Frequently Asked Questions (FAQ)
FAQs
A grease trap, also known as a grease interceptor, is a plumbing device designed to capture and separate fats, oils, and grease (often abbreviated as FOG) from wastewater. This device is typically installed in kitchens and food preparation areas to prevent FOG from entering the sewage system, where it can cause blockages and damage.
Here’s a quick rundown of how it works:
Wastewater flows into the grease trap, where the fats, oils, and grease float to the top.
Solid particles settle to the bottom of the trap.
The cleaner water continues to flow through the trap and into the sewage system, leaving the separated FOG behind.
Grease traps are essential for commercial kitchens, restaurants, and food service establishments to maintain plumbing systems and comply with local environmental regulations.
Here’s a quick rundown of how it works:
Wastewater flows into the grease trap, where the fats, oils, and grease float to the top.
Solid particles settle to the bottom of the trap.
The cleaner water continues to flow through the trap and into the sewage system, leaving the separated FOG behind.
Grease traps are essential for commercial kitchens, restaurants, and food service establishments to maintain plumbing systems and comply with local environmental regulations.
Choosing the right model of a grease trap involves several key factors:
Size and Capacity:
Match the trap size with the amount of grease your establishment produces. This depends on the number of meals served and the cooking volume. A general rule is that the trap's capacity should be twice the flow rate of water in gallons per minute (GPM).
Material:
Grease traps come in various materials such as stainless steel, plastic, and concrete. Each material has its own durability and maintenance considerations.
Location:
Decide whether you need an indoor or outdoor installation based on your establishment's layout and local regulations.
Local Plumbing Codes:
Ensure compliance with local plumbing codes and regulations, which can vary by location. These codes often follow guidelines established by the Plumbing and Drainage Institute (PDI).
Maintenance Requirements:
Consider how easy or difficult it will be to clean and maintain the grease trap. Some models are easier to clean than others.
Size and Capacity:
Match the trap size with the amount of grease your establishment produces. This depends on the number of meals served and the cooking volume. A general rule is that the trap's capacity should be twice the flow rate of water in gallons per minute (GPM).
Material:
Grease traps come in various materials such as stainless steel, plastic, and concrete. Each material has its own durability and maintenance considerations.
Location:
Decide whether you need an indoor or outdoor installation based on your establishment's layout and local regulations.
Local Plumbing Codes:
Ensure compliance with local plumbing codes and regulations, which can vary by location. These codes often follow guidelines established by the Plumbing and Drainage Institute (PDI).
Maintenance Requirements:
Consider how easy or difficult it will be to clean and maintain the grease trap. Some models are easier to clean than others.
The purpose of grease trap is to ensure oily effluent water do not enter into the public drainage system. During manual cleaning, kitchen staff will have to remove of the oily water in the grease trap, and this is likely disposed directly back into the drainage system, defeating the purpose of a grease trap entirely.
Manual cleaning cannot remove F.O.G. that has already flowed into the pipes. Fatty soap scum from using regular soaps (usually made of fat excess) further compounds the F.O.G. build-up.
Manual cleaning cannot remove F.O.G. that has already flowed into the pipes. Fatty soap scum from using regular soaps (usually made of fat excess) further compounds the F.O.G. build-up.
The practice of pouring hot water in an attempt to dissolve the grease gives temporary result. As the water cools, F.O.G. congeals further down the pipes.
Desludging service is periodic. Cleaning operations occur daily. During high intensity operations, the water flow rate may exceed the capacity of the grease trap. The excess water overflows into pipes and F.O.G. will cling to it. F.O.G. build-up can occur before the next scheduled desludging and cause unexpected overflows and flooding.
The adage "prevention is better than cure". For a few Ringgits a day, this is an investment that can be crucial over time for most food services owners and operators. Improperly maintained grease traps have caused many cases of overflows and flooding, disrupting operations and forcing business to shut for cleaning. The loss daily revenue, cost of repair and replacing damaged equipment is usually many times more costly.
It only takes 5 seconds to pour down directly into the sink hole twice daily. This simple process can be incorporated as a best practice standard operating procedure (S.O.P.)
Helps your premise maintain its reputation with high standards for cleanliness, health and safety. In addition, your business reputation can be further enhanced by being socially responsible towards the environment.