Disqus