FAQ

Cooking creates a substantial amount of liquid and solid waste, particularly fats, oils, and grease (FOG). Managing FOG properly and keeping it out of drains or sinks is crucial for maintaining a functioning food and beverage business. FOG solidifies as it cools, leading to wastewater backups, clogged pipes, and potentially costly issues, including fines. A grease trap, also known as a grease interceptor, is a plumbing device that separates FOG from wastewater before it enters the sewer system. By using a grease trap, businesses can prevent costly damage to plumbing systems and ensure compliance with regulations.

Any facility that prepares or manufactures food, such as restaurants, cafeterias, and food processing facilities, is typically required to use a grease trap or grease interceptor. These devices remove FOG from wastewater, protect plumbing systems, and ensure compliance with local regulations.

The size and type of grease trap system depend on the amount of fats, oils, and grease generated during food preparation and the water usage in gallons per hour. For example, small restaurants serving around 100 meals per day typically require a grease trap with a flow rate of 4–8 gallons per minute. Larger facilities may require higher-capacity systems.

The cost of pumping out a grease trap depends on the size of the grease trap and the volume of grease produced by your facility. Most grease trap pumping companies charge by the gallon, making regular maintenance essential to minimize costs and avoid buildup.

Grease trap additives, such as bacterial products, help break down fats, oils, and grease in drainage systems. These additives prevent clogs, reduce odors, and prolong the lifespan of pipes and grease trap systems. They can also reduce the frequency of pump-outs, saving time and money.

Yes, grease trap additives, particularly bacterial products, are highly effective. Beneficial bacteria digest fats, oils, and grease, breaking them down into water and carbon dioxide. This process eliminates strong odors, reduces buildup, and minimizes the need for frequent pump-outs. Avoid using enzyme-based products, as they can cause grease to pass through the trap without proper breakdown.

The cleaning frequency depends on the size of your grease trap and the volume of grease produced. For most facilities, cleaning is recommended every 1–3 months to prevent clogs, odors, and compliance issues. High-traffic restaurants may require more frequent cleanings.

Failure to maintain a grease trap can lead to plumbing backups, foul odors, and costly repairs. Additionally, businesses risk non-compliance with local regulations, which can result in fines or even temporary closure.

Signs include slow drainage, unpleasant odors near sinks or drains, and visible grease buildup in the trap. Regular maintenance prevents these issues and keeps your kitchen running smoothly.

While it’s possible to pump out a grease trap yourself, professional services are recommended. Professionals ensure thorough cleaning, proper waste disposal, and compliance with local regulations.

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