Top Easy and Powerful Grease Trap Cleaning Tips

Top Easy and Powerful Grease Trap Cleaning Tips

Fats, cooking oils, and grease (FOG) is part of running a commercial kitchen. However the last thing on your mind is probably fitting installing and maintaining a grease trap. Disposing of FOG compliant with the law and regulations can be challenging.

Why every kitchen should have a grease trap

A grease trap is something kitchen wastewater flows through before entering the sewer waste system. This device — technically a grease interceptor — intercepts, captures or "traps" grease. How?

Grease - the industry term for animal fats and vegetable oils (FOG) - is 10 to 15 percent less dense than water and, as a result, floats on top. When kitchen wastewater flows through a grease interceptor, FOG rises to the surface thanks to an engineered system of baffles, plastic wall structures that slow down the flow of water. This gives FOG time to rise to the top, while FOG-free water exits out from the bottom of the trap into the sewer lines. When enough grease accumulates in the grease trap, it must be emptied. For more information on different types of grease traps, read here

One factor that’s important when choosing a grease trap is efficiency. More efficient grease traps can remove and store more grease from your kitchen wastewater, lowering the chance of blockages and overflows.

Automatic grease interceptors, like the Big Dipper, work a bit differently than traditional grease traps. Grease is skimmed out automatically on a pre-programmed schedule based on the amount of grease produced.

Automation means employees don't have to check grease levels. The grease in these automatic systems accumulates in a separate chamber and is simply disposed of, usually by throwing it into the trash or putting it into a container that a recycler picks up.

While more expensive to purchase, automatic grease interceptors give food service establishments control over their grease waste management and save them from paying service companies weekly or monthly fees for emptying the grease interceptor. All it needs is some simple checks by the kitchen team, the article below is a short guide on how to do just that.

After the grease trap is installed, cleaning the equipment on a regular basis is key in order to prevent any mishaps or drainage issues within the kitchen. The Big-Dipper has daily, weekly and quarterly maintenance requirements. If the quarterly maintenance of the grease trap is too much for you or your staff, hire a professional.

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