Grease Trap Perth is a key component of any restaurant’s plumbing system. They prevent fats, oils, and grease (FOG) from reaching sewer systems, where they can cause blockages and costly sewer overflows.
Restaurants usually use a gravity grease interceptor that is buried on the site. But newer, high-capacity models are popular for commercial kitchens on nontraditional sites that don’t have the space for a GGI.
Grease traps are boxes within the drain run that catch fats, oils, and greases (FOG) while they flow from kitchen sinks into the sewer system. These traps help reduce the amount of FOG that enters municipal sewer systems and water treatment plants, reducing the impact on local communities.
Restaurants generate a lot of FOG that can cause problems for public sewer systems and private septic tanks. Putting a lot of FOG down the drains causes the waste to solidify and block sewer pipes, leading to clogs, back-ups, and sewer spills. FOGs also affect water treatment plants by putting extra strain on them.
FOGs can contaminate drinking water and create unpleasant and dangerous fumes in the kitchen. This is a health and safety issue for staff and customers, and it leaves a lingering odor that can make diners unhappy.
Most municipalities require restaurants to install Grease Traps or grease Interceptors to protect their sewer lines and sewage treatment plants. Restaurants must ensure that their grease traps or interceptors are properly sized and cleaned to avoid costly and unsanitary issues.
A well-maintained and regulated Grease Trap/Grease Inlet helps prevent the accumulation of large amounts of FOG in the drain line, which can block a kitchen drain and cause wastewater to back up into the building or overflow into the streets. This can cause expensive and unpleasant cleanups, as well as a tainted reputation for the establishment.
There are many different styles and sizes of grease traps available. They can be built in-house, above ground or under the floor, and they may be made of stainless steel, concrete or plastics. They can be designed to accommodate one or more kitchens and can have a maximum capacity of 45,000 liters.
The best grease trap for your restaurant depends on the size and needs of your business. Generally speaking, small businesses will use passive systems while larger ones will opt for high-capacity HGIs.
When choosing a grease trap, consider the cost of installation, maintenance, pumping and disposal fees. In addition, check to see if your municipality has regulations and guidelines for grease traps/interceptors. If not, it’s a good idea to seek guidance from an experienced and knowledgeable professional to ensure that your grease trap meets all regulations for your specific area.
Sludge
A grease trap is a wastewater management system that collects fats, oils and grease (FOG) from kitchen drains. It prevents these fatty wastes from entering the sewer system, and helps to keep kitchens safe by removing dangerous pollutants. The Grease Trap is typically located underneath kitchen sinks, and works by collecting FOG from drains using a series of baffles. It is important to regularly clean the Grease Trap to avoid build-up of FOG.
Physicochemical analysis of the floated scum, suspended solid-liquid wastewater and settled sludge samples collected from 64 grease traps operated by various food and beverage stalls in a community market showed that sludge samples had different physicochemical properties compared to scum samples. Free fatty acids such as palmitic and oleic acids were the primary constituents in the sludge samples. The sludge samples also contained more diverse mineral/metal elements than the scum samples. These findings suggest four potential mechanisms for FOG solid formation, separation and accumulation inside the grease traps.
The sludge in the grease traps contains organic and inorganic matter and may contain some dissolved sewage. In order to reduce sludge volume, it is recommended to periodically flush the grease trap with hot water to remove accumulated sludge. However, this should not be done more than once per month to avoid damage to the baffle walls of the grease trap.
An alternative to flushing the grease trap is to add a biological grease treatment solution to the system. This solution combines non-pathogenic bacteria with nutrients and enzymes to break down FOGs and aid grease trap performance. It can be added to the grease traps inlet stage or outlet stage, or both.
Another way to reduce sludge build-up is to recycle the brown grease by placing it in pits where it can dry out and become solid. The solidified grease can then be mixed with sawdust, moss or wood chips to form compost or used as an additive to improve soil fertility and boost crop yields. The grease can even be treated to produce biodiesel. This process is becoming increasingly popular, as the technology improves.
Chemicals
A grease trap is a vital part of your kitchen. It removes FOGs from your wastewater, keeping them out of the sewer system where they can cause expensive clogs and back-ups. However, using chemicals in your trap can kill the natural bacteria inside and make the grease and sludge thicker. It’s best to keep away from bleach, emulsifiers, enzymes, and other chemical cleaners. These chemicals can damage your grease trap and the rest of your plumbing system.
The City currently requires grease traps to be treated with a non-pathogenic biologically active bactericide. These products are dispensed directly into the grease traps by means of an automatic dosing pump. Consistent dosing of a bacterial-based product will allow a colony to develop in the grease trap, reducing FOGs and odors. This treatment can extend the time between cleaning and pumping of the grease trap, saving you money.
Characterization results showed that the sludge samples from Grease Trap B had higher TS, VS, and FS concentrations than the scum samples, suggesting a different mechanism for FOG solid formation, separation, and accumulation in the middle layer of the grease trap. Moreover, the sludge samples from the stir-fry restaurants had a greater proportion of saturated FFAs (70-80%), while the scum samples had more unsaturated FFAs (20-30%). These results verified that the FOGs in a grease trap may differ based on the types of food and beverage establishments served, and they are likely to influence the physicochemical properties of wastewater in the sludge and scum layers in a grease trap.
The bottom line is that if FOGs are allowed to flow into the sewer system, they can cause a clog or back-up that can release raw sewage into groundwater and streams, as well as streets, parking lots, homes, and businesses. Aside from being bad for the environment, this can also be costly for businesses that rely on these systems to do their work.
Having a good maintenance program for your grease trap can prevent these problems. By changing from monthly to quarterly pump outs and adding a grease trap treatment, one restaurant saved $1,800 per year.
Maintenance
Keeping grease traps clean and operating well is critical for restaurants to avoid sewer back-ups and expensive maintenance fees. However, this isn’t always a simple task. Grease traps must be cleaned regularly to reduce the risk of FOG getting into sewage lines, where it can cause costly blockages and even sanitary sewer overflows. Whether your restaurant has an old-style grease trap or a state-of-the-art interceptor, it’s essential to understand how the device works and what you can do to ensure proper and consistent maintenance.
A clogged grease trap will emit rancid odors that can be extremely unpleasant for employees and customers. FOG will also build up in the trap, reducing its efficiency and causing problems such as back-ups and slow draining. Eventually, FOG will reach the city sewer line, where it can contribute to massive blockages that can span entire city blocks.
The best way to prevent these problems is by scheduling regular grease trap cleanings by a professional. A professional can help you create a schedule that will keep your trap clean and free of FOG, and they’ll also make sure you’re compliant with local regulations. Many professionals also offer a wide range of other services such as septic tank pumping and maintenance, fire protection system inspections, and more.
In addition to hiring a professional to clean your grease trap, you can also help prevent the build-up of FOG by making sure kitchen staff are educated on proper waste disposal practices. This includes teaching them to never pour cooking grease or oils down the drain. In addition, it’s important to encourage your staff to empty the trash and recycle properly, as this will help minimize the amount of FOG that ends up in your grease trap.
FOG management systems such as grease traps and interceptors can greatly reduce the risk of sewer blockages, back-ups, and fines. However, if you’re not comfortable with handling the maintenance yourself, you can hire a commercial plumber who specializes in this type of work. A qualified plumber will be familiar with all local regulations and have the tools and equipment needed to handle the job.