Topic: Home Improvement
When it comes to any commercial kitchen, well-planned positioning of grease traps before the drainage system is a must-have to stop wastes like fats, oils, grease, and solids (FOGS) from entering into its plumbing system causing a severe blockage. While working as an excellent trapping tool to catch FOGS, periodical restaurant grease trap cleaning ( draneranger/grease-grit-traps ) is vital devoid of which the interceptor mislays its efficiency. One time as the trap runs out of capacity to accommodate further FOGs, they start mixing freely with waste. Eventually, the buildup in the pipelines leads to severe issues from blocking, sewage backup, foul-smelling to the hefty penalty, and losing your valued customers. Apart from having professional trap cleaning services, you’ve lots of things to do to keep your grease trap healthy, steady, and optimally functional.
Ensure Proper Installation
Depending on the type and normal volume of foods prepared in your kitchen, an average number of customers, numbers of dishwashers used, it is the basis for you to determine the appropriate size of grease trap for your commercial kitchen. Instead of getting confused, it makes sense to get guidance from professional grease trap cleaning agencies which will evaluate each factor and accordingly suggest you what kind of interceptor you should go for. Secondly, you need to ensure the position of the trapper and exactness of its installation before you get started.
Never leave sinks, dishwashers and other drainage systems without having strainers which are an essential tool to prevent solid chunks from entering into the grease traps. More often than not, without having proper guards, solids are more likely to enter the trap, pose clogging and prevent them from proper functioning. So, be peaceful with strainers that are the best solution to stop all kinds of food solids, oily substances, and unwanted elements before they move toward the grease trap.
Dispose of Grease in Separate Containers
Train your kitchen staff to make use of separate containers to pour greases and not to disposing of them directly down the drainage systems. Following the rule is most essential for all restaurant business without which it will lead to blockage of your pipelines since overworking of the grease trap crosses its trapping efficiency level. You will find containers made of metal (obviously not plastic since they will get melt) in the market which should be used mainly as grease disposal units.
Follow Best Practices
Let your restaurant staff follow the guidelines of your restaurant grease trap cleaning company pertaining to the best practices to maximize the efficiency of your grease trap and avoid all possible causes of plumbing blockage. As an example, by scraping off the food leftovers of dishes into trash bin before they are washed in the dishwasher it is possible to minimize the amount of food staff to go down the drainage systems.
Consider Regular Grease Trap Cleaning
To let your grease trap perform efficiently, the key is its proper maintenance. And in order to attain the objective, it’s crucial for you to initiate regular pumping cycle of the interceptor with professional grease trap cleaning group. Fitted with well-versed technicians, the crew will help you find out the suitable frequency of pumping the grease interceptor taking into account various factors as stated above. Typically, the thumb rule is cleaning the grease trap ( http://draneranger.com/services/ ) as it reaches ¼ part of its capacity of having FOGS (Fats, oils, grease, and solids). Mind carefully that once it crosses that limit, the trap’s efficiency to catch further grease will slow down before it gets completely collapsed.