Grease Trap Perth is designed to help businesses manage FOG waste effectively. It works by collecting and separating fats, oils, and grease from wastewater before entering the sewer system.
It does so by exploiting the fact that grease is lighter than water. This allows it to float to the top of the trap while wastewater flows through.
Grease traps (also known as grease interceptors) are an important part of a restaurant’s wastewater management system. They help to reduce the amount of fats, oils and greases (FOGS) that enter the sewer system, which can lead to blockages, environmental damage, and costly repairs. But there are many different grease trap options on the market, and it can be difficult to determine which one is right for your establishment.
Mechline’s GreasePak is an innovative solution that is designed to be used as a standalone system, with an existing passive grease trap or in conjunction with our BioCeptor. It works by delivering a daily dose of powerful multi-strain solution that is able to break down and digest FOG. This prevents the build-up of FOG in the trap and keeps it performing at an optimal level, which means less downtime for your kitchen.
Passive systems are a type of grease trap that has been in use since Victorian times and operate on the principle that oil and water do not mix. They are essentially boxes that sit within the drain run and separate kitchen wastewater from the rest of the building’s drainage system. The box has an inlet pipe through which wastewater flows, and a series of baffles that slow the flow of water to allow it to cool. This causes the solids and FOG to naturally isolate and separate – with the FOG rising to the surface, while the separated clear wastewater falls through an outlet baffle into the drain run.
When the FOG builds up inside the trap, it is either pumped out by a grease management service company or manually removed from the trap on a scheduled basis. The resulting waste, called brown grease, is mixed with rotted food solids and is then deposited into landfill sites. However, new technologies and facilities are now allowing the recovered FOG to be recycled into animal feed, food-safe lubricants, and renewable biofuel.
The main disadvantage of passive systems is that they will require regular cleaning and pumping out – typically every 2-4 weeks – to keep them working efficiently. However, the time period between cleaning / pump out can be extended by adding a biological grease treatment fluid to the trap. This is a solution that combines non-pathogenic bacteria with nutrients and enzymes to aid trap performance.
Manual systems
Designed for below-sink use, these passive systems are small, point-of-use units installed under three-compartment sinks and adjacent to dishwashers in kitchens. These traps intercept grease that would otherwise enter drain lines and flow into sanitary sewers, where it can cause blockages and sewage system overflows (SSOs). Most cities require businesses that prepare food to install and maintain grease traps or interceptors. These devices reduce FOG that enters and pollutes the sewer system.
A passive hydromechanical grease trap works by filtering wastewater, allowing fats, oils and greases to float while solids sink. The trapped materials are then pumped out on a regular schedule by a licensed grease management service company. This helps reduce the amount of waste that enters the sewer system and makes it easier for local authorities to inspect and clean kitchen drains.
Passive systems come in a variety of sizes, with units that can be used under individual sinks or larger units for larger production requirements. Typically, these traps are located indoors or outdoors and can be connected to the inlet and outlet pipes that carry wastewater to and from the kitchen. A vent pipe is also normally installed to avoid a buildup of gasses in the trap.
Sizing a grease interceptor or trap requires knowing the establishment’s cooking equipment and wastewater production capacity. This allows the establishment to figure out what size of interceptor or trap is needed. For example, a convenience store, delicatessen and sandwich shop will have low grease flows, while a cafeteria, pizzeria and diner may have medium or high flows.
Another factor is the size of the kitchen. Generally, the larger the kitchen, the bigger the grease interceptor or trap needs to be. The sizing process is usually performed using DFU values, which can be found in a number of different ways.
While both types of grease traps are eco-friendly, automatic traps have the advantage because they allow the liquid waste to be recycled into biodiesel. In addition, they eliminate the need for manual pumping and disposal, which can reduce operating costs for a restaurant.
Automatic systems
If you own a restaurant, you’re familiar with the regulations surrounding FOG disposal. In most areas, there are local ordinances requiring food service establishments to have grease traps. These traps — technically called grease interceptors — are designed to filter out fats, oils and grease (FOG) from kitchen wastewater before it enters the sewer waste system. If FOG is allowed to flow into the sewer, it can solidify and cause clogs and overflows, which can damage plumbing systems and even local city sewage systems.
Both manual and automatic systems can help prevent these clogs and overflows by preventing the FOG from entering the sanitary sewer system. The key difference is that automatic systems can typically handle higher volumes of FOG than manual units. Moreover, they can also be used to recycle the FOG, which is usually sold as a fuel source.
During the wastewater treatment process, automatic systems separate the FOG from the rest of the water by using a skimmer pump to skim the FOG off the surface of the liquid. This can be done on a set schedule or as needed. The skimmer pumps are then pumped into a collection bin where the FOG can be stored for recycling or further processing. Alternatively, the skimmer pumps can be combined with biological grease treatment solutions to further reduce the amount of FOG that builds up in the skimmer pump and internal piping.
As with the passive hydromechanical grease trap, gravity systems are large in-ground tanks that are built from concrete, stainless steel and/or fiberglass materials. They work in a similar manner to the passive hydromechanical trap but are able to process significantly more wastewater and have greater capacity than manual units. The tanks must be pumped out on a regular basis, usually by a professional grease management service company.
The advantage of these units is that they require less maintenance than passive and manual grease traps. They also have the added benefit of being able to sell the recycled grease, which can be sold as an additional revenue stream. In the end, however, it depends on the type of food establishment and its ability to commit to a regular cleaning and pumping schedule that will maximize the unit’s efficiency.
Maintenance
When it comes to keeping your restaurant kitchen running like a well-oiled machine, there is one thing you cannot afford to skimp on: grease trap cleaning and maintenance. Clogged grease traps cause kitchen backups and can even lead to sewage line stoppages. This can not only be a nightmare for your business, but it can also be hazardous to your employees.
Grease traps reduce the amount of fats, oils, and grease (FOG) that enter sewer lines and septic systems by filtering kitchen wastewater. They are located inside commercial kitchens, where they receive wastewater from sinks, dishwashers, and floor drains. A specialized system of baffles allows the wastewater to be separated from the FOG, which then flows into the sewer system.
Local regulations require that grease traps be cleaned on a regular basis to prevent blockages. Failure to comply with these regulations can result in hefty fines and penalties. To avoid these consequences, it is best to hire a professional to clean your grease traps.
Professional cleaning services use specialized equipment to pump out and thoroughly clean the grease traps. They will also check for leaks and ensure that the trap components are in good condition. They will also make sure that the trap is sized properly for your establishment’s needs.
Another way to keep your grease traps working well is by educating kitchen staff on proper waste disposal practices. For instance, you should instruct your staff to empty solid food waste into a trash can rather than into the grease traps. The use of sink strainers can also help minimize the amount of solid debris that is introduced into a grease trap.
The frequency with which you need to have your grease traps cleaned varies depending on the volume of wastewater they receive and the size of your facility. However, a rule of thumb is that you should have your grease traps cleaned every four to six weeks.
There are many products on the market that claim to liquefy the grease in your traps. But beware: these products can actually do more harm than good! Most of these products do not fully break down the grease, and they often end up flowing into the sewer system and causing clogs. In addition, they may contain questionable ingredients and may be prohibited by your local municipality or state.
