Determining The Correct Size Of Grease Traps
Restaurants & other food service businesses generate literally tons of cooking oil grease & food wastes every day. If this waste is not managed properly it can cause major environmental problems. Much of the waste is in solid form & can be safely put in packages & placed in the trash. Liquid waste containing oil & grease dumped directly into the sewer however can block the system & cause wastewater to flow back-up .To avoid this you have to install & properly maintain a grease trap.
Grease traps capture the oil & grease form flow of wastewater by slowing down the flow of hot greasy water through the grease trap actually a tank & allowing it to cool. As it cools the grease & oil separate out of the water & float to the top of the trap. The cooler water continues to flow down the drain pipe to the sewer while baffles prevent the accumulated grease & oil from flowing out of the grease trap. The size of the grease trap depends largely on how much waste your business produces & how often you perform trap maintenance. Grease traps may be located inside or outside of the building. Traps that are located inside the building tend to be smaller & require more frequent maintenance. Traps that are located outside the building tend to be larger & may be less disruptive to maintain. Outside grease traps will operate differently in winter versus summer & are more prone to clogging during cold weather. As a business owner/manager you should know where the grease trap drain lines & clean-outs are located at your restaurant.
Proper cleaning & maintenance of the grease trap & drain line reduces the amount of solids & grease going into the public sewer system & minimizes the likelihood of back-ups or blockages. Some sanitation districts and/or municipalities require grease traps & periodic maintenance & inspections for specified businesses. This is because untrapped oil & grease in the wastewater decreases pipe capacity over time & eventually will cause the pipe to clog. Piping systems without grease traps need to be cleaned more often & some piping may have to be replaced sooner than otherwise expected. Excessive grease sent to the wastewater treatment plant can also overload their system & cause the facility to exceed its allowable discharge limits. Running extremely hot water down the drain only moves the problem down stream & may only make it worse. Fixing a sewer line blockage can be expensive both in terms of potentially lost customers & repair cost. If the pipe clog is within your building sewer line you will be responsible for fixing the problem & paying all costs. If the clog is in the public sewer line but can be traced to your restaurant you will be liable for paying all or a portion of the repair costs. Accumulating the oil & grease close to the source in a properly maintained grease trap is the most cost-effective way.
There are several ways to maintain a grease trap & dispose of the wastes. Your decision will likely be based on cost availability of services & disposal/ recycling opportunities in your area. Most restaurants hire a professional pumping service to remove the waste form grease trap & dispose of it properly. Some areas have service companies that specialize in grease trap wastes while other areas may have pumping contractors that service grease traps sand traps & septic tanks. Pumping service contractors can usually be found in the yellow pages of the telephone book under the listings for “Grease Traps & Service” “Septic Tanks”.
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