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01 Jul 2019
Restaurants have large kitchens serving a number of people every day with their favorite food. This requires the use of the large volume of edible oil that produces another large volume of waste ready to be disposed of in the city sewage system. Therefore, regular restaurant great trap cleaning is important for both the city and the restaurant. On an average, a grease trap must be cleaned after every 5-6 weeks, although the actual cleaning cycle of every grease trap may vary depending upon the size of the restaurant and the volume of waste produced.

Why restaurants need regular grease trap cleaning

Regular grease trap cleaning is required because of the following reasons:

•  Grease trap prevents FOG (fats. Oils and grease) by trapping it before it reaches the pipeline leading to the septic tank or the city’s sewage system.

•  Grease tends to deposits on the walls of the pipes over time and converts into immovable solid causing clogging of the pipe.

•  The deposits in the pipe cause bad odor, which not only ruins the tasty smell of the food but also may ruin the mood of the customers. No owner would want an unhealthy odor to affect the business.

•  If the restaurant grease trap cleaning ( ) is not done regularly, it may cause system damage or failure. The cost of the repair is far more than the regular maintenance and hence, regular maintenance is not only good for the system but also economic.

•  The government requires the restaurant owners to work in compliance with rules and regulations of the industry. Not meeting the norms attracts fine and penalty, which may even include license cancellation.

How do restaurant grease traps are cleaned?

There are professional service providers or vendors who perform restaurant grease trap cleaning. These are certified and trained people with all the necessary information about waste and its safe disposal.

Although, the restaurant owner or worker can also do it, if required, in the following:

•  The first step is to open the lid, of the grease trap, slowly with gentle hand movements. The gaskets on the lid should not be damaged.

•  The inch of grease trap should be recorded with the help of a stick or a ruler.

•  The grease is then needed to be scooped out of the trap. The loose or the excess grease should also be removed from the bottom.

•  After removing all the grease, the trap should be flushed out with water.

•  After placing the lid back on the trap, a trial check should be run with water before connecting it back to the system.

•  It is important to keep a record of dates when the last cleaning was done, how many inches of grease was deposited and when it should be cleaned next time.

Additionally, restaurant grease trap cleaning ( www.draneranger/grease-grit-cleaning ) on a regular basis maintains a healthy plumbing system of any restaurant’s kitchen. A clean and odor free kitchen makes a healthy space to work in and serves healthy food to the customers generating big revenue to the business.


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