Septic Services for Pumping and Cleaning
Commercial eateries and other food services produce lots of fats, oil and grease (FOG). The effluent can cause sewerage block and overflow if drained untreated. The optimal water waste management can avert persistent, costly drainage issues. A grease trap is a feasible solution to treat the FOG contaminated water but can be a major source of concern if not serviced regularly. The traditional practice of scrapping grease traps manually is filthy and pollutes the environment with a stinking smell. Discarding the waste will be more difficult as municipalities are likely to impose stricter restrictions as FOG are not bio-degradable.
A grease trap or grease interceptor is equipment that prevents kitchen grease and oil from reaching the main drainage to keep it operational. Each eatery installs a grease trap according to its size and capacity. The kitchen`s floor drain and sinks are directly connected to the grease tank. The heavy residues sink into the bottom of the trap, and the FOG, which is less dense than water, floats on the surface. The inbuilt baffle wall separates the middle water level to mingle with the second grease trap chamber. If it is not regularly serviced with a grease trap pump, the accumulated grease will clog the outlet port. Once the outlet port is clogged to fix the issue would be more expensive and time-consuming. Preventive maintenance is the best possible solution.
The main purpose of a grease trap is to prevent FOG from entering the main sewerage line. The Fog (fats, oil and grease) are ensnared in the grease trap. The heavy dirt settles at the bottom, the FOG floats above, and the middle water part flows out through the baffle wall. If the grease trap is not serviced regularly, the accumulated FOG level rises more than the capacity of the tank. It could be backflow or pour into the main drainage. The collected FOG is hazardous to the restaurant and main drainage lines.
To keep the grease trap operational, it must be regularly cleaned either manually or by hiring a company to pump out the effluent. Some grease trap models are incorporated with an automatic system to skim out the FOG and deposit it in a container. But even these models need regular cleaning, the baffles of the trap need to be cleansed, and the drainage lines to be unclogged from excessive grease. The operational capacity of the grease trap diminishes if not serviced regularly. The clogging can backflow the sewerage into the kitchen floor.
Grease traps are installed in almost all eateries, big or small. The design of the grease trap enables it to confine grease and other food material. When it gets clogged foul smell surrounds the place and drains backups. The cleaning of a clogged grease trap is much more and with an additional fine imposed by the concerned municipality due to increased level of FOG, BOD and suspended materials. The pungent obnoxious smell emitted from the unclean grease trap fouls the ambiance of the eatery. Specific enzymes and bacteria could be used to disintegrate FOG and solid food waste stored in the grease trap. The bacteria double in half-hour and digest the effluent.
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