Installing a grease trap might seem like an unnecessary expense for your restaurant, but that small device could help you avoid a wide variety of problems down the road. Here is a quick look at just a few of the reasons why grease traps are so important and some simple steps that you can take to keep your trap well-maintained.
Most major cities have very strict regulations regarding how much grease can be released into the sewage system by a business. To learn more about those regulations, you should contact your local wastewater treatment company. If you are building a store from scratch or renovating an older establishment, then you will most likely need to meet with a representative from the wastewater company. That individual can inform you of the laws and calculate how much grease your business is going to produce.
Avoiding Plumbing Problems
When too much grease is washed away, it can lead to a wide variety of problems including clogged pipes and unpleasant odors. The primary purpose of a grease trap is to catch all of that debris before it makes its way into the primary waste line that leads out to the sewage system. Without a grease trap, your business could experience slow drains and frequent clogs. You might also notice unusual smells inside your store, and those unpleasant odors are going to drive customers away.
Finding the Right Grease Trap
After your initial meeting with the representative from the wastewater management company, you will be given the size requirements for your grease trap. The grease trap will usually be built into the floor near the kitchen, and the design team will then plan the rest of the plumbing system around that device. In retrofitted buildings, a contractor will need to figure out which area of the floor must be removed for the grease trap.
To keep your grease trap running smoothly, you will need to follow a strict maintenance routine. Most cities require monthly maintenance, and that means you will need to find a company that offers commercial grease trap cleaning services. One of those companies will clean out all of the grease and oil before it solidifies. Food businesses that produce quite a bit of grease might need to have their traps cleaned as often as once every two weeks.
As your business continues to grow, you should consider upgrading to a grease interceptor. Those devices can handle a much greater volume of waste, and they don’t have to be cleaned out as often.
Anica is a professional content and copywriter who graduated from the University of San Francisco. She loves dogs, the ocean, and anything outdoor-related. You can connect with Anica on Twitter @AnicaOaks.