All wastewater coming out from pipe channels of restaurants or other types of commercial services that generates FOGs are mandated to have a grease trap or multiple grease interceptors going through the sewer system. Grease traps regardless of its size are intended to interrupt the flow of FOG (Fats, Oils, and Grease) to the public sewers or drain channels. It is however proven that grease trap or grease interceptors are 80-95% effective in capturing the FOGs. The grease trap device has been used in most commercial establishments to eradicate extreme quantity of grease which could possibly disrupt proper drainage of waste water. The speed of the water reduces as grease is accumulated thus causing the drain to overflow and backup. |
Huge restaurants and commercial establishments’ needs commercial grease trap pumping to pump and clean their grease trap/interceptors. Commercial grease traps are usually located outside of the building and buried below grade. Commercial grease trap pumping is performed to most commercial establishments to prevent stoppages down the line. While doing commercial grease trap pumping, grease can probably get into your main line especially if the pumping is done wrong. Most commercial grease traps are located outside the building; they were built larger and may be less troubled to maintain. However, during the winter outside grease traps will operate another way and are more prone to clogs and blockage during cold weather.
It is however imperative for business owner/manager, to know where the grease trap, drain lines, and clean-out are located at their establishment so it would be easy to determine the location of the pipes and drain channels connecting to the trap. It is important to note that a functioning grease trap/interceptor must always uphold a full water level; a functioning grease trap/interceptor must be filled to the normal water level with a combination of water, grease and solid wastes. Along with frequent commercial grease trap pumping, it is also recommended to have your drain channels connect the kitchen to the grease trap/ interceptors, then flow to the sewer line cleaned from the grease trap/ interceptors.
Since most commercial grease traps are made larger and are generally found outside establishments, it is therefore required for commercial grease trap pumping or cleaning in QUARTERLY schedule– four times a year. Obviously, maintaining a regular schedule of having the trap/interceptors dirt free regularly, this will prevent backups and expensive emergency commercial grease pumping. Though, grease is not the only primary reason to have your grease trap cleaned. Since the wastewater from the sinks flow through the drain channel into the grease trap, imagine the density of all the solid wastes that get washed off at the sinks and accumulated inside the grease trap. As well, even though users may not have plenty of FOGs, it is also possible that grease traps are damaged and need to be replaced because of the chemical washing agents for the dishes and cleaning that being accumulated inside the grease trap. Replacement of grease trap is found more expensive than have it cleaned regularly.
In order to get away with future trouble and extra expenditures of your grease interceptors, make it a habit to check it regularly and have it clean if necessary.
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